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  篇名 作者 主题词 文摘
  二次检索范围  10 篇文章
     
     
 
Effects of Various Foods Intakes on Plasma Levels of Trans Fatty Acids in Japanese Old Men

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 797-805
       
 
Antioxidant Action of Rosemary and Oregano Extract in Pre-Cooked Meat Hamburger

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 806-817
       
 
What Are the Characteristics of Arabinoxylan Gels?

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 818-833
       
 
Analysis on Nutritious Balance in Recipes Based on Diversity Indices and Cluster Analysis of Food Ingredients

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 834-839
       
 
The Effect of Partially Substituted Lupin, Soybean, and Navy Bean Flours on Wheat Bread Quality

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 840-854
       
 
Hygienic and Sanitary Conditions of Eggs Commercialized in Town Fairs and Markets

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 855-867
       
 
Comparison of Nutritional Composition of Bird Egg Varieties Found in Southern Nigeria: A Preliminary Study

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 868-879
       
 
Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 880-898
       
 
Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 899-914
       
 
Impact of Palm Oil versus Other Oils on Weight Changes: A Systematic Review

Publisher: Scientific Research Publishing
Journal: Food and Nutrition Sciences
Volume: 9 Issue: 7 Page: 915-936