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Journal of Agricultural and Food Chemistry
|
August 31, 2006
Fermented pigeon pea (Cajanus cajan) ingredients in pasta products
Alexia Torres, J Frias, M Granito, et al.
Journal of Agricultural and Food Chemistry
|
September 1, 1983
Pectic substances in raw and cooked, fresh or processed spanish vegetables
C Vidal-Valverde, M Perez Lopez, E Rojas-Hidalgo
The American Journal of Clinical Nutrition
|
October 1, 1981
Soluble sugars in soft drinks
M C Martin-Villa, C Vidal-Valverde, E Rojas-Hidalgo
Electrophoresis
|
June 2, 2001
Determination by capillary electrophoresis of total and available niacin in different development stage of raw and processed legumes: comparison with high-performance liquid chromatography
C Vidal-Valverde, I Sierra, C Díaz-Pollán, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
January 1, 1996
Evolution and kinetics of monosaccharides, disaccharides and alpha-galactosides during germination of lentils
J Frias, C Diaz-Pollan, C L Hedley, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
December 1, 1995
Natural fermentation of lentils. Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content
J Tabera, J Frias, I Estrella, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
November 1, 1993
Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
C Vidal-Valverde, J Frias, M Prodanov, et al.
The American Journal of Clinical Nutrition
|
July 1, 1981
Chromatographic measurement of the carbohydrate content of some commonly used soft drinks
M C Martin-Villa, C Vidal-Valverde, M V Dabrio, et al.
Journal of Physiology and Biochemistry
|
February 24, 2001
The role of phytic acid in legumes: antinutrient or beneficial function?
G Urbano, M López-Jurado, P Aranda, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
July 1, 1996
Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds
J Frias, C Vidal-Valverde, H Kozlowska, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 25) with videos related to
Sort By:
Page
of 3
Journal of Agricultural and Food Chemistry
|
August 31, 2006
Fermented pigeon pea (Cajanus cajan) ingredients in pasta products
Alexia Torres, J Frias, M Granito, et al.
Journal of Agricultural and Food Chemistry
|
September 1, 1983
Pectic substances in raw and cooked, fresh or processed spanish vegetables
C Vidal-Valverde, M Perez Lopez, E Rojas-Hidalgo
The American Journal of Clinical Nutrition
|
October 1, 1981
Soluble sugars in soft drinks
M C Martin-Villa, C Vidal-Valverde, E Rojas-Hidalgo
Electrophoresis
|
June 2, 2001
Determination by capillary electrophoresis of total and available niacin in different development stage of raw and processed legumes: comparison with high-performance liquid chromatography
C Vidal-Valverde, I Sierra, C Díaz-Pollán, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
January 1, 1996
Evolution and kinetics of monosaccharides, disaccharides and alpha-galactosides during germination of lentils
J Frias, C Diaz-Pollan, C L Hedley, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
December 1, 1995
Natural fermentation of lentils. Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content
J Tabera, J Frias, I Estrella, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
November 1, 1993
Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
C Vidal-Valverde, J Frias, M Prodanov, et al.
The American Journal of Clinical Nutrition
|
July 1, 1981
Chromatographic measurement of the carbohydrate content of some commonly used soft drinks
M C Martin-Villa, C Vidal-Valverde, M V Dabrio, et al.
Journal of Physiology and Biochemistry
|
February 24, 2001
The role of phytic acid in legumes: antinutrient or beneficial function?
G Urbano, M López-Jurado, P Aranda, et al.
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|
July 1, 1996
Evolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds
J Frias, C Vidal-Valverde, H Kozlowska, et al.
Page
of 3