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Role of glutamine on the de novo purine nucleotide synthesis in Caco-2 cells

European journal of nutrition, 2000-02, Vol.39 (1), p.38-46

2000

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Neither glutamine nor arginine supplementation of diets increase glutamine body stores in healthy growing rats

Clinical nutrition (Edinburgh, Scotland), 2000-10, Vol.19 (5), p.319-325

2000

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Free and protein-bound glutamine have identical splanchnic extraction in healthy human volunteers

American journal of physiology: Gastrointestinal and liver physiology, 2001-07, Vol.281 (1), p.G267-G274

2001

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Effects of Foods Rich in Polyphenols on Nitrogen Excretion in Rats

The Journal of nutrition, 1990-04, Vol.120 (4), p.346-352

1990

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Stearidonic acid, an inhibitor of the 5‐lipoxygenase pathway. A comparison with timnodonic and dihomogammalinolenic acid

Lipids, 1993-04, Vol.28 (4), p.321-324

1993

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The effect of Maillard reaction products on zinc metabolism in the rat

British journal of nutrition, 1989-11, Vol.62 (3), p.739-749

1989

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Effects of diet-induced hyperthreoninemia. II) Tissue and extracellular amino acid levels in the brain

Life sciences (1973), 1994, Vol.54 (1), p.41-48

1994

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Historical Perspective of the Maillard Reaction in Food Science

Annals of the New York Academy of Sciences, 2005-06, Vol.1043 (1), p.1-8

FINOT, PAUL-ANDRÉ

2005

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Effect of glutamine supplementation of the diet on tissue protein synthesis rate of glucocorticoid-treated rats

Nutrition (Burbank, Los Angeles County, Calif.), 2001, Vol.17 (1), p.35-40

2001

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Black currant seed oil feeding and fatty acids in liver lipid classes of guinea pigs

Lipids, 1989-05, Vol.24 (5), p.460-466

1989

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Effects of 9, 12, 15-octadecatrien-6-ynoic acid on the metabolism of arachidonic acid in platelets and on platelet aggregation

Thrombosis research, 1992-03, Vol.65 (6), p.687-698

1992

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Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids

Advances in experimental medicine and biology, 1984, Vol.177, p.423

1984

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Reactions of proteins with oxidizing lipids. 2. Influence on protein quality and on the bioavailability of lysine, methionine, cyst(e)ine and tryptophan as measured in rat assays

British journal of nutrition, 1985-01, Vol.53 (1), p.75-86

1985

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Protein-polyphenol reactions. 1. Nutritional and metabolic consequences of the reaction between oxidized caffeic acid and the lysine residues of casein

British journal of nutrition, 1982-03, Vol.47 (2), p.191-211

1982

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The absorption and metabolism of modified amino acids in processed foods

Journal of AOAC International, 2005-05, Vol.88 (3), p.894-903

Finot, Paul-André

2005

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Maillard reaction products and lysinoalanine: urinary excretion and the effects on kidney function of preterm infants fed heat-processed milk formula

Journal of pediatric gastroenterology and nutrition, 1992, Vol.14 (1), p.62-70

1992

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Physicochemical Considerations of Protein Utilization

Nestlé Nutrition workshop series. Clinical & performance programme, 2000, Vol.3, p.109-119

2000

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Effets du traitement par les micro-ondes sur la qualité nutritionnelle des aliments

Cahiers de nutrition et de diététique, 1996-09, Vol.31 (4), p.239-246

FINOT, P. A

1996

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Lysinoalanine: Absence of mutagenic response in the salmonella/mammalian-microsome mutagenicity assay

Food and chemical toxicology, 1985-01, Vol.23 (8), p.763-765

1985

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Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systems

British journal of nutrition, 1985-03, Vol.53 (2), p.281-292

1985

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Reactions of proteins with oxidizing lipids

British journal of nutrition, 2008-03, Vol.53 (1), p.75-86

2008

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Conséquences digestives et métaboliques des structures moléculaires des protéines alimentaires

Cahiers de nutrition et de diététique, 1998, Vol.33 (5), p.313-320

1998

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Nutritional aspects of food proteins in relation to technology

Food reviews international, 1993-11, Vol.9 (4), p.629-655

1993

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Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitamins

British journal of nutrition, 1983-05, Vol.49 (3), p.355-364

1983

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Effect of Ultra-High-Temperature Steam Injection on Sulfur-Containing Amino Acids of Skim Milk

Journal of dairy science, 1980-02, Vol.63 (2), p.298-300

1980

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Role of glutamine on the de novo purine nucleotide synthesis in Caco-2 cells

Neither glutamine nor arginine supplementation of diets increase glutamine body stores in healthy growing rats

Free and protein-bound glutamine have identical splanchnic extraction in healthy human volunteers

Effects of Foods Rich in Polyphenols on Nitrogen Excretion in Rats

Stearidonic acid, an inhibitor of the 5‐lipoxygenase pathway. A comparison with timnodonic and dihomogammalinolenic acid

The effect of Maillard reaction products on zinc metabolism in the rat

Effects of diet-induced hyperthreoninemia. II) Tissue and extracellular amino acid levels in the brain

Historical Perspective of the Maillard Reaction in Food Science

Effect of glutamine supplementation of the diet on tissue protein synthesis rate of glucocorticoid-treated rats

Black currant seed oil feeding and fatty acids in liver lipid classes of guinea pigs

Effects of 9, 12, 15-octadecatrien-6-ynoic acid on the metabolism of arachidonic acid in platelets and on platelet aggregation

Nutritional consequences of the reactions between proteins and oxidized polyphenolic acids

Reactions of proteins with oxidizing lipids. 2. Influence on protein quality and on the bioavailability of lysine, methionine, cyst(e)ine and tryptophan as measured in rat assays

Protein-polyphenol reactions. 1. Nutritional and metabolic consequences of the reaction between oxidized caffeic acid and the lysine residues of casein

The absorption and metabolism of modified amino acids in processed foods

Maillard reaction products and lysinoalanine: urinary excretion and the effects on kidney function of preterm infants fed heat-processed milk formula

Physicochemical Considerations of Protein Utilization

Effets du traitement par les micro-ondes sur la qualité nutritionnelle des aliments

Lysinoalanine: Absence of mutagenic response in the salmonella/mammalian-microsome mutagenicity assay

Stability of tryptophan during food processing and storage. 1. Comparative losses of tryptophan, lysine and methionine in different model systems

Reactions of proteins with oxidizing lipids

Conséquences digestives et métaboliques des structures moléculaires des protéines alimentaires

Nutritional aspects of food proteins in relation to technology

Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitamins

Effect of Ultra-High-Temperature Steam Injection on Sulfur-Containing Amino Acids of Skim Milk

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