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Ecology of Food and Nutrition|October 11, 2017
Chemical, nutritional and sensory evaluation of green beans fermented with and without starter cultureAstereda P Mnkeni, Elimosaria E Maeda, Karlheinz Gierschner
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 30, 1999
Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beansA P Mnkeni, K Gierschner, E E Maeda
International Journal of Food Sciences and Nutrition|January 1, 1996
Nutritional quality of green beans (var. Tuf) fermented with starter cultureA P Mnkeni, K Gierschner, E E Maeda
Diabetes Research and Clinical Practice|April 1, 1989
Effects of dietary sucrose on age-related changes in VLDL-triglyceride kinetics in the ratT Kazumi, G Yoshino, T Kasama, et al.
Hormone and Metabolic Research = Hormon- Und Stoffwechselforschung = Hormones Et Metabolisme|May 5, 2006
Restoration of transforming growth factor-beta type II receptor reduces tumorigenicity in the human adrenocortical carcinoma SW-13 cell lineN Yamamoto, J Imai, M Watanabe, et al.
Clinica Chimica Acta; International Journal of Clinical Chemistry|April 18, 2000
Reactions of direct LDL-cholesterol assays with pure LDL fraction and IDL: comparison of three homogeneous methodsT Sakaue, T Hirano, G Yoshino, et al.
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