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PUBMED FOR HANDHELDS

Journal Abstract Search

232 related items for PubMed ID: 16001869

  • 1.
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  • 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
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  • 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
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  • 6. Chromatographic determination of amino acids in foods.
    Peace RW, Gilani GS.
    J AOAC Int; 2005; 88(3):877-87. PubMed ID: 16001866
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  • 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; 23(4):611-3. PubMed ID: 1141505
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  • 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
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  • 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
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  • 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
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  • 15. The Maillard reaction in food; a critical review from the nutritional standpoint.
    Mauron J.
    Prog Food Nutr Sci; 1981 Aug; 5(1-6):5-35. PubMed ID: 7034051
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  • 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
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  • 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
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