Altering the bed depth in the desolventizer/toaster (DT) used in soybean meal preparation affects protein quality and amino acid digestibility by cecectomized roostersPOPE, L. L; KARR-LILIENTHAL, L. K; UTTERBACK, P. L et al.Animal feed science and technology. 2007, Vol 133, Num 3-4, pp 275-285, issn 0377-8401, 11 p.Article

Digestibility of nitrogen and amino acids in soybean meal with added soyhullsDILGER, R. N; SANDS, J. S; RAGLAND, D et al.Journal of animal science. 2004, Vol 82, Num 3, pp 715-724, issn 0021-8812, 10 p.Article

Aufwertung mit Formaldehyd behandeltem Sojamehl = Revalorisation de la farine de soja par un traitement au formaldehyde = Valorization of soy a bean meal by a formaldehyde treatmentGERRITS, J. P. G.1985, Num 281, pp 11-21, 9 p.Article

Effect of ethanol concentration on the kinetics of ruminal degradation of soybean mealSADEGHI, A. A; SHAWRANG, P.Animal feed science and technology. 2007, Vol 136, Num 1-2, pp 137-145, issn 0377-8401, 9 p.Article

Effect of replacing fish meal with soybean meal on growth, feed utilization and carcass composition of cuneate drum (Nibea miichthioides)YAN WANG; KONG, Ling-Jun; CUI LI et al.Aquaculture (Amsterdam). 2006, Vol 261, Num 4, pp 1307-1313, issn 0044-8486, 7 p.Article

Fish meal replacement by soybean meal in diets for Tiger puffer, Takifugu rubripesLIM, Se-Jin; KIM, Sung-Sam; KO, Gyung-Yong et al.Aquaculture (Amsterdam). 2011, Vol 313, Num 1-4, pp 165-170, issn 0044-8486, 6 p.Article

Determination of soybean isoflavones in soybean meal and fermented soybean meal by micellar electrokinetic capillary chromatography (MECC)MEITIAN XIAO; JING YE; XUCONG TANG et al.Food chemistry. 2011, Vol 126, Num 3, pp 1488-1492, issn 0308-8146, 5 p.Article

Cell dispersion culture for the effective growth of Humicola insolens and efficient enzyme productionMATSUMOTO, Hitoshi; KOGANEI, Keisuke; NISHIDA, Naoko et al.Journal of bioscience and bioengineering. 2014, Vol 117, Num 3, pp 257-262, issn 1389-1723, 6 p.Article

Complementary effect of cholecystokinin-octapeptide and soy flour treatment in chronic pancreatitisPAP, A; BERGER, Z; VARRO, V et al.The Mount Sinai journal of medicine. 1984, Vol 51, Num 3, pp 254-257, issn 0027-2507Article

Continuous ethanol fermentation of Zymomonas mobilis using soy flour as a protective agent = Fermentation éthanolique continue par Zymomonas mobilis en utilisant de la farine de soja comme agent protecteurJU, N. H; DAMIANO, D; SHIN, C. S et al.Biotechnology letters. 1983, Vol 5, Num 12, pp 837-842, issn 0141-5492Article

Production of full fat soy flour at the rural level = Production, en milieu rural, de farine de soja non délipidéeGANDHI, A. P; NENWANI, M. M; NAWAB, A et al.Journal of food science and technology (Mysore). 1984, Vol 21, Num 4, pp 219-222, issn 0022-1155Article

Infrared processing of soybeans = Traitement aux infrarouges du sojaKOUZEH-KANANI, M; VAN ZUILICHEM, D. J; ROOZEN, J. P et al.Qualitas plantarum. Plant foods for human nutrition. 1983, Vol 33, Num 2-3, pp 139-143, issn 0377-3205Article

Effects of supplementation of crystalline or coated lysine and/or methionine on growth performance and feed utilization of the Chinese sucker, Myxocyprinus asiaticusYUAN, Yong-Chao; GONG, Shi-Yuan; YANG, Hui-Jun et al.Aquaculture (Amsterdam). 2011, Vol 316, Num 1-4, pp 31-36, issn 0044-8486, 6 p.Article

