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Journal Abstract Search

177 related items for PubMed ID: 6645397

  • 1. The nutritional composition of British bread--a nationwide study.
    Wenlock RW, Sivell LM, King RT, Scuffam D, Wiggins RA.
    J Sci Food Agric; 1983 Nov; 34(11):1302-18. PubMed ID: 6645397
    [No Abstract] [Full Text] [Related]

  • 2. Food composition tables for the Near East.
    FAO Food Nutr Pap; 1982 Nov; 26():1-265. PubMed ID: 6311611
    [No Abstract] [Full Text] [Related]

  • 3. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Nov; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 4. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661
    [Abstract] [Full Text] [Related]

  • 5. [Studies in the field of food chemistry].
    Skurikhin IM.
    Vopr Pitan; 1980 Jun; (5):74-9. PubMed ID: 7423930
    [No Abstract] [Full Text] [Related]

  • 6. Comparative analysis of total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents in different types of Egyptian bread.
    Dakroury AM, Abd el-Galil AM, el-Saadany SS, Darwish AH.
    Nahrung; 1986 Jun; 30(1):3-9. PubMed ID: 3010118
    [Abstract] [Full Text] [Related]

  • 7. Comparison between the nutritional quality of flour obtained from raw, roasted and fermented sesame (Sesamum indicum L.) seed grown in Nigeria.
    Makinde FM, Akinoso R.
    Acta Sci Pol Technol Aliment; 2014 Jun; 13(3):309-19. PubMed ID: 24887946
    [Abstract] [Full Text] [Related]

  • 8. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.
    Rachwa-Rosiak D, Nebesny E, Budryn G.
    Crit Rev Food Sci Nutr; 2015 Jun; 55(8):1137-45. PubMed ID: 24915347
    [Abstract] [Full Text] [Related]

  • 9. Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum.
    Wills RB, Scriven FM, Greenfield H.
    J Sci Food Agric; 1983 Dec; 34(12):1383-9. PubMed ID: 6664077
    [No Abstract] [Full Text] [Related]

  • 10. [Traditional processing of sorghum in Cameroon. Effect of milling on nutritive value].
    Favier JC, Chevassus-Agnes S, Joseph A, Gallon G.
    Ann Nutr Aliment; 1972 Dec; 26(6):221-50. PubMed ID: 4665990
    [No Abstract] [Full Text] [Related]

  • 11. Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.
    Pauter P, Różańska M, Wiza P, Dworczak S, Grobelna N, Sarbak P, Kowalczewski PŁ.
    Acta Sci Pol Technol Aliment; 2018 Dec; 17(3):227-233. PubMed ID: 30269462
    [Abstract] [Full Text] [Related]

  • 12. [Caloric value and dietary fiber content of cereals, flours and breads].
    Feldheim W, Wisker E, Augustin S.
    Z Lebensm Unters Forsch; 1983 Dec; 176(3):183-9. PubMed ID: 6305055
    [Abstract] [Full Text] [Related]

  • 13. Nutritive value of selected variety breads and pastas.
    Ranhotra GS, Gelroth JA, Novak FA, Bock MA, Winterringer GL, Matthews RH.
    J Am Diet Assoc; 1984 Mar; 84(3):322-7. PubMed ID: 6321583
    [Abstract] [Full Text] [Related]

  • 14. Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers.
    Vellinga RE, Rippin HL, Gonzales BG, Temme EHM, Farrand C, Halloran A, Clough B, Wickramasinghe K, Santos M, Fontes T, Pires MJ, Nascimento AC, Santiago S, Burt HE, Brown MK, Jenner KH, Alessandrini R, Marczak AM, Flore R, Sun Y, Motta C.
    Br J Nutr; 2024 May 28; 131(10):1691-1698. PubMed ID: 38221826
    [Abstract] [Full Text] [Related]

  • 15. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 May 28; 60 Suppl 4():240-57. PubMed ID: 19462323
    [Abstract] [Full Text] [Related]

  • 16. Fatty acids, cholesterol, and proximate analyses of some ready-to-eat foods.
    Standal BR, Bassett DR, Policar PB, Thom M.
    J Am Diet Assoc; 1970 May 28; 56(5):392-6. PubMed ID: 5439979
    [No Abstract] [Full Text] [Related]

  • 17. The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table.
    Wiles SJ, Nettleton PA, Black AE, Paul AA.
    J Hum Nutr; 1980 Jun 28; 34(3):189-223. PubMed ID: 7391564
    [Abstract] [Full Text] [Related]

  • 18. Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption.
    Devi A, Chisholm A, Gray A, Tey SL, Williamson-Poutama D, Cameron SL, Brown RC.
    Eur J Nutr; 2016 Oct 28; 55(7):2281-93. PubMed ID: 26358166
    [Abstract] [Full Text] [Related]

  • 19. [Changes in the nutritive value of food products after thermal culinary handling].
    Skurikhin IM.
    Vopr Pitan; 1985 Oct 28; (2):66-9. PubMed ID: 4002684
    [Abstract] [Full Text] [Related]

  • 20. Nutritional composition of gluten-free food versus regular food sold in the Italian market.
    Cornicelli M, Saba M, Machello N, Silano M, Neuhold S.
    Dig Liver Dis; 2018 Dec 28; 50(12):1305-1308. PubMed ID: 29857960
    [Abstract] [Full Text] [Related]

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