Related Experiment Videos
XI. Leguminous seeds. Comprehensive evaluation of fatty acids in foods
Journal of the American Dietetic Association
|October 1, 1977
Abstract
No abstract available in PubMed .
Related Concept Videos
Articles linked to this work by shared authors, journal, and citation graph.
Omega-3 fatty acid content of the US food supply.
Journal of the American College of Nutrition·1992
Heats of combustion of chemically different lipids.
Journal of the American Dietetic Association·1984
Vitamin E content of foods.
Journal of the American Dietetic Association·1979
Sterol content of foods of plant origin.
Journal of the American Dietetic Association·1978
Comprehensive evaluation of fatty acids in foods.
Journal of the American Dietetic Association·1977
Nutrition professionals are obligated to follow ethical guidelines when conducting industry-funded research.
Journal of the American Dietetic Association·2011
Health behaviors and weight status of childhood cancer survivors and their parents: similarities and opportunities for joint interventions.
Journal of the American Dietetic Association·2011
Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.
Journal of the American Dietetic Association·2011
Associations between snacking and weight loss and nutrient intake among postmenopausal overweight to obese women in a dietary weight-loss intervention.
Journal of the American Dietetic Association·2011
Identification and structural characterization of stereochemical promiscuity in a taste receptor.
Proceedings of the National Academy of Sciences of the United States of America·2026