(Q38360825)

2 September 2017

The use of three dye-binding procedures for the assessment of heat damage to food proteins (English)

2 references

2 September 2017

16 May 2022

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A163640

16 May 2022

colourant

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A163640

16 May 2022

hot

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A163640

16 May 2022

nutrition and dietetics

1 reference

19 December 2022

author name string

R. F. Hurrell

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A163640

16 May 2022

K. J. Carpenter

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A163640

16 May 2022

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=163640

16 May 2022

publication date

1 January 1975

1 reference

full work available at URL

2 September 2017

https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0007114575001092

1 reference

British Journal of Nutrition

16 May 2022

published in

1 reference

2 September 2017

33

1 reference

2 September 2017

1

1 reference

2 September 2017

101-115

1 reference

The amino acid composition of mammalian collagen and gelatin

2 September 2017

1 reference

https://api.crossref.org/works/10.1079%2FBJN19750013

The estimation of the available lysine in animal-protein foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1079%2FBJN19750013

Problems in the determination of FDNB‐available lysine

21 January 2018

1 reference

https://api.crossref.org/works/10.1079%2FBJN19750013

Reaction between Phthalein Dyes and Heated Foodstuffs

21 January 2018

1 reference

https://api.crossref.org/works/10.1079%2FBJN19750013

Mechanisms of heat damage in proteins. 2. Chemical changes in pure proteins

21 January 2018

3

1 reference

Prevention of browning during batch dry rendering

16 May 2022

5

1 reference

Effects of heat processing on the nutritional value of groundnut products II.‐Individual amino acidst

16 May 2022

7

1 reference

Mechanisms of heat damage in proteins. 4. The reactive lysine content of heat-damaged material as measured in different ways

16 May 2022

12

1 reference

Comparison of methods for the determination of available lysine value in animal and vegetable protein sources

16 May 2022

15

1 reference

Studies of the reaction between proteins and reducing sugars in the 'dry' state. III. Nature of the protein groups reacting

16 May 2022

Physical and chemical changes during batch dry rendering of meat meals

20

0 references

29

1 reference

Nutritive value of meat meals II. —influence of raw materials and processing on protein quality

16 May 2022

35

1 reference

[Blockage of lysine by Mallard's reaction. II. Chemical properties of derivatives N-(deoxy-1-D-fructosyl-1) and N-(deoxy-1-D-lactulosyl-1) lysine]

16 May 2022

36

1 reference

Mechanisms of heat damage in proteins. 1. Models with acylated lysine units

16 May 2022

41

1 reference

Determination of protein in dairy products by dye-binding

16 May 2022

42

1 reference

Inactivation of Amino Acids by Autoclaving

16 May 2022

47

1 reference

16 May 2022

Identifiers

DOI

10.1079/BJN19750013

1 reference

release_2tqvctnqwbbdjoxup2a25yswne

2 September 2017

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/2tqvctnqwbbdjoxup2a25yswne

mapped directly with Wikidata item

24 November 2022

based on heuristic

1 reference