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7 in total

1. The estimation of 'available lysine' in human foods by three chemical procedures.

Authors: K J Carpenter; F H Steinke; G L Catignani; H E Swaisgood; M C Allred; J L MacDonald; M Schelstraete
Journal: Plant Foods Hum Nutr Date: 1989 Impact factor: 3.921

Review 2. Measures Matter-Determining the True Nutri-Physiological Value of Feed Ingredients for Swine.

Authors: Gerald C Shurson; Yuan-Tai Hung; Jae Cheol Jang; Pedro E Urriola
Journal: Animals (Basel) Date: 2021-04-27 Impact factor: 2.752

3. Reactive lysine content in commercially available pet foods.

Authors: Charlotte van Rooijen; Guido Bosch; Antonius F B van der Poel; Peter A Wierenga; Lucille Alexander; Wouter H Hendriks
Journal: J Nutr Sci Date: 2014-09-30

4. O-Methylisourea Can React with the α-Amino Group of Lysine: Implications for the Analysis of Reactive Lysine.

Authors: Tetske G Hulshof; Shane M Rutherfurd; Stefano Sforza; Paul Bikker; Antonius F B van der Poel; Wouter H Hendriks
Journal: J Agric Food Chem Date: 2017-01-18 Impact factor: 5.279

5. Natural Fermentation of Cowpea (Vigna unguiculata) Flour Improves the Nutritive Utilization of Indispensable Amino Acids and Phosphorus by Growing Rats.

Authors: Garyfallia Kapravelou; Rosario Martínez; Jole Martino; Jesus M Porres; Ignacio Fernández-Fígares
Journal: Nutrients Date: 2020-07-23 Impact factor: 5.717

6. In Vitro assessment of the nutritive value of expanded soybean meal for dairy cattle.

Authors: Eman A Elwakeel; Evan C Titgemeyer; Zongjia J Cheng; Abdelaziz M Nour; Mohamed Ea Nasser
Journal: J Anim Sci Biotechnol Date: 2012-03-20

7. Effect of the desolventizing/toasting process on chemical composition and protein quality of rapeseed meal.

Authors: Rainer Mosenthin; Ulrike Messerschmidt; Nadja Sauer; Patrick Carré; Alain Quinsac; Friedrich Schöne
Journal: J Anim Sci Biotechnol Date: 2016-06-18

7 in total