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PUBMED FOR HANDHELDS

Journal Abstract Search

151 related items for PubMed ID: 906918

  • 1. Nutritional significance of cross-link formation during food processing.
    Hurrell RF, Carpenter KJ.
    Adv Exp Med Biol; 1977; 86B():225-38. PubMed ID: 906918
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  • 5. Nonenzyme browning and its effect on protein nutrition.
    Dworschák E.
    Crit Rev Food Sci Nutr; 1980; 13(1):1-40. PubMed ID: 6996923
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  • 6. 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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  • 11. [Findings concerning the decrease of amino acid content during ther heating of proteins].
    Svábová-Stronová M.
    Nahrung; 1971; 15(5):545-9. PubMed ID: 5172890
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  • 12. Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle.
    Miller EL, Carpenter KJ, Milner CK.
    Br J Nutr; 1965; 19(4):547-64. PubMed ID: 5852121
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  • 14. Bioavailability of lysine for kittens in overheated casein is underestimated by the rat growth assay method.
    Larsen JA, Fascetti AJ, Calvert CC, Rogers QR.
    J Anim Physiol Anim Nutr (Berl); 2010 Oct; 94(5):e102-8. PubMed ID: 20546073
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  • 17. 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
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  • 19. 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
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  • 20. Effects of severe alkali treatment of proteins on amino acid composition and nutritive value.
    GDe Groot AP, Slump P.
    J Nutr; 1969 May; 98(1):45-56. PubMed ID: 5814706
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