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  篇名 作者 主题词 文摘
  二次检索范围  20 篇文章
     
     
 
A Comparative Study of the Fatty Acid Composition of Dairy Products and Margarines with Reduced or Substituted Fat Content

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1189-1196
       
 
Selenium Content in Blood of Donors from the North of Rio de Janeiro State, Brazil

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1197-1201
       
 
Effect of Nutrition Education Using Self-Monitoring of Blood Glucose (SMBG) on Glycemic Control in Non-Insulin-Treated Obese Type 2 Diabetes Patients

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1202-1208
       
 
Transgenic Vegetable Breeding for Nutritional Quality and Health Benefits

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1209-1219
       
 
C16 Saturated Fatty Acid Induced Autophagy in A549 Cells through Topoisomerase I Inhibition

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1220-1227
       
 
Study of Calcium and Sodium Behavior to Identify Milk Adulteration Using Flame Atomic Absorption Spectrometry

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1228-1232
       
 
Comment on “Quantitative Evaluation of Commercially Available Test Kit for Ciguatera in Fish”

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1233-1237
       
 
The Effects of a Primary Nutritional Deficiency (Vitamin B study)

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1238-1244
       
 
Comparative Study on Five Sudanese Date (Phoenix dactylifera L.) Fruit Cultivars

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1245-1251
       
 
Evaluation by ICP-MS of Essential, Nonessential and Toxic Elements in Brazilian Fish and Seafood Samples

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 3 Issue: 9 Page: 1252-1260
       
 
 
   
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