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Refinado por: assunto: Life Sciences & Biomedicine remover
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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
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
A comparison of diets with and without oats in adults with celiac disease
A comparison of diets with and without oats in adults with celiac disease
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A comparison of diets with and without oats in adults with celiac disease

Janatuinen, E.K. (Kuopio University Hospital, Kuopio.) ; Pikkarainen, P.H ; Kemppainen, T.A ; Kosma, V.M ; Jarvinen, R.M.K ; Uusitupa, M.I.J ; Julkunen, R.J.K

The New England journal of medicine, 1995-10, Vol.333 (16), p.1033-1037 [Periódico revisado por pares]

Boston, MA: Massachusetts Medical Society

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6
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)

Rendon-Villalobos, R., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Ortiz-Sanchez, A., Universidad Autonoma del Estado de Morelos, Cuernavaca (Mexico). Centro de Investigacion en Biodiversidad y Conservacion ; Solorza-Feria, J., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Trujillo-Hernandez, C.A., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.118-125 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
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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8
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
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Utilisation of Non-Traditional Forms of Cereals in Bakery Production

Laknerova, I., Food Research Institute, Prague (Czech Republic) ; Holasova, M., Food Research Institute, Prague (Czech Republic) ; Fiedlerova, V., Food Research Institute, Prague (Czech Republic) ; Rysova, J., Food Research Institute, Prague (Czech Republic) ; Vaculova, K., Agrotest fyto, Kromeriz (Czech Republic) ; Maskova, E., Food Research Institute, Prague (Czech Republic) ; Ehrenbergerova, J., Mendel University in Brno (Czech Republic). Dept. of Crop Science, Breeding and Plant Medicine ; Winterova, R., Food Research Institute, Prague (Czech Republic) ; Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) ; Dvoracek, V., Crop research Institute, Prague (Czech Republic) ; Martinek, P., Agrotest fyto, Kromeriz (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.296-301 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
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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10
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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