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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

116 related items for PubMed ID: 6080852

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  • 3. Proximate composition and proteins of three grain sorghum hybrids and their dry-mill fractions.
    Jones RW, Beckwith AC.
    J Agric Food Chem; 1970; 18(1):33-6. PubMed ID: 5524463
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  • 5. Further studies on SS bonds in cereal glutelins.
    Ewart JA.
    J Sci Food Agric; 1972 May; 23(5):567-79. PubMed ID: 5041281
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  • 6. [Cellulose content of Polish food products. I. Cellulose content of grain, flour and bread].
    Buliński R, Szydłowska E.
    Rocz Panstw Zakl Hig; 1983 May; 34(2):153-9. PubMed ID: 6312550
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  • 9. Amino acid composition of cereal and oilseed.
    Janicki J, Sobkowska E, Warchalewski J, Nowakowska K, Chelkowski J, Stasińska B.
    Nahrung; 1973 May; 17(3):359-65. PubMed ID: 4737648
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  • 11. Effect of amino acid composition of cereal-based diets on growth of preschool children.
    Begum A, Radhakrishnan AN, Pereira SM.
    Am J Clin Nutr; 1970 Sep; 23(9):1175-83. PubMed ID: 5450835
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  • 12. Detection of proteins in wheat flour extracts that bind human IgG, IgE, and mouse monoclonal antibodies.
    Theobald K, Thiel H, Kallweit C, Ulmer W, König W.
    J Allergy Clin Immunol; 1986 Sep; 78(3 Pt 1):470-7. PubMed ID: 2428857
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  • 17. Nutritional aspects of cereal proteins.
    Eggum BO.
    Basic Life Sci; 1986 Sep; 8():349-69. PubMed ID: 801594
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  • 18. Protein fractions from five varieties of grain sorghum: amino acid composition and solubility properties.
    Neucere NJ, Sumrell G.
    J Agric Food Chem; 1979 Sep; 27(4):209-12. PubMed ID: 512219
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  • 19. Rapid micro Kjeldahl digestion of cereal grains and other biological materials.
    Concon JM, Soltess D.
    Anal Biochem; 1973 May; 53(1):35-41. PubMed ID: 4711112
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  • 20. Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC.
    Lenhardt L, Zeković I, Dramićanin T, Milićević B, Burojević J, Dramićanin MD.
    Food Chem; 2017 Aug 15; 229():165-171. PubMed ID: 28372160
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