Characterization of antioxidant and anti-inflammatory activities of bioactivefractions recovered from a glucose-lysine Maillard reaction model system. | Mol Cell Biochem | 2012 May | 22234502 |
Atomic structure of the sweet-tasting protein thaumatin I at pH 8.0 reveals thelarge disulfide-rich region in domain II to be sensitive to a pH change. | Biochem Biophys Res Commun | 2012 Mar 2 | 22326916 |
Protein increase and lysine production by a Paecilomyces variotii strain grown ontwo-phase olive mill waste. | World J Microbiol Biotechnol | 2012 Mar | 22805804 |
Metabolic and growth response of mink (Neovison vison) kits until 10 weeks of agewhen exposed to different dietary protein provision. | Arch Anim Nutr | 2012 Jun | 22724169 |
Drug, devices, technologies, and techniques for blood management in minimallyinvasive and conventional cardiothoracic surgery: a consensus statement from the International Society for Minimally Invasive Cardiothoracic Surgery (ISMICS)2011. | Innovations (Phila) | 2012 Jul-Aug | 23123988 |
Aminopeptidase from Streptomyces gedanensis as a useful tool for proteinhydrolysate preparations with improved functional properties. | J Food Sci | 2012 Jul | 22757700 |
Effects of diet type and ingredient composition on rate of passage and apparentileal amino acid digestibility in broiler chicks. | Poult Sci | 2012 Jul | 22700511 |
Cytotoxicity of peptide-coated silver nanoparticles on the human intestinal cell line Caco-2. | Arch Toxicol | 2012 Jul | 22418598 |
Valine and isoleucine requirement of 20- to 45-kilogram pigs. | J Anim Sci | 2012 Jul | 22287678 |
Lysine, disodium guanylate and disodium inosinate as flavor enhancers inlow-sodium fermented sausages. | Meat Sci | 2012 Jul | 22391056 |