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Protéine de lactosérum (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Protéine de lactosérum" in French language version.

refsWebsite
Global rank French rank
12nih.gov
4th place
12th place
11doi.org
2nd place
3rd place
3issn.org
57th place
4th place
2jacn.org
low place
low place
2web.archive.org
1st place
1st place
2nutrition.org
7,878th place
3,663rd place
1ius.edu
low place
low place
1usda.gov
438th place
1,120th place
1latimes.com
22nd place
100th place
1ingentaconnect.com
3,306th place
2,270th place
1nutriandco.com
low place
low place
1protealpes.com
low place
low place
1fao.org
318th place
264th place
1lactalisingredients.com
low place
low place
1royalsocietypublishing.org
1,993rd place
854th place
1elsevier.com
610th place
265th place

doi.org (Global: 2nd place; French: 3rd place)

dx.doi.org

  • EA Foegeding, JP Davis, D Doucet et MK McGuffey, « Advances in modifying and understanding whey protein functionality », Trends in Food Science & Technology, vol. 13, no 5,‎ , p. 151–9 (DOI 10.1016/S0924-2244(02)00111-5)
  • (en) Lee YH, « Food-processing approaches to altering allergenic potential of milk-based formula. », J. Pediatr., vol. 121, no 5 Pt 2,‎ , S47–50 (PMID 1447634, DOI 10.1016/S0022-3476(05)81406-4)
  • (en) Luhovyy BL, Akhavan T, Anderson GH, « Whey proteins in the regulation of food intake and satiety », Journal of the American College of Nutrition, vol. 26, no 6,‎ , p. 704S–712S (PMID 18187437, DOI 10.1080/07315724.2007.10719651, lire en ligne [archive du ])
  • (en) A Haug A, Høstmark AT, Harstad OM, AT Høstmark et OM Harstad, « Bovine milk in human nutrition – a review », Lipids Health Dis, vol. 6,‎ , p. 25 (PMID 17894873, PMCID 2039733, DOI 10.1186/1476-511X-6-25)
  • (en) P.W. Parodi, « A Role for Milk Proteins and their Peptides in Cancer Prevention », Current Pharmaceutical Design (Ingenta), vol. 13, no 8,‎ , p. 813–828 (ISSN 1873-4286, DOI 10.2174/138161207780363059, lire en ligne)
  • (en) Shukun Wang, Danyang Meng, Sisi Wang et Zhong Zhang, « Modification of wheat gluten for improvement of binding capacity with keratin in hair », Royal Society Open Science, vol. 5, no 2,‎ , p. 171216 (ISSN 2054-5703, DOI 10.1098/rsos.171216, lire en ligne, consulté le )
  • (en) Krissansen GW, « Emerging health properties of whey proteins and their clinical implications », J Am Coll Nutr, vol. 26, no 6,‎ , p. 713S–23S (PMID 18187438, DOI 10.1080/07315724.2007.10719652, lire en ligne [archive du ])
  • (en) I. Rieu, M. Balage, C. Sornet et al., « Increased availability of leucine with leucine-rich whey proteins improves postprandial muscle protein synthesis in aging rats », Nutrition, vol. 23, no 4,‎ , p. 323–31 (PMID 17367997, DOI 10.1016/j.nut.2006.12.013, lire en ligne)
  • (en) Ha E, Zemel MB, « Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review) », J. Nutr. Biochem., vol. 14, no 5,‎ , p. 251–8 (PMID 12832028, DOI 10.1016/S0955-2863(03)00030-5)
  • (en) J. J. Hulmi, V. Kovanen, H. Selänne, W. J. Kraemer, K. Häkkinen et A. A. Mero, « Acute and long-term effects of resistance exercise with or without protein ingestion on muscle hypertrophy and gene expression », Amino Acids, vol. 37, no 2,‎ , p. 297–308 (DOI 10.1007/s00726-008-0150-6, lire en ligne) :

