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11
Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods
Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods
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Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods

Lee, K.A., Dong-A University, Busan, Republic of Korea ; Kim, K.T., Konkuk University, Seoul, Republic of Korea ; Paik, H.D., Konkuk University, Seoul, Republic of Korea

Food Science and Biotechnology, 2011, 20(4), , pp.1069-1074 [Periódico revisado por pares]

Heidelberg: The Korean Society of Food Science and Technology

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12
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Formation of acrylamide during baking of shortcrust cookies derived from various flours
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Formation of acrylamide during baking of shortcrust cookies derived from various flours

Miskiewicz, K., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Nebesny, E., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Oracz, J., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.53-56 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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13
Fumonisin contamination of commercial corn-based human foodstuffs
Fumonisin contamination of commercial corn-based human foodstuffs
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Fumonisin contamination of commercial corn-based human foodstuffs

Sydenham, Eric W ; Shephard, Gordon S ; Thiel, Pieter G ; Marasas, Walter F. O ; Stockenstrom, Sonja

Journal of agricultural and food chemistry, 1991-11, Vol.39 (11), p.2014-2018 [Periódico revisado por pares]

American Chemical Society

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14
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
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Artigo 		Adicionar ao Meu Espaço

Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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15
Effect of rice cultivar characteristics on the rice flour bread quality
Effect of rice cultivar characteristics on the rice flour bread quality
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Effect of rice cultivar characteristics on the rice flour bread quality

Takahashi, M.(Niigata-ken. Agricultural Research Inst., Kamo (Japan). Food Research Center) ; Homma, N ; Morohashi, K ; Nakamura, K ; Suzuki, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.394-402 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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16
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Maskova, E.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Paulickova, I.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Rysova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Gabrovska, D.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.45-50 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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17
Rice: a high or low glycemic index food?
Rice: a high or low glycemic index food?
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Rice: a high or low glycemic index food?

Miller, JB ; Pang, E ; Bramall, L

The American journal of clinical nutrition, 1992-12, Vol.56 (6), p.1034-1036 [Periódico revisado por pares]

BETHESDA: Elsevier Inc

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18
Occurrence of fumonisins B1 and B2 in corn-based products from the Swiss market
Occurrence of fumonisins B1 and B2 in corn-based products from the Swiss market
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Occurrence of fumonisins B1 and B2 in corn-based products from the Swiss market

Pittet, Alain ; Parisod, Veronique ; Schellenberg, Marija

Journal of agricultural and food chemistry, 1992-08, Vol.40 (8), p.1352-1354 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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19
Effects of Baking and Frying on the Fumonisin B1 Content of Corn-Based Foods
Effects of Baking and Frying on the Fumonisin B1 Content of Corn-Based Foods
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Effects of Baking and Frying on the Fumonisin B1 Content of Corn-Based Foods

Jackson, Lauren S ; Katta, Sarath K ; Fingerhut, David D ; DeVries, Jonathan W ; Bullerman, Lloyd B

Journal of agricultural and food chemistry, 1997-12, Vol.45 (12), p.4800-4805 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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20
Analysis of the external and internal influences on the CR agrarian foreign trade
Analysis of the external and internal influences on the CR agrarian foreign trade
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Analysis of the external and internal influences on the CR agrarian foreign trade

Volosin, J.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Ekonomiky ; Smutka, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Ekonomiky ; Selby, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Rizeni

Agricultural economics (Praha), 2011-01, Vol.57 (9), p.422-435 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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