Nutritional composition of commonly consumed composite dishes in Trinidad

By Ramdath D. Dan   Hilaire Debbie G.   Brambilla Andrea   Sharma Sangita  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 1, 2011-02 ,pp. : 34-46

Informa Healthcare

Access to resources Recommend Favorite

Nutritional composition of the commonly consumed composite dishes for the Barbados National Cancer Study

By Sharma Sangita   Harris Rachel   Cao Xia   Hennis Anselm J. M.   Leske M. Cristina   Wu Suh-Yuh   Group Barbados National Cancer Study  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 6, 2007-09 ,pp. : 461-474

Informa Healthcare

Access to resources Recommend Favorite

Nutritional composition of dishes commonly consumed by Japanese Brazilians in São Paulo, Brazil

By Sharma Sangita   Brambilla Andrea   Cao Xia   Iwasaki Motoki   Hamada Gerson   Miyajima Nelson Tomio   Tsugane Shoichiro   Le Marchand Loic  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 6, 2010-09 ,pp. : 549-572

Informa Healthcare

Access to resources Recommend Favorite

In vitro estimation of iron and zinc dialysability from vegetables and composite dishes commonly consumed in Italy: effect of red wine

By Lucarini M.   Di Lullo G.   Cappelloni M.   Lombardi-Boccia G.  

Food Chemistry, Vol. 70, Iss. 1, 2000-07 ,pp. : 39-44

Elsevier

Access to resources Recommend Favorite

Nutritional composition of commonly consumed traditional Apache foods in Arizona

By Sharma Sangita   Cao Xia   Gittelsohn Joel   Ethelbah Becky   Anliker Jean  

International Journal of Food Sciences and Nutrition, Vol. 59, Iss. 1, 2007-11 ,pp. : 1-10

Informa Healthcare

Access to resources Recommend Favorite