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Refinado por: assunto: Life Sciences & Biomedicine remover
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11
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Formation of acrylamide during baking of shortcrust cookies derived from various flours
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Formation of acrylamide during baking of shortcrust cookies derived from various flours

Miskiewicz, K., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Nebesny, E., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Oracz, J., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.53-56 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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12
Fumonisin contamination of commercial corn-based human foodstuffs
Fumonisin contamination of commercial corn-based human foodstuffs
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Fumonisin contamination of commercial corn-based human foodstuffs

Sydenham, Eric W ; Shephard, Gordon S ; Thiel, Pieter G ; Marasas, Walter F. O ; Stockenstrom, Sonja

Journal of agricultural and food chemistry, 1991-11, Vol.39 (11), p.2014-2018 [Periódico revisado por pares]

American Chemical Society

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13
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
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Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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14
Effect of rice cultivar characteristics on the rice flour bread quality
Effect of rice cultivar characteristics on the rice flour bread quality
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Effect of rice cultivar characteristics on the rice flour bread quality

Takahashi, M.(Niigata-ken. Agricultural Research Inst., Kamo (Japan). Food Research Center) ; Homma, N ; Morohashi, K ; Nakamura, K ; Suzuki, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.394-402 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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15
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method
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Evidence for wheat, rye, and barley presence in gluten free foods by PCR method - comparison with ELISA method

Maskova, E.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Paulickova, I.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Rysova, J.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic) ; Gabrovska, D.,Vyzkumny Ustav Potravinarsky, Prague (Czech Republic)

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.45-50 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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16
Rice: a high or low glycemic index food?
Rice: a high or low glycemic index food?
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Rice: a high or low glycemic index food?

Miller, JB ; Pang, E ; Bramall, L

The American journal of clinical nutrition, 1992-12, Vol.56 (6), p.1034-1036 [Periódico revisado por pares]

BETHESDA: Elsevier Inc

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17
Analysis of the external and internal influences on the CR agrarian foreign trade
Analysis of the external and internal influences on the CR agrarian foreign trade
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Analysis of the external and internal influences on the CR agrarian foreign trade

Volosin, J.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Ekonomiky ; Smutka, L.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Ekonomiky ; Selby, R.,Ceska Zemedelska Univ., Prague (Czech Republic). Katedra Rizeni

Agricultural economics (Praha), 2011-01, Vol.57 (9), p.422-435 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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18
Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa
Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa
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Natural Co-occurrence of Fumonisins and Zearalenone in Cereals and Cereal-Based Foods from Eastern and Southern Africa

Doko, M. Bruno ; Canet, C ; Brown, N ; Sydenham, Eric W ; Mpuchane, S ; Siame, Bupe A

Journal of agricultural and food chemistry, 1996-10, Vol.44 (10), p.3240-3243 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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19
Stability of fumonisins in thermally processed corn products
Stability of fumonisins in thermally processed corn products
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Stability of fumonisins in thermally processed corn products

Castelo, M.M. (University of Nebraska-Lincoln, Lincoln, NE.) ; Sumner, S.S ; Bullerman, L.B

Journal of food protection, 1998-08, Vol.61 (8), p.1030-1033 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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20
Additional Studies on Flavor Components of Corn Tortilla Chips
Additional Studies on Flavor Components of Corn Tortilla Chips
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Additional Studies on Flavor Components of Corn Tortilla Chips

Buttery, Ron G ; Ling, Louisa C

Journal of agricultural and food chemistry, 1998-07, Vol.46 (7), p.2764-2769 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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