Inactivation of Amino Acids by Autoclaving-Reference-Cited by-同舟云学术

Inactivation of Amino Acids by Autoclaving

Published:1949-06-03 Issue:2840 Volume:109 Page:569-571
ISSN:0036-8075
Container-title:Science
language:en
Short-container-title:Science

Author:

Evans Robert John¹,Butts Helen A.¹

Affiliation:

1. Department of Agricultural Chemistry, Michigan State College, East Lansing

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary

Reference8 articles.

1. Evans, R. J., Journal of Biological Chemistry 178: 543 (1949).

2. EVANS, R.J., STUDIES ON THE HEAT INACTIVATION OF LYSINE IN SOY BEAN OIL MEAL, JOURNAL OF BIOLOGICAL CHEMISTRY 175: 15 (1948).

3. HANKES, L.V., LIBERATION OF AMINO ACIDS FROM RAW AND HEATED CASEIN BY ACID AND ENZYME HYDROLYSIS, JOURNAL OF BIOLOGICAL CHEMISTRY 176: 467 (1948).

4. LYMAN, C.M., NOTE ON THE USE OF HYDROGEN PEROXIDE-TREATED PEPTONE IN MEDIA FOR THE MICROBIOLOGICAL DETERMINATION OF AMINO ACIDS, ARCHIVES OF BIOCHEMISTRY 10: 427 (1946).

5. PATTON, A.R., AMINO ACID IMPAIRMENT IN CASEIN HEATED WITH GLUCOSE, SCIENCE 107: 623 (1948).

Cited by 54 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Arsenic and sulfur nanoparticle synthesis mimicking environmental conditions of submarine shallow-water hydrothermal vents;Journal of Environmental Sciences;2022-01

2. Development of regression model of proteins attackability process in meat food (in vitro);Theory and practice of meat processing;2021-10-28

3. Malnutrition and parasitism shape ecosystem services provided by dung beetles;Ecological Indicators;2021-02

4. Investigation of tryptophan-related yellowing in parenteral amino acid solution: Development of a stability-indicating method and assessment of degradation products in pharmaceutical formulations;Journal of Pharmaceutical and Biomedical Analysis;2020-01

5. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction;Angewandte Chemie International Edition;2014-07-09