Selenium in the environment, food and health

By Foster L.H.   Sumar S  

Nutrition & Food Science, Vol. 95, Iss. 5, 1995-05 ,pp. : 17-23

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Selenium content of a range of Irish foods

By Murphy J.   Cashman K.D.  

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 493-498

Elsevier

Access to resources Recommend Favorite

Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients

By Forsido Sirawdink Fikreyesus   Rupasinghe H. P. Vasantha   Astatkie Tess  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 8, 2013-12 ,pp. : 915-920

Informa Healthcare

Access to resources Recommend Favorite

Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb

By Daun C.   Akesson B.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 295-303

Elsevier

Access to resources Recommend Favorite

Reported Dietary Intake and Food Sources of Zinc, Selenium, and Vitamins A, E and C in the Spanish Population: Findings from the ANIBES Study †

By Olza Josune   Aranceta-Bartrina Javier   González-Gross Marcela   Ortega Rosa M.   Serra-Majem Lluis   Varela-Moreiras Gregorio   Gil Ángel  

Nutrients, Vol. 9, Iss. 7, 2017-07 ,pp. : 697-697

MDPI

Access to resources Recommend Favorite