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The Journal of Nutrition
|
January 7, 2003
Protein digestibility and quality in products containing antinutritional factors are adversely affected by old age in rats
G Sarwar Gilani, Estatira Sepehr
Journal - Association of Official Analytical Chemists
|
May 1, 1990
Evaluation of protein digestibility-corrected amino acid score method for assessing protein quality of foods
G Sarwar, F E McDonough
Journal of Chromatography
|
May 19, 1993
Evaluation of liquid chromatographic analysis of nutritionally important amino acids in food and physiological samples
G Sarwar, H G Botting
Journal - Association of Official Analytical Chemists
|
May 1, 1990
Rapid analysis of nutritionally important free amino acids in serum and organs (liver, brain, and heart) by liquid chromatography of precolumn phenylisothiocyanate derivatives
G Sarwar, H G Botting
The Journal of Nutrition
|
November 1, 1994
The protein quality of some enteral products is inferior to that of casein as assessed by rat growth methods and digestibility-corrected amino acid scores
G Sarwar, R W Peace
Journal of AOAC International
|
October 25, 2007
Impact of foods nutritionally enhanced through biotechnology in alleviating malnutrition in developing countries
G Sarwar Gilani, Anwar Nasim
Journal of the American College of Nutrition
|
June 1, 1990
Uricogenic potential of selected cooked foods in rats
D Brulé, G Sarwar, L Savoie
Journal of AOAC International
|
July 9, 2005
Chromatographic determination of amino acids in foods
Robert W Peace, G Sarwar Gilani
Microbiology and Immunology
|
January 1, 1987
Purification of a kappa-carrageenase from marine Cytophaga species
G Sarwar, S Matayoshi, H Oda
Journal of the American College of Nutrition
|
June 1, 1992
Changes in serum and urinary uric acid levels in normal human subjects fed purine-rich foods containing different amounts of adenine and hypoxanthine
D Brulé, G Sarwar, L Savoie
Page
of 11
Search research articles
Search
Showing results (11-20 of 101) with videos related to
Sort By:
Page
of 11
The Journal of Nutrition
|
January 7, 2003
Protein digestibility and quality in products containing antinutritional factors are adversely affected by old age in rats
G Sarwar Gilani, Estatira Sepehr
Journal - Association of Official Analytical Chemists
|
May 1, 1990
Evaluation of protein digestibility-corrected amino acid score method for assessing protein quality of foods
G Sarwar, F E McDonough
Journal of Chromatography
|
May 19, 1993
Evaluation of liquid chromatographic analysis of nutritionally important amino acids in food and physiological samples
G Sarwar, H G Botting
Journal - Association of Official Analytical Chemists
|
May 1, 1990
Rapid analysis of nutritionally important free amino acids in serum and organs (liver, brain, and heart) by liquid chromatography of precolumn phenylisothiocyanate derivatives
G Sarwar, H G Botting
The Journal of Nutrition
|
November 1, 1994
The protein quality of some enteral products is inferior to that of casein as assessed by rat growth methods and digestibility-corrected amino acid scores
G Sarwar, R W Peace
Journal of AOAC International
|
October 25, 2007
Impact of foods nutritionally enhanced through biotechnology in alleviating malnutrition in developing countries
G Sarwar Gilani, Anwar Nasim
Journal of the American College of Nutrition
|
June 1, 1990
Uricogenic potential of selected cooked foods in rats
D Brulé, G Sarwar, L Savoie
Journal of AOAC International
|
July 9, 2005
Chromatographic determination of amino acids in foods
Robert W Peace, G Sarwar Gilani
Microbiology and Immunology
|
January 1, 1987
Purification of a kappa-carrageenase from marine Cytophaga species
G Sarwar, S Matayoshi, H Oda
Journal of the American College of Nutrition
|
June 1, 1992
Changes in serum and urinary uric acid levels in normal human subjects fed purine-rich foods containing different amounts of adenine and hypoxanthine
D Brulé, G Sarwar, L Savoie
Page
of 11