These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
297 related articles for article (PubMed ID: 6086142)
1. Legumes in human nutrition. Food and Agriculture Organization of the United Nations. Aykroyd WR; Doughty J FAO Food Nutr Pap; 1982; 20():1-152. PubMed ID: 6086142 [No Abstract] [Full Text] [Related]
2. Carbohydrates in human nutrition. Report of an expert meeting jointly organized by the Food and Agriculture Organization of the United Nations and the World Health Organization. FAO Food Nutr Pap; 1980; 15():1-82. PubMed ID: 6086137 [No Abstract] [Full Text] [Related]
3. Fats and oils in human nutrition. Report of a joint expert consultation. Food and Agriculture Organization of the United Nations and the World Health Organization. FAO Food Nutr Pap; 1994; 57():i-xix, 1-147. PubMed ID: 7641870 [No Abstract] [Full Text] [Related]
4. Pigeonpea as an important food source. Salunkhe DK; Chavan JK; Kadam SS Crit Rev Food Sci Nutr; 1986; 23(2):103-45. PubMed ID: 3007029 [TBL] [Abstract][Full Text] [Related]
5. Manuals of food quality control. 5. Food inspection. Food and Agriculture Organization of the United Nations. FAO Food Nutr Pap; 1984; 14(5):i-xiii, 1-289. PubMed ID: 6086134 [No Abstract] [Full Text] [Related]
6. Nutritional composition, processing, and utilization of horse gram and moth bean. Kadam SS; Salunkhe DK Crit Rev Food Sci Nutr; 1985; 22(1):1-26. PubMed ID: 3899515 [TBL] [Abstract][Full Text] [Related]
7. Manuals of food quality control. 3. Commodities. Food and Agriculture Organization of the United Nations. Martin PG FAO Food Nutr Pap; 1979; 14(3):iii-xi, 1-409. PubMed ID: 95881 [No Abstract] [Full Text] [Related]
8. Carbohydrates in human nutrition. Report of a Joint FAO/WHO Expert Consultation. FAO Food Nutr Pap; 1998; 66():1-140. PubMed ID: 9743703 [No Abstract] [Full Text] [Related]
9. Effect of Egyptian cooking methods of faba beans on its nutritive value, dietary protein utilization and iron deficiency anemia. 1. The role of main technological pretreatments. Bakr AA Plant Foods Hum Nutr; 1996 Jan; 49(1):83-92. PubMed ID: 9139307 [TBL] [Abstract][Full Text] [Related]
11. Hard-to-cook phenomenon in common beans--a review. Reyes-Moreno C; Paredes-López O Crit Rev Food Sci Nutr; 1993; 33(3):227-86. PubMed ID: 8484867 [TBL] [Abstract][Full Text] [Related]
12. Food legumes in human nutrition: a personal perspective. Deshpande SS Crit Rev Food Sci Nutr; 1992; 32(4):333-63. PubMed ID: 1297325 [TBL] [Abstract][Full Text] [Related]
13. Analysis of food consumption survey data for developing countries. Food and Agriculture Organization of the United Nations. Burk MC; Pao EM FAO Food Nutr Pap; 1980; 16():1-139. PubMed ID: 6086138 [No Abstract] [Full Text] [Related]
14. [Dietary fiber from legumes: obtention by enzymatic methods]. Schinagel A; Tovar J Acta Cient Venez; 1987; 38(4):453-8. PubMed ID: 2851909 [No Abstract] [Full Text] [Related]
15. Dietary fibre in legumes: effect of processing. Lintas C; Cappelloni M; Montalbano S; Gambelli L Eur J Clin Nutr; 1995 Oct; 49 Suppl 3():S298-302. PubMed ID: 8549553 [No Abstract] [Full Text] [Related]
16. Nutritional quality of green beans (var. Tuf) fermented with starter culture. Mnkeni AP; Gierschner K; Maeda EE Int J Food Sci Nutr; 1996 Jan; 47(1):35-40. PubMed ID: 8616671 [TBL] [Abstract][Full Text] [Related]
17. [Germinated or fermented legumes: food or ingredients of functional food]. Davila MA; Sangronis E; Granito M Arch Latinoam Nutr; 2003 Dec; 53(4):348-54. PubMed ID: 15125075 [TBL] [Abstract][Full Text] [Related]
18. Nutritional significance of lectins and enzyme inhibitors from legumes. Lajolo FM; Genovese MI J Agric Food Chem; 2002 Oct; 50(22):6592-8. PubMed ID: 12381157 [TBL] [Abstract][Full Text] [Related]
19. [Effect of home-processing in the preparation of pinto beans (Phaseolus vulgaris L.) on the tannin content and nutritive value of proteins]. Goycoolea F; González de Mejía E; Barrón JM; Valencia ME Arch Latinoam Nutr; 1990 Jun; 40(2):263-74. PubMed ID: 2133185 [TBL] [Abstract][Full Text] [Related]
20. Specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents, and other food additives. Joint FAO/WHO Expert Committee on Food Additives. FAO Food Nutr Pap; 1981; 19():i-xiii, 1-252. PubMed ID: 6086141 [No Abstract] [Full Text] [Related] [Next] [New Search]