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

314 related items for PubMed ID: 16917806

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals.
    Rufián-Henares JA, Delgado-Andrade C, Morales FJ.
    Mol Nutr Food Res; 2006 Aug; 50(8):756-62. PubMed ID: 16865750
    [Abstract] [Full Text] [Related]

  • 3. The FAST method, a rapid approach of the nutritional quality of heat-treated foods.
    Birlouez-Aragon I, Leclere J, Quedraogo CL, Birlouez E, Grongnet JF.
    Nahrung; 2001 Jun; 45(3):201-5. PubMed ID: 11455788
    [Abstract] [Full Text] [Related]

  • 4. Maillard reaction indicators in diets usually consumed by adolescent population.
    Delgado-Andrade C, Seiquer I, Navarro MP, Morales FJ.
    Mol Nutr Food Res; 2007 Mar; 51(3):341-51. PubMed ID: 17309116
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Total and reactive lysine contents in selected cereal-based food products.
    Torbatinejad NM, Rutherfurd SM, Moughan PJ.
    J Agric Food Chem; 2005 Jun 01; 53(11):4454-8. PubMed ID: 15913310
    [Abstract] [Full Text] [Related]

  • 7. In vitro digestion characteristics of unprocessed and processed whole grains and their components.
    Hernot DC, Boileau TW, Bauer LL, Swanson KS, Fahey GC.
    J Agric Food Chem; 2008 Nov 26; 56(22):10721-6. PubMed ID: 18983157
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
    Charissou A, Ait-Ameur L, Birlouez-Aragon I.
    J Agric Food Chem; 2007 May 30; 55(11):4532-9. PubMed ID: 17469839
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends.
    Enwere NJ, Ntuen IG.
    Int J Food Sci Nutr; 2005 Feb 30; 56(1):35-44. PubMed ID: 16019313
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.