Literature DB >> 6894068

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

B Lucas, A Sotelo.   

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Year:  1980        PMID: 6894068     DOI: 10.1016/0003-2697(80)90028-7

Source DB:  PubMed          Journal:  Anal Biochem        ISSN: 0003-2697            Impact factor:   3.365


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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

6.  Content of nutrient and antinutrient in edible flowers of wild plants in Mexico.

Authors:  Angela Sotelo; Semeí López-García; Francisco Basurto-Peña
Journal:  Plant Foods Hum Nutr       Date:  2007-08-31       Impact factor: 3.921

7.  HPLC determination of tryptophan in foodstuffs using barium hydroxide hydrolysis at 140°C.

Authors:  J Landry; S Delhaye
Journal:  Amino Acids       Date:  1993-06       Impact factor: 3.520

8.  Relationship between functional properties and structure of ovalbumin.

Authors:  M Zemser; M Friedman; J Katzhendler; L L Greene; A Minsky; S Gorinstein
Journal:  J Protein Chem       Date:  1994-02

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

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