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| ELISA-Based Detection of Soybean Proteins: A Comparative Study Using Antibodies Against Modified and Native Proteins | | Food analytical methods |
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| Dietary patterns and metabolic syndrome in a Japanese working population | | Nutrition and metabolism |
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| Detoxification of castor bean residues and the simultaneous production of tannase and phytase by solid-state fermentation using Paecilomyces variotii | | Bioresource technology |
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| Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products | | Food chemistry |
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| Possibilities to increase the quality in gluten-free bread production: an overview | | European food research and technology |
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| Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies | | Lebensmittel-Wissenschaft |
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| Migration of phthalates, alkylphenols, bisphenol A and di(2-ethylhexyl)adipate from food packaging | | Food control |
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| The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey | | Journal of the American Dietetic Association |
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| Salt in bread in Europe: potential benefits of reduction | | Nutrition reviews |
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| Sodium intake and excretion in individuals with type 2 diabetes mellitus: a cross‐sectional analysis of overweight and obese males and females in Australia | | Journal of human nutrition and dietetics |
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| Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye | | Food chemistry |
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| Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking | | Food and bioprocess technology |
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| Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food | | Food chemistry |
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| Acrylamide in Baking Products: A Review Article | | Food and bioprocess technology |
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| Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour | | Lebensmittel-Wissenschaft |
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| Trans fatty acid isomers and the trans‐9/trans‐11 index in fat containing foods | | European journal of lipid science and technology |
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| Effect of replacing groundnut cake with raw or water soaked rapeseed-mustard (Brassica juncea) cake on growth and thyroid status in kids | | Small ruminant research |
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| Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas | | Plant foods for human nutrition |
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| Composition of two Spanish common dry beans (Phaseolus vulgaris), ‘Almonga’ and ‘Curruquilla’, and their postprandial effect in type 2 diabetics | | Journal of the science of food and agriculture |
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| Quality of bread supplemented with silver ear | | Journal of food quality |
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| Maternal dietary habits and mycotoxin occurrence in human mature milk | | Molecular nutrition and food research |
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| Preparation of dietary fibre‐enriched materials from preharvest dropped apples and their utilisation as a high‐fibre flour substitute | | Journal of the science of food and agriculture |
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| Flaxseed dietary fibers lower cholesterol and increase fecal fat excretion, but magnitude of effect depend on food type | | Nutrition and metabolism |
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| Exploring weight status, dietary intake and acculturation in South Asian women living in Brisbane, Queensland | | Nutrition and dietetics |
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| Effects of added fruit polyphenols and pectin on the properties of finished breads revealed by HPLC/LC-MS and Size-Exclusion HPLC | | Food research international |
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| Glucose and insulin do not decrease in a dose-dependent manner after increasing doses of mixed fibers that are consumed in muffins for breakfast | | Nutrition research |
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| Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers | | Journal of the American Dietetic Association |
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| Effects of hydroperoxide in breads on IgE antibody responses | | Food research international |
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| Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread | | European food research and technology |
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| THE Effects of various traditional processing methods on the glycemic index and glycemic load of cowpeas (vigna unguiculata) | | Journal of food biochemistry |
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| Limiting variety in non-nutrient-dense, energy-dense foods during a lifestyle intervention: a randomized controlled trial | | The American journal of clinical nutrition |
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| Balearic adults have low intakes of fruits and vegetables compared with the dietary guidelines for adults in Spain | | Nutrition research |
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| Use of plant residues on growth of mycorrhizal seedlings of neem (Azadirachta indica A. Juss.) | | Journal of the science of food and agriculture |
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| Development of real-time PCR assays for the detection of lupin residues in food products | | European food research and technology |
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| Antioxidant activities of black cumin (nigella sativa l.) seeds cultivating in different regions of turkey | | Journal of food biochemistry |
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| Controlled delivery of propionic acid from chitosan films for pastry dough conservation | | Journal of food engineering |
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| The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review | | Food chemistry |
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| Effect of low-temperature long-time pre-treatment of wheat on acrylamide concentration in short dough biscuits | | Molecular nutrition and food research |
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| Diet and nutrients are contributing factors that influence blood cadmium levels | | Nutrition research |
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| Impact of sodium chloride on wheat flour dough for yeast‐leavened products. II. Baking quality parameters and their relationship | | Journal of the science of food and agriculture |
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