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Annales De La Nutrition Et De L'Alimentation|January 1, 1978
[Measure of available and blocked lysine in industrial milks]E Bujard, P A FinotAdvances in Experimental Medicine and Biology|January 1, 1991
Improvement in the nutritional quality of breadM Friedman, P A FinotProgress in Clinical and Biological Research|January 1, 1989
Metabolic transit and toxicity of Maillard reaction productsP A Finot, D E FurnissExperientia. Supplementum|January 1, 1983
Food processing and storage as a determinant of protein and amino acid availabilityR F Hurrell, P A FinotAdvances in Experimental Medicine and Biology|January 1, 1984
Nutritional consequences of the reactions between proteins and oxidized polyphenolic acidsR F Hurrell, P A FinotLife Sciences|January 1, 1994
Effects of diet-induced hyperthreoninemia. II). Tissue and extracellular amino acid levels in the brainV Castagné, P A Finot, J C MaireMutation Research|April 1, 1983
Interactions of histidine-containing test substances and extraction methods with the Ames mutagenicity testH U Aeschbacher, P A Finot, U WollebThe British Journal of Nutrition|May 1, 1983
Storage of milk powders under adverse conditions. I. Losses of lysine and of other essential amino acids as determined by chemical and microbiological methodsR F Hurrell, P A Finot, J E FordAnnales De La Nutrition Et De L'Alimentation|January 1, 1978
[Biologic availability and metabolic transit of amino acids modified by technological processing]P A Finot, E Magnenat, F Mottu, et al.The British Journal of Nutrition|March 1, 1982
Protein-polyphenol reactions. 1. Nutritional and metabolic consequences of the reaction between oxidized caffeic acid and the lysine residues of caseinR F Hurrell, P A Finot, J L CuqPageof 3