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Shane M Rutherfurd

Showing results (1-10 of 64) with videos related to

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International Journal of Food Sciences and Nutrition|October 24, 2008
Accurate determination of the amino acid content of selected feedstuffsShane M Rutherfurd
Amino Acids|June 4, 2015
Use of the guanidination reaction for determining reactive lysine, bioavailable lysine and gut endogenous lysineShane M Rutherfurd
Journal of AOAC International|December 15, 2010
Methodology for determining degree of hydrolysis of proteins in Hydrolysates: a reviewShane M Rutherfurd
Current Protocols in Protein Science|March 15, 2011
Quantitative amino acid analysisShane M Rutherfurd, Benn M Dunn
Journal of AOAC International|August 30, 2008
Determination of sulfur amino acids in foods as related to bioavailabilityShane M Rutherfurd, Paul J Moughan
The British Journal of Nutrition|October 31, 2012
Gut luminal endogenous protein: implications for the determination of ileal amino acid digestibility in humansPaul J Moughan, Shane M Rutherfurd
Journal of AOAC International|August 30, 2008
Available lysine in foods: a brief historical overviewPaul J Moughan, Shane M Rutherfurd
Advances in Food and Nutrition Research|February 12, 2013
Digestion of kiwifruit fiberSharon J Henare, Shane M Rutherfurd
Nutrition Research Reviews|December 17, 2008
Development of a novel bioassay for determining the available lysine contents of foods and feedstuffsShane M Rutherfurd, Paul J Moughan
The British Journal of Nutrition|October 31, 2012
Available versus digestible dietary amino acidsShane M Rutherfurd, Paul J Moughan
Pageof 7

Showing results (1-10 of 64) with videos related to

Sort By:
Pageof 7
International Journal of Food Sciences and Nutrition|October 24, 2008
Accurate determination of the amino acid content of selected feedstuffsShane M Rutherfurd
Amino Acids|June 4, 2015
Use of the guanidination reaction for determining reactive lysine, bioavailable lysine and gut endogenous lysineShane M Rutherfurd
Journal of AOAC International|December 15, 2010
Methodology for determining degree of hydrolysis of proteins in Hydrolysates: a reviewShane M Rutherfurd
Current Protocols in Protein Science|March 15, 2011
Quantitative amino acid analysisShane M Rutherfurd, Benn M Dunn
Journal of AOAC International|August 30, 2008
Determination of sulfur amino acids in foods as related to bioavailabilityShane M Rutherfurd, Paul J Moughan
The British Journal of Nutrition|October 31, 2012
Gut luminal endogenous protein: implications for the determination of ileal amino acid digestibility in humansPaul J Moughan, Shane M Rutherfurd
Journal of AOAC International|August 30, 2008
Available lysine in foods: a brief historical overviewPaul J Moughan, Shane M Rutherfurd
Advances in Food and Nutrition Research|February 12, 2013
Digestion of kiwifruit fiberSharon J Henare, Shane M Rutherfurd
Nutrition Research Reviews|December 17, 2008
Development of a novel bioassay for determining the available lysine contents of foods and feedstuffsShane M Rutherfurd, Paul J Moughan
The British Journal of Nutrition|October 31, 2012
Available versus digestible dietary amino acidsShane M Rutherfurd, Paul J Moughan
Pageof 7