Results 291 to 298 of about 1,305,355 (298)

Review: Amino acid concentration of high protein food products and an overview of the current methods used to determine protein quality

Critical Reviews in Food Science and Nutrition, 2018
Shiqi Huang, Benjamin M Bohrer
exaly  

Protein Oxidation: Basic Principles and Implications for Meat Quality

Critical Reviews in Food Science and Nutrition, 2013
Wangang Zhang, Shan Xiao, D U Ahn
exaly  

Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris)

Food Chemistry, 2018
Matthew G Nosworthy, Adam J Franczyk, Jason Neufeld   +2 more
exaly  

Protein quality control: U-box-containing E3 ubiquitin ligases join the fold

Trends in Biochemical Sciences, 2002
Douglas M Cyr, Jörg Hohfeld
exaly  

Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate

Journal of Food Biochemistry, 2018
Mary Omolola Omosebi, Oluwatooyin Faramade Osundahunsi, Tayo N Fagbemi   +2 more
exaly  

Changes in conformation and quality of vegetable protein during texturization process by extrusion

Critical Reviews in Food Science and Nutrition, 2019
Jinchuang Zhang, Syed S H Rizvi, Qiang Wang   +2 more
exaly  

Sweetening protein quality control

Nature Reviews Molecular Cell Biology, 2014
exaly  

N-glycan-dependent protein maturation and quality control in the ER

Nature Reviews Molecular Cell Biology
Daniel N Hebert, Hebert Daniel N
exaly