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- Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes. Andrea Hoehnel, Jürgen Bez, Iben Lykke Petersen, Ryszard Amarowicz, Jerzy Juśkiewicz, Elke K. Arendt, Emanuele Zannini
, Food Funct.
, 2020
, 11
, 4732
- Organic chemistry
, J. Chem. Soc., Abstr.
, 1881
, 40
, 1113
- 416. Synthesis of divicine (2 : 4-diamino-5 : 6-dihydroxypyrimidine) and other derivatives of 4 : 5(5 : 6)-dihydroxypyrimidine. J. Davoll, D. H. Laney
, J. Chem. Soc.
, 1956
, 2124
- Momordica charantia: a popular health-promoting vegetable with multifunctionality. Shuzhen Wang, Zhiliang Li, Guliang Yang, Chi-Tang Ho, Shiming Li
, Food Funct.
, 2017
, 8
, 1749
- 194. Pyrimidines. Part XIII. Electrophilic substitution at position 6 and a synthesis of divicine (2,4-diamino-5,6-dihydroxypyrimidine). J. H. Chesterfield, D. T. Hurst, J. F. W. McOmie, M. S. Tute
, J. Chem. Soc.
, 1964
, 1001
- Extensive review of popular functional foods and nutraceuticals against obesity and its related complications with a special focus on randomized clinical trials. Kamesh Venkatakrishnan, Hui-Fang Chiu, Chin-Kun Wang
, Food Funct.
, 2019
, 10
, 2313
- Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Carlo G. Rizzello, Michela Verni, Hanna Koivula, Marco Montemurro, Laila Seppa, Marianna Kemell, Kati Katina, Rossana Coda, Marco Gobbetti
, Food Funct.
, 2017
, 8
, 860
- Organic chemistry
, J. Chem. Soc., Abstr.
, 1914
, 106
, i917
- Biochemistry
, J. Chem. Soc., Abstr.
, 1925
, 128
, i993
- Organic chemistry
, J. Chem. Soc., Abstr.
, 1899
, 76
, A657