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Biological significance of reactive lysine in pet foods
van Rooijen, Lotte
(PhD candidate)
Hendriks, Wouter
(Promotor)
Bosch, Guido
(Co-promotor)
Wierenga, Peter
(Co-promotor)
Animal Nutrition
WIAS
Department of Animal Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/01/10
→
30/10/15
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Maillard Reaction Product
Food Science
100%
Lysine
Food Science
96%
Glycation
Food Science
44%
Hydroxymethylfurfural
Food Science
24%
Lysine Content
Food Science
20%
Amino Acid
Food Science
16%
Extrusion Processing
Food Science
16%
Nutritive Value
Food Science
12%
Research output
Research output per year
2015
2015
2015
1
internal PhD, WU
Research output per year
Research output per year
Maillard reaction products in pet foods
van Rooijen, C.,
30 Oct 2015
, Wageningen:
Wageningen University
.
182 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Maillard Reaction Product
100%
Lysine
96%
Glycation
44%
Hydroxymethylfurfural
24%
Lysine Content
20%