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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > foods > blended foods × 109 items, grouped by Breeding and Genetic Improvement (view ungrouped items) breeding (5)    (Click to View) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use Food chemistry (Click to View) Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use Lebensmittel-Wissenschaft (Click to View) Optimization of chapatti textural quality using British wheat cultivar flours International journal of food science and technology (Click to View) Optimisation of flours for chapatti preparation using a mixture design Journal of the science of food and agriculture (Click to View) Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools Food chemistry genetic resources (6)    (Click to View) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use Food chemistry (Click to View) Dietary polyphenols identified as intracellular protein kinase A inhibitors European journal of nutrition (Click to View) Optimization of chapatti textural quality using British wheat cultivar flours International journal of food science and technology (Click to View) Optimisation of flours for chapatti preparation using a mixture design Journal of the science of food and agriculture (Click to View) Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools Food chemistry (Click to View) Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model Nutrition research genetic techniques and protocols (3)    (Click to View) PCR assay for the identification of animal species in cooked sausages Meat science (Click to View) Real-time PCR for detection and quantification of red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) in meat mixtures Meat science (Click to View) Methods for recovery of hepatitis A virus (HAV) and other viruses from processed foods and detection of HAV by nested RT-PCR and TaqMan RT-PCR International journal of food microbiology