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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

154 related items for PubMed ID: 14345973

  • 1. STUDIES ON THE NUTRITIONAL VALUE OF FOODS TREATED WITH GAMMA-RADIATION. II. EFFECTS ON THE PROTEIN IN SOME ANIMAL FEEDS, EGG AND WHEAT.
    KENNEDY TS.
    J Sci Food Agric; 1965 Aug; 16():433-7. PubMed ID: 14345973
    [No Abstract] [Full Text] [Related]

  • 2. EFFECTS OF DIETARY MOISTURE ON THE DETERMINATION OF THE NUTRITIONAL VALUE OF FOODS.
    Reussner G, Mazura J, Thiessen R.
    J Nutr; 1964 Dec; 84(4):331-4. PubMed ID: 14242348
    [No Abstract] [Full Text] [Related]

  • 3. The nutritive value of the proteins of beef extracted with different solvents, and of egg, milk and wheat germ for the growing rat.
    CLARK HE, HOOPER AS, McCORD ML.
    J Nutr; 1955 Jan; 55(1):63-79. PubMed ID: 13233995
    [No Abstract] [Full Text] [Related]

  • 4. ASSESSMENT OF RELATIVE NUTRITIVE VALUE OF PROTEIN USING STREPTOCOCCUS ZYMOGENES.
    SAUNDERS J, MCFAYDEN MH.
    Nature; 1964 May 09; 202():594. PubMed ID: 14195062
    [No Abstract] [Full Text] [Related]

  • 5. [Complementary relation of food proteins and their degradative effect on the nutritive value of foods].
    FEKETE L, KORPACZY I.
    Kiserl Orvostud; 1956 Feb 09; 8(1):39-47. PubMed ID: 13332869
    [No Abstract] [Full Text] [Related]

  • 6. NUTRITIVE VALUE OF FOOD IRON.
    Hussain R, Walker RB, Layrisse M, Clark P, Finch CA.
    Am J Clin Nutr; 1965 Jun 09; 16():464-71. PubMed ID: 14297279
    [No Abstract] [Full Text] [Related]

  • 7. Studies on the possibilities of improving the nutritive value of Swedish wheat bread. II. The effect of supplementation with lysine, threonine, methionine, valine and tryptophan.
    ERICSON LE.
    Acta Physiol Scand; 1960 Apr 25; 48():295-301. PubMed ID: 13820607
    [No Abstract] [Full Text] [Related]

  • 8. [ON THE DETERMINATION OF THE BIOLOGICAL VALUE OF DIETARY PROTEINS, VIII. THE VALUE OF MIXED PROTEINS].
    KOFRANYI E, JEKAT F.
    Hoppe Seylers Z Physiol Chem; 1964 Apr 25; 335():174-9. PubMed ID: 14124980
    [No Abstract] [Full Text] [Related]

  • 9. EFFECT OF LYSINE AND MILK-PROTEIN SUPPLEMENTS ON THE PROTEIN EFFICIENCY RATIO OF WHEAT MACARONI.
    BAINS GS, VENKATRAO S, BHATIA DS, SUBRAHMANYAN V.
    Br J Nutr; 1964 Apr 25; 18():241-4. PubMed ID: 14154250
    [No Abstract] [Full Text] [Related]

  • 10. [A PROJECT USING LARVAE OF TENEBRIO MOLITOR TO COMPARE THE NUTRITIVE VALUE OF PROTEINS].
    LECLERCQ J, DEBAST D.
    Ann Nutr Aliment; 1965 Apr 25; 19():19-25. PubMed ID: 14308150
    [No Abstract] [Full Text] [Related]

  • 11. [The nutritional value of preserved foods].
    ALLOUF R, THOMAS G.
    Aliment Vie; 1961 Apr 25; 49():179-204. PubMed ID: 13860638
    [No Abstract] [Full Text] [Related]

  • 12. Amino acid determination in pure proteins, foods, and feeds using two different acid hydrolysis methods.
    Lucas B, Sotelo A.
    Anal Biochem; 1982 Jul 01; 123(2):349-56. PubMed ID: 7125207
    [No Abstract] [Full Text] [Related]

  • 13. [FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FOODS PREPARED ON A LARGE SCALE].
    WEITS J.
    Voeding; 1963 Aug 15; 24():512-21. PubMed ID: 14044651
    [No Abstract] [Full Text] [Related]

  • 14. NUTRITIONAL VALUE OF SOME MICROBIAL FOODS.
    VANDERVEEN JE, SANDER EG, SPECKMANN EW, PRINCE AE, OFFNER KM.
    Aerosp Med; 1963 Sep 15; 34():847-9. PubMed ID: 14064836
    [No Abstract] [Full Text] [Related]

  • 15. Nitrogen and energy availabilities in foods and feeds subjected to heating.
    Knipfel JE.
    Prog Food Nutr Sci; 1981 Sep 15; 5(1-6):177-92. PubMed ID: 7034049
    [No Abstract] [Full Text] [Related]

  • 16. Rumen degradability of dry matter and crude fibre of irradiated and sodium hydroxide treated straws.
    Gralak MA, Mahmood S, Barej W.
    Arch Tierernahr; 1994 Sep 15; 47(1):63-74. PubMed ID: 7668972
    [Abstract] [Full Text] [Related]

  • 17. The role of fish in human nutrition.
    Lunven P.
    Food Nutr (Roma); 1982 Sep 15; 8(2):9-18. PubMed ID: 7160500
    [No Abstract] [Full Text] [Related]

  • 18. Effects of antinutritional factors on protein digestibility and amino acid availability in foods.
    Gilani GS, Cockell KA, Sepehr E.
    J AOAC Int; 2005 Sep 15; 88(3):967-87. PubMed ID: 16001874
    [Abstract] [Full Text] [Related]

  • 19. [Estimation of nutritive value of foods based on the tables of their chemical composition].
    Skurikhin IM.
    Vopr Pitan; 1991 Sep 15; (2):63-7. PubMed ID: 1862631
    [No Abstract] [Full Text] [Related]

  • 20. Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ.
    Bansal S, Sudha ML.
    Int J Food Sci Nutr; 2011 Aug 15; 62(5):474-9. PubMed ID: 21355750
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.