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Results: 1-12 |
Results: 12
CHANGES IN PHYSICOCHEMICAL PROPERTIES OF DRY BEANS (PHASEOLUS-VULGARIS L) DURING LONG-TERM STORAGE
Authors: MARTINCABREJAS MA ESTEBAN RM PEREZ P MAINA G WALDRON KW
Citation: Ma. Martincabrejas et al., CHANGES IN PHYSICOCHEMICAL PROPERTIES OF DRY BEANS (PHASEOLUS-VULGARIS L) DURING LONG-TERM STORAGE, Journal of agricultural and food chemistry, 45(8), 1997, pp. 3223-3227
QUALITY ATTRIBUTES OF STRAWBERRY DURING RIPENING
Authors: MONTERO TM MOLLA EM ESTEBAN RM LOPEZANDREU FJ
Citation: Tm. Montero et al., QUALITY ATTRIBUTES OF STRAWBERRY DURING RIPENING, Scientia horticulturae, 65(4), 1996, pp. 239-250
CADMIUM-BINDING CAPACITY OF COCOA AND ISOLATED TOTAL DIETARY FIBER UNDER PHYSIOLOGICAL PH CONDITIONS
Authors: VALIENTE C MOLLA E MARTINCABREJAS MM LOPEZANDREU FJ ESTEBAN RM
Citation: C. Valiente et al., CADMIUM-BINDING CAPACITY OF COCOA AND ISOLATED TOTAL DIETARY FIBER UNDER PHYSIOLOGICAL PH CONDITIONS, Journal of the Science of Food and Agriculture, 72(4), 1996, pp. 476-482
STUDY OF THE DIETARY FIBER CONTENT IN COCOA
Authors: VALIENTE C ESTEBAN RM MARTIN MA MOLLA E LOPEZANDREU FJ
Citation: C. Valiente et al., STUDY OF THE DIETARY FIBER CONTENT IN COCOA, European journal of clinical nutrition, 49, 1995, pp. 222-223
HARD-TO-COOK PHENOMENON IN BEANS - CHANGES IN ANTINUTRIENT FACTORS AND NITROGENOUS COMPOUNDS DURING STORAGE
Authors: MARTINCABREJAS MA ESTEBAN RM WALDRON KW MAINA G GRANT G BARDOCZ S PUSZTAI A
Citation: Ma. Martincabrejas et al., HARD-TO-COOK PHENOMENON IN BEANS - CHANGES IN ANTINUTRIENT FACTORS AND NITROGENOUS COMPOUNDS DURING STORAGE, Journal of the Science of Food and Agriculture, 69(4), 1995, pp. 429-435
CHEMICAL-COMPOSITION OF OLIVE BY-PRODUCT AND MODIFICATIONS THROUGH ENZYMATIC TREATMENTS
Authors: VALIENTE C ARRIGONI E ESTEBAN RM AMADO R
Citation: C. Valiente et al., CHEMICAL-COMPOSITION OF OLIVE BY-PRODUCT AND MODIFICATIONS THROUGH ENZYMATIC TREATMENTS, Journal of the Science of Food and Agriculture, 69(1), 1995, pp. 27-32
GRAPE POMACE AS A POTENTIAL FOOD FIBER
Authors: VALIENTE C ARRIGONI E ESTEBAN RM AMADO R
Citation: C. Valiente et al., GRAPE POMACE AS A POTENTIAL FOOD FIBER, Journal of food science, 60(4), 1995, pp. 818-820
DIETARY FIBER CONTENT OF PEAR AND KIWI POMACES
Authors: MARTINCABREJAS MA ESTEBAN RM LOPEZANDREU FJ WALDRON K SELVENDRAN RR
Citation: Ma. Martincabrejas et al., DIETARY FIBER CONTENT OF PEAR AND KIWI POMACES, Journal of agricultural and food chemistry, 43(3), 1995, pp. 662-666
COMPOSITION OF DIETARY FIBER IN OLIVE CAK E - AMINO-ACIDS ASSOCIATED WITH INSOLUBLE, SOLUBLE AND TOTAL DIETARY FIBER
Authors: VALIENTE C ARRIGONI E CORRALES JR ESTEBAN RM AMADO R
Citation: C. Valiente et al., COMPOSITION OF DIETARY FIBER IN OLIVE CAK E - AMINO-ACIDS ASSOCIATED WITH INSOLUBLE, SOLUBLE AND TOTAL DIETARY FIBER, Grasas y aceites, 46(2), 1995, pp. 98-102
CHARACTERIZATION OF 2 GRAPE CULTIVARS, VI TIS-VINIFERA L, DURING MATURATION
Authors: MONTERO T MOLLA E ESTEBAN RM ROBREDO LM LOPEZANDREU FJ
Citation: T. Montero et al., CHARACTERIZATION OF 2 GRAPE CULTIVARS, VI TIS-VINIFERA L, DURING MATURATION, Phyton, 56, 1994, pp. 73-80
COCOA HULL - A POTENTIAL SOURCE OF DIETARY FIBER
Authors: MARTINCABREJAS MA VALIENTE C ESTEBAN RM MOLLA E WALDRON K
Citation: Ma. Martincabrejas et al., COCOA HULL - A POTENTIAL SOURCE OF DIETARY FIBER, Journal of the Science of Food and Agriculture, 66(3), 1994, pp. 307-311
ROASTING EFFECTS ON DIETARY FIBER COMPOSITION OF COCOA BEANS
Authors: VALIENTE C ESTEBAN RM MOLLA E LOPEZANDREU FJ
Citation: C. Valiente et al., ROASTING EFFECTS ON DIETARY FIBER COMPOSITION OF COCOA BEANS, Journal of food science, 59(1), 1994, pp. 123
Risultati: 1-12 |