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J Moughan

Showing results (201-210 of 229) with videos related to

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European Journal of Clinical Nutrition|February 15, 2007
Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type IIM L Garg, R J Blake, E Clayton, et al.
The Journal of Nutrition|July 17, 2025
Understanding Dietary Protein Quality: Digestible Indispensible Amino Acid Scores and BeyondJoseph J Matthews, Emily J Arentson-Lantz, Paul J Moughan, et al.
American Journal of Physiology. Endocrinology and Metabolism|April 3, 2019
Quantifying the contribution of dietary protein to whole body protein kinetics: examination of the intrinsically labeled proteins methodRobert R Wolfe, Sanghee Park, Il-Young Kim, et al.
The Journal of Nutrition|February 22, 2023
Presence of Unabsorbed Free Amino Acids at the End of the Small Intestine Indicates the Potential for an Increase in Amino Acid Uptake in Humans and PigsNikkie van der Wielen, Sonja de Vries, Walter J Gerrits, et al.
The Journal of Nutrition|December 10, 2025
Habituation to Dietary Proteins with Higher Tryptophan Levels Increases Fasted and Postprandial Concentrations of Tryptophan and Its Metabolites in Brain Regions of the Growing PigCaroline Giezenaar, Paul J Moughan, Nicole C Roy, et al.
Journal of Agricultural and Food Chemistry|August 14, 2023
Biotransformation of Rutin in In Vitro Porcine Ileal and Colonic Fermentation ModelsDulantha Ulluwishewa, Carlos A Montoya, Louise Mace, et al.
The British Journal of Nutrition|November 21, 2013
Actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pigCarlos A Montoya, Shane M Rutherfurd, Trent D Olson, et al.
Microbiologyopen|May 7, 2015
Lactobacillus fermentum AGR1487 cell surface structures and supernatant increase paracellular permeability through different pathwaysRanjita Sengupta, Rachel C Anderson, Eric Altermann, et al.
The American Journal of Clinical Nutrition|August 21, 2009
Hydrolyzed dietary casein as compared with the intact protein reduces postprandial peripheral, but not whole-body, uptake of nitrogen in humansAmélie Deglaire, Claire Fromentin, Hélène Fouillet, et al.
Current Developments in Nutrition|May 14, 2023
In Vitro Ileal Fermentation is Affected More by the Fiber Source Fermented than the Ileal Microbial Composition in Growing PigsAnna Me Hoogeveen, Paul J Moughan, Suzanne M Hodgkinson, et al.
Pageof 23

Showing results (201-210 of 229) with videos related to

Sort By:
Pageof 23
European Journal of Clinical Nutrition|February 15, 2007
Consumption of an n-3 polyunsaturated fatty acid-enriched dip modulates plasma lipid profile in subjects with diabetes type IIM L Garg, R J Blake, E Clayton, et al.
The Journal of Nutrition|July 17, 2025
Understanding Dietary Protein Quality: Digestible Indispensible Amino Acid Scores and BeyondJoseph J Matthews, Emily J Arentson-Lantz, Paul J Moughan, et al.
American Journal of Physiology. Endocrinology and Metabolism|April 3, 2019
Quantifying the contribution of dietary protein to whole body protein kinetics: examination of the intrinsically labeled proteins methodRobert R Wolfe, Sanghee Park, Il-Young Kim, et al.
The Journal of Nutrition|February 22, 2023
Presence of Unabsorbed Free Amino Acids at the End of the Small Intestine Indicates the Potential for an Increase in Amino Acid Uptake in Humans and PigsNikkie van der Wielen, Sonja de Vries, Walter J Gerrits, et al.
The Journal of Nutrition|December 10, 2025
Habituation to Dietary Proteins with Higher Tryptophan Levels Increases Fasted and Postprandial Concentrations of Tryptophan and Its Metabolites in Brain Regions of the Growing PigCaroline Giezenaar, Paul J Moughan, Nicole C Roy, et al.
Journal of Agricultural and Food Chemistry|August 14, 2023
Biotransformation of Rutin in In Vitro Porcine Ileal and Colonic Fermentation ModelsDulantha Ulluwishewa, Carlos A Montoya, Louise Mace, et al.
The British Journal of Nutrition|November 21, 2013
Actinidin from kiwifruit (Actinidia deliciosa cv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pigCarlos A Montoya, Shane M Rutherfurd, Trent D Olson, et al.
Microbiologyopen|May 7, 2015
Lactobacillus fermentum AGR1487 cell surface structures and supernatant increase paracellular permeability through different pathwaysRanjita Sengupta, Rachel C Anderson, Eric Altermann, et al.
The American Journal of Clinical Nutrition|August 21, 2009
Hydrolyzed dietary casein as compared with the intact protein reduces postprandial peripheral, but not whole-body, uptake of nitrogen in humansAmélie Deglaire, Claire Fromentin, Hélène Fouillet, et al.
Current Developments in Nutrition|May 14, 2023
In Vitro Ileal Fermentation is Affected More by the Fiber Source Fermented than the Ileal Microbial Composition in Growing PigsAnna Me Hoogeveen, Paul J Moughan, Suzanne M Hodgkinson, et al.
Pageof 23