137 related articles for article (PubMed ID: 22928366)
1. [Evaluation of selected cereal products as a source of thiamine and niacin in diet].
Czaja J; Lebiedzińska A; Dawidowska A; Panasiuk K; Szefer P
Rocz Panstw Zakl Hig; 2012; 63(2):187-92. PubMed ID: 22928366
[TBL] [Abstract][Full Text] [Related]
2. [Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content].
Stepanova EN; Shatniuk LN; Verzhinskaia MF; Kostyleva MG; Bukina NA
Vopr Pitan; 1988; (2):67-71. PubMed ID: 3388814
[TBL] [Abstract][Full Text] [Related]
3. Nutritive value of selected variety breads and pastas.
Ranhotra GS; Gelroth JA; Novak FA; Bock MA; Winterringer GL; Matthews RH
J Am Diet Assoc; 1984 Mar; 84(3):322-7. PubMed ID: 6321583
[TBL] [Abstract][Full Text] [Related]
4. Thiamin, riboflavin, and niacin contents of the gluten-free diet: is there cause for concern?
Thompson T
J Am Diet Assoc; 1999 Jul; 99(7):858-62. PubMed ID: 10405688
[No Abstract] [Full Text] [Related]
5. [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
Mglinets AI; Katserikova NV; Pozniakovskiĭ VM
Vopr Pitan; 1987; (2):63-6. PubMed ID: 3590685
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of urea-acid system as medium of extraction for the B-group vitamins. Part II. Simplified semi-automated chemical analysis for niacin and niacinamide in cereal products.
Roy RB; Merten JJ
J Assoc Off Anal Chem; 1983 Mar; 66(2):291-6. PubMed ID: 6222028
[TBL] [Abstract][Full Text] [Related]
7. [Vitamin content in groats before and after technological processing].
Smirnova LV; Khachaturova TN; Nekrasova LV; Grigor'eva MP
Vopr Pitan; 1982; (2):62-3. PubMed ID: 7090329
[TBL] [Abstract][Full Text] [Related]
8. The nutritive value of pure bred strains of cereals and pulses. II. The effect of storage on thiamine, riboflavin and nicotinic acid in cereals and pulses.
CHITRE RG; DESAI DB; RAUT VS
Indian J Med Res; 1955 Oct; 43(4):585-9. PubMed ID: 13278028
[No Abstract] [Full Text] [Related]
9. The nutritive value of pure bred strains of cereals and pulses. I. Thiamine, riboflavin and nicotinic-acid contents of 107 pure bred strains of cereals and pulses.
CHITRE RG; DESAI DB; RAUT VS
Indian J Med Res; 1955 Oct; 43(4):575-83. PubMed ID: 13278025
[No Abstract] [Full Text] [Related]
10. Cereal grains and coronary heart disease.
Truswell AS
Eur J Clin Nutr; 2002 Jan; 56(1):1-14. PubMed ID: 11840174
[TBL] [Abstract][Full Text] [Related]
11. Role of rice and cereal products in dietary cadmium and lead intake among different socio-economic groups in south India.
Srikanth R; Ramana D; Rao V
Food Addit Contam; 1995; 12(5):695-701. PubMed ID: 8522035
[TBL] [Abstract][Full Text] [Related]
12. Oxalate content of cereals and cereal products.
Siener R; Hönow R; Voss S; Seidler A; Hesse A
J Agric Food Chem; 2006 Apr; 54(8):3008-11. PubMed ID: 16608223
[TBL] [Abstract][Full Text] [Related]
13. [Evaluation of the needs and possibilities of increasing the vitamin B12 content in diet].
Sicińska E; Cholewa M
Rocz Panstw Zakl Hig; 2012; 63(1):67-71. PubMed ID: 22642072
[TBL] [Abstract][Full Text] [Related]
14. Vitamin contents of cereal grains as affected by storage and insect infestation.
Jood S; Kapoor AC
Plant Foods Hum Nutr; 1994 Oct; 46(3):237-43. PubMed ID: 7855095
[TBL] [Abstract][Full Text] [Related]
15. Survey of arsenic and its speciation in rice products such as breakfast cereals, rice crackers and Japanese rice condiments.
Sun GX; Williams PN; Zhu YG; Deacon C; Carey AM; Raab A; Feldmann J; Meharg AA
Environ Int; 2009 Apr; 35(3):473-5. PubMed ID: 18775567
[TBL] [Abstract][Full Text] [Related]
16. Variations of niacin content in saltwater fish and their relation with dietary RDA in Polish subjects grouped by age.
Majewski M; Lebiedzińska A
Rocz Panstw Zakl Hig; 2014; 65(2):101-5. PubMed ID: 25272575
[TBL] [Abstract][Full Text] [Related]
17. Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
PAI ML
Indian J Med Res; 1958 Jul; 46(4):609-12. PubMed ID: 13574853
[No Abstract] [Full Text] [Related]
18. The vitamin B1, vitamin B6 and nicotinic acid content of our bread.
BERNHARD K
Int Z Vitaminforsch Beih; 1957; 28(1-2):190-1. PubMed ID: 13586987
[No Abstract] [Full Text] [Related]
19. Investigation of isotope dilution mass spectrometric (ID-MS) method to determine niacin in infant formula, breakfast cereals and multivitamins.
Shin H; Kim B; Lee J
Food Chem; 2013 Jun; 138(2-3):1109-15. PubMed ID: 23411221
[TBL] [Abstract][Full Text] [Related]
20. [Thiamine status of university teacher families in Changsha].
Huang S; Ren G
Hunan Yi Ke Da Xue Xue Bao; 1998; 23(1):27-30. PubMed ID: 10681788
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
