Absorption and Utilization of Amino Acids

1. Altered Methionine Metabolism and Unbalanced Methylation 2. A Possible Basis for the Dynamic Phenotype of Cancer 3. Determination of Histidine, 1-Methylhistidine and 3-Methylhistidine in Biological Samples by HPLC 4. Clinical Application of Urinary 3-Methylhistidine in Evaluating the Muscle Protein Breakdown in Uremic Patients 5. Role of Glutathione and N-Acetylcysteine as Inhibitors of Mutagenesis and Carcinogenesis 6. Dietary Amino Acids, Eating Behavior, and Trichothecene Mycotoxicoses 7. Amino Acid Precursors of Biogenic Amines 8. Absorption and Metabolism of Heated Protein-Carbohydrate Mixtures in Humans 9. Effect of Heat on Tryptophan in Food: Chemistry, Toxicology, and Nutritional Consequences - A Review 10. Methods for Determining Bioavailability of Amino Acids for Poultry 11. Kinetics of Protein Degradation in the Rumen 12. Transport of Nitrogenous Compounds by the Gastrointestinal Tract 13. The Utilization of Free and Protein-Bound Lysine 14. Rumen Protected Amino Acids in Ruminant Nutrition 15. Amino Acid Digestibility in Pigs as Affected by Diet Composition 16. Considerations in Methodology for the Determination of Amino Acid Digestibilities in Feedstuffs for Pigs 17. A Comparison of In Vitro Enzymatic and Rat Balance Methods for Measuring Digestibility of Protein and Amino Acids in Foods 18. The Resistance to Proteolytic Breakdown of Some Plant (Seed) Proteins and Their Effects on Nutrient Utilization and Gut Metabolism 19. Chemistry and Analysis of Amino Acids