Iron-binding properties of sugar cane yeast peptides

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler‐Nissen · Journal of Agricultural and Food Chemistry · 1979 · 1.6K citations

Agriculture, Biochemistry, Food Science +8

An evaluation of the Waters Pico‐Tag system for the amino‐acid analysis of food materials

Jeff White, Robert J. Hart, John C. Fry · Journal of Analytical Methods in Chemistry · 1986 · 536 citations · Full text

Agriculture, Biochemistry, Food Science +14

Precolumn Phenylisothiocyanate Derivatization and Liquid Chromatography of Amino Acids in Food

Steven R. Hagen, Beverly Frost, JORG AUGUSTIN · Journal of AOAC INTERNATIONAL · 1989 · 217 citations

Agriculture, Biochemistry, Food Science +16

PRODUCTION OF FOOD GRADE YEAST

Argyro Bekatorou, C. Psarianos, Αθανάσιος Α. Κουτίνας · Food Technology and Biotechnology · 2006 · 170 citations

Agriculture, Food Science, Microbiology +17

Iron‐Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources

Stefan Storcksdieck, Genannt Bonsmann, Richard F. Hurrell · Journal of Food Science · 2007 · 146 citations

Agriculture, Food Science, Nutritional Sciences +17