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Refinado por: Base de dados/Biblioteca: Oxford journals remover
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1
Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products

Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)) ; Park, B.J ; Kobayashi Hattori, K ; Tanaka, T ; Chonan, T ; Yoshikawa, K ; Kumagai, S

Bioscience, biotechnology, and biochemistry, 2006-07, Vol.70 (7), p.1764-1768 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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2
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study
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Measurement of total starch in cereal products by amyloglucosidase-alpha-amylase method: collaborative study

McCleary, B.V. (Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland.) ; Gibson, T.S ; Mugford, D.C

Journal of AOAC International, 1997-05, Vol.80 (3), p.571-579 [Periódico revisado por pares]

Gaithersburg, MD: AOAC International

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3
Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
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Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects

Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) ; Sawada, H ; Nonaka, N ; Kobori, C ; Hayakawa, F ; Sasaki, T

Bioscience, biotechnology, and biochemistry, 2007-02, Vol.71 (2), p.358-365 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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4
Preventing iron deficiency through food fortification
Preventing iron deficiency through food fortification
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Preventing iron deficiency through food fortification

Hurrell, R.F

Nutrition reviews, 1997-06, Vol.55 (6), p.210-222 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Food properties affecting the digestion and absorption of carbohydrates
Food properties affecting the digestion and absorption of carbohydrates
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Food properties affecting the digestion and absorption of carbohydrates

Björck, I ; Granfeldt, Y ; Liljeberg, H ; Tovar, J ; Asp, NG

The American journal of clinical nutrition, 1994-03, Vol.59 (3), p.699S-705S [Periódico revisado por pares]

Bethesda, MD: Elsevier Inc

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6
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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7
Digestion of the polysaccharides of some cereal foods in the human small intestine
Digestion of the polysaccharides of some cereal foods in the human small intestine
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Digestion of the polysaccharides of some cereal foods in the human small intestine

Englyst, HN ; Cummings, JH

The American journal of clinical nutrition, 1985-11, Vol.42 (5), p.778-787 [Periódico revisado por pares]

Bethesda, MD: Elsevier Inc

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8
Comparison of closed-vessel and focused open-vessel microwave dissolution for determination of cadmium, copper, lead, and selenium in wheat, wheat products, corn bran, and rice flour by transverse-heated graphite furnace atomic absorption spectrometry
Comparison of closed-vessel and focused open-vessel microwave dissolution for determination of cadmium, copper, lead, and selenium in wheat, wheat products, corn bran, and rice flour by transverse-heated graphite furnace atomic absorption spectrometry
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Comparison of closed-vessel and focused open-vessel microwave dissolution for determination of cadmium, copper, lead, and selenium in wheat, wheat products, corn bran, and rice flour by transverse-heated graphite furnace atomic absorption spectrometry

Gawalko, E.J. (Canadian Grain Commission, Winnipeg, Canada.) ; Nowicki, T.W ; Babb, J ; Tkachuk, R ; Wu, S

Journal of AOAC International, 1997-03, Vol.80 (2), p.379-387 [Periódico revisado por pares]

Gaithersburg, MD: AOAC International

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9
Dietary fiber content of selected foods
Dietary fiber content of selected foods
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Dietary fiber content of selected foods

Anderson, JW ; Bridges, SR

The American journal of clinical nutrition, 1988-03, Vol.47 (3), p.440-447 [Periódico revisado por pares]

Bethesda, MD: Elsevier Inc

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10
Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate
Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate
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Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate

Hurrell, R F ; Furniss, D E ; Burri, J ; Whittaker, P ; Lynch, S R ; Cook, J D

The American journal of clinical nutrition, 1989-06, Vol.49 (6), p.1274-1282 [Periódico revisado por pares]

Bethesda, MD: Elsevier Inc

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