Discover open access scientific publications

Search, annotate, share and cite publications

Publications by Antonio Muñoz Hoyos

Diets Rich in Maillard Reaction Products Affect Protein Digestibility in Adolescent Males Aged 11–14 Y

American Journal of Clinical Nutrition
MedicineNutritionDietetics
2006English

Related publications

Maillard Reaction Products in Processed Food: Pros and Cons

2012English

Apparent Nutrient Digestibility and Mineral Availability of Protein-Rich Ingredients in Extruded Diets for Nile Tilapia

Revista Brasileira de Zootecnia
Animal ScienceZoology
2012English

Studies on Antioxidative Maillard Reaction Products. II. Prevention of Sardine Lipid Oxidation by Antioxidative Maillard Reaction Products Prepared From Fructose-Tryptophan.

Nippon Suisan Gakkaishi
Aquatic Science
1991English

Protein Digestibility of Cereal Products

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2019English

Optimised Procedure to Analyse Maillard Reaction-Associated Fluorescence in Cereal-Based Products

Czech Journal of Food Sciences
Food Science
2008English

Sensory Characteristics of Maillard Reaction Products From Chicken Protein Hydrolysates With Different Degrees of Hydrolysis

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2019English

Fibre Components Negatively Affect Ileal Protein Digestibility in Pigs

Journal of Animal and Feed Sciences
Animal ScienceZoologyFood Science
2001English

Sunlight Selectively Modifies Maillard Reaction Products in a Wide Array of Chemical Reactions

Chemistry - A European Journal
Organic ChemistryCatalysisChemistry
2019English

Diets Rich in N-6 PUFA Induce Intestinal Microbial Dysbiosis in Aged Mice

British Journal of Nutrition
MedicineNutritionDietetics
2013English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy