Works about NUTRITIONAL value

Results: 5000
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    鸽血营养成分分析及价值评价.

    Published in:
    Food Research & Development, 2025, v. 46, n. 12, p. 82, doi. 10.12161/j.issn.1005-6521.2025.12.011
    By:
    • 李滢;
    • 陈伟波;
    • 曾晓房;
    • 张远红
    Publication type:
    Article
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    Lentil flour as an alternative source of protein.

    Published in:
    Revista Mexicana de Ciencias Agrícolas, 2025, v. 16, n. 13, p. 1, doi. 10.29312/remexca.v16i3.3696
    By:
    • Guadalupe Morales-Herrejón, Yuliza;
    • Márquez-Benavides, Liliana;
    • Herrera-Camacho, José;
    • de Jesús Cortés-Penagos, Consuelo;
    • Yahuaca-Juárez, Berenice
    Publication type:
    Article
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    Dietary consumption trajectory profiles over time of French adults from the NutriNet-Santé cohort (2014–2022): multicriteria analysis of sustainability.

    Published in:
    International Journal of Behavioral Nutrition & Physical Activity, 2025, v. 22, n. 1, p. 1, doi. 10.1186/s12966-025-01777-w
    By:
    • Toujgani, Hafsa;
    • Wang, Juhui;
    • Perraud, Elie;
    • Baudry, Julia;
    • Berlivet, Justine;
    • Allès, Benjamin;
    • Fouillet, Hélène;
    • Hercberg, Serge;
    • Touvier, Mathilde;
    • Lairon, Denis;
    • Pointereau, Philippe;
    • Couturier, Christian;
    • Mariotti, François;
    • Kesse-Guyot, Emmanuelle;
    • Chayre, Aurélien;
    • Charreire, Helene;
    • Huneau, Jean-Francois;
    • Muller, Laurent;
    • Teyssier, Sabrina;
    • Berger, Sylvaine
    Publication type:
    Article
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    Development of Novel Food Products Based on Quinoa.

    Published in:
    Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Horticulture, 2025, v. 82, n. 1, p. 15, doi. 10.15835/buasvmcn-hort:2024.0037
    By:
    • APOSTOLIDIS, Eftychios;
    • STAVROPOULOS, Panteleimon;
    • MAVROEIDIS, Antonios;
    • MANDALA, Ioanna;
    • BILALIS, Dimitrios;
    • KAKABOUKI, Ioanna
    Publication type:
    Article