Egg Biological Value

Egg Biological Value is a nutritional metric that quantifies the efficiency with which dietary protein from eggs is utilized by the human body for growth and maintenance, distinguished by its high score relative to other protein sources due to the egg's optimal essential amino acid composition and digestibility.

25

Publications

1.1K

Citations

69

Authors

19

Institutions

Publications per year

2017–2026

7

Variants

Egg Bv

Authors

69

  1. EE
    Emma E. Sumner

    University of Rochester, United States

    2 publications · 54 citations

    2

    h-index

  2. MA
    Marek Adamski

    Bydgoszcz University of Science and Technology, Poland

    2 publications · 34 citations

    2

    h-index

  3. FJ
    F. Jekat

    University of Münster, Germany

    2 publications · 54 citations

    2

    h-index

  4. JO
    Jun‐ichi OKUMURA

    Nagoya University, Japan

    1 publications · 13 citations

    1

    h-index

  5. ZT
    Zvonimir Tucak

    University of Osijek, Croatia

    1 publications · 18 citations

    1

    h-index

1–5 of 69

Venues

  1. Poultry Science

    3 publications · 56 citations

    3

    h-index

  2. Animals

    2 publications · 46 citations

    2

    h-index

  3. Journal of Nutrition

    JN · 2 publications · 54 citations

    2

    h-index

  4. PubMed

    Repository · 2 publications · 45 citations

    2

    h-index

  5. World s Poultry Science Journal

    1 publications · 107 citations

    1

    h-index

1–5