Parametric modeling of time intensity data collected on product prototypes generated from a fractional factorial experiment to quantify sources of texture variability

By Echols S.   Lakshmanan A.   Mueller S.   Rossi F.   Thomas A.  

Food Quality and Preference, Vol. 14, Iss. 5, 2003-07 ,pp. : 527-536

Elsevier

Access to resources Recommend Favorite

Finding food sources of vitamin A and provitamin A

By Kuhnlein Harriet V.  

Food & Nutrition Bulletin, Vol. 21, Iss. 2, 2000-06 ,pp. : 130-134

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Food choice: beyond the chemical content

By Franchi Maura  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 1, 2012-03 ,pp. : 17-28

Informa Healthcare

Access to resources Recommend Favorite

Variability of micronutrient content in enriched dairy and fruit products

By De Jong Nynke   Adam Susan G. M.   De Groot Lisette C. P. G. M.   De Graaf Cees   Hiddink Gerrit J   Alles Martine S   Fransen Rudi   Van Der Hoek Henk   Elbers Frank   Van Daatselaar Allita A. M.  

International Journal of Food Sciences and Nutrition, Vol. 51, Iss. 4, 2000-07 ,pp. : 247-257

Informa Healthcare

Access to resources Recommend Favorite

Third EU MAT intercomparison on methods for the determination of vitamins B-1, B-2 and B-6 in food

By van den Berg H.   van Schaik F.   Finglas P.M.   de Froidmont-Gortz I.  

Food Chemistry, Vol. 57, Iss. 1, 1996-09 ,pp. : 101-108

Elsevier

Access to resources Recommend Favorite