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Péter Szuvandzsiev, Lajos Helyes, Andrea Lugasi, Csongor Szántó, Piotr Baranowski and Zoltán Pék

. Beckles D.M., 2012. Factors affecting the postharvest soluble solids and sugar content of tomato (Solanum lycopersicum L.) fruit. Postharvest Biol. Technol., 63, 129-140. Bolca S., Van de Wiele T., and Possemiers S., 2013. Gut metabotypes govern health effects of dietary polyphenols. Current Opinion Biotechnol., 24, 220-225. Brandt S., Pék Z., Barna É., Lugasi A., and Helyes L., 2006. Lycopene content and colour of ripening tomatoes as affected by environmental conditions. J. Sci. Food Agric., 86, 568

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Monika Wójcik, Dariusz Dziki, Beata Biernacka, Renata Różyło, Antoni Miś and Waleed H. Hassoon

bread (in Polish). Bull. IHAR, 239, 259-267. Gámbaro A., Giménez A., Ares G., and Gilardi V., 2006 . Influence of enzymes on the texture of brown pan bread. J. Texture Stud., 37, 300-314. Haber B., 2002. Carob fiber benefis and applications. Cereal Food Word, 4, 41-47. Iglesias-Puig E., Monedero V., and Haros M., 2015. Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. Food Sci. and Technol., 60, 71-77. ISO 5530-1: 2013. Wheat flour – Physical characteristics of doughs – Part 1