Detalhe da pesquisa
1.
Effect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate.
Food Technol Biotechnol
; 56(2): 257-264, 2018 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-30228800
2.
Cysteinyl-glycine reduces mucosal proinflammatory cytokine response to fMLP in a parenterally-fed piglet model.
Pediatr Res
; 80(2): 293-8, 2016 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-27055186
3.
Ontogeny of dipeptide uptake and peptide transporter 1 (PepT1) expression along the gastrointestinal tract in the neonatal Yucatan miniature pig.
Br J Nutr
; 110(2): 275-81, 2013 Jul 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-23234698
4.
The in vivo and in vitro protein quality of three hemp protein sources.
Food Sci Nutr
; 11(11): 7264-7270, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37970413
5.
Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses.
Foods
; 12(15)2023 Jul 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-37569085
6.
Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping Review.
Nutrients
; 15(19)2023 Sep 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-37836506
7.
Alteration of the dietary methionine: Cysteine ratio modulates the inflammatory response to an inter-peritoneal injection of lipopolysaccharide in wistar rats.
J Nutr Biochem
; 102: 108937, 2022 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-35017004
8.
Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours.
Food Sci Technol Int
; 26(3): 265-274, 2020 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-31726873
9.
Oxidative stability of direct-expanded chickpea-sorghum snacks.
Food Sci Nutr
; 8(8): 4340-4351, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-32884714
10.
Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours.
J Texture Stud
; 51(2): 300-307, 2020 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-31323133
11.
Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum).
Food Sci Nutr
; 8(6): 2950-2958, 2020 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-32566213
12.
Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies.
Food Sci Nutr
; 7(9): 2932-2938, 2019 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-31572586
13.
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
Food Res Int
; 108: 430-439, 2018 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-29735077
14.
Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
Food Chem
; 240: 588-593, 2018 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-28946315
15.
Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba).
Nutrients
; 10(6)2018 May 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-29799474
16.
Determination of the protein quality of cooked Canadian pulses.
Food Sci Nutr
; 5(4): 896-903, 2017 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-28748078
17.
Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
J Agric Food Chem
; 65(19): 3919-3925, 2017 May 17.
Artigo
em Inglês
| MEDLINE | ID: mdl-28452476
18.
Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).
J Agric Food Chem
; 65(35): 7790-7796, 2017 Sep 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-28796503
19.
Enterally delivered dipeptides improve small intestinal inflammatory status in a piglet model of intestinal resection.
Clin Nutr
; 35(4): 852-8, 2016 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-26073670