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Journal Abstract Search

77 related items for PubMed ID: 360951

  • 1. Nutritional improvement of food proteins by enzymatic modification, especially by plastein synthesis reaction.
    Fujimaki M.
    Ann Nutr Aliment; 1978; 32(2-3):233-41. PubMed ID: 360951
    [Abstract] [Full Text] [Related]

  • 2. Enzymatic modification for improving nutritional qualities and acceptability of proteins extracted from photosynthetic microorganisms Spirulina maxima and Rhodopseudomonas capsulatus.
    Arai S, Yamashita M, Fujimaki M.
    J Nutr Sci Vitaminol (Tokyo); 1976; 22(6):447-56. PubMed ID: 828668
    [Abstract] [Full Text] [Related]

  • 3. Nutritional improvement of food proteins by means of the plastein reaction and its novel modification.
    Arai S, Yamashita M, Fujimaki M.
    Adv Exp Med Biol; 1978; 105():663-80. PubMed ID: 569427
    [Abstract] [Full Text] [Related]

  • 4. [Food protein improvement and plastein reaction (author's transl)].
    Fujimaki M, Arai S, Yamashita M.
    Tanpakushitsu Kakusan Koso; 1975 Aug; 20(10):927-35. PubMed ID: 1105684
    [No Abstract] [Full Text] [Related]

  • 5. Four new methods of debittering protein hydrolysates and a fraction of hydrolysates with high content of essential amino acids.
    Lalasidis G.
    Ann Nutr Aliment; 1978 Aug; 32(2-3):709-23. PubMed ID: 568448
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  • 6. Plastein reaction as a method for enhancing the sulfur-containing amino acid level of soybean protein.
    Yamashita M, Arai S, Tsai SJ, Fujimaki M.
    J Agric Food Chem; 1971 Aug; 19(6):1151-4. PubMed ID: 4943671
    [No Abstract] [Full Text] [Related]

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  • 9. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
    EFSA GMO Panel Working Group on Animal Feeding Trials.
    Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
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  • 11. Nutritional and medicinal aspects of D-amino acids.
    Friedman M, Levin CE.
    Amino Acids; 2012 May; 42(5):1553-82. PubMed ID: 21519915
    [Abstract] [Full Text] [Related]

  • 12. [Hygienic characteristics of food hydrolysates made from small ocean fish and krill].
    Solomko GI, Prudnikova LV, Prokopenko OV, Orlova TA.
    Vopr Pitan; 1985 May; (5):19-23. PubMed ID: 4082514
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  • 13. [Influence of various thermal processes and microwaves on the amino acid composition of food products: implications on their nutritional value].
    Gayte Sorbier A, Audibert M.
    Ann Nutr Aliment; 1978 May; 32(2-3):437-46. PubMed ID: 707924
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  • 14. [Comparative biological value of protein hydrolysates and their fortified forms].
    Safronova AM, Vitollo AS.
    Vopr Pitan; 1984 May; (3):41-4. PubMed ID: 6147936
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  • 16. Utilisation of Chlorella vulgaris cell biomass for the production of enzymatic protein hydrolysates.
    Morris HJ, Almarales A, Carrillo O, Bermúdez RC.
    Bioresour Technol; 2008 Nov; 99(16):7723-9. PubMed ID: 18359627
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  • 17. [Nutritional evaluation of protein quality of cassava leaf combined with casein by plastein reaction].
    Peluzio Mdo C, de Miranda LC, de Moraes GH, Peluzio LE.
    Arch Latinoam Nutr; 1998 Dec; 48(4):311-5. PubMed ID: 10347695
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  • 18. [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 Dec; 32(2-3):339-52. PubMed ID: 707919
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