Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand

By Sungpuag P.   Tangchitpianvit S.   Chittchang U.   Wasantwisut E.  

Food Chemistry, Vol. 64, Iss. 2, 1999-02 ,pp. : 163-167

Elsevier

Access to resources Recommend Favorite

High trans fatty acid content in common Indian fast foods

By Agrawal Aachu   Gupta Rajeev   Mathur Kanika Varma and Beena  

Nutrition & Food Science, Vol. 38, Iss. 6, 2008-10 ,pp. : 564-569

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

In vivo and in vitro digestibility of the calcium contained in foods of animal and plant origin

By Eugenia Magnano  

Mediterranean Journal of Nutrition and Metabolism, Vol. 4, Iss. 2, 2011-08 ,pp. : 105-110

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidant activity of commonly consumed plant foods of India: contribution of their phenolic content

By Saxena Rita   Venkaiah K.   Anitha P.   Venu L.   Raghunath M.  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 4, 2007-06 ,pp. : 250-260

Informa Healthcare

Access to resources Recommend Favorite

The determination of the sulphite content of some foods and beverages by capillary electrophoresis

By Oka Y.   Jevremovic T.   Sansom C.E.   Waller D.A.   Geddes A.J.   Lemaitre P.   Koble T.D.   Doctor S.R.   Trenerry V.C.  

Food Chemistry, Vol. 55, Iss. 3, 1996-03 ,pp. : 299-303

Elsevier

Access to resources Recommend Favorite