The rationale behind the use of diet and dietary ingredients to lower blood cholesterol levels-Reference-Cited by-同舟云学术

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The rationale behind the use of diet and dietary ingredients to lower blood cholesterol levels

Published:1994-07 Issue:7 Volume:5 Page:219-224
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Kritchevsky David

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference67 articles.

1. A survey of 246 suggested coronary risk factors

2. Transfer of plasma lipoprotein components and of plasma proteins into aortas of cholesterol-fed rabbits. Molecular size as a determinant of plasma lipoprotein influx.

3. Polymorphism of apolipoprotein E and occurrence of dysbetalipoproteinaemia in man

4. Cyclic seasonal variation in plasma lipid and lipoprotein levels: The lipid research clinics coronary primary prevention trial placebo group

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1. Isolation and characterization of major polysaccharides from maple sugar;Bioactive Carbohydrates and Dietary Fibre;2019-01

2. Detection of Inulin, a Prebiotic Polysaccharide, in Maple Syrup;Journal of Agricultural and Food Chemistry;2016-09-20

3. Inulin and Oligofructose as Dietary Fiber: A Review of the Evidence;Critical Reviews in Food Science and Nutrition;2001-09

4. Effect of the Degree of Comminution on Sensory and Texture Attributes of Low-fat Beefburgers;LWT - Food Science and Technology;2000-06

5. Trends and Developments;Advances in Food Colloids;1996

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