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FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology
|
August 2, 2001
Host nutritional selenium status as a driving force for influenza virus mutations
H K Nelson, Q Shi, P Van Dael, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
July 1, 1995
Heterocyclic amine content in fast-food meat products
M G Knize, R Sinha, N Rothman, et al.
The American Journal of Clinical Nutrition
|
November 1, 1991
Human [74Se]selenomethionine metabolism: a kinetic model
C A Swanson, B H Patterson, O A Levander, et al.
The American Journal of Physiology
|
September 1, 1989
Human selenite metabolism: a kinetic model
B H Patterson, O A Levander, K Helzlsouer, et al.
Seminars in Arthritis and Rheumatism
|
October 1, 1990
Nutritional status and growth in juvenile rheumatoid arthritis
M C Bacon, P H White, D J Raiten, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
July 3, 1998
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings
R Sinha, N Rothman, C P Salmon, et al.
The Journal of Nutrition
|
October 4, 2000
Foodborne illnesses and nutritional status: a statement from an American Society for Nutritional Sciences Working Group
J C King, R E Black, M P Doyle, et al.
Federation Proceedings
|
June 1, 1981
Evaluation of published data pertaining to mineral composition of human tissue
J C Smith, R A Anderson, R Ferretti, et al.
Carcinogenesis
|
November 1, 1995
Lower levels of urinary 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx) in humans with higher CYP1A2 activity
R Sinha, N Rothman, S D Mark, et al.
Cancer Research
|
October 15, 1995
High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method
R Sinha, N Rothman, E D Brown, et al.
Page
of 12
Search research articles
Search
Showing results (101-110 of 114) with videos related to
Sort By:
Page
of 12
FASEB Journal : Official Publication of the Federation of American Societies for Experimental Biology
|
August 2, 2001
Host nutritional selenium status as a driving force for influenza virus mutations
H K Nelson, Q Shi, P Van Dael, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
July 1, 1995
Heterocyclic amine content in fast-food meat products
M G Knize, R Sinha, N Rothman, et al.
The American Journal of Clinical Nutrition
|
November 1, 1991
Human [74Se]selenomethionine metabolism: a kinetic model
C A Swanson, B H Patterson, O A Levander, et al.
The American Journal of Physiology
|
September 1, 1989
Human selenite metabolism: a kinetic model
B H Patterson, O A Levander, K Helzlsouer, et al.
Seminars in Arthritis and Rheumatism
|
October 1, 1990
Nutritional status and growth in juvenile rheumatoid arthritis
M C Bacon, P H White, D J Raiten, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association
|
July 3, 1998
Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings
R Sinha, N Rothman, C P Salmon, et al.
The Journal of Nutrition
|
October 4, 2000
Foodborne illnesses and nutritional status: a statement from an American Society for Nutritional Sciences Working Group
J C King, R E Black, M P Doyle, et al.
Federation Proceedings
|
June 1, 1981
Evaluation of published data pertaining to mineral composition of human tissue
J C Smith, R A Anderson, R Ferretti, et al.
Carcinogenesis
|
November 1, 1995
Lower levels of urinary 2-amino-3,8-dimethylimidazo[4,5-f]-quinoxaline (MeIQx) in humans with higher CYP1A2 activity
R Sinha, N Rothman, S D Mark, et al.
Cancer Research
|
October 15, 1995
High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method
R Sinha, N Rothman, E D Brown, et al.
Page
of 12