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1. Effect of Solid-State Fermentation on Plant-Sourced Proteins: A Review.

2. Effects of NaCl/KCl ratios on structural and properties changes in soy‐potato protein mixed gel.

3. Evaluation of textural and sensorial properties of burger patties produced with plant-based protein alternatives.

4. Postprandial plasma aminoacidemia and indices of appetite regulation following pea-rice blend, pea isolate and whey protein ingestion in healthy young adults.

5. Effect of perinatal dietary protein deficiency on some neurochemicals and cytoarchitectural balance, in F1 and F2 generations of rats.

6. Some Protein-, Fat-, and Water-Based Foods in the Prophet Muhammad's ﷺ Diet.

7. Comparative analysis on the protein content of vacuum packed fig fruit (Ficus Carica) stored under different packaging materials with varying moisture content.

8. 2022 CSACI annual scientific meeting book of abstracts.

9. 基于质谱法的食品中蛋白质定量分析研究.

10. TGC-ARG: Anticipating Antibiotic Resistance via Transformer-Based Modeling and Contrastive Learning.

11. Protein-Based Packaging Films in Food: Developments, Applications, and Challenges.

12. STUDYING THE PROTEIN COMPLEX OF FLAX CAKE OBTAINED FROM THE SEEDS OF A NEW VARIETY OF KAZAKH SELECTION.

13. Protein loop structure prediction by community-based deep learning and its application to antibody CDR H3 loop modeling.

14. Dietary protein and blood pressure: an umbrella review of systematic reviews and evaluation of the evidence.

15. Feeding strategy and feed protein level affect the gut microbiota of common carp (Cyprinus carpio).

16. AI-Driven Spectral Decomposition: Predicting the Most Probable Protein Compositions from Surface Enhanced Raman Spectroscopy Spectra of Amino Acids.

17. Implementation of Eco-Friendly Control Tactics against Infestations of Aphis craccivora and Tetranychus urticae on Common Bean Plants.

18. Economic feasibility study of organic and conventional fish farming systems of Indian major carps.

19. Liquid Chromatography with Tandem Mass Spectrometry Analysis of Carboxymethyl Lysine in Indonesian Foods †.

20. EPI-SF: essential protein identification in protein interaction networks using sequence features.

21. Effect of Na, Mg, Ca chloride salts on mineral element, proline and total protein contents in rice (Oryza sativa L.) grown in vitro.

22. Revisiting mass, economic value, quality-based functional units in life cycle assessment of foods towards environmental benchmarking.

23. Nutritional Data on Selected Food Products Consumed in Oman: An Update of the Food Composition Table and Use for Future Food Consumption Surveys.

24. Effects of Different Nutritional Patterns and Physical Activity on Body Composition: A Gender and Age Group Comparative Study.

25. Evaluation of In Vitro Protein Hydrolysis in Seven Insects Approved by the EU for Use as a Protein Alternative in Aquaculture.

26. CHARACTERIZATION OF LOCAL AND IMPORTED FLOUR BASED ON THEIR MINERAL CONTENT AND SOME PHYSICOCHEMICAL PARAMETERS.

27. Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review.

28. Effects of dietary extrusion on the performance and apparent ileal digestion of broilers: a meta-analysis.

29. Identification of High-Yielding Soybean Lines with Exceptional Seed Composition Qualities.

30. Meal kit subscription services and opportunities to improve family vegetable consumption.

31. An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.

32. Sensory Evaluation of Gulu Naga Ijo as a Complementary Finger Food Product.

33. Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data.

34. The Soybean Expression Atlas v2: A comprehensive database of over 5000 RNA‐seq samples.

35. Are microplastics in aquaculture an undeniable driver in accelerating the spread of antibiotic resistance genes?

36. Nutrient content and cost of canned and dried legumes and plant‐based meat analogues available in New Zealand supermarkets.

37. A Comprehensive Review on the Development of Foodomics-Based Approaches to Evaluate the Quality Degradation of Different Food Products.

38. The Potential Genetic Effect for Yield and Foliar Disease Resistance in Faba Bean (Vicia faba L.) Assessed via Morphological and SCoT Markers.

39. Predictors of oral food challenge outcome in young children.

40. 16S rRNA GENE-BASED MOLECULAR IDENTIFICATION OF MICROFAUNA IN CHANNA PUNCTATUS.

41. Effect of Baobab (Adansonia digitata) Fruit Pulp Fortification on the Chemical Properties and Sensory Evaluation of Full and Low fat Yoghurts.

42. 蛋白核小球藻高密度高蛋白发酵工艺研究.

43. Consumer Intention towards Buying Edible Beef Offal and the Relevance of Food Neophobia.

44. Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread.

45. Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu.

46. Performance Evaluation of Ingenious Crow Search Optimization Algorithm for Protein Structure Prediction.

47. Plant-Based Potential.

48. Deciphering of seed Health of common food grains (wheat, rice) of North Eastern UP and Gurgaon Haryana, India.

49. Effects of the inclusion of brown seaweed (Macrocystis pyrifera) additive in the diet of grass-fed steers on carcass performance, meat quality, and nutrient composition.

50. PepQuery2 democratizes public MS proteomics data for rapid peptide searching.

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