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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

116 related items for PubMed ID: 6080852

  • 21. Studies on the composition, quality and processing of triticale. Part II. Mineral composition of grain and flour.
    Sehgal KL, Bajaj S, Sekhon KS.
    Nahrung; 1983; 27(1):39-44. PubMed ID: 6855878
    [Abstract] [Full Text] [Related]

  • 22. [Essential and non essential amino acid content of infant cereals in different stages of industrial processing and its relationship with chemical scores of protein quality].
    Pérez Conesa D, Ros Berruezo G, Periago Castón MJ.
    Arch Latinoam Nutr; 2002 Jun; 52(2):193-202. PubMed ID: 12184155
    [Abstract] [Full Text] [Related]

  • 23. Iron in enriched wheat flour, farina, bread, buns, and rolls.
    JAMA; 1972 May 08; 220(6):855-9. PubMed ID: 5067356
    [No Abstract] [Full Text] [Related]

  • 24. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun 08; 108():430-439. PubMed ID: 29735077
    [Abstract] [Full Text] [Related]

  • 25. On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects.
    Severini C, Azzollini D, Albenzio M, Derossi A.
    Food Res Int; 2018 Apr 08; 106():666-676. PubMed ID: 29579973
    [Abstract] [Full Text] [Related]

  • 26. A barley flour inhibitor of insect alpha-amylase is a major allergen associated with baker's asthma disease.
    Barber D, Sánchez-Monge R, Gómez L, Carpizo J, Armentia A, López-Otín C, Juan F, Salcedo G.
    FEBS Lett; 1989 May 08; 248(1-2):119-22. PubMed ID: 2785932
    [Abstract] [Full Text] [Related]

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  • 28. Nutritive value of oat and rye grain protein as influenced by nitrogen and amino acid composition.
    Eppendorfer WH.
    J Sci Food Agric; 1977 Feb 08; 28(2):152-6. PubMed ID: 853720
    [No Abstract] [Full Text] [Related]

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  • 30. Amino acid profiles of chemical and anatomical fractions of oat grains.
    Draper SR.
    J Sci Food Agric; 1973 Oct 08; 24(10):1241-50. PubMed ID: 4764010
    [No Abstract] [Full Text] [Related]

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  • 32. [Amino acid composition of rye grain, rye dressed and sifted flour and bran].
    Rukosuev AN, Silant'eva AG.
    Vopr Pitan; 1972 Oct 08; 31(5):42-5. PubMed ID: 4664440
    [No Abstract] [Full Text] [Related]

  • 33. Accelerated hydrolysis method to estimate the amino acid content of wheat (Triticum durum Desf.) flour using microwave irradiation.
    Kabaha K, Taralp A, Cakmak I, Ozturk L.
    J Agric Food Chem; 2011 Apr 13; 59(7):2958-65. PubMed ID: 21375298
    [Abstract] [Full Text] [Related]

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  • 35. 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
    [Abstract] [Full Text] [Related]

  • 36. Nutritive value of mixed proteins. 1. In cereal-based diets for poultry.
    Woodham AA, Deans PS.
    Br J Nutr; 1977 May 13; 37(3):289-308. PubMed ID: 558790
    [No Abstract] [Full Text] [Related]

  • 37. 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 May 13; 58(1):35-40. PubMed ID: 17711088
    [Abstract] [Full Text] [Related]

  • 38. Proteinase inhibitors from cereal grains.
    Birk Y.
    Methods Enzymol; 1976 May 13; 45():723-8. PubMed ID: 1012027
    [No Abstract] [Full Text] [Related]

  • 39. Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh.
    Shaheen N, Islam S, Munmun S, Mohiduzzaman M, Longvah T.
    Food Chem; 2016 Dec 15; 213():83-89. PubMed ID: 27451158
    [Abstract] [Full Text] [Related]

  • 40. Comparative nutritive value and amino acid content of different varieties of sorghum and effect of lysine fortification.
    Sikka KC, Johari RP.
    J Agric Food Chem; 1979 Dec 15; 27(5):962-5. PubMed ID: 121132
    [No Abstract] [Full Text] [Related]

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