UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

British journal of nutrition, 2012-08, Vol.108 (S2), p.S315-S332

2012

Volltextzugriff (PDF)

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

British journal of nutrition, 2012-08, Vol.108 (S2), p.S183-S211

2012

Volltextzugriff (PDF)

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

Cereal chemistry, 2019-11, Vol.96 (6), p.1159-1169

2019

Volltextzugriff (PDF)

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

Journal of agricultural and food chemistry, 2017-05, Vol.65 (19), p.3919-3925

2017

Volltextzugriff (PDF)

Determination of the protein quality of cooked Canadian pulses

Food science & nutrition, 2017-07, Vol.5 (4), p.896-903

2017

Volltextzugriff (PDF)

Impact of cooking on the protein quality of Russet potatoes

Food science & nutrition, 2023-12, Vol.11 (12), p.8131-8142

2023

Volltextzugriff (PDF)

Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk

Food science & technology, 2019-12, Vol.116, p.108523, Article 108523

2019

Volltextzugriff (PDF)

Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process

Journal of cereal science, 2016-03, Vol.68, p.59-65

2016

Volltextzugriff (PDF)

Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk

Food science & technology, 2015-06, Vol.62 (1), p.482-487

2015

Volltextzugriff (PDF)

A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

Foods, 2020-10, Vol.9 (11), p.1531

2020

Volltextzugriff (PDF)

Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

Food science & nutrition, 2019-09, Vol.7 (9), p.2932-2938

2019

Volltextzugriff (PDF)

Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

Food science & nutrition, 2020-06, Vol.8 (6), p.2950-2958

2020

Volltextzugriff (PDF)

Background on international activities on protein quality assessment of foods

British journal of nutrition, 2012-08, Vol.108 (S2), p.S168-S182

Gilani, G. Sarwar

2012

Volltextzugriff (PDF)

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Journal of food science and technology, 2019-02, Vol.56 (2), p.746-753

2019

Volltextzugriff (PDF)

Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

Food chemistry, 2011-02, Vol.124 (3), p.775-780

2011

Volltextzugriff (PDF)

Feed technological and nutritional properties of hydrolyzed wheat gluten when used as a main source of protein in extruded diets for rainbow trout (Oncorhynchus mykiss)

Aquaculture, 2015-11, Vol.448, p.214-218

2015

Volltextzugriff (PDF)

Why do millets have slower starch and protein digestibility than other cereals?

Trends in food science & technology, 2017-08, Vol.66, p.73-83

2017

Volltextzugriff (PDF)

Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

Journal of cereal science, 2002-02, Vol.35 (2), p.161-174

2002

Volltextzugriff (PDF)

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

Trends in food science & technology, 2019-11, Vol.93, p.53-68

2019

Volltextzugriff (PDF)

The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

Food chemistry, 2025-02, Vol.464, p.141795, Article 141795

2025

Volltextzugriff (PDF)

Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets

British journal of nutrition, 2012-08, Vol.108 (S2), p.S333-S336

Schaafsma, Gertjan

2012

Volltextzugriff (PDF)

Criteria and markers for protein quality assessment – a review

British journal of nutrition, 2012-08, Vol.108 (S2), p.S222-S229

Tome, Daniel

2012

Volltextzugriff (PDF)

Thirty years of knowledge on sourdough fermentation: A systematic review

Trends in food science & technology, 2021-02, Vol.108, p.71-83

2021

Volltextzugriff (PDF)

Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins

Trends in food science & technology, 2020-07, Vol.101, p.213-222

2020

Volltextzugriff (PDF)

Effects of low energy diets supplemented with emulsifier on growth performance, nutrient digestibility, and intestinal morphology of broiler chickens

Livestock science, 2024-11, Vol.289, p.105581, Article 105581

2024

Volltextzugriff (PDF)

1 – 25 von 11.143

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(10.137)
Mit Volltextzugriff
(9.871)

Publikationsform

3 weitere anzeigen...

Weniger anzeigen...

Sprache

13 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Digestibility
(8.982)
Science & Technology
(8.772)
Life Sciences & Biomedicine
(8.521)
Proteins
(5.312)
Agriculture
(4.810)
Agriculture, Dairy & Animal Science
(3.661)
Diet
(3.189)
Animals
(2.787)
Food Science & Technology
(2.632)
Biological And Medical Sciences
(2.208)
Fundamental And Applied Biological Sciences. Psychology
(2.180)
Amino Acids
(1.955)
Digestion
(1.869)
Feeds
(1.831)
Crude Protein
(1.767)
Nutritive Value
(1.734)
Dry Matter
(1.653)
Nutrients
(1.420)
Fermentation
(1.378)
Veterinary Sciences
(1.257)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
(5.670)
IngentaConnect
(5.140)
MEDLINE
(2.907)
IngentaConnect Journals
(2.526)
ScienceDirect Journals (5 years ago - present)
(2.171)
Single Journals
(1.753)
Wiley Online Library
(1.745)
Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)
(1.660)
WK Lippincott Williams & Wilkins–Connect here FIRST to enable access
(1.440)
Wiley Online Library Full Collection 2018
(1.315)
Springer Journals
(1.045)
Oxford Journals Current Collection
(930)
SpringerLINK Contemporary (Konsortium Baden-Württemberg)
(753)
Taylor & Francis Journals
(535)
Taylor & Francis:Master (3349 titles)
(508)
Taylor & Francis
(501)
Business Source Ultimate
(487)
Cambridge Journals Online (DEFF)
(333)
Springer Book Series
(262)
Nexis Uni
(150)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Journal Of Animal Science
(752)
Animal Feed Science And Technology
(482)
Animals
(448)
Journal Of Dairy Science
(389)
Journal Of The Science Of Food And Agriculture
(261)
Foods
(246)
Aquaculture
(245)
Tropical Animal Health And Production
(202)
Food Chemistry
(192)
Aquaculture Nutrition
(190)

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

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

Determination of the protein quality of cooked Canadian pulses

Impact of cooking on the protein quality of Russet potatoes

Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk

Improvement of the in vitro protein digestibility of amaranth grain through optimization of the malting process

Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilk

A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

Determination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologies

Thermal processing methods differentially affect the protein quality of Chickpea (Cicer arietinum)

Background on international activities on protein quality assessment of foods

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum

Feed technological and nutritional properties of hydrolyzed wheat gluten when used as a main source of protein in extruded diets for rainbow trout (Oncorhynchus mykiss)

Why do millets have slower starch and protein digestibility than other cereals?

Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets

Criteria and markers for protein quality assessment – a review

Thirty years of knowledge on sourdough fermentation: A systematic review

Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins

Effects of low energy diets supplemented with emulsifier on growth performance, nutrient digestibility, and intestinal morphology of broiler chickens

Suchergebnisse filtern