Literature DB >> 6771314

Lysine content of protein increased by germination of normal and high-lysine sorghums.

Y V Wu, J S Wall.   

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Year:  1980        PMID： 6771314     DOI： 10.1021/jf60228a046

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  6 in total

1.  Influence of processing conditions on the nutritive value of Ogi-baba, a Nigerian fermented sorghum gruel.

Authors:  A I Sann; M Asiedu; G S Ayernor
Journal:  Plant Foods Hum Nutr       Date:  2001       Impact factor: 3.921

2.  Effect of soaking, sprouting, fermentation and cooking on nutrient composition and some anti-nutritional factors of sorghum (Guinesia) seeds.

Authors:  I C Obizoba; J V Atii
Journal:  Plant Foods Hum Nutr       Date:  1991-07       Impact factor: 3.921

3.  Effect of fermentation on sorghum protein fractions and in vitro protein digestibility.

Authors:  N E Yousif; A H El Tinay
Journal:  Plant Foods Hum Nutr       Date:  2001       Impact factor: 3.921

4.  Changes in oil, sugars and nitrogenous components during germination of sunflower seeds, Helianthus annuus.

Authors:  R Balasaraswathi; S Sadasivam
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

Review 5.  Health Benefits of Cereal Grain- and Pulse-Derived Proteins.

Authors:  Jenny Bouchard; Maneka Malalgoda; Joanne Storsley; Lovemore Malunga; Thomas Netticadan; Sijo Joseph Thandapilly
Journal:  Molecules       Date:  2022-06-10       Impact factor: 4.927

6.  Changes in the carbohydrates and nitrogenous components during germination of proso millet, Panicum miliaceum.

Authors:  K P Parameswaran; S Sadasivam
Journal:  Plant Foods Hum Nutr       Date:  1994-02       Impact factor: 3.921
  6 in total

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