In Vitro Protein Digestion of Cooked Spent Commercial Laying Hen and Commercial Broilers Breast Meat

Evaluating the potential for utilising migratory locust powder (Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods

(2022) Olamide Abigael Akande et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Some Insect Species are Good Quality Protein Sources for Children and Adults: Digestible Indispensable Amino Acid Score (DIAAS) Determined in Growing Pigs

(2022) N Malla et al.   JOURNAL OF NUTRITION

Yarrowia lipolytica as an Alternative and Valuable Source of Nutritional and Bioactive Compounds for Humans

(2022) Monika Elżbieta Jach et al.   MOLECULES

Taste-Active and Nutritional Components of Thai Native Chicken Meat: a Perspective of Consumer Satisfaction

(2020) Phatthawin Lengkidworraphiphat et al.   Food Science of Animal Resources

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Average molecular weight, degree of hydrolysis and dry-film FTIR fingerprint of milk protein hydrolysates: Intercorrelation and application in process monitoring

(2019) Kenneth Aase Kristoffersen et al.   FOOD CHEMISTRY

Removing Cross-Linked Telopeptides Enhances the Production of Low-Molecular-Weight Collagen Peptides from Spent Hens

(2017) Hui Hong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The harmonized INFOGEST in vitro digestion method: From knowledge to action

(2016) Lotti Egger et al.   FOOD RESEARCH INTERNATIONAL

Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates

(2016) Bo-Ye Liu et al.   RSC Advances

Influence of cross-link structure, density and mechanical properties in the mesoscale deformation mechanisms of collagen fibrils

(2015) Baptiste Depalle et al.   Journal of the Mechanical Behavior of Biomedical Materials

The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion

(2014) Alessandra Bordoni et al.   ELECTROPHORESIS

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Gas Chromatography–Mass Spectrometry Method for the Determination of Free Amino Acids as Their Dimethyl-tert-butylsilyl (TBDMS) Derivatives in Animal Source Food

(2012) Estefanía Jiménez-Martín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Peptides Released byin VitroDigestion of Pork Meat

(2010) Elizabeth Escudero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the meat from Hinai-jidori chickens and broilers: Analysis of general biochemical components, free amino acids, inosine 5'-monophosphate, and fatty acids

(2010) K. Rikimaru et al.   JOURNAL OF APPLIED POULTRY RESEARCH

Effect of Meat Cooking on Physicochemical State and in Vitro Digestibility of Myofibrillar Proteins

(2008) Veronique Santé-Lhoutellier et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY