Zobrazeno 1 - 10
of 77
pro vyhledávání: '"C.E. Bodwell"'
Publikováno v:
Nutrition Research. 7:151-164
An experiment was conducted using young adult female rats to compare the effects of dietary 1,25 dihydroxycholecalciferol (1,25(OH) 2 D 3 ) and vitamin D 3 on zinc retention in bone and to determine whether the level of dietary zinc affected the rate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d5e4fc291789f7cf1c0c01370901699
https://doi.org/10.1016/s0271-5317(87)80027-1
https://doi.org/10.1016/s0271-5317(87)80027-1
Publikováno v:
Food Chemistry. 2:7-18
Purified actin, prepared from both beef and rabbit myofibrils, on being subjected to electrophoresis on gels containing 7 m urea produced a diffuse, heterogeneous and lightly-staining band over a range of R m = 0·26 to 0·33. After protecting agains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4be3571675132418807b05d07f0f765e
https://doi.org/10.1016/0308-8146(77)90003-6
https://doi.org/10.1016/0308-8146(77)90003-6
Autor:
Natalie Hardison, C W Miles, Elliott Berlin, John L. Weihrauch, Elizabeth S. Prather, C.E. Bodwell
Publikováno v:
Journal of the American Dietetic Association. 84:660-664
The caloric content of foods listed in food composition tables, such as the USDA Agriculture Handbook No. 8, is calculated by multiplying the gram amount of the protein, fat, and carbohydrate in the food by specific caloric factors derived around the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8686ede7fdb5b5ef56448f011a326fb3
https://doi.org/10.1016/s0002-8223(21)08221-3
https://doi.org/10.1016/s0002-8223(21)08221-3
Autor:
M. Womack, C.E. Bodwell
Publikováno v:
Journal of Food Science. 43:1543-1549
Lyophilized samples of instant mashed potatoes, peas with onions, beans with frankfurters, beef pot roast with gravy, and breaded fish portions were evaluated for effects on protein nutritional value of treatments simulating conventional institutiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9983fd6e68cbc5830519e8c298a49c88
https://doi.org/10.1111/j.1365-2621.1978.tb02539.x
https://doi.org/10.1111/j.1365-2621.1978.tb02539.x
Publikováno v:
Biochemical and Biophysical Research Communications. 21:210-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e95719f77f712a0f791a61700e284962
https://doi.org/10.1016/0006-291x(65)90273-1
https://doi.org/10.1016/0006-291x(65)90273-1
Publikováno v:
International Journal of Biochemistry. 2:682-686
1. 1. Myosin from beef muscle differs significantly from rabbit myosin in content of proline, lysine, histidine, and serine. 2. 2. Pork myosin differs from rabbit protein in levels of threonine, lysine, and histidine. 3. 3. Pork myosin differs from b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6961d7b8802b89a6908eec21e7a49ef3
https://doi.org/10.1016/0020-711x(71)90059-0
https://doi.org/10.1016/0020-711x(71)90059-0
Publikováno v:
International Journal of Biochemistry. 2:121-124
1. 1. In samples representing 60–70 per cent of the total collagen from bovine semimembranosus muscle, the yields of salt- and acid-soluble collagen were 0.3 and 0.48 per cent, respectively. 2. 2. Collagen from muscle differed significantly from th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cb7de05182c7b69007e003602fe22d6
https://doi.org/10.1016/0020-711x(71)90050-4
https://doi.org/10.1016/0020-711x(71)90050-4
Publikováno v:
International Journal of Biochemistry. 2:687-690
1. 1. The amino-acid composition of pork tropomyosin was determined and compared with those of the rabbit, beef, and lamb proteins, which were similarly purified and analysed under the same conditions. 2. 2. Although some significant differences betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb76e38c159833f50c9f69f95d9240f8
https://doi.org/10.1016/0020-711x(71)90060-7
https://doi.org/10.1016/0020-711x(71)90060-7
Publikováno v:
Comparative Biochemistry and Physiology Part B: Comparative Biochemistry. 40:571-574
1. 1. Tropomyosin B has been prepared from the muscle tissue of an African civet, Civettictis civetta . 2. 2. From the amino acid composition, optical rotatory dispersion and sedimentation coefficient, the tropomyosin B isolated from the African cive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::769b295943e7d6df2e5cba57f8f343b6
https://doi.org/10.1016/0305-0491(71)90242-2
https://doi.org/10.1016/0305-0491(71)90242-2
