Related references
Note: Only part of the references are listed.White clover fractions as protein source for monogastrics: dry matter digestibility and protein digestibility-corrected amino acid scores
Lene Stodkilde et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Fishmeal with different levels of biogenic amines in aquafeed: Comparison of feed protein quality, fish growth performance, and metabolism
Mohammad Sedigh Jasour et al.
AQUACULTURE (2018)
Detection and quantification of D-amino acid residues in peptides and proteins using acid hydrolysis
Tetsuya Miyamoto et al.
BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS (2018)
Development of an UPLC-MS/MS method for simultaneous quantitation of 11 D-amino acids in different regions of rat brain: Application to a study on the associations of D-amino acid concentration changes and Alzheimer's disease
Zhe Li et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2017)
Simultaneous determination of 18 D-amino acids in rat plasma by an ultrahigh-performance liquid chromatography-tandem mass spectrometry method: application to explore the potential relationship between Alzheimer's disease and D-amino acid level alterations
Yuping Xing et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2016)
A D-Amino Acid-Containing Neuropeptide Discovery Funnel
Itamar Livnat et al.
ANALYTICAL CHEMISTRY (2016)
Processed and Ultra-processed Food Products: Consumption Trends in Canada from 1938 to 2011
Jean-Claude Moubarac et al.
CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH (2014)
Chiral amino acid analysis of Japanese traditional Kurozu and the developmental changes during earthenware jar fermentation processes
Yurika Miyoshi et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
An in vitro based investigation into the cytotoxic effects of D-amino acids
Sanaa K. Bardaweel et al.
ACTA PHARMACEUTICA (2013)
Distribution of D-amino acids in vinegars and involvement of lactic acid bacteria in the production of D-amino acids
Yuta Mutaguchi et al.
SPRINGERPLUS (2013)
Nutritional and medicinal aspects of D-amino acids
Mendel Friedman et al.
AMINO ACIDS (2012)
Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality
G. Sarwar Gilani et al.
BRITISH JOURNAL OF NUTRITION (2012)
A sensitive and simple ultra-high-performance-liquid chromatography-tandem mass spectrometry based method for the quantification of D-amino acids in body fluids
Wouter F. Visser et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
The influence of extrusion on loss and racemization of amino acids
J. Csapo et al.
AMINO ACIDS (2008)
D-amino acid formation in sterilized alkali-treated olives
Francisco Javier Casado et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Mass spectrometric detection and formation of D-amino acids in processed plant saps, syrups, and fruit juice concentrates
R Pätzold et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Hydrolysis-induced racemization of amino acids
K Kaiser et al.
LIMNOLOGY AND OCEANOGRAPHY-METHODS (2005)
Acid hydrolysis of protein in a microcapillary tube for the recovery of tryptophan
AP Adebiyi et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2005)
Share Paper
