Literature DB >> 23964409

Digestibility issues of vegetable versus animal proteins: protein and amino acid requirements--functional aspects.

Daniel Tomé1.   

Abstract

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Year:  2013        PMID： 23964409     DOI： 10.1177/156482651303400225

Source DB:  PubMed          Journal:  Food Nutr Bull        ISSN： 0379-5721            Impact factor:   2.069


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  12 in total

1.  Blood 15N:13C Enrichment Ratios Are Proportional to the Ingested Quantity of Protein with the Dual-Tracer Approach for Determining Amino Acid Bioavailability in Humans.

Authors:  Nikkie van der Wielen; Nadezda V Khodorova; Walter J J Gerrits; Claire Gaudichon; Juliane Calvez; Daniel Tomé; Marco Mensink
Journal:  J Nutr       Date:  2020-09-01       Impact factor: 4.798

Review 2.  Perspective: The Public Health Case for Modernizing the Definition of Protein Quality.

Authors:  David L Katz; Kimberly N Doughty; Kate Geagan; David A Jenkins; Christopher D Gardner
Journal:  Adv Nutr       Date:  2019-09-01       Impact factor: 8.701

3.  Association between a new dietary protein quality index and micronutrient intake adequacy: a cross-sectional study in a young adult Spanish Mediterranean cohort.

Authors:  Víctor de la O; Itziar Zazpe; Carmen de la Fuente-Arrillaga; Susana Santiago; Leticia Goni; Miguel Ángel Martínez-González; Miguel Ruiz-Canela
Journal:  Eur J Nutr       Date:  2022-09-10       Impact factor: 4.865

Review 4.  Limitations with the Digestible Indispensable Amino Acid Score (DIAAS) with Special Attention to Plant-Based Diets: a Review.

Authors:  Joel C Craddock; Angela Genoni; Emma F Strutt; David M Goldman
Journal:  Curr Nutr Rep       Date:  2021-01-06

5.  Protein Adequacy Is Primarily a Matter of Protein Quantity, Not Quality: Modeling an Increase in Plant:Animal Protein Ratio in French Adults.

Authors:  Erwan de Gavelle; Jean-François Huneau; Clélia M Bianchi; Eric O Verger; François Mariotti
Journal:  Nutrients       Date:  2017-12-08       Impact factor: 5.717

6.  Patterns of Protein Food Intake Are Associated with Nutrient Adequacy in the General French Adult Population.

Authors:  Erwan de Gavelle; Jean-François Huneau; François Mariotti
Journal:  Nutrients       Date:  2018-02-17       Impact factor: 5.717

Review 7.  Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources.

Authors:  Anna Kårlund; Carlos Gómez-Gallego; Jenni Korhonen; Outi-Maaria Palo-Oja; Hani El-Nezami; Marjukka Kolehmainen
Journal:  Nutrients       Date:  2020-04-08       Impact factor: 5.717

Review 8.  Goals in Nutrition Science 2020-2025.

Authors:  Josep Bassaganya-Riera; Elliot M Berry; Ellen E Blaak; Barbara Burlingame; Johannes le Coutre; Willem van Eden; Ahmed El-Sohemy; J Bruce German; Dietrich Knorr; Christophe Lacroix; Maurizio Muscaritoli; David C Nieman; Michael Rychlik; Andrew Scholey; Mauro Serafini
Journal:  Front Nutr       Date:  2021-02-09

9.  Food-Based Dietary Guidelines and Protein Quality Definitions-Time to Move Forward and Encompass Mycoprotein?

Authors:  Emma Derbyshire
Journal:  Foods       Date:  2022-02-23

Review 10.  The Molecular and Physiological Effects of Protein-Derived Polyamines in the Intestine.

Authors:  Anna F Bekebrede; Jaap Keijer; Walter J J Gerrits; Vincent C J de Boer
Journal:  Nutrients       Date:  2020-01-11       Impact factor: 5.717
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