Liquid chromatographic determination of vitamins B 1 and B 2 in foods. A collaborative study

By Arella F.   Lahely S.   Bourguignon J.B.   Hasselmann C.  

Food Chemistry, Vol. 56, Iss. 1, 1996-05 ,pp. : 81-86

Elsevier

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Third EU MAT intercomparison study on food folate analysis using HPLC procedures

By Vahteristo L.   Finglas P.M.   Witthoft C.   Wigertz K.   Seale R.   de Froidmont-Gortz I.  

Food Chemistry, Vol. 57, Iss. 1, 1996-09 ,pp. : 109-111

Elsevier

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Validity of brief food frequency questionnaire for estimation of dietary intakes of folate, vitamins B₆ and B₁₂, and their associations with plasma homocysteine concentrations

By Yoshino Kaori   Nishide Midori   Inagawa Mieko   Yokota Kimiko   Moriyama Yuri   Ikeda Ai   Noda Hiroyuki   Yamagishi Kazumasa   Tanigawa Takeshi   Iso Hiroyasu  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 1, 2010-02 ,pp. : 61-67

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Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems

By Murkovic M.   Weber H.-J.   Geiszler S.   Frohlich K.   Pfannhauser W.  

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 233-237

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The worldwide challenge of the dementias: A role for B vitamins and homocysteine?

By Smith A. David  

Food & Nutrition Bulletin, Vol. 29, Iss. 2, 2008-06 ,pp. : 143-172

Nevin Scrimshaw International Nutrition Foundation

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