Moughan, Paul J.

Regulation of Tight Junction Permeability by Intestinal Bacteria and Dietary Components1,2

Ulluwishewa, D., Anderson, R. C., McNabb, W. C., Moughan, P. J., Wells, J. M., & Roy, N. C. (2011) · The Journal of Nutrition

Barrier Structure and Function StudiesGastrointestinal motility and disorders

Cited by 1,177

Invited review: Amino acid bioavailability and digestibility in pig feed ingredients: Terminology and application

Stein, H. H., Sève, B., Fuller, M. F., Moughan, P. J., & de Lange, C. F. M. (2007) · Journal of Animal Science

Animal Nutrition and PhysiologyAquaculture Nutrition and Growth

Cited by 796

The future supply of animal-derived protein for human consumption

Boland, M. J., Rae, A. N., Vereijken, J. M., Meuwissen, M. P. M., Fischer, A. R. H., van Boekel, M. A. J. S., Rutherfurd, S. M., Gruppen, H., Moughan, P. J., & Hendriks, W. H. (2013) · Trends in Food Science & Technology

Agriculture Sustainability and Environmental ImpactAgricultural and Food Production Studies

Cited by 524

Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats

Rutherfurd, S. M., Fanning, A. C., Miller, B. J., & Moughan, P. J. (2015) · The Journal of Nutrition

Food Nutrient Composition and Product DevelopmentAnimal Nutrition and Physiology

Cited by 433

Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man

Rowan, A. M., Moughan, P. J., Wilson, M. N., Maher, K., & Tasman-Jones, C. (1994) · British Journal of Nutrition

Animal Nutrition and PhysiologyMuscle metabolism and nutrition

Cited by 189

Ileal digestibility of dietary protein in the growing pig and adult human

Deglaire, A., Bos, C., Tomé, D., & Moughan, P. J. (2009) · British Journal of Nutrition

Animal Nutrition and PhysiologyMuscle metabolism and nutrition

Cited by 128

Accuracy of the Atwater factors and related food energy conversion factors with low-fat, high-fiber diets when energy intake is reduced spontaneously

Zou, M. L., Moughan, P. J., Awati, A., & Livesey, G. (2007) · The American Journal of Clinical Nutrition

Food composition and propertiesNutrition and Health Studies

Cited by 73