134 related articles for article (PubMed ID: 24112075)
1. Lipid composition of some commonly consumed traditional Nigerian dishes.
Onabanjo OO; Sanni SA; Afolabi WA; Oyawoye OO; Obanla OO
J Hum Nutr Diet; 2014 Aug; 27(4):367-76. PubMed ID: 24112075
[TBL] [Abstract][Full Text] [Related]
2. Nutritional composition of commonly consumed composite dishes from rural villages in Empangeni, KwaZulu-Natal, South Africa.
Spearing K; Kolahdooz F; Lukasewich M; Mathe N; Khamis T; Sharma S
J Hum Nutr Diet; 2013 Jun; 26(3):222-9. PubMed ID: 23216447
[TBL] [Abstract][Full Text] [Related]
3. Nutritional value of 10 traditional dishes of the United Arab Emirates.
Habib HM; Ali HI; Ibrahim WH; Afifi HS
Ecol Food Nutr; 2011 Nov; 50(6):526-38. PubMed ID: 22077931
[TBL] [Abstract][Full Text] [Related]
4. Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.
Gupta S; Bains K
Food Nutr Bull; 2006 Dec; 27(4):306-10. PubMed ID: 17209472
[TBL] [Abstract][Full Text] [Related]
5. The nutritive value of selected commonly consumed Kuwaiti dishes.
Al-Amiri HA; Al-Otaibi JA; Al-Foudari MY; Heji AH
Int J Food Sci Nutr; 2009 Dec; 60(8):668-76. PubMed ID: 19919514
[TBL] [Abstract][Full Text] [Related]
6. Vitamin profile of some standardized nigerian composite dishes.
Onabanjo OO; Aderibigbe OR; Akinyemi CO; Adetogun AA
Int J Vitam Nutr Res; 2010 Dec; 80(6):378-85. PubMed ID: 21792818
[TBL] [Abstract][Full Text] [Related]
7. The nutrient profile of traditional Lebanese composite dishes: comparison with composite dishes consumed in France.
Issa C; Salameh P; Batal M; Vieux F; Lairon D; Darmon N
Int J Food Sci Nutr; 2009; 60 Suppl 4():285-95. PubMed ID: 19657847
[TBL] [Abstract][Full Text] [Related]
8. Nutritional composition of commonly consumed composite dishes for Afro-Caribbeans (mainly Jamaicans) in the United Kingdom.
Sharma S; Yacavone MM; Cao X; Samuda PM; Cade J; Cruickshank K
Int J Food Sci Nutr; 2009; 60 Suppl 7():140-50. PubMed ID: 19340669
[TBL] [Abstract][Full Text] [Related]
9. Differences in nutrient and energy contents of commonly consumed dishes prepared in restaurants v. at home in Hunan Province, China.
Jia X; Liu J; Chen B; Jin D; Fu Z; Liu H; Du S; Popkin BM; Mendez MA
Public Health Nutr; 2018 May; 21(7):1307-1318. PubMed ID: 29306339
[TBL] [Abstract][Full Text] [Related]
10. Nutritional composition of commonly consumed traditional Apache foods in Arizona.
Sharma S; Cao X; Gittelsohn J; Ethelbah B; Anliker J
Int J Food Sci Nutr; 2008 Feb; 59(1):1-10. PubMed ID: 18097841
[TBL] [Abstract][Full Text] [Related]
11. Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira).
Campos SD; Alves RC; Mendes E; Costa AS; Casal S; Oliveira MB
Meat Sci; 2013 Apr; 93(4):914-8. PubMed ID: 23122409
[TBL] [Abstract][Full Text] [Related]
12. Nutritional composition of commonly consumed composite dishes from the Central Province of Cameroon.
Sharma S; Mbanya JC; Cruickshank K; Cade J; Tanya AK; Cao X; Hurbos M; Wong MR
Int J Food Sci Nutr; 2007 Sep; 58(6):475-85. PubMed ID: 17710591
[TBL] [Abstract][Full Text] [Related]
13. Comparing and Contrasting Three Cultural Food Customs from Nigeria and Analyzing the Nutrient Content of Diets from These Cultures with the Aim of Proffering Nutritional Intervention.
Adegboye OR; Smith C; Anang D; Musa H
Crit Rev Food Sci Nutr; 2016 Nov; 56(15):2483-2494. PubMed ID: 25830896
[TBL] [Abstract][Full Text] [Related]
14. Preparation, consumption, and nutritional composition of west African cowpea dishes.
Madodé YE; Houssou PA; Linnemann AR; Hounhouigan DJ; Nout MJ; Van Boekel MA
Ecol Food Nutr; 2011; 50(2):115-36. PubMed ID: 21888592
[TBL] [Abstract][Full Text] [Related]
15. Effect of frying, grilling, and steaming on amino acid composition of marine fishes.
Erkan N; Özden Ö; Selçuk A
J Med Food; 2010 Dec; 13(6):1524-31. PubMed ID: 20874243
[TBL] [Abstract][Full Text] [Related]
16. [Chemical composition of eggs of the Olive Ridley Lepidochelys olivacea (Testudines: Cheloniidae) and it's potential as a food source].
Castro-González MI; Pérez-Gil Romo F
Rev Biol Trop; 2011 Dec; 59(4):1729-42. PubMed ID: 22208089
[TBL] [Abstract][Full Text] [Related]
17. Diet quality as measured by the healthy eating index and the association with lipid profile in low-income women in early postpartum.
Shah BS; Freeland-Graves JH; Cahill JM; Lu H; Graves GR
J Am Diet Assoc; 2010 Feb; 110(2):274-9. PubMed ID: 20102856
[TBL] [Abstract][Full Text] [Related]
18. Composition of ready cooked foods sampled in southern Thailand.
Kajadphai-Taungbodhitham A
Asia Pac J Clin Nutr; 2007; 16 Suppl 1():52-7. PubMed ID: 17392077
[TBL] [Abstract][Full Text] [Related]
19. Meal frequency; does it determine postprandial lipaemia?
Murphy MC; Chapman C; Lovegrove JA; Isherwood SG; Morgan LM; Wright JW; Williams CM
Eur J Clin Nutr; 1996 Aug; 50(8):491-7. PubMed ID: 8863008
[TBL] [Abstract][Full Text] [Related]
20. Nutrient composition of selected medicinal leafy vegetables in Western Nigeria.
Ijarotimi OS; Ekeh O; Ajayi OP
J Med Food; 2010 Apr; 13(2):476-9. PubMed ID: 20412021
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
