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Chemical profiling of Portuguese Pinus pinea L. nuts
Chemical profiling of Portuguese Pinus pinea L. nuts
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Chemical profiling of Portuguese Pinus pinea L. nuts

Evaristo, Isabel ; Batista, Dora ; Correia, Isabel ; Correia, Paula ; Costa, Rita

Journal of the science of food and agriculture, 2010-04, Vol.90 (6), p.1041-1049 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy
Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy
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Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy

Lucas, Anthony ; Andueza, Donato ; Rock, Edmond ; Martin, Bruno

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.6801-6808 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review
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Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

Vega‐Gálvez, Antonio ; Miranda, Margarita ; Vergara, Judith ; Uribe, Elsa ; Puente, Luis ; Martínez, Enrique A

Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2541-2547 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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4
Nutrient composition of hazelnut ( Corylus avellana L.) varieties cultivated in Turkey
Nutrient composition of hazelnut ( Corylus avellana L.) varieties cultivated in Turkey
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Nutrient composition of hazelnut ( Corylus avellana L.) varieties cultivated in Turkey

Köksal, A. İlhami ; Artik, Nevzat ; Şimşek, Atilla ; Güneş, Nurdan

Food chemistry, 2006, Vol.99 (3), p.509-515 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Influence of cooking method on the nutrient composition of Spanish light lamb
Influence of cooking method on the nutrient composition of Spanish light lamb
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Influence of cooking method on the nutrient composition of Spanish light lamb

Campo, M.M. ; Muela, E. ; Olleta, J.L. ; Moreno, L.A. ; Santaliestra-Pasías, A.M. ; Mesana, M.I. ; Sañudo, C.

Journal of food composition and analysis, 2013-09, Vol.31 (2), p.185-190 [Periódico revisado por pares]

Kidlington: Elsevier Inc

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6
Upper levels of nutrients in infant formulas: Comparison of analytical data with the revised Codex infant formula standard
Upper levels of nutrients in infant formulas: Comparison of analytical data with the revised Codex infant formula standard
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Upper levels of nutrients in infant formulas: Comparison of analytical data with the revised Codex infant formula standard

MacLean, William C. ; Van Dael, Peter ; Clemens, Roger ; Davies, Jayne ; Underwood, Elaine ; O’Risky, Linda ; Rooney, Deborah ; Schrijver, Jaap

Journal of food composition and analysis, 2010-02, Vol.23 (1), p.44-53 [Periódico revisado por pares]

Kidlington: Elsevier Inc

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7
Carbohydrates, vitamins and minerals of Camelina sativa seed
Carbohydrates, vitamins and minerals of Camelina sativa seed
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Carbohydrates, vitamins and minerals of Camelina sativa seed

Zubr, J. Blades, Mabel ; Zubr, J.

Nutrition and food science, 2010-09, Vol.40 (5), p.523-531

Bradford: Emerald Group Publishing Limited

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8
A computer-based approach for assessing dietary supplement use in conjunction with dietary recalls
A computer-based approach for assessing dietary supplement use in conjunction with dietary recalls
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A computer-based approach for assessing dietary supplement use in conjunction with dietary recalls

Harnack, Lisa ; Stevens, Mary ; Van Heel, Nancy ; Schakel, Sally ; Dwyer, Johanna T. ; Himes, John

Journal of food composition and analysis, 2008-02, Vol.21 (Suppliment 1), p.S78-S82 [Periódico revisado por pares]

New York, NY: Elsevier Inc

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9
Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments
Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments
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Development of vegetable composition databases based on available data for probabilistic nutrient and contaminant intake assessments

Hoefkens, Christine ; Sioen, Isabelle ; De Henauw, Stefaan ; Vandekinderen, Isabelle ; Baert, Katleen ; De Meulenaer, Bruno ; Devlieghere, Frank ; Van Camp, John

Food chemistry, 2009-04, Vol.113 (3), p.799-803 [Periódico revisado por pares]

Elsevier Ltd

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10
Bad company: the addition of sugar, fat, or salt reduces the perceived vitamin and mineral content of foods
Bad company: the addition of sugar, fat, or salt reduces the perceived vitamin and mineral content of foods
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Bad company: the addition of sugar, fat, or salt reduces the perceived vitamin and mineral content of foods

Oakes, Michael E.

Food quality and preference, 2005-03, Vol.16 (2), p.111-119 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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