Zobrazeno 1 - 5
of 5
pro vyhledávání: '"David G. Christian"'
Autor:
Erin L. Wood, Sarah N. Gartner, Anica Klockars, Laura K. McColl, David G. Christian, Robin E. Jervis, Colin G. Prosser, Elizabeth A. Carpenter, Pawel K. Olszewski
Publikováno v:
Foods, Vol 11, Iss 2, p 141 (2022)
The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied. In adult human subjects, the 6
Externí odkaz:
https://doaj.org/article/5d036ffa37f545c8b569f3410cd10d73
Autor:
Erin L. Wood, David G. Christian, Mohammed Arafat, Laura K. McColl, Colin G. Prosser, Elizabeth A. Carpenter, Allen S. Levine, Anica Klockars, Pawel K. Olszewski
Publikováno v:
Foods, Vol 10, Iss 3, p 658 (2021)
Adjustment of protein content in milk formulations modifies protein and energy levels, ensures amino acid intake and affects satiety. The shift from the natural whey:casein ratio of ~20:80 in animal milk is oftentimes done to reflect the 60:40 ratio
Externí odkaz:
https://doaj.org/article/e3481e81d8b445709aa273c03ec8776d
Publikováno v:
Physiologybehavior. 238
In a recent case report involving a male with hypothalamic obesity, concurrent administration of oxytocin (OT) and an opioid receptor antagonist, naltrexone (NTX), synergistically affected energy balance. Here, by using laboratory rats, we examined w
Autor:
Laura K. McColl, David G. Christian, Pawel K. Olszewski, Anica Klockars, Elizabeth Carpenter, Allen S. Levine, Colin G. Prosser, Erin Wood, Mohammed Arafat
Publikováno v:
Foods, Vol 10, Iss 658, p 658 (2021)
Foods
Volume 10
Issue 3
Foods
Volume 10
Issue 3
Adjustment of protein content in milk formulations modifies protein and energy levels, ensures amino acid intake and affects satiety. The shift from the natural whey:casein ratio of ~20:80 in animal milk is oftentimes done to reflect the 60:40 ratio
Autor:
DAVID G. CHRISTIAN
Publikováno v:
The ANNALS of the American Academy of Political and Social Science. 533:201-203