E. Bujard

The availability of lysine, methionine and tryptophan in condensed milk and milk powder. In vitro digestion studies

J. Mauron, F. Mottu, E. Bujard et al. · Archives of Biochemistry and Biophysics · 1955 · 124 citations

Food Chemistry, Nutrition, Vitro Digestion Studies +11

Availability of the True Schiff’s Bases of Lysine. Chemical Evaluation of the Schiff’s Base between Lysine and Lactose in Milk

Paul‐André Finot, E. Bujard, F. Mottu et al. · Advances in experimental medicine and biology · 1977 · 58 citations

Food Chemistry, Biochemistry, Schiff ’ +4

N-Substituted Lysines as Sources of Lysine in Nutrition

Paul‐André Finot, F. Mottu, E. Bujard et al. · Advances in experimental medicine and biology · 1978 · 42 citations

Food Chemistry, Nutrition, Biochemistry +5

The differential determination of lysine in heated milk. I.—<i>In vitro</i> methods

E. Bujard, Victor Handwerck, J. Mauron · Journal of the Science of Food and Agriculture · 1967 · 26 citations

Nutrition, Differential Determination, Lysine Content +20

The amino acid composition of human and bovine lactotransferrins

B. Blanc, E. Bujard, J. Mauron · Cellular and Molecular Life Sciences · 1963 · 22 citations

Amino Acid Composition, Biotransformation, Biochemistry +3