| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Amino acid composition of spring wheats and losses of lysine during chapati baking
|
Anjum, Faqir M.
|
|
2005
|
18 |
6 |
p. 523-532
10 p.
|
artikel
|
| 2 |
Anthocyanins from fruits of Rubus pinnatus and Rubus rigidus
|
Byamukama, Robert
|
|
2005
|
18 |
6 |
p. 599-605
7 p.
|
artikel
|
| 3 |
A simple and convenient method for analysis of tea biochemicals by reverse phase HPLC
|
Sharma, Vaishali
|
|
2005
|
18 |
6 |
p. 583-594
12 p.
|
artikel
|
| 4 |
Calcium fortification of food can add unneeded dietary phosphorus
|
Cerklewski, Florian L.
|
|
2005
|
18 |
6 |
p. 595-598
4 p.
|
artikel
|
| 5 |
Comparison of carotenoid content in fresh, frozen and canned corn
|
Scott, Corey E.
|
|
2005
|
18 |
6 |
p. 551-559
9 p.
|
artikel
|
| 6 |
Determination of Carmoisine, Allura red and Ponceau 4R in sweets and soft drinks by Differential Pulse Polarography
|
Chanlon, S.
|
|
2005
|
18 |
6 |
p. 503-515
13 p.
|
artikel
|
| 7 |
9-(2,4-dihydroxyphenyl)-2,3,7-trihydroxyl-6-fluorone as analytical reagent for spectrophotometric determination of molybdenum in plant tissues
|
Zaijun, Li
|
|
2005
|
18 |
6 |
p. 561-569
9 p.
|
artikel
|
| 8 |
Iodine content of food groups
|
Haldimann, M.
|
|
2005
|
18 |
6 |
p. 461-471
11 p.
|
artikel
|
| 9 |
Isoflavone content of foods with soy additives
|
Umphress, Sabrina T.
|
|
2005
|
18 |
6 |
p. 533-550
18 p.
|
artikel
|
| 10 |
Lead, cadmium and nickel in chocolates and candies from suburban areas of Mumbai, India
|
Dahiya, Sudhir
|
|
2005
|
18 |
6 |
p. 517-522
6 p.
|
artikel
|
| 11 |
Major flavonoids in dry tea
|
Peterson, J.
|
|
2005
|
18 |
6 |
p. 487-501
15 p.
|
artikel
|
| 12 |
Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation
|
Lombard, Kevin
|
|
2005
|
18 |
6 |
p. 571-581
11 p.
|
artikel
|
| 13 |
The betaine content of New Zealand foods and estimated intake in the New Zealand diet
|
Slow, Sandy
|
|
2005
|
18 |
6 |
p. 473-485
13 p.
|
artikel
|
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