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

124 related items for PubMed ID: 3842924

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

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.
    Sánchez-Marroquín A, Maya S.
    Arch Latinoam Nutr; 1985 Sep; 35(3):518-35. PubMed ID: 3842057
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5. [Chemical and nutritional characterization of amaranthus (Amaranthus cruentus)].
    Yánez E, Zacarías I, Granger D, Vásquez M, Estévez AM.
    Arch Latinoam Nutr; 1994 Mar; 44(1):57-62. PubMed ID: 7717808
    [Abstract] [Full Text] [Related]

  • 6. [Evaluation of the chemical characteristics and physical and rheological properties of the starch isolated from 2 amaranth species (Amaranthus cruentus and Amaranthus hypochondriacus)].
    Pérez E, Emaldi U.
    Acta Cient Venez; 1998 Mar; 49(1):57-61. PubMed ID: 10205917
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of the nutritional quality of the grain protein of new amaranths varieties.
    Aguilar EG, Albarracín Gde J, Uñates MA, Piola HD, Camiña JM, Escudero NL.
    Plant Foods Hum Nutr; 2015 Mar; 70(1):21-6. PubMed ID: 25501792
    [Abstract] [Full Text] [Related]

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

  • 9. Evaluation of antioxidant activity of amaranth (Amaranthus cruentus) grain and by-products (flour, popping, cereal).
    Paśko P, Bartoń H, Fołta M, Gwizdz J.
    Rocz Panstw Zakl Hig; 2007 Mar; 58(1):35-40. PubMed ID: 17711088
    [Abstract] [Full Text] [Related]

  • 10. [Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)].
    Pacheco de Delahaye E, Portillo M.
    Arch Latinoam Nutr; 1990 Sep; 40(3):360-8. PubMed ID: 2134139
    [Abstract] [Full Text] [Related]

  • 11. Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods.
    Salazar R, Arámbula-Villa G, Vázquez-Landaverde PA, Hidalgo FJ, Zamora R.
    Food Chem; 2012 Dec 15; 135(4):2293-8. PubMed ID: 22980804
    [Abstract] [Full Text] [Related]

  • 12. [Amaranth flour: characteristics, comparative analysis, application possibilities].
    Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
    Vopr Pitan; 2014 Dec 15; 83(1):67-73. PubMed ID: 25059059
    [Abstract] [Full Text] [Related]

  • 13. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar 15; 20(2):127-35. PubMed ID: 23733824
    [Abstract] [Full Text] [Related]

  • 14. [Chemical composition and nutritive value of the protein of Amaranthus quintensis].
    Lúquez de Mucciarelli SI, Lucas de Arellano MA, Cid JA, García de Lúquez NA, Fernández S.
    Arch Latinoam Nutr; 1990 Mar 15; 40(1):69-74. PubMed ID: 2103717
    [Abstract] [Full Text] [Related]

  • 15. Amaranthus grain as a new ingredient in diets for dairy cows: productive, qualitative, and in vitro fermentation traits.
    Calabrò S, Oteri M, Vastolo A, Cutrignelli MI, Todaro M, Chiofalo B, Gresta F.
    J Sci Food Agric; 2022 Aug 15; 102(10):4121-4130. PubMed ID: 34997604
    [Abstract] [Full Text] [Related]

  • 16. The chemical composition and protein quality of amaranth grain germ plasm in Guatemala.
    Bressani R, Elías LG, González JM, Gómez-Brenes R.
    Arch Latinoam Nutr; 1987 Jun 15; 37(2):364-77. PubMed ID: 3455190
    [Abstract] [Full Text] [Related]

  • 17. [Desorption isotherms in amaranth flours].
    Alvarado JD, Toaza E, Coloma G.
    Arch Latinoam Nutr; 1990 Sep 15; 40(3):387-94. PubMed ID: 2134142
    [Abstract] [Full Text] [Related]

  • 18. [Physicochemical and sensory properties of flours ready to prepare an amaranth "atole"].
    Contreras López E, Jaimez Ordaz J, Porras Martínez G, Juárez Santillán LF, Villanueva Rodríguez JA.
    Arch Latinoam Nutr; 2010 Jun 15; 60(2):184-91. PubMed ID: 21427887
    [Abstract] [Full Text] [Related]

  • 19. Comparison of the chemical composition and nutritional value of Amaranthus cruentus flour and its protein concentrate.
    Escudero NL, de Arellano ML, Luco JM, Giménez MS, Mucciarelli SI.
    Plant Foods Hum Nutr; 2004 Jun 15; 59(1):15-21. PubMed ID: 15675147
    [Abstract] [Full Text] [Related]

  • 20. Effects of popping on nutrient contents of amaranth seed.
    Murakami T, Yutani A, Yamano T, Iyota H, Konishi Y.
    Plant Foods Hum Nutr; 2014 Mar 15; 69(1):25-9. PubMed ID: 24189775
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 7.