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C Vidal-Valverde

Showing results (21-30 of 25) with videos related to

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Journal of Food Science|February 10, 2009
Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye breadC Martinez-Villaluenga, A Michalska, J Frias, et al.
Journal of Agricultural and Food Chemistry|August 24, 2000
Simple method of isolation and purification of alpha-galactosides from legumesP Gulewicz, D Ciesiołka, J Frias, et al.
Journal of Chromatography. A|January 5, 1996
Improved method for the analysis of alpha-galactosides in pea seeds by capillary zone electrophoresis. Comparison with high-performance liquid chromatography-triple-pulsed amperometric detectionJ Frias, K R Price, G R Fenwick, et al.
Journal of Agricultural and Food Chemistry|April 20, 2001
Nutritional evaluation of ethanol-extracted lentil floursM A Sanz, I Blázquez, I Sierra, et al.
Journal of Food Science|February 10, 2009
Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasonsC Martinez-Villaluenga, E Peñas, J Frias, et al.
Pageof 3

Showing results (21-30 of 25) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 25 results.
Journal of Food Science|February 10, 2009
Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye breadC Martinez-Villaluenga, A Michalska, J Frias, et al.
Journal of Agricultural and Food Chemistry|August 24, 2000
Simple method of isolation and purification of alpha-galactosides from legumesP Gulewicz, D Ciesiołka, J Frias, et al.
Journal of Chromatography. A|January 5, 1996
Improved method for the analysis of alpha-galactosides in pea seeds by capillary zone electrophoresis. Comparison with high-performance liquid chromatography-triple-pulsed amperometric detectionJ Frias, K R Price, G R Fenwick, et al.
Journal of Agricultural and Food Chemistry|April 20, 2001
Nutritional evaluation of ethanol-extracted lentil floursM A Sanz, I Blázquez, I Sierra, et al.
Journal of Food Science|February 10, 2009
Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasonsC Martinez-Villaluenga, E Peñas, J Frias, et al.
Pageof 3