Inhibitory Effect of Mercaptoamino Acids on Lysinoalanine Formation During Alkali Treatment of Proteins

Traditional Maize Processing Techniques in the New World

S H Katz, M L Hediger, Linda A. Valleroy · Science · 1974 · 330 citations

Crop Production, Precision Agriculture, Engineering +11

Relative Nucleophilic Reactivities of Amino Groups and Mercaptide Ions in Addition Reactions with α,β-Unsaturated Compounds^1,2

Mendel Friedman, J. F. Cavins, Julia Wall · Journal of the American Chemical Society · 1965 · 329 citations

Molecular Sciences, Mercaptide Ions, Amino Groups +13

Protein nutritional quality of foods and feeds

Samuel M. Weisberg · Microchemical Journal · 1976 · 236 citations

Nutrition, Body Composition, Protein Nutritional Quality +7

Effects of Severe Alkali Treatment of Proteins on Amino Acid Composition and Nutritive Value

A.P. de Groot, P. Slump · Journal of Nutrition · 1969 · 208 citations

Nutrition, Amino Acid Composition, Biochemistry +7

Lysinoalanine: Presence in Foods and Food Ingredients

M. Sternberg, Choul Young Kim, F. J. Schwende · Science · 1975 · 137 citations

Nutrition, Food Analysis, Food Toxicology +16