Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit

Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices

(2016) Teresa Delgado 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

Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

(2016) Chanvorleak Phat et al.   FOOD CHEMISTRY

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

(2016) Qian Li et al.   FOOD CHEMISTRY

Protein quality as determined by the Digestible Indispensable Amino Acid Score: evaluation of factors underlying the calculation: Table 1

(2016) Robert R. Wolfe et al.   NUTRITION REVIEWS

Amino acid composition and nutritional value of four cultivated South American potato species

(2015) Veronika Bártová et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates

(2015) Abir Mokni Ghribi et al.   JOURNAL OF FOOD ENGINEERING

Fractionation, physicochemical properties, nutritional value, antioxidant activity and ACE inhibition of palm kernel expeller protein

(2015) Yajun Zheng et al.   RSC Advances

Chemical composition and quality traits of Chinese chestnuts (Castanea mollissima) produced in different ecological regions

(2015) Fang Yang et al.   Food Bioscience

Are intact peptides absorbed from the healthy gut in the adult human?

(2015) Warren M. Miner-Williams et al.   NUTRITION RESEARCH REVIEWS

Digestible indispensable amino acid score and digestible amino acids in eight cereal grains

(2014) Sarah K. Cervantes-Pahm et al.   BRITISH JOURNAL OF NUTRITION

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

(2014) Shane M Rutherfurd et al.   JOURNAL OF NUTRITION

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

Available lysine and digestible amino acid contents of proteinaceous foods of India

(2012) Shane M. Rutherfurd et al.   BRITISH JOURNAL OF NUTRITION

Effect of cooking on free amino acid and mineral profiles of sweet chestnut (Castanea sativaMill.)

(2012) Berta Gonçalves et al.   Fruits

Piezo proteins are pore-forming subunits of mechanically activated channels

(2012) Bertrand Coste et al.   NATURE

Selective Inhibition of a Regulatory Subunit of Protein Phosphatase 1 Restores Proteostasis

(2011) P. Tsaytler et al.   SCIENCE

Metabolite composition of chestnut (Castanea sativa Mill.) upon cooking: Proximate analysis, fibre, organic acids and phenolics

(2010) Berta Gonçalves et al.   FOOD CHEMISTRY

Molecular Requirements for the Insecticidal Activity of the Plant Peptide Pea Albumin 1 Subunit b (PA1b)

(2010) Pedro Da Silva et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

(2010) Maria CBM De Vasconcelos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Apparent digestible protein, energy and amino acid availability of three plant proteins in Florida pompano, Trachinotus carolinus L. in seawater and low-salinity water

(2009) M. RICHE et al.   AQUACULTURE NUTRITION

Subunit, amino acid composition and in vitro digestibility of protein isolates from Chinese kabuli and desi chickpea (Cicer arietinum L.) cultivars

(2009) Xiansheng Wang et al.   FOOD RESEARCH INTERNATIONAL

Industrial processing effects on chestnut fruits (Castanea sativaMill.). 2. Crude protein, free amino acids and phenolic phytochemicals

(2009) Maria do Carmo Barbosa Mendes de Vasconce et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Protein Subunit Composition Effects on the Thermal Denaturation at Different Stages During the Soy Protein Isolate Processing and Gelation Profiles of Soy Protein Isolates

(2008) Eduarda M. Bainy et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Nutritional quality of chestnut (Castanea sativa Mill.) cultivars from Portugal

(2007) Olga Borges et al.   FOOD CHEMISTRY