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11 in total

1. Chemical and nutritional composition of tejate, a traditional maize and cacao beverage from the Central Valleys of Oaxaca, Mexico.

Authors: Angela Sotelo; Daniela Soleri; Carmen Wacher; Argelia Sánchez-Chinchillas; Rosa Maria Argote
Journal: Plant Foods Hum Nutr Date: 2012-06 Impact factor: 3.921

2. Protein evaluation of four oat (Avena sativa L.) cultivars adapted for cultivation in the south of Brazil.

Authors: I Pedó; V C Sgarbieri; L C Gutkoski
Journal: Plant Foods Hum Nutr Date: 1999 Impact factor: 3.921

3. Comparative study of the chemical composition of wild and cultivated beans (Phaseolus vulgaris).

Authors: A Sotelo; H Sousa; M Sánchez
Journal: Plant Foods Hum Nutr Date: 1995-02 Impact factor: 3.921

4. Nutritional value and content of antinutritional compounds and toxics in ten wild legumes of Yucatan Peninsula.

Authors: A Sotelo; E Contreras; S Flores
Journal: Plant Foods Hum Nutr Date: 1995-02 Impact factor: 3.921

5. Assessment of digestible lysine requirements in lipopolysaccharide-challenged pigs.

Authors: Joyce Barcellos; Warley Júnior Alves; Pedro Riguetti Arnaut; Lucimauro Fonseca; Jorge Cunha Lima Muniz; Juliano César de Paula Dorigam; Paulo Henrique R Furtado Campos; Fabyano Fonseca E Silva; Ryan N Dilger; Melissa Izabel Hannas
Journal: J Anim Sci Date: 2021-12-01 Impact factor: 3.159

9. Improvement of Tryptophan Analysis by Liquid Chromatography-Single Quadrupole Mass Spectrometry Through the Evaluation of Multiple Parameters.

Authors: Rasmus la Cour; Henning Jørgensen; Jan K Schjoerring
Journal: Front Chem Date: 2019-11-19 Impact factor: 5.221

10. Rapid Determination of Total Tryptophan in Yoghurt by Ultra High Performance Liquid Chromatography with Fluorescence Detection.

Authors: Mena Ritota; Pamela Manzi
Journal: Molecules Date: 2020-10-29 Impact factor: 4.411

Effect of different alkalies, temperature, and hydrolysis times on tryptophan determination of pure proteins and of foods.