    « "The change of the average QF CSA was higher in the protein group (9.9 ± 7.4%)compared to placebo (7.5 ± 4.8%) but the difference did not reach statistical significance (P0.05)....The average increase in the VL muscle (VL1–4) was significantly higher in the protein group (relative increase: 14.8 ± 6.8%) compared to the placebo (11.2 ± 5.6%) (P\0.05)....However, compared to the control group (8.0 ± 9.5%, P[0.05), isometric leg extension increased significantly only in the protein group (a relative increase of 24.3 ± 12.3%, difference between the groups P = 0.02), whereas the increase was not significant in the placebo group (19.3 ± 15.5%, P = 0.23). »

  • (en) Phillips SM, « The science of muscle hypertrophy: making dietary protein count » (Review), Proc Nutr Soc, vol. 70, no 1,‎ , p. 100–3 (PMID 21092368, DOI 10.1017/S002966511000399X)

elsevier.com (Global: 610th place; French: 265th place)

linkinghub.elsevier.com

  • (en) I. Rieu, M. Balage, C. Sornet et al., « Increased availability of leucine with leucine-rich whey proteins improves postprandial muscle protein synthesis in aging rats », Nutrition, vol. 23, no 4,‎ , p. 323–31 (PMID 17367997, DOI 10.1016/j.nut.2006.12.013, lire en ligne)

fao.org (Global: 318th place; French: 264th place)

  • FAO, « Lactosérum », sur FAO.org (consulté le )

ingentaconnect.com (Global: 3,306th place; French: 2,270th place)

issn.org (Global: 57th place; French: 4th place)

portal.issn.org

  • (en) P.W. Parodi, « A Role for Milk Proteins and their Peptides in Cancer Prevention », Current Pharmaceutical Design (Ingenta), vol. 13, no 8,‎ , p. 813–828 (ISSN 1873-4286, DOI 10.2174/138161207780363059, lire en ligne)
  • (en) Shukun Wang, Danyang Meng, Sisi Wang et Zhong Zhang, « Modification of wheat gluten for improvement of binding capacity with keratin in hair », Royal Society Open Science, vol. 5, no 2,‎ , p. 171216 (ISSN 2054-5703, DOI 10.1098/rsos.171216, lire en ligne, consulté le )
  • (en) Mark R. Etzel, « Manufacture and Use of Dairy Protein Fractions », The Journal of Nutrition, vol. 134,‎ , p. 996S–1002S (ISSN 0022-3166 et 1541-6100, PMID 15051860, lire en ligne, consulté le )

ius.edu (Global: low place; French: low place)

homepages.ius.edu

jacn.org (Global: low place; French: low place)

lactalisingredients.com (Global: low place; French: low place)

latimes.com (Global: 22nd place; French: 100th place)

  • Lerissa Zimberoff, « Here comes lab-grown dairy: milk proteins made without animals », LA Times,‎ (lire en ligne)

nih.gov (Global: 4th place; French: 12th place)

