Egg Nutritional Value is a nutritional science construct that denotes the quantitative and qualitative adequacy of an egg’s macro- and micronutrient composition—including essential amino acids, lipids, vitamins, minerals, and bioactive compounds—and their bioavailability in meeting human physiological and health requirements.
357
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13.4K
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411
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2017–2026
118
Publications
357
On the Composition of Bird Eggs
Paul R. Sotherland, Hermann Rahn · Ornithological Applications · 1987 · 185 citations
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411
University of Guelph
Guelph, Canada
5 h-index
8 publications
759 citations
University of Missouri
Columbia, United States
5 h-index
15 publications
528 citations
Erciyes University
Kayseri, Türkiye
5 h-index
13 publications
448 citations
King Abdulaziz University
Jeddah, Saudi Arabia
4 h-index
13 publications
618 citations
University of Illinois Urbana-Champaign
Urbana, United States
4 h-index
10 publications
234 citations
Swedish University of Agricultural Sciences
Uppsala, Sweden
4 h-index
11 publications
391 citations
University of Wisconsin–Madison
Madison, United States
4 h-index
19 publications
841 citations
Poultry Research Institute
Yangzhou, China
4 h-index
8 publications
378 citations
1–8 of 411
Venues
- Poultry Science
58 publications · 2.4K citations
26
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- British Poultry Science
11 publications · 334 citations
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- World s Poultry Science Journal
10 publications · 497 citations
10
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- Journal of the Science of Food and Agriculture
9 publications · 328 citations
9
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- Animals
8 publications · 309 citations
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