Folic Acid, Iron, and Zinc Contents in Chosen Food Products Prepared with Fortified Flours-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Folic Acid, Iron, and Zinc Contents in Chosen Food Products Prepared with Fortified Flours

Published:2009-11 Issue:6 Volume:86 Page:695-700
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Boen Thaís Rezende¹,Lima Pallone Juliana A.²³

Affiliation:

1. Pontifícia Universidade Católica de Campinas, Faculty of Chemistry, Rod. D. Pedro I, Km 136, 13086-900, Campinas, SP, Brazil.

2. State University of Campinas, Faculty of Food Engineering, Food Science Department, 13083-970, Campinas, SP, Brazil.

3. Corresponding author. E-mail: jpallone@fea.unicamp.br

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-6-0695

Reference24 articles.

1. Dietary factors in Parkinson's disease: The role of food groups and specific foods

2. Recommendations for the definition, estimation and use of the detection limit

3. Folic acid and iron evaluation in Brazilian enriched corn and wheat flours

4. A quantitative assessment of plasma homocysteine as a risk factor for vascular disease. Probable benefits of increasing folic acid intakes

5. Folate and Carcinogenesis: An Integrated Scheme

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of chemical and nutritional compositions between aromatic and non-aromatic rice from Brazil and effect of planting time on bioactive compounds;Journal of Food Composition and Analysis;2022-08

2. Effect of processing on the bioaccessibility of essential minerals in goat and cow milk and dairy products assessed by different static in vitro digestion models;Food Chemistry;2022-04

3. Sodium in different processed and packaged foods: Method validation and an estimative on the consumption;Food Research International;2020-03

4. Effect of enzymatic treatment on phytate content and mineral bioacessability in soy drink;Food Research International;2018-06

5. Optimization and Validation of a Simple Method for Mineral Potential Evaluation in Citrus Residue;Food Analytical Methods;2016-12-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3