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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

116 related items for PubMed ID: 502476

  • 1. Effects of domestic preparation of cereals and legumes on ionisable iron.
    Prabhavathi T, Rao BS.
    J Sci Food Agric; 1979 Jun; 30(6):597-602. PubMed ID: 502476
    [No Abstract] [Full Text] [Related]

  • 2. Relative bioavailability of zinc from selected cereals and legumes using rat growth.
    Franz KB, Kennedy BM, Fellers DA.
    J Nutr; 1980 Nov; 110(11):2272-83. PubMed ID: 7431127
    [Abstract] [Full Text] [Related]

  • 3. [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]

  • 4. Biological evaluation for protein quality of supplementary foods based on popped cereals and legumes suitable for feeding rural mothers and children in India.
    Baskaran V, Mahadevamma, Malleshi NG, Jayaprakashan SG, Lokesh BR.
    Plant Foods Hum Nutr; 2001 Sep; 56(1):37-49. PubMed ID: 11213167
    [Abstract] [Full Text] [Related]

  • 5. Phytates in legumes and cereals.
    Reddy NR, Sathe SK, Salunkhe DK.
    Adv Food Res; 1982 Sep; 28():1-92. PubMed ID: 6299067
    [No Abstract] [Full Text] [Related]

  • 6. [Nutrient content in raw and processed foods derived from cereals and legumes. I: Centesimal composition and energetic value].
    Closa SJ, Martín C, Chau O, Sambucetti ME, Zuleta A.
    Arch Latinoam Nutr; 1994 Sep; 44(3):168-71. PubMed ID: 7786100
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. The occurrence of Bacillus cereus in some dried foods including pulses and cereals.
    Blakey LJ, Priest FG.
    J Appl Bacteriol; 1980 Apr; 48(2):297-302. PubMed ID: 6780506
    [No Abstract] [Full Text] [Related]

  • 9. [Baked product development based fermented legumes and cereals for schoolchildren snack].
    Granito M, Valero Y, Zambrano R.
    Arch Latinoam Nutr; 2010 Mar; 60(1):85-92. PubMed ID: 21090280
    [Abstract] [Full Text] [Related]

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  • 11. Antioxidant activity of commonly consumed cereals, millets, pulses and legumes in India.
    Sreeramulu D, Reddy CV, Raghunath M.
    Indian J Biochem Biophys; 2009 Feb; 46(1):112-5. PubMed ID: 19374263
    [Abstract] [Full Text] [Related]

  • 12. Factors affecting the rate of hydrolysis of starch in food.
    Snow P, O'Dea K.
    Am J Clin Nutr; 1981 Dec; 34(12):2721-7. PubMed ID: 6172034
    [Abstract] [Full Text] [Related]

  • 13. [Nutritional evaluation of the replacement of soy bean flour and sorghum by raw cowpea (Vigna sinensis) flour].
    Cabezas MT, Cuevas B, Murillo B, Elías LG, Bressani R.
    Arch Latinoam Nutr; 1982 Sep; 32(3):559-78. PubMed ID: 6892099
    [No Abstract] [Full Text] [Related]

  • 14. Tannin content of foods commonly consumed in India and its influence on ionisable iron.
    Narasinga Rao BS, Prabhavathi T.
    J Sci Food Agric; 1982 Jan; 33(1):89-96. PubMed ID: 7070061
    [No Abstract] [Full Text] [Related]

  • 15. [Possibility of using flour of pigeon pea in products prepared with rice or wheat flour].
    Mueses C, de León L, Bressani R.
    Arch Latinoam Nutr; 1993 Mar; 43(1):41-5. PubMed ID: 8002701
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  • 18. 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]

  • 19. [Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals].
    Bressani R, Gómez-Brenes RA, Elías LG.
    Arch Latinoam Nutr; 1986 Mar; 36(1):108-16. PubMed ID: 3632193
    [Abstract] [Full Text] [Related]

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