1.
The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished children
by Ruales, Jenny
International journal of food sciences and nutrition, 2002, Vol.53 (2), p.143-154
2.
Organic food: nutritious food or food for thought? A review of the evidence
by Magkos, Faidon
International journal of food sciences and nutrition, 2003, Vol.54 (5), p.357-371
3.
Entomophagy among the Luo of Kenya: a potential mineral source?
by Christensen, Dirk L
International journal of food sciences and nutrition, 2006, Vol.57 (3-4), p.198-203
4.
Milk consumption and circulating insulin-like growth factor-I level: a systematic literature review
by Qin, Li-Qiang
International journal of food sciences and nutrition, 2009, Vol.60 (s7), p.330-340
5.
Plant foods in the management of diabetes mellitus: Spices as beneficial antidiabetic food adjuncts
by Srinivasan, K
International journal of food sciences and nutrition, 2005, Vol.56 (6), p.399-414
6.
Nutritional composition of three estuarine bivalve mussels, Perna viridis, Donax cuneatus and Meretrix meretrix
by Gopalakrishnan, S
International journal of food sciences and nutrition, 2009, Vol.60 (6), p.458-463
7.
Contributions (in 2005) of marine and fresh water products (finfish and shellfish, seafood, wild and farmed) to the French dietary intakes of vitamins D and B12, selenium, iodine a...
by Edouard Bourre, Jean-Marie
International journal of food sciences and nutrition, 2008, Vol.59 (6), p.491-501
8.
Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae
by Prosser, Colin G
International journal of food sciences and nutrition, 2008, Vol.59 (2), p.123-133
9.
Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay
by Langley-Evans, Simon C
International journal of food sciences and nutrition, 2000, Vol.51 (3), p.181-188
10.
Fatty acid composition of frequently consumed foods in Turkey with special emphasis on trans fatty acids
by Karabulut, Ihsan
International journal of food sciences and nutrition, 2007, Vol.58 (8), p.619-628
11.
Content of essential polyunsaturated fatty acids in three canned fish species
by Gladyshev, Michail I
International journal of food sciences and nutrition, 2009, Vol.60 (3), p.224-230
12.
Content of trace metals (iron, zinc, manganese, chromium, copper, nickel) in canned variegated scallops (Chlamys varia)
by Gutiérrez, Ángel J
International journal of food sciences and nutrition, 2008, Vol.59 (6), p.535-543
13.
Critical differences between two low protein diet protocols in the programming of hypertension in the rat
by Langley-Evans, Simon C
International journal of food sciences and nutrition, 2000, Vol.51 (1), p.11-17
14.
Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods
by Sumathi, A
International journal of food sciences and nutrition, 2007, Vol.58 (5), p.350-362
15.
Total beverage consumption and beverage choices among children and adolescents
by Forshee, Richard A
International journal of food sciences and nutrition, 2003, Vol.54 (4), p.297-307
16.
Nutritional composition of commonly consumed composite dishes for Afro-Caribbeans (mainly Jamaicans) in the United Kingdom
by Sharma, Sangita
International journal of food sciences and nutrition, 2009, Vol.60 (s7), p.140-150
17.
A randomized controlled trial on the efficacy and safety of a food ingredient, collagen hydrolysate, for improving joint comfort
by Benito-Ruiz, P
International journal of food sciences and nutrition, 2009, Vol.60 (S2), p.99-113
18.
Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels
by Shafiur Rahman, Mohammad
International journal of food sciences and nutrition, 2009, Vol.60 (s7), p.229-242
19.
Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China
by Chen, Yongfu
International journal of food sciences and nutrition, 2009, Vol.60 (s7), p.243-250
20.
Fatty acid composition of salami from different countries and their nutritional implications
by Herranz, Beatriz
International journal of food sciences and nutrition, 2008, Vol.59 (7-8), p.607-618
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