Literature DB >> 5957407

Microbiological assay of protein quality with Tetrahymena pyriformis W. 4. Measurement of available lysine, methionine, arginine and histidine.

J A Stott, H Smith.   

Abstract

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Year:  1966        PMID： 5957407     DOI： 10.1079/bjn19660069

Source DB:  PubMed          Journal:  Br J Nutr        ISSN： 0007-1145            Impact factor:   3.718


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  4 in total

1.  Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans.

Authors:  Z Barampama; R E Simard
Journal:  Plant Foods Hum Nutr       Date:  1995-12       Impact factor: 3.921

2.  [Problems in the use of protozoan Tetrahymena pyriformis for studies of protein nutritive value].

Authors:  W Janitz; S Grodzka-Zapytowska
Journal:  Z Ernahrungswiss       Date:  1982-12

3.  Design and characterization of auxotrophy-based amino acid biosensors.

Authors:  Felix Bertels; Holger Merker; Christian Kost
Journal:  PLoS One       Date:  2012-07-19       Impact factor: 3.240

4.  Escherichia coli, an Intestinal Microorganism, as a Biosensor for Quantification of Amino Acid Bioavailability.

Authors:  Vesela I Chalova; Sujata A Sirsat; Corliss A O'Bryan; Philip G Crandall; Steven C Ricke
Journal:  Sensors (Basel)       Date:  2009-09-04       Impact factor: 3.576
  4 in total

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