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Journal Abstract Search

146 related items for PubMed ID: 7358929

  • 1. Chemical composition of different varieties of grain sorghum.
    Neucere NJ, Sumrell G.
    J Agric Food Chem; 1980; 28(1):19-21. PubMed ID: 7358929
    [No Abstract] [Full Text] [Related]

  • 2. Studies on the composition, quality and processing of triticale. Part I. Physico-chemical characteristics.
    Sehgal KL, Bajaj S, Sekhon KS.
    Nahrung; 1983; 27(1):31-7. PubMed ID: 6855877
    [Abstract] [Full Text] [Related]

  • 3. Locational variation in chemical composition and in vitro digestibility of forage sorghum.
    Arora SK, Luthra YP, Das B.
    J Agric Food Chem; 1975; 23(3):543-4. PubMed ID: 239043
    [No Abstract] [Full Text] [Related]

  • 4. Tannin content as a function of grain maturity and drying conditions in several varieties of Sorghum bicolor (L.) Moench.
    Price ML, Stromberg AM, Butler LG.
    J Agric Food Chem; 1979; 27(6):1270-4. PubMed ID: 544654
    [No Abstract] [Full Text] [Related]

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  • 7. Proteins of Italian millet: amino acid composition, solubility fractionation and electrophoresis of protein fractions.
    Monteiro PV, Virupaksha TK, Rao DR.
    J Sci Food Agric; 1982 Nov; 33(11):1072-9. PubMed ID: 7154644
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  • 9. Protein fractions from five varieties of grain sorghum: amino acid composition and solubility properties.
    Neucere NJ, Sumrell G.
    J Agric Food Chem; 1979 Nov; 27(4):209-12. PubMed ID: 512219
    [No Abstract] [Full Text] [Related]

  • 10. Partial characterization of tannin-protein complexes in five varieties of grain sorghum by automated gel filtration chromatography.
    Fishman ML, Neucere NJ.
    J Agric Food Chem; 1980 Nov; 28(2):477-80. PubMed ID: 7391386
    [No Abstract] [Full Text] [Related]

  • 11. Fractionation of proteins from low-tannin sorghum grain.
    Taylor JR, Schüssler L, van der Walt WH.
    J Agric Food Chem; 1984 Nov; 32(1):149-54. PubMed ID: 6707328
    [No Abstract] [Full Text] [Related]

  • 12. Proximate composition and proteins of three grain sorghum hybrids and their dry-mill fractions.
    Jones RW, Beckwith AC.
    J Agric Food Chem; 1970 Nov; 18(1):33-6. PubMed ID: 5524463
    [No Abstract] [Full Text] [Related]

  • 13. Variability in the limiting amino acid and fatty acid composition of winter wheats and triticales.
    Lorenz K, Maga J, Sizer C, Welsh J.
    J Agric Food Chem; 1975 Nov; 23(5):932-8. PubMed ID: 1159198
    [No Abstract] [Full Text] [Related]

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  • 15. Protein quality in cereals and pulses. 2. Influence of polyethyleneglycol on the nutritional availability of methionine in sorghum (Sorghum vulgar Pers.), field beans (Vicia faba L.) and barley.
    Ford JE, Hewitt D.
    Br J Nutr; 1979 Sep; 42(2):317-23. PubMed ID: 476044
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  • 18. Effect of Varieties on Bioactive Properties and Mineral Contents of Some Sorghum, Millet and Lupin Seeds.
    Juhaimi FA, Şimşek Ş, Ghafoor K, Babiker EE, Özcan MM, Ahmed IAM, Alsawmahi O.
    J Oleo Sci; 2019 Nov 07; 68(11):1063-1071. PubMed ID: 31611511
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  • 19. Relationship between tannin levels and in vitro protein digestibility in finger millet (Eleusine coracana Gaertn.).
    Ramachandra G, Virupaksha TK, Shadaksharaswamy M.
    J Agric Food Chem; 1977 Nov 07; 25(5):1101-4. PubMed ID: 893835
    [No Abstract] [Full Text] [Related]

  • 20. [Tryptophan content of cereal proteins].
    Wieser H, Seilmeier W, Eggert M, Belitz HD.
    Z Lebensm Unters Forsch; 1983 Nov 07; 177(6):457-60. PubMed ID: 6666351
    [Abstract] [Full Text] [Related]

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