Citations (13)
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Read on this site (5)
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Costantina Barbarisi, Valentina De Vito, Mario Paolo Pellicano, Floriana Boscaino, Silvia Balsamo, Carmine Laurino, Giuseppe Sorrentino & Maria Grazia Volpe. (2019) Bread chemical and nutritional characteristics as influenced by food grade sea water. International Journal of Food Properties 22:1, pages 280-289.
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Articles from other publishers (8)
Shaoqing YangChenxuan WuQiaojuan Yan, Xiuting Li & Zhengqiang Jiang. (2023) Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health. Annual Review of Food Science and Technology 14:1, pages 297-322.
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Gabriella Santagata, Domenico Zannini, Salvatore Mallardo, Floriana Boscaino & Maria Grazia Volpe. (2021) Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient. Foods 10:11, pages 2585.
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Joanna Klepacka, Agnieszka Najda & Kamila Klimek. (2020) Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods 9:6, pages 832.
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T Nakayama, Y Nagai, Y Uehara, Y Nakamura, S Ishii, H Kato & Y Tanaka. (2017) Eating glutinous brown rice twice a day for 8 weeks improves glycemic control in Japanese patients with diabetes mellitus. Nutrition & Diabetes 7:5, pages e273-e273.
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Robert Ancuceanu, Mihaela Dinu, Marilena Hovaneţ, Adriana Anghel, Carmen Popescu & Simona Negreş. (2015) A Survey of Plant Iron Content—A Semi-Systematic Review. Nutrients 7:12, pages 10320-10351.
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Mehmet Hayta & Büşra Polat. 2014. Nutraceutical and Functional Food Processing Technology. Nutraceutical and Functional Food Processing Technology
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Li Li & Shawn Somerset. (2014) The clinical significance of the gut microbiota in cystic fibrosis and the potential for dietary therapies. Clinical Nutrition 33:4, pages 571-580.
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