Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Wanda Chenoweth"'
Publikováno v:
Journal of Food Processing and Preservation. 19:119-131
Iron dialyzability, chemical forms of iron, tannin content, and phytic acid degradation in boiled, low impact and high impact extruded navy beans, chickpeas, cowpeas and lentils were determined. In boiled legumes, the dialyzable iron was 1.2-2.7% of
Autor:
Mary J. Ruppenthal, Winfred Malone, Cheryl Meyer, Dennis Gilliland, Wanda Chenoweth, Nikolay V. Dimitrov
Publikováno v:
The American Journal of Clinical Nutrition. 53:723-729
Normal healthy volunteers were studied after various doses of dl-a-tocopherol were ingested on different schedules. Administration of 440, 880, or 1320 mg (400, 800, or 1200 IU) of dl-a-tocopherol as a single dose resulted in dc- vation of plasma a-t
Publikováno v:
HortScience. 30:811A-811
Studies have been underway to evaluate the genetic variation in iron nutritional quality of the green leafy vegetable Amaranthus. Initial screening of 35 lines of amaranth from 12 species indicated wide variation in total iron, and small, but signifi
Publikováno v:
Journal of the American Dietetic Association. 77:551-557
Fifty-nine elderly women interviewed about their food behavior, health, and laxation showed mean dietary fiber (DF) intakes of 14 gm. per day (range 3 to 34 gm. per day). DF intakes were lower for those in poor health and those with a tendency to con
Publikováno v:
The Journal of Nutrition. 111:2069-2080
The effect of changes in dietary cholesterol and fat on serum lipids was studied in 32 healthy men (mean age = 24.8 years). Subjects were fed a controlled diet for 10 days providing 42 to 45% of the total calories from fat, a P/S ratio of 0.3 to 0.5
Autor:
Gilbert A. Leveille, Wanda Chenoweth
Publikováno v:
ACS Symposium Series ISBN: 9780841202467
Physiological Effects of Food Carbohydrates
Physiological Effects of Food Carbohydrates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a1c429183ef6fd2cebff22f610fc856
https://doi.org/10.1021/bk-1975-0015.ch020
https://doi.org/10.1021/bk-1975-0015.ch020
Autor:
Wanda Chenoweth, Doris Howes Galloway
Publikováno v:
The American journal of clinical nutrition. 26(9)
Autor:
Wanda Chenoweth
Publikováno v:
Journal of Nutrition Education. 11:149