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Results 1 to 25 of 20499

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Body composition interpretation: Contributions of the fat-free mass index and the body fat mass indexKYLE, Ursula G; SCHUTZ, Yves; DUPERTUIS, Yves M et al.Nutrition (Burbank, Los Angeles County, Calif.). 2003, Vol 19, Num 7-8, pp 597-604, issn 0899-9007, 8 p.Article

Characterization of leptin pulse dynamics and relationship to fat mass, growth hormone, cortisol, and insulinKOUTKIA, Polyxeni; CANAVAN, Bridget; JOHNSON, Michael L et al.American journal of physiology. Endocrinology and metabolism. 2003, Vol 48, Num 2, pp E372-E379, issn 0193-1849Article

Evaluation of an automated hydrolysis and extraction method for quantification of total fat, lipid classes and trans fat in cereal productsROBINSON, Jaclyn E; SINGH, Rakesh; KAYS, Sandra E et al.Food chemistry. 2008, Vol 107, Num 3, pp 1144-1150, issn 0308-8146, 7 p.Article

Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsHORCADA, A; RIPOLL, G; ALCALDE, M. J et al.Meat science. 2012, Vol 92, Num 2, pp 89-96, issn 0309-1740, 8 p.Article

Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometricsLOPEZ, Antonio; MONTANO, Alfredo; GARCIA, Pedro et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 18, pp 6747-6753, issn 0021-8561, 7 p.Article

Sauces, condiments et corps gras : Corps gras, recherche et industries alimentaires = Sauces, seasonning and fats : Main feature : fats, research and the food industryEUDES, H.OCL. Oléagineux, corps gras, lipides. 1996, Vol 3, Num 1, issn 1258-8210, p. 50Article

Long-term changes in energy expenditure and body composition after massive weight loss induced by gastric bypass surgerySO KRUPA DAS; ROBERTS, Susan B; MCCRORY, Megan A et al.The American journal of clinical nutrition. 2003, Vol 78, Num 1, pp 22-30, issn 0002-9165, 9 p.Article

Oleochemicals in the processing of glassLOWER, E. S.Glass (Redhill). 1991, Vol 68, Num 11, pp 481-482, issn 0017-0984Article

Marrow fat metabolism is linked to the systemic energy metabolismLECKA-CZERNIK, Beata.Bone (New York, NY). 2012, Vol 50, Num 2, pp 534-539, issn 8756-3282, 6 p.Article

Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controlsRAPP, Erika; ÖSTRÖM, Asa; OSIKA, Walter et al.Physiology & behavior. 2009, Vol 98, Num 4, pp 489-497, issn 0031-9384, 9 p.Article

Analytical tests of fats and oilsSTAUFFER, C. E.Cereal foods world. 1996, Vol 41, Num 10, pp 782-786, issn 0146-6283Article

Physical exercise, body mass index, subcutaneous adiposity and body composition among Bengalee boys aged 10-17 years of Kolkata, IndiaMUKHOPADHYAY, Ashish; BHADRA, Mithu; BOSE, Kaushik et al.Anthropologischer Anzeiger. 2005, Vol 63, Num 1, pp 93-101, issn 0003-5548, 9 p.Article

Matières grasses laitières : Matières grasses végétales, laitières et AGPI = Milk fatsArômes ingrédients additifs. 1997, Num 9, pp 44-48, issn 1260-9978Article

Improving Plasticity of Milk Fat for Use in Baking by FractionationYELLA REDDY, S.Journal of the American Oil Chemists' Society. 2010, Vol 87, Num 5, pp 493-497, issn 0003-021X, 5 p.Article

Characterization of cis- and trans-octadecenoic acid positional isomers in edible fat and oil using gas chromatography-flame ionisation detector equipped with highly polar ionic liquid capillary columnYOSHINAGA, Kazuaki; ASANUMA, Masaharu; MIZOBE, Hoyo et al.Food chemistry. 2014, Vol 160, pp 39-45, issn 0308-8146, 7 p.Article

Determination of solid fat content (SFC) of binary fat blends and use of these data to predict SFC of selected ternary fat blends containing low-erucic rapeseed oilBRAIPSON-DANTHINE, Sabine; DEROANNE, Claude.Journal of the American Oil Chemists' Society. 2006, Vol 83, Num 7, pp 571-581, issn 0003-021X, 11 p.Article

Visceral fat is associated with lower executive functioning in adolescentsSCHWARTZ, D. H; LEONARD, G; PERRON, M et al.International journal of obesity. 2013, Vol 37, Num 10, pp 1336-1343, issn 0307-0565, 8 p.Article

Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumptionSCHICKENBERG, Bilbo; VAN ASSEMA, Patricia; BRUG, Johannes et al.British journal of nutrition. 2009, Vol 102, Num 3, pp 478-483, issn 0007-1145, 6 p.Article

Development of a dsc method for determination of certain technological parameters of margarine and mixed-fat spreadLÖRINCZY, D; REGDON, G; KELLER, B et al.Journal of thermal analysis and calorimetry. 2007, Vol 88, Num 2, pp 351-354, issn 1388-6150, 4 p.Conference Paper

Technological Approaches to Minimize Industrial Trans Fatty Acids in FoodsMENAA, Farid; MENAA, Abder; TRETON, Jacques et al.Journal of food science. 2013, Vol 78, Num 1-3, issn 0022-1147, R377-R386Article

Consumer preference for retail fat spreads : An olive oil based product compared with market dominant brandsBOWER, J. A; SAADAT, M. A.Food quality and preference. 1998, Vol 9, Num 5, pp 367-376, issn 0950-3293Article

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foodsCAROLINA MOSCA, Ana; ALMEIDA ROCHA, Joao; SALA, Guido et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 448-455, issn 0268-005X, 8 p.Article

Novel structuring strategies for unsaturated fats ― Meeting the zero-trans, zero-saturated fat challenge: A reviewROGERS, Michael A.Food research international. 2009, Vol 42, Num 7, pp 747-753, issn 0963-9969, 7 p.Article

Anthropometric assessment of 10-y changes in body composition in the elderlyHUGHES, Virginia A; ROUBENOFF, Ronenn; WOOD, Michael et al.The American journal of clinical nutrition. 2004, Vol 80, Num 2, pp 475-482, issn 0002-9165, 8 p.Article

Modified butters and spreadsMANN, E. J.Dairy industries international. 1990, Vol 55, Num 2, pp 9-11, issn 0308-8197, 2 p.Article

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