164 related articles for article (PubMed ID: 7835475)
1. Lead and cadmium contents in Finnish breads.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1994; 11(5):621-31. PubMed ID: 7835475
[TBL] [Abstract][Full Text] [Related]
2. Lead and cadmium in some cereal products on the Finnish market 1990-91.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1993; 10(2):245-55. PubMed ID: 8314400
[TBL] [Abstract][Full Text] [Related]
3. Lead and cadmium in some berries and vegetables on the Finnish market in 1991-1993.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1995; 12(2):263-79. PubMed ID: 7781823
[TBL] [Abstract][Full Text] [Related]
4. Lead and cadmium contents in pork, beef and chicken, and in pig and cow liver in Finland during 1991.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1994; 11(4):415-26. PubMed ID: 7958111
[TBL] [Abstract][Full Text] [Related]
5. Alkylresorcinols in Latvian and Finnish breads.
Meija L; Samaletdin A; Koskela A; Lejnieks A; Lietuvietis V; Adlercreutz H
Int J Food Sci Nutr; 2013 Feb; 64(1):117-21. PubMed ID: 22816971
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant contents and antioxidative properties of traditional rye breads.
Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
[TBL] [Abstract][Full Text] [Related]
7. Lead and cadmium in beverages consumed in Finland.
Tahvonen R
Food Addit Contam; 1998; 15(4):446-50. PubMed ID: 9764215
[TBL] [Abstract][Full Text] [Related]
8. Lead and cadmium contents in milk, cheese and eggs on the Finnish market.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1995; 12(6):789-98. PubMed ID: 8608853
[TBL] [Abstract][Full Text] [Related]
9. Fructan content of commonly consumed wheat, rye and gluten-free breads.
Whelan K; Abrahmsohn O; David GJ; Staudacher H; Irving P; Lomer MC; Ellis PR
Int J Food Sci Nutr; 2011 Aug; 62(5):498-503. PubMed ID: 21428719
[TBL] [Abstract][Full Text] [Related]
10. Contents of lead and cadmium in selected fish species consumed in Finland in 1993-1994.
Tahvonen R; Kumpulainen J
Food Addit Contam; 1996; 13(6):647-54. PubMed ID: 8871122
[TBL] [Abstract][Full Text] [Related]
11. [Cereal products as a source of iron and manganese].
Kot A; Zareba S
Rocz Panstw Zakl Hig; 2005; 56(1):91-6. PubMed ID: 16080449
[TBL] [Abstract][Full Text] [Related]
12. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
Le Gall M; Serena A; Jørgensen H; Theil PK; Bach Knudsen KE
Br J Nutr; 2009 Dec; 102(11):1590-600. PubMed ID: 19635175
[TBL] [Abstract][Full Text] [Related]
13. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
[TBL] [Abstract][Full Text] [Related]
14. Trace metals in soft and durum wheat from Italy.
Conti ME; Cubadda F; Carcea M
Food Addit Contam; 2000 Jan; 17(1):45-53. PubMed ID: 10793853
[TBL] [Abstract][Full Text] [Related]
15. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
Theil PK; Jørgensen H; Serena A; Hendrickson J; Bach Knudsen KE
Br J Nutr; 2011 Feb; 105(3):373-83. PubMed ID: 20923581
[TBL] [Abstract][Full Text] [Related]
16. Determination of cadmium and lead in foods by graphite furnace atomic absorption spectrometry with Zeeman background correction: test with certified reference materials.
Ellen G; Van Loon JW
Food Addit Contam; 1990; 7(2):265-73. PubMed ID: 2354744
[TBL] [Abstract][Full Text] [Related]
17. Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake.
Rasmussen LB; Ovesen L; Christensen T; Knuthsen P; Larsen EH; Lyhne N; Okholm B; Saxholt E
Int J Food Sci Nutr; 2007 May; 58(3):231-9. PubMed ID: 17514540
[TBL] [Abstract][Full Text] [Related]
18. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
Granby K; Nielsen NJ; Hedegaard RV; Christensen T; Kann M; Skibsted LH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
[TBL] [Abstract][Full Text] [Related]
19. Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women.
Juntunen KS; Mazur WM; Liukkonen KH; Uehara M; Poutanen KS; Adlercreutz HC; Mykkänen HM
Br J Nutr; 2000 Dec; 84(6):839-46. PubMed ID: 11177200
[TBL] [Abstract][Full Text] [Related]
20. Determination of lead and cadmium in wines by graphite furnace atomic absorption spectrometry.
Kim M
Food Addit Contam; 2004 Feb; 21(2):154-7. PubMed ID: 14754637
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
