Amino acid profile of foods from the Portuguese Total Diet Pilot Study-Reference-Cited by-同舟云学术

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Amino acid profile of foods from the Portuguese Total Diet Pilot Study

Published:2020-09 Issue: Volume:92 Page:103545
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Motta Carla,Matos Ana Sofia,Soares Ana,Gonzales Gerard Bryan,Castanheira Isabel,Cabral Izunildo,Tavares Nelson,Nicolai Marisa

Funder

European Union Horizon 2020 research

innovation programme under grant agreement

Research Foundation Flanders

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Amino acid composition of three species of Nigerian fish: clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis;Adeyeye;Food Chem.,2009

2. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;J. Food Compos. Anal,2006

3. Profiles of free fatty acids, free amino acids, and volatile compounds of milk bases fermented by Lactobacillus casei GBHM-21 with different fat levels;Bao;CYTA - J. Food,2016

4. Characterization of protein and fat composition of seeds from common beans (Phaseolus vulgaris L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique;Baptista;J. Food Meas. Charact.,2017

5. Pulse proteins: processing, characterization, functional properties and applications in food and feed;Boye;Food Res. Int.,2010

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