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Refinado por: Base de dados/Biblioteca: Wiley Online Library Journals Frontfile Complete remover
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1
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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2
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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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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3
Flavor of cereal products--a review
Flavor of cereal products--a review
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Flavor of cereal products--a review

Grosch, W ; Schieberle, P

Cereal chemistry, 1997-03, Vol.74 (2), p.91-97 [Periódico revisado por pares]

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

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4
Affinity precipitation of alpha-amylase inhibitor from wheat meal by metal chelate affinity binding using Cu(II)-loaded copolymers of 1-vinylimidazole with N-isopropylacrylamide
Affinity precipitation of alpha-amylase inhibitor from wheat meal by metal chelate affinity binding using Cu(II)-loaded copolymers of 1-vinylimidazole with N-isopropylacrylamide
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Affinity precipitation of alpha-amylase inhibitor from wheat meal by metal chelate affinity binding using Cu(II)-loaded copolymers of 1-vinylimidazole with N-isopropylacrylamide

Kumar, A. (Lund University, Lund, Sweden.) ; Galaev, I.Y ; Mattiasson, B

Biotechnology and bioengineering, 1998-09, Vol.59 (6), p.695-704 [Periódico revisado por pares]

Hoboken: Wiley Subscription Services, Inc., A Wiley Company

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5
Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption
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Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption

Harris, M. (University of Massachusetts, Amherst, MA.) ; Peleg, M

Cereal chemistry, 1996-03, Vol.73 (2), p.225-231 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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6
Kinetics of thermomechanical destruction of thiamin during extrusion cooking
Kinetics of thermomechanical destruction of thiamin during extrusion cooking
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Kinetics of thermomechanical destruction of thiamin during extrusion cooking

Ilo, S. (Universitat fur Bodenkultur Wien, Vienna, Austria.) ; Berghofer, E

Journal of food science, 1998-03, Vol.63 (2), p.312-316 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Amylose and protein contents of rice cultivars as related to texture of rice-based fries
Amylose and protein contents of rice cultivars as related to texture of rice-based fries
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Amylose and protein contents of rice cultivars as related to texture of rice-based fries

Kadan, R.S. (USDA, ARS, SRRC, New Orleans, LA.) ; Champagne, E.T ; Ziegler, G.M. Jr ; Richard, O.A

Journal of food science, 1997-07, Vol.62 (4), p.701-703 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles
Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles
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Selection of desirable starch pasting properties in wheat for use in white salted or yellow alkaline noodles

Bhattacharya, M. (The University of Hong Kong, Hong Kong.) ; Corke, H

Cereal chemistry, 1996-11, Vol.73 (6), p.721-728 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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9
Characteristics of meal from hulled wheats (Triticum dicoccon Schrank and T. spelta L.): an evaluation of selected accessions
Characteristics of meal from hulled wheats (Triticum dicoccon Schrank and T. spelta L.): an evaluation of selected accessions
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Characteristics of meal from hulled wheats (Triticum dicoccon Schrank and T. spelta L.): an evaluation of selected accessions

Piergiovanni, A.R ; Laghetti, G ; Perrino, P

Cereal chemistry, 1996-11, Vol.73 (6), p.732-735 [Periódico revisado por pares]

St. Paul, MN: American Association of Cereal Chemists

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10
Food fortification in the United States
Food fortification in the United States
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Food fortification in the United States

Mertz, W

Nutrition reviews, 1997-02, Vol.55 (2), p.44-49 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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