Effects of heat processing on the nutritional value of groundnut products II.‐Individual amino acidst (Q70631839)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5131530%20AND%20SRC:MED&resulttype=core&format=json

12 October 2019

title

Effects of heat processing on the nutritional value of groundnut products. II. Individual amino acids (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5131530%20AND%20SRC:MED&resulttype=core&format=json

12 October 2019

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

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740220807

3 January 2024

main subject

nutrition and dietetics

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740220807

3 January 2024

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740220807

3 January 2024

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740220807

3 January 2024

author name string

K. Anantharaman

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A5131530

3 January 2024

K. J. Carpenter

2

1 reference

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3 January 2024

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=5131530

3 January 2024

publication date

1 August 1971

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5131530%20AND%20SRC:MED&resulttype=core&format=json

full work available at URL

12 October 2019

number of pages

7

1 reference

based on heuristic

inferred from page(s)

https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740220807

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740220807

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740220807

3 January 2024

1 reference

https://api.crossref.org/works/10.1002/JSFA.2740220807

Journal of the Science of Food and Agriculture

3 January 2024

published in

1 reference

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12 October 2019

volume

22

1 reference

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12 October 2019

issue

8

1 reference

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12 October 2019

page(s)

412-418

1 reference

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Effects of heat processing on the nutritional value of groundnut products: I.—Protein quality of groundnut cotyledons for rats

12 October 2019

cites work

1

1 reference

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Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle

3 January 2024

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A microbiological method for assessing the nutritional value of proteins. 2. The measurement of 'available' methionine, leucine, isoleucine, arginine, histidine, tryptophan and valine

3 January 2024

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Salt mixtures for purified-type diets. III. An improved salt mixtures for chicks

3 January 2024

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A GROWTH ASSAY WITH CHICKS FOR THE LYSINE CONTENT OF PROTEIN CONCENTRATES

3 January 2024

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A MODIFICATION OF THE OSBORNEMENDEL SALT MIXTURE

3 January 2024

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Protein concentrates as amino acid sources for the chick; corn gluten meal, cottonseed meal and peanut meal.

3 January 2024

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AMINO ACID DEFICIENCIES IN PEANUT MEAL AND IN CORN AND PEANUT MEAL RATIONS

3 January 2024

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Further aspects of amino acid imbalance, with special reference to the high arginine requirement of chicks fed casein diets

3 January 2024

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Net protein values for the growing chicken as determined by carcass analysis: exploration of the method

3 January 2024

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Nutritive value of differently processed groundnut meals and the effect of supplementation of the meals with amino acids, antibiotics and vitamin B12

3 January 2024

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Nutritive value of groundnut (Arachis hypogaea). 1. Amino acid composition of different varieties of groundnut grown in the Punjab.

3 January 2024

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

3 January 2024

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Fish products as protein supplements to cereals

3 January 2024

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The differential determination of lysine in heated milk II.—Comparison of thein vitro methods with the biological evaluation

3 January 2024

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

3 January 2024

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Heat inactivation of threonine, glycine, and the acidic amino acids

3 January 2024

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Availability of sulphur amino acids in protein foods. 3. Chemical and nutritional changes in heated cod muscle

3 January 2024

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Chemical and nutritional changes in stored herring meal. 3. Effect of heating at controlled moisture contents on the binding of amino acids in freeze-dried herring press cake and in related model systems

3 January 2024

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The reaction between proteins and reducing sugars in the 'dry' state; dried human blood plasma

3 January 2024

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Changes during Storage in Chemically Determined Lysine Availability in Soybean Concentrate

3 January 2024

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3 January 2024

Identifiers

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:5131530%20AND%20SRC:MED&resulttype=core&format=json

12 October 2019

1 reference