Results 191 to 200 of about 108,911 (255)
Diacylglycerol enantiomer selectivity of diacylglycerol acyltransferases highlights metabolic specialization in triacylglycerol synthesis across the tree of life. [PDF]
Biosci RepParchuri P +3 more
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A Highly Selective Hemicyanine-Based Turn-Off Fluorescent Sensor for Cyanide Detection in Food Samples. [PDF]
J FluorescGokbel F +4 more
europepmc +1 more source
Bottlebrush anthocyanin-mediated green synthesis of ZnO nanoparticles and their integration into functional paper for multifunctional ammonia sensing and food quality monitoring. [PDF]
RSC AdvDubey A +6 more
europepmc +1 more source
Grazing Responses of Distinct-Sized Tropical Cladocerans to Different Filamentous Sizes of the Cyanobacterium <i>Dolichospermum planctonicum</i>. [PDF]
MicroorganismsRangel LM +4 more
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Journal of the American Dietetic Association, 1977
Representative values for folacin in 299 foods have been developed, based on an extensive literature review. A provisional table of these folacin values has been prepared for foods in 100-gm. portions and for specified weights, representing common household units.
B P, Perloff, R R, Butrum
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Representative values for folacin in 299 foods have been developed, based on an extensive literature review. A provisional table of these folacin values has been prepared for foods in 100-gm. portions and for specified weights, representing common household units.
B P, Perloff, R R, Butrum
openaire +2 more sources
1992
While a comprehensive food composition data base should contain data for as many foods as possible, no national programme can cover all available foods. The prohibitively high cost of such a large programme dictates that foods (and nutrients, as explained in Chapter 5) must be ranked in order of their priority for inclusion in a data base.
H. Greenfield, D. A. T. Southgate
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While a comprehensive food composition data base should contain data for as many foods as possible, no national programme can cover all available foods. The prohibitively high cost of such a large programme dictates that foods (and nutrients, as explained in Chapter 5) must be ranked in order of their priority for inclusion in a data base.
H. Greenfield, D. A. T. Southgate
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Zinc content of selected foods
Journal of the American Dietetic Association, 1977Selected food items appearing on 24-hr. dietary recalls of nineteen volunteers were analyzed for zinc by atomic absorption spectrophotometry. Consistent and reproducible results were obtained for the zinc content of the foods. Values ranged from 0.02 +/- 0.01 mg. zinc per 100 gm. for fruit cocktail to 6.77 +/- 0.03 mg. per 100 gm.
K A, Haeflein, A I, Rasmussen
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Food Selection Patterns of Bodybuilders
International Journal of Sport Nutrition, 1991This paper describes the changes in the food selection patterns of male (n=7) and female (n=12) bodybuilders as they prepared for competition. Noncompetition dietary data were obtained 6 to 17 weeks (M = 12.5 wks) prior to competition using a 3-day food record. Precompetition food intake was recorded for the 3 days preceding competition.
W M, Sandoval, V H, Heyward
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Copper and zinc in selected foods ,
Journal of the American Dietetic Association, 1984Few data on the copper and zinc contents of convenience items and frozen foods have been reported in the literature. In this study, selected meats, frozen vegetables, and convenience items were analyzed for copper and zinc content by atomic absorption spectrophotometry. Foods found to have the highest copper content tended to be highest in zinc as well.
M R, Lawler, L M, Klevay
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