Journal of Food Composition and Analysis, 0889-1575

Tidskrift

Fler filtreringsmöjligheter
  1. 2020
  2. Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

    María Visitación Calvo, María Carmen Martín-Hernández, Alba García-Serrano, María Pilar Castro-Gómez, Loreto Alonso-Miravalles, Rosa García-Martín, Javier Megino-Tello, Leocadio Alonso & Javier Fontecha, 2020 mar 1, I : Journal of Food Composition and Analysis. 86, 103386.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. 2017
  4. Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

    Gesa Joslowski, Jimin Yang, Carin Andrén Aronsson, Suvi Ahonen, Martha Butterworth, Jenna Rautanen, Jill M Norris, Suvi M Virtanen, Ulla Uusitalo & TEDDY Study Group TEDDY Study Group, 2017 okt 1, I : Journal of Food Composition and Analysis. 63, s. 79-88 10 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  5. 2015
  6. Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability

    Claudia Lazarte, Nils-Gunnar Carlsson, Annette Almgren, Ann-Sofie Sandberg & Yvonne Granfeldt, 2015, I : Journal of Food Composition and Analysis. 39, s. 111-119

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  7. 2011
  8. Changes in phenolic antioxidants during chuno production (traditional Andean freeze and sun-dried potato)

    Mauricio Penarrieta, Trinidad Salluca, Leslie Tejeda, J. Antonio Alvarado & Björn Bergenståhl, 2011, I : Journal of Food Composition and Analysis. 24, 4-5, s. 580-587

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. Food composition database harmonization for between-country comparisons of nutrient data in the TEDDY Study

    Ulla Uusitalo, Carina Kronberg-Kippila, Carin Andrén Aronsson, Sally Schakel, Stefanie Schoen, Irene Mattisson, Heli Reinivuo, Katherine Silvis, Wolfgang Sichert-Hellert, Mary Stevens, Jill M. Norris & Suvi M. Virtanen, 2011, I : Journal of Food Composition and Analysis. 24, 4-5, s. 494-505

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  10. 2010
  11. Acrylamide in crisps: Effect of blanching studied on long-term stored potato clones

    Gunilla Viklund, Kerstin M. Olsson, Ingegerd Sjöholm & Kerstin Skog, 2010, I : Journal of Food Composition and Analysis. 23, 2, s. 194-198

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  12. 2007
  13. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

    Alejandro Aparicio-Saguilán, Sonia G. Sáyago-Ayerdi, Apolonio Vargas-Torres, Juscelino Tovar, Tania E. Ascencio-Otero & Luis A. Bello-Pérez, 2007 maj 1, I : Journal of Food Composition and Analysis. 20, 3-4, s. 175-181 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  14. Comparison of supercritical carbon dioxide and ethyl acetate extraction of alkylresorcinols from wheat and rye

    Rikard Landberg, Estera Dey, José da Cruz Francisco, Per Aman & Afaf Kamal-Eldin, 2007, I : Journal of Food Composition and Analysis. 20, 6, s. 534-538

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  15. 2004
  16. Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties

    Apolonio Vargas-Torres, Perla Osorio-Díaz, José J. Islas-Hernández, Juscelino Tovar, Octavio Paredes-Loṕez & Luis A. Bello-Peŕez, 2004 okt 1, I : Journal of Food Composition and Analysis. 17, 5, s. 605-612 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift