1. Normative concentrations of urine thiocyanate in cassava eating communities in Nigeria. (14th August 2013) Authors: Oluwole, O. S. A.; Oludiran, A. O. Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 1036 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of the glycemic index of pre-exercise snack bars on substrate utilization during subsequent exercise. (12th August 2013) Authors: Sun, Feng-Hua; O'Reilly, John; Li, Liang; Wong, Stephen Heung-Sang Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 1001 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of micronized okara dietary fiber on cecal microbiota, serum cholesterol and lipid levels in BALB/c mice. (24th July 2013) Authors: Li, Ti; Zhong, Jun-Zhen; Wan, Jie; Liu, Cheng-Mei; Le, Bi-Yun; Liu, Wei; Fu, Gui-Ming Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 968 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Bioactive molecules and antioxidant activity in durum wheat grains and related millstream fractions. (14th August 2013) Authors: Acquistucci, Rita; Melini, Valentina; Carbonaro, Marina; Finotti, Enrico Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 959 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Isolation and characterization of novel S-equol-producing bacteria from brines of stinky tofu, a traditional fermented soy food in Taiwan. (22nd July 2013) Authors: Abiru, Yasuhiro; Ueno, Tomomi; Uchiyama, Shigeto Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 936 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Optimization of a fermented soy product formulation with a kefir culture and fiber using a simplex-centroid mixture design. (22nd July 2013) Authors: Baú, Tahis Regina; Garcia, Sandra; Ida, Elza Iouko Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 929 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Development, relative validity, and reliability of a food frequency questionnaire for a case-control study on dietary advanced glycation end products and diabetes complications. (22nd July 2013) Authors: Luevano-Contreras, Claudia; Durkin, Taylor; Pauls, Maria; Chapman-Novakofski, Karen Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 1030 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Daily polyphenol intake from fresh fruits in Portugal: contribution from berry fruits. (17th July 2013) Authors: Pinto, Paula; Cardoso, Susana; Pimpão, Rui Carlos; Tavares, Lucélia; Ferreira, Ricardo Boavida; Santos, Cláudia Nunes Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 1022 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of omega-3 dietary supplements with different oxidation levels in the lipidic profile of women: a randomized controlled trial. (11th July 2013) Authors: García-Hernández, V. M.; Gallar, M.; Sánchez-Soriano, J.; Micol, V.; Roche, E.; García-García, E. Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 993 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients. (18th June 2013) Authors: Forsido, Sirawdink Fikreyesus; Rupasinghe, H. P. Vasantha; Astatkie, Tess Journal: International journal of food sciences and nutrition Issue: Volume 64:Number 8(2013) Page Start: 915 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