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Journal Abstract Search

285 related items for PubMed ID: 6798628

  • 1. The estimation of available lysine foodstuffs after Maillard reactions.
    Hurrell RF, Carpenter KJ.
    Prog Food Nutr Sci; 1981; 5(1-6):159-76. PubMed ID: 6798628
    [No Abstract] [Full Text] [Related]

  • 2. Physiological and safety aspects of Maillard browning of foods.
    Lee TC, Kimiagar M, Pintauro SJ, Chichester CO.
    Prog Food Nutr Sci; 1981; 5(1-6):243-56. PubMed ID: 7034050
    [No Abstract] [Full Text] [Related]

  • 3. Determination of lysine damage and calculation of lysine bio-availability in several processed foods.
    Erbersdobler HF, Hupe A.
    Z Ernahrungswiss; 1991 Feb; 30(1):46-9. PubMed ID: 1907058
    [Abstract] [Full Text] [Related]

  • 4. Nitrogen and energy availabilities in foods and feeds subjected to heating.
    Knipfel JE.
    Prog Food Nutr Sci; 1981 Feb; 5(1-6):177-92. PubMed ID: 7034049
    [No Abstract] [Full Text] [Related]

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

  • 6. The FAST method, a rapid approach of the nutritional quality of heat-treated foods.
    Birlouez-Aragon I, Leclere J, Quedraogo CL, Birlouez E, Grongnet JF.
    Nahrung; 2001 Jun; 45(3):201-5. PubMed ID: 11455788
    [Abstract] [Full Text] [Related]

  • 7. Forty years of furosine - forty years of using Maillard reaction products as indicators of the nutritional quality of foods.
    Erbersdobler HF, Somoza V.
    Mol Nutr Food Res; 2007 Apr; 51(4):423-30. PubMed ID: 17390403
    [Abstract] [Full Text] [Related]

  • 8. An approach to the rapid measurement of "reactive lysine" in foods by dye binding.
    Hurrell RF, Carpenter KJ.
    Proc Nutr Soc; 1976 May; 35(1):23A-24A. PubMed ID: 945896
    [No Abstract] [Full Text] [Related]

  • 9. [The Maillard reaction. V. Enzymatic proteolysis of heated foods and significance of results].
    Frangne R, Adrian J.
    Ann Nutr Aliment; 1967 May; 21(3):163-74. PubMed ID: 6072738
    [No Abstract] [Full Text] [Related]

  • 10. [Measure of available and blocked lysine in industrial milks].
    Bujard E, Finot PA.
    Ann Nutr Aliment; 1978 May; 32(2-3):291-305. PubMed ID: 568443
    [Abstract] [Full Text] [Related]

  • 11. [Lysine in human nutrition (biochemical aspects)].
    Okunev VN, Golin'ko ON.
    Vopr Pitan; 1984 May; (1):12-7. PubMed ID: 6424328
    [No Abstract] [Full Text] [Related]

  • 12. The digestibility and availability of lysine and methionine in isolated soya-bean protein after severe heat damage.
    Amandi SC, Hewitt D.
    Proc Nutr Soc; 1975 May; 34(1):26A. PubMed ID: 806914
    [No Abstract] [Full Text] [Related]

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

  • 14. Metabolic transit of early and advanced Maillard products.
    Finot PA, Magnenat E.
    Prog Food Nutr Sci; 1981 May; 5(1-6):193-207. PubMed ID: 6798629
    [No Abstract] [Full Text] [Related]

  • 15. Toxicological evaluation of Maillard products.
    Asp NG.
    Prog Food Nutr Sci; 1981 May; 5(1-6):483-4. PubMed ID: 7323299
    [No Abstract] [Full Text] [Related]

  • 16. Maillard reactions in food. Chemical, physiologial and technological aspects.
    Prog Food Nutr Sci; 1981 May; 5(1-6):1-501. PubMed ID: 7323296
    [No Abstract] [Full Text] [Related]

  • 17. Nonenzyme browning and its effect on protein nutrition.
    Dworschák E.
    Crit Rev Food Sci Nutr; 1980 May; 13(1):1-40. PubMed ID: 6996923
    [Abstract] [Full Text] [Related]

  • 18. Effect of Maillard reaction products on protein digestion.
    Oste R.
    Prog Clin Biol Res; 1989 May; 304():329-42. PubMed ID: 2506564
    [Abstract] [Full Text] [Related]

  • 19. Availability of the true Schiff's bases of lysine. Chemical evaluation of the Schiff's base between lysine and lactose in milk.
    Finot PA, Bujard E, Mottu F, Mauron J.
    Adv Exp Med Biol; 1977 May; 86B():343-65. PubMed ID: 906923
    [No Abstract] [Full Text] [Related]

  • 20. Influence of processing on protein quality.
    Mauron J.
    J Nutr Sci Vitaminol (Tokyo); 1990 May; 36 Suppl 1():S57-69. PubMed ID: 2081988
    [Abstract] [Full Text] [Related]

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