Keyword Connections

nutritional quality

Journals

9

1 Nutrients

2 Journal of agricultural and food chemistry

3 journal of food science

4 PloS one

5 critical reviews in food science and nutrition

6 food and chemical toxicology : an international journal published for the british industrial biological research association

7 Journal of the science of food and agriculture

8 Plants (Basel, Switzerland)

9 Ecology and evolution

Research Groups

0

No Research Group Connected

Bibliographies

28

1 Applications and challenges for efficient exploration of omics interventions for the enhancement of nutritional quality in rice ( L.).

2 Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality.

3 Plant-Based Biostimulants Influence the Agronomical, Physiological, and Qualitative Responses of Baby Rocket Leaves under Diverse Nitrogen Conditions.

4 Predicting the performance of TV series through textual and network analysis: The case of Big Bang Theory.

5 Evaluation of the Nutritional Quality of Breakfast Cereals Sold on the Italian Market: The Food Labelling of Italian Products (FLIP) Study.

6 Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods.

7 are the price patterns of cardioprotective vs. unhealthy foods the same? a report from iran

8 applications of new breeding technologies for potato improvement

9 Simulated eutrophication and browning alters zooplankton nutritional quality and determines juvenile fish growth and survival.

10 Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality

11 Confident performance of chitosan and pistachio shell biochar on reducing Ni bioavailability in soil and plant plus improved the soil enzymatic activities, antioxidant defense system and nutritional quality of lettuce.

12 Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals

13 Drought or/and Heat-Stress Effects on Seed Filling in Food Crops: Impacts on Functional Biochemistry, Seed Yields, and Nutritional Quality

14 Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh (Mesembryanthemum forsskalei Hochst) Flour.

15 Evaluation of the first U.S. staple foods ordinance: impact on nutritional quality of food store offerings, customer purchases and home food environments.

16 Effect of Formulation, Labelling, and Taxation Policies on the Nutritional Quality of the Food Supply

17 Field drought conditions impact yield but not nutritional quality of the seed in common bean (Phaseolus vulgaris L.).

18 Effect of drying methods on nutritional quality of young shoots and leaves of two Moringa species as non-conventional fodders

19 Trichoderma-Based Biostimulants Modulate Rhizosphere Microbial Populations and Improve N Uptake Efficiency, Yield, and Nutritional Quality of Leafy Vegetables

20 Dataset on improved nutritional quality and safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades.

21 Yield, nutritional quality and stability of orangefleshed sweetpotato cultivars successively later harvesting periods in Mozambique

22 Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.

23 identification of a solanum pennellii chromosome 4 fruit flavor and nutritional quality-associated metabolite qtl

24 qualidade nutricional de goiabas submetidas aos processos de desidratação por imersão-impregnação e secagem complementar por convecção nutritional quality of osmo-convective dried guavas

25 the nutritional quality of captive sambar deer (rusa unicolor brookei hose, 1893) velvet antler

26 conservation and nutritional quality of blueberry treated with eatable covering

27 nutritional quality of dry food for adult dogs, commercialized in rio verde-go.

28 The potential use of ozone as antifungal and antiaflatoxigenic agent in nuts and its effect on nutritional quality