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vProtein: identifying optimal amino acid complements from plant-based foodsPea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein.Maternal Diet and Nutrient Requirements in Pregnancy and Breastfeeding. An Italian Consensus DocumentThe impact of protein quality on the promotion of resistance exercise-induced changes in muscle massChemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal SpeciesSweetpotato- and cereal-based infant foods: protein quality assessment, and effect on body composition using sprague dawley rats as a model.Translation attenuation via 3' terminal codon usage in bovine csn1s2 is responsible for the difference in αs2- and β-casein profile in milk.Whey Protein Supplementation and Higher Total Protein Intake Do Not Influence Bone Quantity in Overweight and Obese Adults Following a 36-Week Exercise and Diet Intervention.Contemporary issues in protein requirements and consumption for resistance trained athletes.Dietary Protein Intake in Dutch Elderly People: A Focus on Protein SourcesPeanuts as functional food: a review.Defining "Protein" Foods.Protein - Which is Best?Protein intake and obesity in young adolescents.In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins.Study of morphology, chemical, and amino acid composition of red deer meat.Perspective: The Potential Role of Essential Amino Acids and the Mechanistic Target of Rapamycin Complex 1 (mTORC1) Pathway in the Pathogenesis of Child Stunting.An Appetite for Modernizing the Regulatory Framework for Protein Content Claims in Canada.Soy, Soy Foods and Their Role in Vegetarian Diets.Digestibility Is Similar between Commercial Diets That Provide Ingredients with Different Perceived Glycemic Responses and the Inaccuracy of Using the Modified Atwater Calculation to Calculate Metabolizable Energy.Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health.Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using Aspergillus niger.
P2860
Q21135487-016DB5BF-BDEB-49D2-97D1-C2FA4C302ADFQ22000624-F8B96785-0FA3-4CDC-A9C0-1E289F7C792DQ28066893-0745DB07-7CE2-40A5-B395-44E45FA2956BQ28069263-7CE2865D-C10D-42FC-A5B3-36DA40A98104Q28831310-E39731AB-3C6D-46A0-B918-769BAF96F9A5Q35249359-0B578BF8-E547-47B8-A874-1C88532D4EA6Q36189968-11E1A8C1-40E2-4186-8A80-AF116EACA25CQ36230843-DC9F7793-F771-4286-915F-5F090670D360Q36249360-C5258F34-D582-4FD5-BE18-BC8FD43E7849Q36401205-C88F6159-3944-4A38-9D4F-309D9A0C4BACQ36458670-1913B8F0-67E8-40CF-A391-50658210A398Q36961841-F32499F7-21EF-43C1-BCE0-4700474FD514Q37526643-C706B9BC-1DA2-45CE-9630-E0EA513D43B8Q38832212-67F0CF8D-B04C-4544-A70D-8E0374C0A5C4Q39265759-61A1C554-B28E-47A3-9ED1-5996CFD40FC3Q40954274-60A8416B-817F-4F88-835D-80F7B2E24A70Q41038906-AA74A738-EECB-4276-B6E3-784726ECC467Q42368205-2BFF7E33-EB81-4B3C-B0EA-CDBD5A0DDAE9Q47230001-177846CD-6F50-46FC-8E09-8D158F0FAAB3Q47425110-951FB163-81E8-450A-AAF1-2C361417C543Q47713936-489905B1-E0C8-4966-9BC2-E5037B9CB8BBQ55111847-F4634D01-2F95-4AC0-AF55-885B4033F99D
P2860
description
2000 nî lūn-bûn
@nan
2000 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
The protein digestibility-corrected amino acid score.
@ast
The protein digestibility-corrected amino acid score.
@en
type
label
The protein digestibility-corrected amino acid score.
@ast
The protein digestibility-corrected amino acid score.
@en
prefLabel
The protein digestibility-corrected amino acid score.
@ast
The protein digestibility-corrected amino acid score.
@en
P356
P1433
P1476
The protein digestibility-corrected amino acid score.
@en
P2093
Schaafsma G
P304
P356
10.1093/JN/130.7.1865S
P407
P577
2000-07-01T00:00:00Z