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Journal Abstract Search

229 related items for PubMed ID: 16001869

  • 1. The impact of processing on the nutritional quality of food proteins.
    Meade SJ, Reid EA, Gerrard JA.
    J AOAC Int; 2005; 88(3):904-22. PubMed ID: 16001869
    [Abstract] [Full Text] [Related]

  • 2. Absorption of chemically unmodified lysine from proteins in foods that have sustained damage during processing or storage.
    Moughan PJ.
    J AOAC Int; 2005; 88(3):949-54. PubMed ID: 16001872
    [Abstract] [Full Text] [Related]

  • 3. Effects of antinutritional factors on protein digestibility and amino acid availability in foods.
    Gilani GS, Cockell KA, Sepehr E.
    J AOAC Int; 2005; 88(3):967-87. PubMed ID: 16001874
    [Abstract] [Full Text] [Related]

  • 4. Food processing and storage as a determinant of protein and amino acid availability.
    Hurrell RF, Finot PA.
    Experientia Suppl; 1983; 44():135-56. PubMed ID: 6357844
    [Abstract] [Full Text] [Related]

  • 5. Enhancement of attributes of cereals by germination and fermentation: a review.
    Singh AK, Rehal J, Kaur A, Jyot G.
    Crit Rev Food Sci Nutr; 2015; 55(11):1575-89. PubMed ID: 24915317
    [Abstract] [Full Text] [Related]

  • 6. Chromatographic determination of amino acids in foods.
    Peace RW, Gilani GS.
    J AOAC Int; 2005; 88(3):877-87. PubMed ID: 16001866
    [Abstract] [Full Text] [Related]

  • 7. Influence of thermoplastic extrusion on the nutritive value of bovine rumen protein.
    Conti e Silva AC, da Cruz RJ, Arêas JA.
    Meat Sci; 2010 Mar; 84(3):409-12. PubMed ID: 20374803
    [Abstract] [Full Text] [Related]

  • 8. [The protein value of food: improvement or reduction from industrial preparation].
    Mauron J.
    Z Ernahrungswiss Suppl; 1979 Mar; (23):10-39. PubMed ID: 295553
    [No Abstract] [Full Text] [Related]

  • 9. Variation of the nutritive value of proteins by processing textured proteins.
    Schmandke H, Proll J, Uhlig J, Friedrich M, Noack R, Muschiolik G.
    Nutr Metab; 1977 Mar; 21 Suppl 1():162-7. PubMed ID: 917375
    [No Abstract] [Full Text] [Related]

  • 10. Comparison of three methods for calculating protein content of foods.
    Heidelbaugh ND, Huber CS, Bednarczyk JF, Smith MC, Rambaut PC, Wheeler HO.
    J Agric Food Chem; 1975 Mar; 23(4):611-3. PubMed ID: 1141505
    [No Abstract] [Full Text] [Related]

  • 11. Fermented foods in common use in Egypt. I. The nutritive value of kishk.
    Morcos SR, Hegazi SM, el-Damhougy ST.
    J Sci Food Agric; 1973 Oct; 24(10):1153-6. PubMed ID: 4764003
    [No Abstract] [Full Text] [Related]

  • 12. Nutritional significance of cross-link formation during food processing.
    Hurrell RF, Carpenter KJ.
    Adv Exp Med Biol; 1977 Oct; 86B():225-38. PubMed ID: 906918
    [Abstract] [Full Text] [Related]

  • 13. Assessment of protein nutritional quality and effects of traditional processes: a comparison between Ethiopian quality protein maize and five Ethiopian adapted normal maize cultivars.
    Fufa H, Akalu G, Wondimu A, Taffesse S, Gebre T, Schlosser K, Noetzold H, Henle T.
    Nahrung; 2003 Aug; 47(4):269-73. PubMed ID: 13678268
    [Abstract] [Full Text] [Related]

  • 14. The nutritive value of some Pakistani diets.
    Khan MA, Eggum BO.
    J Sci Food Agric; 1978 Dec; 29(12):1023-9. PubMed ID: 750748
    [No Abstract] [Full Text] [Related]

  • 15. The Maillard reaction in food; a critical review from the nutritional standpoint.
    Mauron J.
    Prog Food Nutr Sci; 1981 Dec; 5(1-6):5-35. PubMed ID: 7034051
    [No Abstract] [Full Text] [Related]

  • 16. The absorption and metabolism of modified amino acids in processed foods.
    Finot PA.
    J AOAC Int; 2005 Dec; 88(3):894-903. PubMed ID: 16001868
    [Abstract] [Full Text] [Related]

  • 17. Background on international activities on protein quality assessment of foods.
    Gilani GS.
    Br J Nutr; 2012 Aug; 108 Suppl 2():S168-82. PubMed ID: 23107528
    [Abstract] [Full Text] [Related]

  • 18. A MICROBIOLOGICAL METHOD FOR ASSESSING THE NUTRITIONAL VALUE OF PROTEINS. 3. FURTHER STUDIES ON THE MEASUREMENT OF AVAILABLE AMINO ACIDS.
    FORD JE.
    Br J Nutr; 1964 Aug; 18():449-60. PubMed ID: 14188301
    [No Abstract] [Full Text] [Related]

  • 19. Dietary protein quality in humans--an overview.
    Moughan PJ.
    J AOAC Int; 2005 Aug; 88(3):874-6. PubMed ID: 16001865
    [Abstract] [Full Text] [Related]

  • 20. [Effects of technological processing on digestive and metabolic utilization of amino acids from various protein foods].
    Pion R, Mendès Pereira E, Selle A, Sallas M.
    Ann Nutr Aliment; 1978 Aug; 32(2-3):339-52. PubMed ID: 707919
    [Abstract] [Full Text] [Related]

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