Protein Quality Evaluation of Animal Food Proteins by <i>In-Vitro</i> Methodologies

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 2.37
Citations

Journals Menu

"Protein Quality Evaluation of Animal Food Proteins by In-Vitro Methodologies"
written by Jesús Manuel Barrón-Hoyos, Adrian Rafael Archuleta, María del Refugio Falcón-Villa, Rafael Canett-Romero, Francisco Javier Cinco-Moroyoqui, Ana Lourdes Romero-Barancini, Edgar Omar Rueda-Puente,
published by Food and Nutrition Sciences, Vol.4 No.4, 2013

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Significance of fermentation in plant-based meat Analogs: a critical review of nutrition, and safety-related aspects
	Foods, 2023

[2]	Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability
	Foods, 2023

[3]	In vivo oxidative stress associated with growth-related myopathies in chicken and potential health impact: an opinion paper
	Frontiers in Physiology, 2023

[4]	Effect of dietary Alibernet red grape pomace application into Ross 308 broiler chickens diet on amino and fatty acids profile of breast and thigh meat
	Biologia, 2023

[5]	Improving the quality and the technology of processed cheeses.
	2023

[6]	Effect of Rearing Techniques and Gender on the Consumer Preferences and Amino Acid Profiles of Beef from Different Parts of Cattle
	Asian Journal of Food …, 2023

[7]	Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary …
	International Journal of Tropical …, 2022

[8]	Nutritional protein quality and digestibility changes during food processing
	Silva, RC Martínez-Yañez… - Revista Mexicana De …, 2022

[9]	Nutritional protein quality and digestibility changes during food processing Cambios en la calidad nutricional y digestibilidad de la proteína durante el procesamiento de alimentos
	Revista Mexicana de Ingeniería Química, 2022

[10]	Food security and nutrition-a systematic approach
	2021

[11]	Effect of processing on in vitro digestibility (IVPD) of food proteins
	Critical Reviews in …, 2021

[12]	Effect of plant protein extrudates on hybrid meatballs–Changes in nutritional composition and sustainability
	Future Foods, 2021

[13]	Meat quality traits of Vietnamese indigenous Noi chicken at 91 days old
	2020

[14]	Seafood in the Human Diet for Better Nutrition and Health
	2020

[15]	The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics
	2020

[16]	Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality
	2020

[17]	Decision Support Tools for Sustainable Beef Production
	2019

[18]	Improvement of the Functional and Healthy Properties of Meat Products
	2018

[19]	Nutritional Composition of Meat
	Meat Science and Nutrition, 2018

[20]	Quantifying the environmental costs of food products in the USA
	2018

[21]	Skirtingų linijų derinių x ir y viščiukų broilerių mėsos kokybės palyginamoji analizė
	2017

[22]	Energy and protein feed-to-food conversion efficiencies in the US and potential food security gains from dietary changes
	Environmental Research Letters, 2016

[1]	Effect of dietary Alibernet red grape pomace application into Ross 308 broiler chickens diet on amino and fatty acids profile of breast and thigh meat Biologia, 2023 DOI:10.1007/s11756-023-01359-w

[2]	Effect of processing on in vitro digestibility (IVPD) of food proteins Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2021.1980763

[3]	Effect of dietary Alibernet red grape pomace application into Ross 308 broiler chickens diet on amino and fatty acids profile of breast and thigh meat Biologia, 2023 DOI:10.1007/s11756-023-01359-w

[4]	Improving the quality and the technology of processed cheeses Potravinarstvo Slovak Journal of Food Sciences, 2023 DOI:10.5219/1911

[5]	In vivo oxidative stress associated with growth-related myopathies in chicken and potential health impact: an opinion paper Frontiers in Physiology, 2023 DOI:10.3389/fphys.2023.1291323

[6]	Effect of partial substitution of soybean flour with cricket flour on the nutritional composition, in vitro-protein digestibility and functional properties of complementary porridge flour International Journal of Tropical Insect Science, 2022 DOI:10.1007/s42690-021-00629-x

[7]	Food security and nutrition- a systematic approach Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2020.12.024

[8]	Effect of processing on in vitro digestibility (IVPD) of food proteins Critical Reviews in Food Science and Nutrition, 2021 DOI:10.1080/10408398.2021.1980763

[9]	Food security and nutrition- a systematic approach Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2020.12.024

[10]	The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics Biologia, 2020 DOI:10.2478/s11756-020-00451-9

[11]	Encyclopedia of Marine Biotechnology 2020 DOI:10.1002/9781119143802.ch131

[12]	Nutritional Properties and Oxidative Indices of Broiler Breast Meat Affected by Wooden Breast Abnormality Animals, 2020 DOI:10.3390/ani10122272

[13]	Encyclopedia of Marine Biotechnology 2020 DOI:10.1002/9781119143802.ch131

[14]	Food Quality: Balancing Health and Disease 2018 DOI:10.1016/B978-0-12-811442-1.00001-8

[15]	Energy and protein feed-to-food conversion efficiencies in the US and potential food security gains from dietary changes Environmental Research Letters, 2016 DOI:10.1088/1748-9326/11/10/105002

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies