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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
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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3
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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4
Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women
Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women
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Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women

Willett, W.C. (Harvard Medical School and Brigham Women's Hospital, Boston, MA) ; Stampfer, M.J ; Colditz, G.A ; Rosner, B.A ; Speizer, F.E

The New England journal of medicine, 1990-12, Vol.323 (24), p.1664-1672 [Periódico revisado por pares]

Boston, MA: Massachusetts Medical Society

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5
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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6
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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7
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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8
Stability of fumonisins in thermally processed corn products
Stability of fumonisins in thermally processed corn products
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Stability of fumonisins in thermally processed corn products

Castelo, M.M. (University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Bullerman, L.B

Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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9
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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10
Bread made from cooked rice and wheat flour blend
Bread made from cooked rice and wheat flour blend
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Bread made from cooked rice and wheat flour blend

Okunishi, T.(National Food Research Inst., Tsukuba, Ibaraki (Japan))

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.424-428 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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