ncbi.nlm.nih.gov

  • (en) Marshall, K, « Therapeutic applications of whey protein », Alternative Medicine Review, vol. 9, no 2,‎ , p. 136–156 (PMID 15253675)
  • (en) Lee YH, « Food-processing approaches to altering allergenic potential of milk-based formula. », J. Pediatr., vol. 121, no 5 Pt 2,‎ , S47–50 (PMID 1447634, DOI 10.1016/S0022-3476(05)81406-4)
  • (en) Luhovyy BL, Akhavan T, Anderson GH, « Whey proteins in the regulation of food intake and satiety », Journal of the American College of Nutrition, vol. 26, no 6,‎ , p. 704S–712S (PMID 18187437, DOI 10.1080/07315724.2007.10719651, lire en ligne [archive du ])
  • (en) A Haug A, Høstmark AT, Harstad OM, AT Høstmark et OM Harstad, « Bovine milk in human nutrition – a review », Lipids Health Dis, vol. 6,‎ , p. 25 (PMID 17894873, PMCID 2039733, DOI 10.1186/1476-511X-6-25)
  • National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods. Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development., Washington (DC), National Academies Press (US);, (lire en ligne), p. 8, Lactobacillus GG Fermented Whey and Human Health
  • (en) Krissansen GW, « Emerging health properties of whey proteins and their clinical implications », J Am Coll Nutr, vol. 26, no 6,‎ , p. 713S–23S (PMID 18187438, DOI 10.1080/07315724.2007.10719652, lire en ligne [archive du ])
  • (en) I. Rieu, M. Balage, C. Sornet et al., « Increased availability of leucine with leucine-rich whey proteins improves postprandial muscle protein synthesis in aging rats », Nutrition, vol. 23, no 4,‎ , p. 323–31 (PMID 17367997, DOI 10.1016/j.nut.2006.12.013, lire en ligne)
  • (en) Kimball Scott et LS Jefferson, « Signaling Pathways and Molecular Mechanisms through which Branched-Chain Amino Acids Mediate Translational Control of Protein Synthesis », The Journal of Nutrition, vol. 136, no 1,‎ , p. 227S–31S (PMID 16365087, lire en ligne)
  • (en) Ha E, Zemel MB, « Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review) », J. Nutr. Biochem., vol. 14, no 5,‎ , p. 251–8 (PMID 12832028, DOI 10.1016/S0955-2863(03)00030-5)
  • (en) J. J. Hulmi, V. Kovanen, H. Selänne, W. J. Kraemer, K. Häkkinen et A. A. Mero, « Acute and long-term effects of resistance exercise with or without protein ingestion on muscle hypertrophy and gene expression », Amino Acids, vol. 37, no 2,‎ , p. 297–308 (DOI 10.1007/s00726-008-0150-6, lire en ligne) :

    « "The change of the average QF CSA was higher in the protein group (9.9 ± 7.4%)compared to placebo (7.5 ± 4.8%) but the difference did not reach statistical significance (P0.05)....The average increase in the VL muscle (VL1–4) was significantly higher in the protein group (relative increase: 14.8 ± 6.8%) compared to the placebo (11.2 ± 5.6%) (P\0.05)....However, compared to the control group (8.0 ± 9.5%, P[0.05), isometric leg extension increased significantly only in the protein group (a relative increase of 24.3 ± 12.3%, difference between the groups P = 0.02), whereas the increase was not significant in the placebo group (19.3 ± 15.5%, P = 0.23). »

  • (en) Phillips SM, « The science of muscle hypertrophy: making dietary protein count » (Review), Proc Nutr Soc, vol. 70, no 1,‎ , p. 100–3 (PMID 21092368, DOI 10.1017/S002966511000399X)
  • (en) Mark R. Etzel, « Manufacture and Use of Dairy Protein Fractions », The Journal of Nutrition, vol. 134,‎ , p. 996S–1002S (ISSN 0022-3166 et 1541-6100, PMID 15051860, lire en ligne, consulté le )

nutriandco.com (Global: low place; French: low place)

nutrition.org (Global: 7,878th place; French: 3,663rd place)

jn.nutrition.org

  • (en) Kimball Scott et LS Jefferson, « Signaling Pathways and Molecular Mechanisms through which Branched-Chain Amino Acids Mediate Translational Control of Protein Synthesis », The Journal of Nutrition, vol. 136, no 1,‎ , p. 227S–31S (PMID 16365087, lire en ligne)
  • (en) Mark R. Etzel, « Manufacture and Use of Dairy Protein Fractions », The Journal of Nutrition, vol. 134,‎ , p. 996S–1002S (ISSN 0022-3166 et 1541-6100, PMID 15051860, lire en ligne, consulté le )

protealpes.com (Global: low place; French: low place)

royalsocietypublishing.org (Global: 1,993rd place; French: 854th place)

  • (en) Shukun Wang, Danyang Meng, Sisi Wang et Zhong Zhang, « Modification of wheat gluten for improvement of binding capacity with keratin in hair », Royal Society Open Science, vol. 5, no 2,‎ , p. 171216 (ISSN 2054-5703, DOI 10.1098/rsos.171216, lire en ligne, consulté le )

usda.gov (Global: 438th place; French: 1,120th place)

ars.usda.gov

  • (en) Tunick MH, Whey processing, functionality and health benefits, Ames, Iowa, Blackwell Publishing; IFT Press, , 1–13 p., abstract (lire en ligne), « Whey Protein Production and Utilization. »

web.archive.org (Global: 1st place; French: 1st place)