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- The structure of convicine. Shlomo Bien, Gad Salemnik, Lolita Zamir, Myron Rosenblum
, J. Chem. Soc. C
, 1968
, 496
- Synthesis of convicine (6-amino-5-β-D-glucopyranosyloxyuracil). Shlomo Bien, Drorah Amith, Menuha Ber
, J. Chem. Soc., Perkin Trans. 1
, 1973
, 1089
- 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.
, 1911
, 100
, i101
- 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
- Index of subjects, 1968
, J. Chem. Soc. C
, 1968
, 3115
- Index of subjects, 1973
, J. Chem. Soc., Perkin Trans. 1
, 1973
, 3005
- Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours. Milagros Arnal, Marta Gallego, Leticia Mora, Pau Talens
, Food Funct.
, 2023
, 14
, 5429
- Index of authors, 1968
, J. Chem. Soc. C
, 1968
, 3089
- Organic chemistry
, J. Chem. Soc., Abstr.
, 1898
, 74
, A1