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Hepatitis E Virus ORF3 Protein Forms Membrane-Associated Oligomers

Journal of hepatology, 2016, Vol.64 (2), p.S389-S389

2016

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Sensitivity analysis of fractal dimensions of crack maps on concrete and masonry walls

Automation in construction, 2020-09, Vol.117, p.103258, Article 103258

2020

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THU-189 - Hepatitis E Virus ORF3 Protein Forms Membrane-Associated Oligomers

Journal of hepatology, 2016, Vol.64 (2), p.S389-S389

2016

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Micronutrient intake and status in rural Democratic Republic of Congo

Nutrition research (New York, N.Y.), 2003-05, Vol.23 (5), p.659-671

2003

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The Maillard reaction in food; a critical review from the nutritional standpoint

Progress in food and nutrition science, 1981, Vol.5 (1-6), p.5

Mauron, J

1981

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The use of an amino acid as a precursor of a bioactive metabolite in combatting an infectious disease: The efficacy of a tryptophan-enriched diet in the treatment of leprosy

Amino acids, 1992-10, Vol.2 (3), p.255-269

1992

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Effects of processed foods on food consumption patterns in industrialized countries. Impact on nutritional status and health

Bibliotheca nutritio et dieta, 1989 (43), p.107

Mauron, J

1989

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Chemical behavior of proteins at the time of preparation of nutrients and their biological effects

Internationale Zeitschrift fur Vitaminforschung. International journal of vitamin research. Journal international de vitaminologie, 1970, Vol.40 (2), p.209

Mauron, J

1970

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Campaign against protein deficiency by the use of proteins produced by microorganisms

Internationale Zeitschrift fur Vitaminforschung. International journal of vitamin research. Journal international de vitaminologie, 1969, Vol.39 (2), p.212

Mauron, J

1969

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Le blocage de la lysine par la réaction de Maillard. II. Propriétés chimiques des dérivés N-(désoxy-1-D-fructosyl-1) et N-(désoxy-1-D-lactulosyl-1) de la lysine

Helvetica chimica acta, 1972-04, Vol.55 (4), p.1153-1164

1972

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EFFECT OF HEAT TREATMENT ON DIETARY PROTEINS

Internationale Zeitschrift fur Vitaminforschung. International journal of vitamin research. Journal international de vitaminologie, 1964, Vol.34, p.96

MAURON, J

1964

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Influence of processing on protein quality

Bibliotheca nutritio et dieta, 1985 (34), p.56

Mauron, J

1985

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Tyrosine and hypertension

Bibliotheca nutritio et dieta, 1986 (38), p.209

Mauron, J

1986

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Influence of Processing on Protein Quality

Journal of Nutritional Science and Vitaminology, 1990, Vol.36(4-SupplementI), pp.S57-S69

MAURON, Jean

1990

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Deterioration of lysine in milk after thermal treatment, and its effect on growth

Internationale Zeitschrift fur Vitaminforschung. Beiheft, 1956, Vol.27 (1), p.85

MAURON, J

1956

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Selection of carbohydrate to protein ratio and correlations with weight gain and body fat in rats allowed three dietary choices

International journal for vitamin and nutrition research, 1991, Vol.61 (2), p.166

1991

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Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N-(désoxy-1-D-fructosyl-1)- et N-(désoxy-1-D-lactulosyl-1)-L-lysines

Helvetica chimica acta, 1969, Vol.52 (6), p.1488-1495

1969

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A two-dimensional separation of acid, neutral and basic amino acids by thin layer chromatography on cellulose

Journal of Chromatography A, 1966, Vol.21, p.19-26

1966

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Technology of protein synthesis and protein-rich foods

Bibliotheca nutritio et dieta, 1973 (18), p.24

Mauron, J

1973

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Amino acid imbalance and its bearing on the fortification of food

Bibliotheca nutritio et dieta, 1969, Vol.11, p.57

Mauron, J

1969

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Intolerance to cooked wheat flour and plant oil in the nutrition of rats

Internationale Zeitschrift fur Vitaminforschung. International journal of vitamin research. Journal international de vitaminologie, 1962, Vol.32, p.474

1962

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L'inhibition de la décarboxylase de l'acide glutamique par le complexe cuivrique de l'isoniazide

Helvetica chimica acta, 1963, Vol.46 (6), p.1895-1906

1963

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Availability of the true Schiff's bases of lysine. Chemical evaluation of the Schiff's base between lysine and lactose in milk

Advances in experimental medicine and biology, 1977, Vol.86B, p.343

1977

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Nutritional problems posed by the campaign against protein malnutrition in countries under development. III. Correlation between the content of available lysinund nutritive value of peanut cakes

Annales de la nutrition et de l'alimentation, 1960, Vol.14(5), p.Mem 309

1960

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Antagonisme entre isonicotinylhydrazide, cuivre et pyridoxal dans la transamination. Substitution du pyridoxal par des analogues de structure

Bulletin des sociétés chimiques belges, 1956-01, Vol.65 (1-2), p.140-152

1956

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Hepatitis E Virus ORF3 Protein Forms Membrane-Associated Oligomers

Sensitivity analysis of fractal dimensions of crack maps on concrete and masonry walls

THU-189 - Hepatitis E Virus ORF3 Protein Forms Membrane-Associated Oligomers

Micronutrient intake and status in rural Democratic Republic of Congo

The Maillard reaction in food; a critical review from the nutritional standpoint

The use of an amino acid as a precursor of a bioactive metabolite in combatting an infectious disease: The efficacy of a tryptophan-enriched diet in the treatment of leprosy

Effects of processed foods on food consumption patterns in industrialized countries. Impact on nutritional status and health

Chemical behavior of proteins at the time of preparation of nutrients and their biological effects

Campaign against protein deficiency by the use of proteins produced by microorganisms

Le blocage de la lysine par la réaction de Maillard. II. Propriétés chimiques des dérivés N-(désoxy-1-D-fructosyl-1) et N-(désoxy-1-D-lactulosyl-1) de la lysine

EFFECT OF HEAT TREATMENT ON DIETARY PROTEINS

Influence of processing on protein quality

Tyrosine and hypertension

Influence of Processing on Protein Quality

Deterioration of lysine in milk after thermal treatment, and its effect on growth

Selection of carbohydrate to protein ratio and correlations with weight gain and body fat in rats allowed three dietary choices

Le blocage de la lysine par la réaction de MAILLARD. I. Synthèse de N-(désoxy-1-D-fructosyl-1)- et N-(désoxy-1-D-lactulosyl-1)-L-lysines

A two-dimensional separation of acid, neutral and basic amino acids by thin layer chromatography on cellulose

Technology of protein synthesis and protein-rich foods

Amino acid imbalance and its bearing on the fortification of food

Intolerance to cooked wheat flour and plant oil in the nutrition of rats

L'inhibition de la décarboxylase de l'acide glutamique par le complexe cuivrique de l'isoniazide

Availability of the true Schiff's bases of lysine. Chemical evaluation of the Schiff's base between lysine and lactose in milk

Nutritional problems posed by the campaign against protein malnutrition in countries under development. III. Correlation between the content of available lysinund nutritive value of peanut cakes

Antagonisme entre isonicotinylhydrazide, cuivre et pyridoxal dans la transamination. Substitution du pyridoxal par des analogues de structure

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