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Compatibility of computed and chemically determined macronutrients and energy content of traditional Greek recipes

By Vasilopoulou E., Georga K., Grilli E., Linardou A., Vithoulka M., Trichopoulou A. in (2003)

Elsevier

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Iron, zinc, copper and phytate content of standardized Nigerian dishes

By Onabanjo O.O., Oguntona C.R.B. in (2003)

Elsevier

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Differences in major volatile compounds of red wines according to storage length and storage conditions

By Perez-Prieto L.J., Lopez-Roca J.M., Gomez-Plaza E. in (2003)

Elsevier

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Investigation of isothiocyanate yield from flowering and non-flowering tissues of wasabi grown in a flooded system

By Sultana T., McNeil D.L., Porter N.G., Savage G.P. in (2003)

Elsevier

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-Tocopherol, fatty acids and their correlations in Bulgarian foodstuffs

By Ribarova F., Zanev R., Shishkov S., Rizov N. in (2003)

Elsevier

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Total, insoluble and soluble dietary fiber contents of Indian fruits

By Ramulu P., Udayasekhara Rao P. in (2003)

Elsevier

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Determination of gamma-butyrolactone (GBL) in foods by SBSE-TD/GC/MS

By Tateo F., Bononi M. in (2003)

Elsevier

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Carotenoids and ascorbic acid composition from commercial products of cashew apple (Anacardium occidentale L.)

By Assuncao R.B., Mercadante A.Z. in (2003)

Elsevier

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Concentration of inorganic arsenic in samples of white rice from the United States

By Lamont W.H. in (2003)

Elsevier

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Phylloquinone and dihydrophylloquinone contents of mixed dishes, processed meats, soups and cheeses

By Dumont J.F., Peterson J., Haytowitz D., Booth S.L. in (2003)

Elsevier

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