Literature DB >> 13398939

The composition of lipid from jejunal contents of the dog after a fatty meal.

C M DOWSE, J A SAUNDERS, B SCHOFIELD.   

Abstract

Entities:  

Keywords:  FATS/metabolism; INTESTINES/physiology

Mesh:

Substances:

Year:  1956        PMID: 13398939      PMCID: PMC1359157          DOI: 10.1113/jphysiol.1956.sp005661

Source DB:  PubMed          Journal:  J Physiol        ISSN: 0022-3751            Impact factor:   5.182


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  6 in total

1.  The estimation of 1-monoglyceride.

Authors:  C M DOWSE; J A SAUNDERS
Journal:  Biochem J       Date:  1956-03       Impact factor: 3.857

2.  Extraction, isolation, and identification of hydrolytic products of triglyceride digestion in man.

Authors:  D H BLANKENHORN; E H AHRENS
Journal:  J Biol Chem       Date:  1955-01       Impact factor: 5.157

3.  On the mechanism of intestinal fat absorption in the cat.

Authors:  S BERGSTROM; B BORGSTROM; A CARLSTEN
Journal:  Acta Physiol Scand       Date:  1954-10-20

4.  [Formation of partial glycerides during lipolysis of triglycerides in intestine].

Authors:  P DESNUELLE; M J CONSTANTIN
Journal:  Biochim Biophys Acta       Date:  1952-11

5.  Intermediates formed during the digestion of triglycerides.

Authors:  F H MATTSON; J H BENEDICT; J B MARTIN; L W BECK
Journal:  J Nutr       Date:  1952-11       Impact factor: 4.798

6.  The intestinal absorption of triglycerides.

Authors:  R REISER; M J BRYSON; M J CARR; K A KUIKEN
Journal:  J Biol Chem       Date:  1952-01       Impact factor: 5.157

  6 in total
  2 in total

1.  THE INTRALUMINAL PHASE OF FAT DIGESTION IN MAN: THE LIPID CONTENT OF THE MICELLAR AND OIL PHASES OF INTESTINAL CONTENT OBTAINED DURING FAT DIGESTION AND ABSORPTION.

Authors:  A F HOFMANN; B BORGSTROEM
Journal:  J Clin Invest       Date:  1964-02       Impact factor: 14.808

2.  Intestinal triglyceride absorption in the rat. An electron microscopical study.

Authors:  R R Cardell; S Badenhausen; K R Porter
Journal:  J Cell Biol       Date:  1967-07       Impact factor: 10.539

  2 in total

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