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Journal Abstract Search

163 related items for PubMed ID: 7835475

  • 1. Lead and cadmium contents in Finnish breads.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1994; 11(5):621-31. PubMed ID: 7835475
    [Abstract] [Full Text] [Related]

  • 2. Lead and cadmium in some cereal products on the Finnish market 1990-91.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1993; 10(2):245-55. PubMed ID: 8314400
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  • 3. Lead and cadmium in some berries and vegetables on the Finnish market in 1991-1993.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1995; 12(2):263-79. PubMed ID: 7781823
    [Abstract] [Full Text] [Related]

  • 4. Lead and cadmium contents in pork, beef and chicken, and in pig and cow liver in Finland during 1991.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1994; 11(4):415-26. PubMed ID: 7958111
    [Abstract] [Full Text] [Related]

  • 5. Alkylresorcinols in Latvian and Finnish breads.
    Meija L, Samaletdin A, Koskela A, Lejnieks A, Lietuvietis V, Adlercreutz H.
    Int J Food Sci Nutr; 2013 Feb; 64(1):117-21. PubMed ID: 22816971
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  • 7. Lead and cadmium in beverages consumed in Finland.
    Tahvonen R.
    Food Addit Contam; 1998 Feb; 15(4):446-50. PubMed ID: 9764215
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  • 8. Lead and cadmium contents in milk, cheese and eggs on the Finnish market.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1995 Feb; 12(6):789-98. PubMed ID: 8608853
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  • 9. Fructan content of commonly consumed wheat, rye and gluten-free breads.
    Whelan K, Abrahmsohn O, David GJ, Staudacher H, Irving P, Lomer MC, Ellis PR.
    Int J Food Sci Nutr; 2011 Aug; 62(5):498-503. PubMed ID: 21428719
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  • 10. Contents of lead and cadmium in selected fish species consumed in Finland in 1993-1994.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1996 Aug; 13(6):647-54. PubMed ID: 8871122
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  • 12. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.
    Br J Nutr; 2009 Dec; 102(11):1590-600. PubMed ID: 19635175
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  • 13. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Dec; 74(1):C49-55. PubMed ID: 19200085
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  • 16. Determination of cadmium and lead in foods by graphite furnace atomic absorption spectrometry with Zeeman background correction: test with certified reference materials.
    Ellen G, Van Loon JW.
    Food Addit Contam; 1990 Dec; 7(2):265-73. PubMed ID: 2354744
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  • 17. Iodine content in bread and salt in Denmark after iodization and the influence on iodine intake.
    Rasmussen LB, Ovesen L, Christensen T, Knuthsen P, Larsen EH, Lyhne N, Okholm B, Saxholt E.
    Int J Food Sci Nutr; 2007 May; 58(3):231-9. PubMed ID: 17514540
    [Abstract] [Full Text] [Related]

  • 18. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K, Nielsen NJ, Hedegaard RV, Christensen T, Kann M, Skibsted LH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
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  • 19. Consumption of wholemeal rye bread increases serum concentrations and urinary excretion of enterolactone compared with consumption of white wheat bread in healthy Finnish men and women.
    Juntunen KS, Mazur WM, Liukkonen KH, Uehara M, Poutanen KS, Adlercreutz HC, Mykkänen HM.
    Br J Nutr; 2000 Dec; 84(6):839-46. PubMed ID: 11177200
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  • 20. Determination of lead and cadmium in wines by graphite furnace atomic absorption spectrometry.
    Kim M.
    Food Addit Contam; 2004 Feb; 21(2):154-7. PubMed ID: 14754637
    [Abstract] [Full Text] [Related]

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