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Pubmed for Handhelds

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Journal Abstract Search

122 related items for PubMed ID: 24423512

  • 21. Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
    Hamlet CG, Sadd PA, Liang L.
    J Agric Food Chem; 2008 Aug 13; 56(15):6145-53. PubMed ID: 18624440
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  • 22. Use of ionic liquid aggregates of 1-hexadecyl-3-butyl imidazolium bromide in a focused-microwave assisted extraction method followed by high-performance liquid chromatography with ultraviolet and fluorescence detection to determine the 15+1 EU priority PAHs in toasted cereals ("gofios").
    Germán-Hernández M, Pino V, Anderson JL, Afonso AM.
    Talanta; 2011 Aug 15; 85(2):1199-206. PubMed ID: 21726759
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  • 23. Chemical composition, nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet (Pennisetum typhoides) and quinoa (Chenopodium quinoa) flours.
    Oshodi AA, Ogungbenle HN, Oladimeji MO.
    Int J Food Sci Nutr; 1999 Sep 15; 50(5):325-31. PubMed ID: 10719563
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  • 25. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.
    Sebecić B, Vedrina-Dragojević I.
    Nahrung; 2004 Apr 15; 48(2):141-4. PubMed ID: 15146972
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  • 27. Fluorescence of cereal flours.
    Zandomeneghi M.
    J Agric Food Chem; 1999 Mar 15; 47(3):878-82. PubMed ID: 10552385
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  • 30. [Baked product development based fermented legumes and cereals for schoolchildren snack].
    Granito M, Valero Y, Zambrano R.
    Arch Latinoam Nutr; 2010 Mar 15; 60(1):85-92. PubMed ID: 21090280
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  • 31. Comparing sugar components of cereal and pseudocereal flour by GC-MS analysis.
    Ačanski MM, Vujić DN.
    Food Chem; 2014 Feb 15; 145():743-8. PubMed ID: 24128539
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  • 33. A near infrared spectroscopic discrimination of noodle flours using a principal-component analysis coupled with chemical information.
    Kumagai M, Karube K, Sato T, Ohisa N, Amano T, Kikuchi R, Ogawa N.
    Anal Sci; 2002 Oct 15; 18(10):1145-50. PubMed ID: 12400663
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  • 37. Practical method for the confirmation of authentic flours of different types of cereals and pseudocereals.
    Ačanski MM, Vujić DN, Psodorov DB.
    Food Chem; 2015 Apr 01; 172():314-7. PubMed ID: 25442559
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  • 38. Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions.
    Galán MG, Llopart EE, Drago SR.
    Int J Food Sci Nutr; 2018 May 01; 69(3):283-290. PubMed ID: 28738703
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  • 39. Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation.
    Karoui R, Cartaud G, Dufour E.
    J Agric Food Chem; 2006 Mar 22; 54(6):2027-34. PubMed ID: 16536571
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