ライフサイエンスコーパス: meat protein

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1 rotein, and 1.75 (95% CI: 1.14-2.68) for red meat protein.

2 lots, BGG was the most frequently recognized meat protein.

3 thways were regulated differently by soy and meat proteins.

4 s improved by soy, and to a lesser extent by meat proteins.

5 ss were significantly reduced by soy but not meat proteins.

6 ocessing affected the oxidative stability of meat proteins.

7 the release of PEP-inhibiting peptides from meat proteins.

8 We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial m

9 Meat protein absorption was recorded with the use of (15

10 Meat proteins are more conducive to muscle of growing ra

11 onstrate the effect of cooking conditions on meat protein assimilation in the elderly.

12 Meat protein (but not nonmeat protein) was the only othe

13 s milk or to cereal, fruit and vegetable, or meat protein by 3 months or by 6 months of age.

14 Both soy and meat proteins changed plasma amino acid patterns.

15 plore the impact of indoor vs outdoor-reared meat protein composition on digestion and to associate p

16 Meat protein-derived phenylalanine appeared more rapidly

17 ts and provides a comprehensive database for meat protein digestion associated with cooking condition

18 chemical changes (oxidation/nitrosation) of meat proteins during digestion lead to a decrease in the

19 ed protease (HT) extensively hydrolysed both meat protein extracts, producing peptide hydrolysates wi

20 hensive comparison of the effects of soy and meat proteins given at the recommended level on physiolo

21 An untrained consumer panel ranked the meat protein hydrolysate seasoning saltier than the salt

22 These results suggest that soy and meat proteins induce distinct physiological and gene exp

23 ed 29% of the variation, with phosphorus and meat protein intakes, height, weight, and serum calcium

24 Thus, the allergenicity of red meat proteins is preserved even upon different thermal c

25 e of the same in vegans suggest that dietary meat proteins might not have induced the natural allo-HL

26 ies that reported data for animal protein or meat protein, no significant association with colorectal

27 The effect of meat protein on calcium retention at different calcium i

28 Conventional plant and meat protein production have low nitrogen usage efficien

29 with delta(1)(5)N (dairy protein: r = 0.11; meat protein: r = 0.09; terrestrial animal protein: r =

30 1571 and 1369 genes were altered by soy and meat proteins respectively.

31 Intake of meat proteins showed higher ROS and T-AOC but lower MDA

32 for total protein-, animal protein-, and red meat protein-T2D associations, respectively.

33 relative quantification of highly processed meat proteins to authenticate processed meat products.

34 was to identify PEP-inhibitory peptides from meat proteins using in silico methods.

35 in absorption rate and estimate postprandial meat protein utilization in elderly subjects.The study r

36 ke of total protein, animal protein, and red meat protein was positively associated with T2D prevalen

37 ong the 71 different proteins identified, 43 meat proteins were found in the two digestive compartmen

38 Heating-induced changes in meat proteins were investigated using models made of aqu

39 For the first time, isolated meat proteins were shown to induce basophil activation i

40 ROS and T-AOC but lower MDA levels than non-meat proteins, which may be due to the increase in Grx1

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