| Temperature of frozen storage affects the nature and consequences of proteinoxidation in beef patties. | Meat Sci | 2014 Mar | 24334047 |
| Characterization of a novel l-amino acid oxidase with protein oxidizing activity from Penicillium steckii AIU 027. | J Biosci Bioeng | 2014 Jun | 24333187 |
| Iron-binding properties of sugar cane yeast peptides. | Food Chem | 2014 Jan 1 | 24001827 |
| Effects of systemic progesterone during the early luteal phase on theavailabilities of amino acids and glucose in the bovine uterine lumen. | Reprod Fertil Dev | 2014 Jan | 23374643 |
| Effect of reducing dietary protein and lysine on growth performance, carcasscharacteristics, intramuscular fat, and fatty acid profile of finishing barrows. | J Anim Sci | 2014 Jan | 24352966 |
| Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75%replacement of NaCl with KCl. | Meat Sci | 2014 Jan | 24008059 |
| The use of free amino acids allows formulating very low crude protein diets forpiglets. | J Anim Sci | 2014 Feb | 24398840 |
| Reducing dietary protein in dairy cow diets: implications for nitrogenutilization, milk production, welfare and fertility. | Animal | 2014 Feb | 24290203 |
| Standardized ileal amino acid digestibility of meat and bone meal and soybeanmeal in laying hens and broilers. | Poult Sci | 2014 Feb | 24570464 |
| Effects of extrusion conditions on physical and nutritional properties ofextruded whole grain red sorghum (sorghum spp). | Int J Food Sci Nutr | 2014 Feb | 24059748 |