Showing results (1-10 of 22) with videos related to

Sort By:
Pageof 3
Pediatric Research|April 8, 2016
Cysteinyl-glycine reduces mucosal proinflammatory cytokine response to fMLP in a parenterally-fed piglet modelMatthew G Nosworthy, Janet A Brunton
The British Journal of Nutrition|December 14, 2012
Ontogeny of dipeptide uptake and peptide transporter 1 (PepT1) expression along the gastrointestinal tract in the neonatal Yucatan miniature pigMatthew G Nosworthy, Robert F Bertolo, Janet A Brunton
Food Science & Nutrition|November 16, 2023
The in vivo and in vitro protein quality of three hemp protein sourcesMatthew G Nosworthy, Adam Franczyk, Jason Neufeld, et al.
Food Research International (Ottawa, Ont.)|May 9, 2018
Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blendsTian Bai, Matthew G Nosworthy, James D House, et al.
Foods (Basel, Switzerland)|August 12, 2023
Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of PulsesMatthew G Nosworthy, Gerardo Medina, Zhan-Hui Lu, et al.
Frontiers in Plant Science|February 26, 2025
Pulse protein quality and derived bioactive peptidesMatthew G Nosworthy, Bianyun Yu, L Irina Zaharia, et al.
Food Science & Nutrition|October 2, 2019
Determination of the protein quality of almonds (<i>Prunus dulcis</i> L.) as assessed by in vitro and in vivo methodologiesJames D House, Kristen Hill, Jason Neufeld, et al.
Clinical Nutrition (Edinburgh, Scotland)|June 16, 2015
Enterally delivered dipeptides improve small intestinal inflammatory status in a piglet model of intestinal resectionMatthew G Nosworthy, M Elaine Dodge, Robert F Bertolo, et al.
Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional|November 16, 2019
Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize floursShuyang Wang, Matthew G Nosworthy, James D House, et al.
Food Science & Nutrition|July 28, 2017
Determination of the protein quality of cooked Canadian pulsesMatthew G Nosworthy, Jason Neufeld, Peter Frohlich, et al.
Pageof 3