about
Determination of the protein quality of cooked Canadian pulsesOntogeny of dipeptide uptake and peptide transporter 1 (PepT1) expression along the gastrointestinal tract in the neonatal Yucatan miniature pig.Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).Effect of Processing on the in Vitro and in Vivo Protein Quality of Yellow and Green Split Peas (Pisum sativum).Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.Enterally delivered dipeptides improve small intestinal inflammatory status in a piglet model of intestinal resection.Effect of Processing on the In Vitro and In Vivo Protein Quality of Beans (Phaseolus vulgaris and Vicia Faba).Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blendsCysteinyl-glycine reduces mucosal proinflammatory cytokine response to fMLP in a parenterally-fed piglet modelDetermination of the protein quality of almonds (Prunus dulcis L.) as assessed by in vitro and in vivo methodologiesEffect of Fermentation on the Protein Digestibility and Levels of Non-Nutritive Compounds of Pea Protein Concentrate
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P50
description
researcher
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wetenschapper
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հետազոտող
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name
Matthew G Nosworthy
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Matthew G Nosworthy
@en
Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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type
label
Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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prefLabel
Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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Matthew G Nosworthy
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P106
P31
P496
0000-0002-3782-1035