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  1. Article

    Preface

    H. Hagemeister, P. Junghans, M. J. Müller in Zeitschrift für Ernährungswissenschaft (1997)

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    Article

    Prevention of amino acid racemization during guanidination — a prerequisite for measurement of protein digestibility by homoarginine labeling

    Homoarginine labeling (guanidination) is used to calculate true prececal protein digestibility. A particular worry is that guanidination of proteins at alkaline pH might cause formation of D-amino acids. If D-...

    M. de Vrese, K. Middendorf, H. Hagemeister in Zeitschrift für Ernährungswissenschaft (1994)

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    Article

    The hypocholesterolemic effect of guar gum depends on dietary sucrose — studies in minipigs

    We examined the effect of guar gum on serum lipids if fed together with either 50.3% starch or 50.3% sucrose in a balanced diet to pigs. For this purpose, five adult hypercholesterolemic minipigs (total serum ...

    F. Ahrens, M. Pfeuffer, H. Hagemeister… in Zeitschrift für Ernährungswissenschaft (1991)

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    Article

    The effect of a free mackerel-supplemented diet on plasma and lipoprotein lipid concentrations in normolipidemic subjects

    The effect of mackerel consumption on plasma and lipoprotein lipid concentrations was studied in a seven-day experiment in eight healthy, normolipidemic subjects. Participants ate about 100 g mackerel (corresp...

    M. Pfeuffer, H. Hagemeister, C. A. Barth in Zeitschrift für Ernährungswissenschaft (1988)

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    Article

    Influence of dietary casein and soy protein isolate on intestinal cholesterol and bile acid concentration

    This study reports quantitative and qualitative differences in intestinal bile acids and cholesterol in miniature pigs following dietary casein or soy protein isolate. The total amount of bile acids in the sma...

    K. -E. Scholz, E. Kinder, H. Hagemeister… in Zeitschrift für Ernährungswissenschaft (1985)