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Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

Journal of food science, 2002-03, Vol.67 (2), p.582-585

2002

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Sustainable Protein Sources

Sudarshan Nadathur, Dr. Janitha P. D. Wanasundara, Laurie Scanlin / Sudarshan Nadathur, Dr. Janitha P. D. Wanasundara, Laurie Scanlin

1, 2016

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Endomorphin-2 is released from newborn rat primary sensory neurons in a frequency- and calcium-dependent manner

The European journal of neuroscience, 2008-05, Vol.27 (10), p.2629-2642

2008

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Proteins in the Diet: Challenges in Feeding the Global Population

Sustainable Protein Sources, 2017, p.1-19

2017

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Quinoa as a Sustainable Protein Source : Production, Nutrition, and Processing

Sustainable Protein Sources, 2017, p.223-238

2017

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Soy Protein: Impacts, Production, and Applications

Sustainable Protein Sources, 2017, p.23-45

2017

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Mycoprotein: A Healthy New Protein with a Low Environmental Impact

Sustainable Protein Sources, 2017, p.305-325

2017

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Protein From Oat: Structure, Processes, Functionality, And Nutrition

Sustainable Protein Sources, 2017, p.105-119

M?Kinen, O.E

2017

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Fine mapping of the α-T catenin gene to a quantitative trait locus on chromosome 10 in late-onset Alzheimer's disease pedigrees

Human molecular genetics, 2003-12, Vol.12 (23), p.3133-3143

2003

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Elevated amyloid β protein (Aβ42) and late onset Alzheimer's disease are associated with single nucleotide polymorphisms in the urokinase-type plasminogen activator gene

Human molecular genetics, 2005-02, Vol.14 (3), p.447-460

2005

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Hemp Seed (Cannabis Sativa L.) Proteins: Composition, Structure, Enzymatic Modification, And Functional Or Bioactive Properties

Sustainable Protein Sources, 2017, p.121-132

Aluko, R.E

2017

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Proteins from Canola/Rapeseed: Current Status

Sustainable Protein Sources, 2017, p.285-304

2017

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Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects

Sustainable Protein Sources, 2017, p.359-375

Neacsu, M

2017

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Lupin: An Important Protein and Nutrient Source

Sustainable Protein Sources, 2017, p.165-183

De Noort, M

2017

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Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses

Sustainable Protein Sources, 2017, p.265-281

Orona-Tamayo, D

2017

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Rice Protein and Rice Protein Products

Sustainable Protein Sources, 2017, p.47-65

Hoogenkamp, H

2017

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Edible Insects: A Neglected and Promising Food Source

Sustainable Protein Sources, 2017, p.341-355

2017

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Heterotrophic Microalgae: A Scalable and Sustainable Protein Source

Sustainable Protein Sources, 2017, p.327-339

2017

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Proteins From Sorghum and Millets

Sustainable Protein Sources, 2017, p.79-104

Taylor, J.R.N

2017

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Amaranth Part 1—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health

Sustainable Protein Sources, 2017, p.239-256

2017

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Protein From Flaxseed (Linum Usitatissimum L.)

Sustainable Protein Sources, 2017, p.133-144

2017

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Underutilized Protein Resources From African Legumes

Sustainable Protein Sources, 2017, p.197-208

2017

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Lentil: Revival of Poor Man's Meat

Sustainable Protein Sources, 2017, p.185-196

Samaranayaka, A

2017

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Amaranth Part 2—Sustainability, Processing, and Applications of Amaranth

Sustainable Protein Sources, 2017, p.257-264

2017

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Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth

Sustainable Protein Sources, 2017, p.377-389

Nadathur, S.R

2017

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Rosemary Extracts as Inhibitors of Lipid Oxidation and Color Change in Cooked Turkey Products During Refrigerated Storage

Sustainable Protein Sources

Endomorphin-2 is released from newborn rat primary sensory neurons in a frequency- and calcium-dependent manner

Proteins in the Diet: Challenges in Feeding the Global Population

Quinoa as a Sustainable Protein Source : Production, Nutrition, and Processing

Soy Protein: Impacts, Production, and Applications

Mycoprotein: A Healthy New Protein with a Low Environmental Impact

Protein From Oat: Structure, Processes, Functionality, And Nutrition

Fine mapping of the α-T catenin gene to a quantitative trait locus on chromosome 10 in late-onset Alzheimer's disease pedigrees

Elevated amyloid β protein (Aβ42) and late onset Alzheimer's disease are associated with single nucleotide polymorphisms in the urokinase-type plasminogen activator gene

Hemp Seed (Cannabis Sativa L.) Proteins: Composition, Structure, Enzymatic Modification, And Functional Or Bioactive Properties

Proteins from Canola/Rapeseed: Current Status

Meat Reduction and Plant-Based Food: Replacement of Meat: Nutritional, Health, and Social Aspects

Lupin: An Important Protein and Nutrient Source

Chia—The New Golden Seed for the 21st Century: Nutraceutical Properties and Technological Uses

Rice Protein and Rice Protein Products

Edible Insects: A Neglected and Promising Food Source

Heterotrophic Microalgae: A Scalable and Sustainable Protein Source

Proteins From Sorghum and Millets

Amaranth Part 1—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health

Protein From Flaxseed (Linum Usitatissimum L.)

Underutilized Protein Resources From African Legumes

Lentil: Revival of Poor Man's Meat

Amaranth Part 2—Sustainability, Processing, and Applications of Amaranth

Flavors, Taste Preferences, and the Consumer: Taste Modulation and Influencing Change in Dietary Patterns for a Sustainable Earth

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