Nutritional characterization of Mucuna pruiriens 2. In vitro ruminal fluid fermentability of Mucuna pruriens, Mucuna L-dopa and soybean meal incubated with or without L-dopaCHIKAGWA-MALUNGA, S. K; ADESOGAN, A. T; SALAWU, M. B et al.Animal feed science and technology. 2009, Vol 148, Num 1, pp 51-67, issn 0377-8401, 17 p.Article

Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonanceJING XU; QINGSHAN ZHAO; YANYAN QU et al.Food science and technology international. 2013, Vol 19, Num 6, pp 557-566, issn 1082-0132, 10 p.Article

Effect of soybean meal-based diets on the product quality of rainbow trout filletsD'SOUZA, Natasha; SKONBERG, Denise I; STONE, David A. J et al.Journal of food science. 2006, Vol 71, Num 4, issn 0022-1147, S337-S342Article

Effect of defatted soy flour on the physico-chemical characteristics of extruded rice products = Effet de la farine de soja délipidée sur les propriétés physicochimiques de produits extrudés à base de rizCHAUHAN, G. S; BAINS, G. S.Journal of food science and technology (Mysore). 1985, Vol 22, Num 2, pp 115-118, issn 0022-1155Article

Corn distillers dried grains versus soybean meal in lactation dietsOWEN, F. G; LARSON, L. S.Journal of dairy science. 1991, Vol 74, Num 3, pp 972-979, issn 0022-0302Article

A rapid automated procedure for the determination of trypsin inhibitor activity in soy products and common foodstuffs = Méthode automatisée rapide de détermination de l'activité des inhibiteurs de trypsine dans les produits à base de soja et les produits alimentairesCHARPENTIER, B. A; LEMMEL, D. E.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 4, pp 908-911, issn 0021-8561Article

KINETICS OF MOISTURE ABSORPTION BY SOYFLOUR. = CINETIQUES D'HYDROSORPTION DE LA FARINE DE SOJASHIVHARE US; NARAIN M; SINGH BPN et al.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 26-29; BIBL. 8 REF.; 5 FIG./1 TABL.Article

Protease digestion of the meals of ungerminated and germinated soya beans = Digestion protéasique de la farine de fèves de soja germées ou nonWASSEF, E. A; PALMER, G. H; POXTON, M. G et al.Journal of the science of food and agriculture. 1988, Vol 44, Num 3, pp 201-214, issn 0022-5142Article

Changes in physico-chemical properties of defatted soy flour during storage = Modification, au cours de l'entreposage, des propriétés physicochimiques de la farine de soja délipidéeKAUSHIK, S. K; CHAUHAN, G. S; BAINS, G. S et al.Journal of food science and technology (Mysore). 1987, Vol 24, Num 4, pp 159-163, issn 0022-1155Article

In vitro assessment of zinc binding to protein foods as a potential index of zinc bioavailability. Comparison of in vitro and in vivo data = Evaluation in vitro de la complexation du zinc aux produits protéiques comme critère potentiel de la bioassimilabilité du zinc. Comparaison des résultats in vitro et in vivoJONES, A. O. L; SPIVEY FOX, M. R; FRY, B. E. JR et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 6, pp 1123-1128, issn 0021-8561Article

An inexpensive medium for production of arachidonic acid by Mortierella alpinaZHU, M; YU, L.-J; WU, Y.-X et al.Journal of industrial microbiology & biotechnology. 2003, Vol 30, Num 1, pp 75-79, issn 1367-5435, 5 p.Article

Amino acid digestibility and concentration of digestible and metabolizable energy in soybean meal produced from conventional, high-protein, or low-oligosaccharide varieties of soybeans and fed to growing pigsBAKER, K. M; STEIN, H. H.Journal of animal science. 2009, Vol 87, Num 7, pp 2282-2290, issn 0021-8812, 9 p.Article