- Home
- Publications
- Publication Search
- Publication Details
Title
Protein Digestibility of Cereal Products
Authors
Keywords
-
Journal
Foods
Volume 8, Issue 6, Pages 199
Publisher
MDPI AG
Online
2019-06-10
DOI
10.3390/foods8060199
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Water deficit and heat stress induced alterations in grain physico-chemical characteristics and micronutrient composition in field grown grain sorghum
- (2019) S.M. Impa et al. JOURNAL OF CEREAL SCIENCE
- Effect of domestic cooking on rice protein digestibility
- (2019) Kunlun Liu et al. Food Science & Nutrition
- Detection and quantitation of immunogenic epitopes related to celiac disease in historical and modern hard red spring wheat cultivars
- (2018) Maneka Malalgoda et al. FOOD CHEMISTRY
- Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks
- (2018) D. Azzollini et al. Innovative Food Science & Emerging Technologies
- Effect of extrusion on protein quality, antinutritional factors, and digestibility of complementary diet from quality protein maize and soybean protein concentrate
- (2018) Mary Omolola Omosebi et al. JOURNAL OF FOOD BIOCHEMISTRY
- Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits
- (2018) Warinporn Klunklin et al. JOURNAL OF FOOD QUALITY
- Tef protein: Solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
- (2018) Habtu Shumoy et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Current protein intake in America: analysis of the National Health and Nutrition Examination Survey, 2003–2004
- (2018) Victor L Fulgoni AMERICAN JOURNAL OF CLINICAL NUTRITION
- Effects of explosion puffing on the nutritional composition and digestibility of grains
- (2018) Rongrong Huang et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Effect of the preparation method and storage time on the in vitro protein digestibility of maize tortillas
- (2018) A. Martínez-Velasco et al. JOURNAL OF CEREAL SCIENCE
- Impact of Meeting Different Guidelines for Protein Intake on Muscle Mass and Physical Function in Physically Active Older Women
- (2018) Andreas Nilsson et al. Nutrients
- Combination of Gluten-Digesting Enzymes Improved Symptoms of Non-Celiac Gluten Sensitivity: A Randomized Single-blind, Placebo-controlled Crossover Study
- (2018) Hiroki Ido et al. Clinical and Translational Gastroenterology
- Digestible indispensable amino acid scores of nine cooked cereal grains
- (2018) Fei Han et al. BRITISH JOURNAL OF NUTRITION
- Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention
- (2018) Karima Laleg et al. BRITISH JOURNAL OF NUTRITION
- Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit
- (2018) K. Ashwath Kumar et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
- (2018) Ingrid G. Cordelino et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- A Review on the Gluten-Free Diet: Technological and Nutritional Challenges
- (2018) Dalia El Khoury et al. Nutrients
- Development of Wheat With Hypoimmunogenic Gluten Obstructed by the Gene Editing Policy in Europe
- (2018) Aurélie Jouanin et al. Frontiers in Plant Science
- Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
- (2018) Smith G. Nkhata et al. Food Science & Nutrition
- Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein
- (2018) Yanan Lin et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities
- (2017) Mine Kostekli et al. FOOD CHEMISTRY
- Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours
- (2017) Tong Wu et al. FOOD CHEMISTRY
- Effect of extrusion on the anti-nutritional factors of food products: An overview
- (2017) Nooshin Nikmaram et al. FOOD CONTROL
- Lectins as Bioactive Proteins in Foods and Feeds
- (2017) Koji Muramoto FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates
- (2017) Paridhi Gulati et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Rheological and nutritional studies of amaranth enriched wheat chapatti (Indian flat bread)
- (2017) Anamika Banerji et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat
- (2017) Luis Vaquero et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health
- (2017) Christopher P F Marinangeli et al. NUTRITION REVIEWS
- Why do millets have slower starch and protein digestibility than other cereals?
- (2017) George Amponsah Annor et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Digestion of isolated legume cells in a stomach-duodenum model: three mechanisms limit starch and protein hydrolysis
- (2017) Rewati R. Bhattarai et al. Food & Function
- Oral absorption of peptides and nanoparticles across the human intestine: Opportunities, limitations and studies in human tissues
- (2016) P. Lundquist et al. ADVANCED DRUG DELIVERY REVIEWS
- Micronutrient intake and food sources in the very old: analysis of the Newcastle 85+ Study
- (2016) Nuno Mendonça et al. BRITISH JOURNAL OF NUTRITION
- Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten
- (2016) Toheder Rahaman et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh
- (2016) Nazma Shaheen et al. FOOD CHEMISTRY
- Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping
- (2016) E.E. Llopart et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
- (2016) Karima Laleg et al. PLoS One
- Protein and healthy aging
- (2015) Douglas Paddon-Jones et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Metabolites of Dietary Protein and Peptides by Intestinal Microbes and their Impacts on Gut
- (2015) Peixin Fan et al. CURRENT PROTEIN & PEPTIDE SCIENCE
- Identification of potential bioactive peptides generated by simulated gastrointestinal digestion of soybean seeds and soy milk proteins
- (2015) Anna Laura Capriotti et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Role of intestinal brush border peptidases in the simulated digestion of milk proteins
- (2015) Gianluca Picariello et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Bioactive peptides released from in vitro digestion of human milk with or without pasteurization
- (2015) Yasuaki Wada et al. PEDIATRIC RESEARCH
- The scientific evidence for the role of milk protein-derived bioactive peptides in humans: A Review
- (2015) Alice B. Nongonierma et al. Journal of Functional Foods
- Prevalence of and interventions for sarcopenia in ageing adults: a systematic review. Report of the International Sarcopenia Initiative (EWGSOP and IWGS)
- (2014) A. J. Cruz-Jentoft et al. AGE AND AGEING
- Effect of citric acid deamidation on in vitro digestibility and antioxidant properties of wheat gluten
- (2013) Chaoying Qiu et al. FOOD CHEMISTRY
- Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains
- (2013) Raj Kishor Gupta et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method
- (2012) Joyce Boye et al. BRITISH JOURNAL OF NUTRITION
- Polymerization Reactions of Wheat Gluten: The Pretzel Case
- (2012) I. Rombouts et al. CEREAL FOODS WORLD
- Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads
- (2012) A. Angioloni et al. JOURNAL OF CEREAL SCIENCE
- Effect of household cooking methods on nutritional and anti nutritional factors in green cowpea (Vigna unguiculata) pods
- (2010) Jasraj K. Deol et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking
- (2010) Isabel Correia et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ingestion of a protein hydrolysate is accompanied by an accelerated in vivo digestion and absorption rate when compared with its intact protein
- (2009) René Koopman et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review
- (2009) Iris J. Joye et al. JOURNAL OF CEREAL SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started