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Journal Abstract Search

251 related items for PubMed ID: 17317519

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  • 9. Effect of sulfur-containing spices on the bioaccessibility of trace minerals from selected cereals and pulses.
    Kumari M, Platel K.
    J Sci Food Agric; 2017 Jul; 97(9):2842-2848. PubMed ID: 27786355
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  • 11. Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants.
    Hithamani G, Srinivasan K.
    J Sci Food Agric; 2017 Jan; 97(2):621-628. PubMed ID: 27122477
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  • 12. Nutritional quality of microwave-cooked and pressure-cooked legumes.
    Khatoon N, Prakash J.
    Int J Food Sci Nutr; 2004 Sep; 55(6):441-8. PubMed ID: 15762308
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  • 13. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.
    Makokha AO, Oniang'o RK, Njoroge SM, Kamar OK.
    Food Nutr Bull; 2002 Sep; 23(3 Suppl):241-5. PubMed ID: 12362804
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  • 17. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.
    Bressani R, Turcios JC, Colmenares de Ruiz AS, de Palomo PP.
    J Agric Food Chem; 2004 Mar 10; 52(5):1157-62. PubMed ID: 14995114
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  • 19. Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India.
    Sreeramulu D, Reddy CV, Raghunath M.
    Indian J Biochem Biophys; 2009 Feb 10; 46(1):112-5. PubMed ID: 19374263
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  • 20. Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China.
    Ma G, Jin Y, Piao J, Kok F, Guusje B, Jacobsen E.
    J Agric Food Chem; 2005 Dec 28; 53(26):10285-90. PubMed ID: 16366728
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