Works matching DE "EFFECT of cooking on nutrition"
Results: 11
Development and utilization of functional KASP markers to improve rice eating and cooking quality through MAS breeding.
- Published in:
- Euphytica, 2019, v. 215, n. 4, p. N.PAG, doi. 10.1007/s10681-019-2392-7
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- Article
Notice of Retraction: The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes.
- Published in:
- 2019
- Publication type:
- journal article
Lipid Composition and Antioxidant Capacity Evaluation in Tilapia Fillets Supplemented with a Blend of Oils and Vitamin E.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 9, p. 1255, doi. 10.1007/s11746-016-2869-7
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- Publication type:
- Article
MINERAL CONTENT OF MUSCLE TISSUE OF RAINBOW TROUT (ONCORHYNCHUS MYKISS WALBAUM).
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- Journal of Elementology, 2016, v. 21, n. 3, p. 833, doi. 10.5601/jelem.2015.20.4.1004
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- Article
Effect of Roasting Temperature on Safflower Seeds and Oil.
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- Journal of Food & Dairy Sciences, 2018, v. 9, n. 3, p. 103
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- Publication type:
- Article
EFFECT OF PARBOILING TECHNIQUE ON PHYSICO-CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF BASMATI RICE.
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- Agricultural Research Journal, 2018, v. 55, n. 3, p. 490, doi. 10.5958/2395-146X.2018.00089.3
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- Article
Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves.
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- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/5376280
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- Publication type:
- Article
EVALUATION OF NUTRITIVE AND ANTIOXIDANT PROPERTIES OF BLANCHED LEAFY VEGETABLES CONSUMED IN WESTERN COTE D'IVOIRE.
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- Food & Environment Safety, 2014, v. 13, n. 2, p. 99
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- Publication type:
- Article
Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.
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- Nutrition Journal, 2015, v. 14, p. 1, doi. 10.1186/1475-2891-14-7
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- Publication type:
- Article
Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 15, p. 3296, doi. 10.1002/jsfa.6690
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- Publication type:
- Article
Improving Culinary Skills as a Key Strategy to "Go Further with Food".
- Published in:
- Journal of Family & Consumer Sciences, 2018, v. 110, n. 2, p. 67
- Publication type:
- Article