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Results:
1-16
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Results: 16
Authors:
CIVITARESE G
BRESSANI R
BIANCHI A
Citation: G. Civitarese et al., POLIDIPSIA E IPONATREMIA NEI PAZIENTI SCHIZOFRENICI: RASSEGNA DELLA LETTERATURA E ANNOTAZIONI CLINICHE, Rivista sperimentale di freniatria e medicina legale delle alienazioni mentali Archivio italiano per le malattie nervose e mentali. Rivista sperimentale di freniatria e medicina legale delle alienazioni mentali , CXVII(6), 1993, pp. 997-1017
Authors:
BRESSANI R
CALDERON E
CHON C
Citation: R. Bressani et al., COMPARATIVE-STUDY OF BEANS FROM VINE AND BUSH TYPE OF VEGETATIVE GROWTH - EFFECT OF STORAGE ON CELL-WALL COMPONENTS AS FACTORS IN INCREASING COOKING TIME, Archivos latinoamericanos de nutricion, 48(1), 1998, pp. 41-46
Authors:
URIZARHERNANDEZ AL
BRESSANI R
Citation: Al. Urizarhernandez et R. Bressani, THE EFFECT OF LIME COOKING OF CORN ON THE PHYTIC ACID, CALCIUM, TOTALAND IONIZABLE IRON CONTENT, Archivos latinoamericanos de nutricion, 47(3), 1997, pp. 217-223
Authors:
HUGHES JS
ACEVEDO E
BRESSANI R
SWANSON BG
Citation: Js. Hughes et al., EFFECTS OF DIETARY FIBER AND TANNINS ON PROTEIN-UTILIZATION IN DRY BEANS (PHASEOLUS-VULGARIS), Food research international, 29(3-4), 1996, pp. 331-338
Authors:
BRESSANI R
CHON C
Citation: R. Bressani et C. Chon, EFFECTS OF ALTITUDE ABOVE SEA-LEVEL ON THE COOKING TIME AND NUTRITIONAL-VALUE OF COMMON BEANS, Plant foods for human nutrition, 49(1), 1996, pp. 53-61
Authors:
DEBOSQUE M
DETAPIA N
BRESSANI R
BROWN KH
Citation: M. Debosque et al., RELATIONSHIP BETWEEN FREQUENCY OF BEAN BROTH CONSUMPTION AND IRON STATUS OF YOUNG-CHILDREN IN RURAL GUATEMALA, The FASEB journal, 9(4), 1995, pp. 1008-1008
Authors:
BRESSANI R
BENAVIDES V
CALDERON E
ORTIZ MA
CHON C
Citation: R. Bressani et al., EVALUATION OF BUSH AND VINE BLACK BEANS F OR PHYSICAL, CHEMICAL AND NUTRITIONAL CHARACTERISTICS, Archivos latinoamericanos de nutricion, 45(2), 1995, pp. 140-144
Authors:
ACEVEDO E
VELAZQUEZCORONADO L
BRESSANI R
Citation: E. Acevedo et al., CHANGES IN DIETARY FIBER CONTENT AND ITS COMPOSITION AS AFFECTED BY PROCESSING OF BLACK BEANS (PHASEOLUS-VULGARIS, TAMAZULAPA VARIETY), Plant foods for human nutrition, 46(2), 1994, pp. 139-145
Authors:
BRESSANI R
LIGORRIA LE
Citation: R. Bressani et Le. Ligorria, EFFECT OF LIME COOKING OF GRAIN AMARANTH OIL SELECTED CHEMICAL-COMPONENTS AND ONE ITS PROTEIN-QUALITY, Journal of agricultural and food chemistry, 42(9), 1994, pp. 1998-2001
Authors:
BRESSANI R
Citation: R. Bressani, GRAIN QUALITY OF COMMON BEANS, Food reviews international, 9(2), 1993, pp. 237-297
Authors:
MUESES C
DELEON L
MATUTE J
BRESSANI R
Citation: C. Mueses et al., PRODUCTION OF FLOURS PROCESSED WITH PIGEO N PEA GRAINS, Archivos latinoamericanos de nutricion, 43(1), 1993, pp. 33-40
Authors:
MUESES C
DELEON L
BRESSANI R
Citation: C. Mueses et al., STUDIES ON THE POSSIBILITY OF USING PIGEO N PEA (CAJANUS-CAJAN) FLOURIN PRODUCTS PREPARED WITH RICE OR WHEAT FLOURS, Archivos latinoamericanos de nutricion, 43(1), 1993, pp. 41-45
Authors:
BRESSANI R
TUNA E
Citation: R. Bressani et E. Tuna, IMPROVEMENT OF THE PROTEIN-QUALITY OF POP PED SORGHUM WITH SOYBEAN GRAIN, Archivos latinoamericanos de nutricion, 43(1), 1993, pp. 46-49
Authors:
BRESSANI R
TUNA E
Citation: R. Bressani et E. Tuna, RELATIONSHIP AMONG SOME PHYSICAL CHARACTERISTICS OF SORGHUM (SORGHUM-VULGARE) VARIETIES AND THEIR POPPING CAPACITY, Archivos latinoamericanos de nutricion, 42(3), 1992, pp. 275-282
Authors:
TUNA E
BRESSANI R
Citation: E. Tuna et R. Bressani, CHEMICAL-COMPOSITION OF 11 SORGHUM VARIETIES BEFORE AND AFTER THE POPPING PROCESS, Archivos latinoamericanos de nutricion, 42(3), 1992, pp. 291-300
Authors:
CARLDERON E
VELASQUEZ L
BRESSANI R
Citation: E. Carlderon et al., COMPARATIVE-STUDY OF THE CHEMICAL-COMPOSI TION AND NUTRITIVE-VALUE OFSCARLET BEANS (PHASEOLUS-COCCINEUS) AND COMMON BEANS (PHASEOLUS-VULGARIS), Archivos latinoamericanos de nutricion, 42(1), 1992, pp. 64-71
Risultati:
1-16
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