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

175 related items for PubMed ID: 1966507

  • 41. Composition of fractional and functional properties of dietary fiber of lupines (L. luteus and L. albus).
    Górecka D, Lampart-Szczapa E, Janitz W, Sokolowska B.
    Nahrung; 2000 Aug; 44(4):229-32. PubMed ID: 10996894
    [Abstract] [Full Text] [Related]

  • 42. [Formulation and nutritive value of 2 milk substitutes based on sweet lupine (Lupinus albus, var. multolupa)].
    Ivanović D, Ballester D, Yáñez E.
    Arch Latinoam Nutr; 1983 Sep; 33(3):620-32. PubMed ID: 6689543
    [Abstract] [Full Text] [Related]

  • 43. [Analysis of the dietary fiber level in Polish food products. III. Dietary fiber levels in fruit, vegetables and legume seeds].
    Buliński R, Błoniarz J, Kot A, Szydłowska E, Wyszogrodzka L.
    Rocz Panstw Zakl Hig; 1986 Sep; 37(2):119-25. PubMed ID: 3024304
    [No Abstract] [Full Text] [Related]

  • 44. Phytate content of some foods from plant origin from Vietnam and Hungary.
    Vinh LT, Dworschák E.
    Nahrung; 1985 Sep; 29(2):161-6. PubMed ID: 3990783
    [Abstract] [Full Text] [Related]

  • 45. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats.
    Dong JL, Yang M, Shen RL, Zhai YF, Yu X, Wang Z.
    Food Sci Technol Int; 2019 Jun; 25(4):282-294. PubMed ID: 30551720
    [Abstract] [Full Text] [Related]

  • 46. Soaking and cooking modify the alpha-galacto-oligosaccharide and dietary fibre content in five Mediterranean legumes.
    Njoumi S, Josephe Amiot M, Rochette I, Bellagha S, Mouquet-Rivier C.
    Int J Food Sci Nutr; 2019 Aug; 70(5):551-561. PubMed ID: 30614326
    [Abstract] [Full Text] [Related]

  • 47. [Determination of in vitro and in vivo protein digestibility in cereals and legumes, raw and cooked].
    Hernández M, de la Vega A, Sotelo A.
    Arch Latinoam Nutr; 1984 Sep; 34(3):513-22. PubMed ID: 6544059
    [Abstract] [Full Text] [Related]

  • 48. Digestibility of carbohydrates from rice-, oat- and wheat-based ready-to-eat breakfast cereals in children.
    Brighenti F, Casiraghi MC, Ciappellano S, Crovetti R, Testolin G.
    Eur J Clin Nutr; 1994 Sep; 48(9):617-24. PubMed ID: 8001518
    [Abstract] [Full Text] [Related]

  • 49. Cereals, legumes, and chronic disease risk reduction: evidence from epidemiologic studies.
    Kushi LH, Meyer KA, Jacobs DR.
    Am J Clin Nutr; 1999 Sep; 70(3 Suppl):451S-458S. PubMed ID: 10479217
    [Abstract] [Full Text] [Related]

  • 50. Nutritive value of mixtures using chick-peas with wheat, triticale, normal and opaque-2 corns.
    Del-Angel AR, Sotelo A.
    J Nutr; 1982 Aug; 112(8):1474-80. PubMed ID: 7097357
    [Abstract] [Full Text] [Related]

  • 51. Commercial breakfast cereals available in Mexican markets and their contribution in dietary fiber, β-glucans and protein quality by rat bioassays.
    Falcón-Villa MR, Barrón-Hoyos JM, Cinco-Moroyoqui FJ.
    Plant Foods Hum Nutr; 2014 Sep; 69(3):222-7. PubMed ID: 24842761
    [Abstract] [Full Text] [Related]

  • 52. Determination of soluble and insoluble dietary fiber in psyllium-containing cereal products.
    Lee SC, Rodriguez F, Storey M, Farmakalidis E, Prosky L.
    J AOAC Int; 1995 Sep; 78(3):724-9. PubMed ID: 7756888
    [Abstract] [Full Text] [Related]

  • 53. Digestibility of protein and amino acids in selected foods as determined by a rat balance method.
    Sarwar G, Peace RW, Botting HG, Brulé D.
    Plant Foods Hum Nutr; 1989 Sep; 39(1):23-32. PubMed ID: 2710749
    [Abstract] [Full Text] [Related]

  • 54. Dietary fibre and fermentability characteristics of root crops and legumes.
    Mallillin AC, Trinidad TP, Raterta R, Dagbay K, Loyola AS.
    Br J Nutr; 2008 Sep; 100(3):485-8. PubMed ID: 18331664
    [Abstract] [Full Text] [Related]

  • 55. Estimation of per capita crude and dietary fiber supply in 38 countries.
    Bright-See E, McKeown-Eyssen GE.
    Am J Clin Nutr; 1984 May; 39(5):821-9. PubMed ID: 6324569
    [Abstract] [Full Text] [Related]

  • 56. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 57. Dietary fiber in weaning foods of young children.
    Agostoni C, Riva E, Giovannini M.
    Pediatrics; 1995 Nov; 96(5 Pt 2):1002-5. PubMed ID: 7494670
    [Abstract] [Full Text] [Related]

  • 58. [Protein quality and hemagglutin content in tender and dried bean seeds (Phaseolus vulgaris) coscorrón variety].
    Pak N, Araya H, Cafati C.
    Arch Latinoam Nutr; 1977 Mar; 27(1):91-8. PubMed ID: 907424
    [Abstract] [Full Text] [Related]

  • 59. [Chemical composition, dietary fiber and mineral content of frequently consumed foods in northwest Mexico].
    Haro MI, Caire G, Sánchez A, Valencia ME.
    Arch Latinoam Nutr; 1995 Jun; 45(2):145-50. PubMed ID: 8729267
    [Abstract] [Full Text] [Related]

  • 60. In vitro determination of the indigestible fraction in foods: an alternative to dietary fiber analysis.
    Saura-Calixto F, García-Alonso A, Goñi I, Bravo L.
    J Agric Food Chem; 2000 Aug; 48(8):3342-7. PubMed ID: 10956113
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 9.