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au.\*:("BRESSANI R")

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RESEARCH NEEDS TO UP-GRADE THE NUTRITIONAL QUALITY OF COMMON BEANS (PHASEOLUS VULGARIS) = RECHERCHE POUR L'AMELIORATION DE LA QUALITE NUTRITIONNELLE DES HARICOTS (PHASEOLUS VULGARIS)BRESSANI R.1983; QUALITAS PLANTARUM. PLANT FOODS FOR HUMAN NUTRITION; ISSN 0377-3205; NLD; DA. 1983; VOL. 32; NO 2; PP. 101-110; BIBL. 27 REF.; 4 FIG./4 TABL.Article

EFFECT OF DIFFERENT LEVELS OF GOSSYPOL ON TRANSAMINASE ACTIVITY, OU NON-ESSENTIAL AMINO ACID RATIO, AND ON IRON AND NITROGEN RETENTION IN RATS. = EFFET DE DIFFERENTS TAUX DE GOSSYPOL SUR L'ACTIVITE DE LA TRANSAMINASE, LE RAPPORT DES ACIDES AMINES NON-ESSENTIELS AUX ESSENTIELS ET SUR LA RETENTION DE FE ET N CHEZ LE RATBRAHAM JE; BRESSANI R.1975; J. NUTRIT.; U.S.A.; DA. 1975; VOL. 105; NO 3; PP. 348-355; BIBL. 17 REF.Article

Amaranth : the nutritive value and potential uses of the grain an by-productsBRESSANI, R.FOOD AND NUTRITION BULLETIN. 1988, Vol 10, Num 2, pp 49-59Article

EFFECT OF FREQUENCY OF FEEDING ON BLOOD SERUM UREA CHANGES IN DOGS.BRESSANI R; BRAHAM JE.1977; NUTRIT. REP. INTERNATION.; U.S.A.; DA. 1977; VOL. 16; NO 3; PP. 305-316; BIBL. 9 REF.Article

EVALUACION NUTRICIONAL, EN CERDOS, DE LA PULPE DE CAFE SOMETIDA A VARIOS PROCESOS DE ALMACENAMIENTO = ESTIMATION DE LA VALEUR NUTRITIONNELLE, CHEZ LE PORC, DE LA PULPE DE CAFE SOUMISE A DIFFERENTES CONDITIONS D'ENTREPOSAGEJARQUIN R; BRESSANI R.1977; TURRIALBA; CRI; DA. 1977; VOL. 27; NO 4; PP. 385-391; ABS. ENG; BIBL. 31 REF.Article

Protein quality of high-lysine maize for humansBRESSANI, R.Cereal foods world. 1991, Vol 36, Num 9, pp 806-811, issn 0146-6283Article

Food science and technology in developing countries during the past 50 yearsBRESSANI, R.Food technology (Chicago). 1989, Vol 43, Num 9, pp 108-132, issn 0015-6639, 13 p.Article

Food science and technology in developing countries during the past 50 years = Science et technologie alimentaires dans les pays en développement au cours des 50 dernières annéesBRESSANI, R.Food technology (Chicago). 1989, Vol 43, Num 9, pp 108-132, issn 0015-6639, 13 p.Conference Paper

Amaranth : the nutritive value and potential uses of the grain an by-productsBRESSANI, R.FOOD AND NUTRITION BULLETIN. 1988, Vol 10, Num 2, pp 49-59Article

NUTRITIONAL VALUE OF LEGUME CROPS FOR HUMANS AND ANIMALSBRESSANI R; ELIAS LG.1980; ADVANCES IN LEGUME SCIENCE. INTERNATIONAL LEGUME CONFERENCE/1978/KEW; GBR; KEW: R. BOTAN. GARDENS; DA. 1980; PP. 135-155; BIBL. 46 REF.Conference Paper

THE WORLD PROTEIN AND NUTRITIONAL SITUATIONBRESSANI R; ELIAS LG.1979; INTERNATIONAL SYMPOSIUM ON SEED PROTEIN IMPROVEMENT IN CEREALS AND GRAIN LEGUMES/1978/NEUHERBERG; AUT; VIENNA: IAEA; DA. 1979; VOL. 1; PP. 3-23; BIBL. 12 REF.Conference Paper

THE QUALITY OF NEW SOURCES OF PROTEIN AND THEIR SUITABILITY FOR WEANLINGS AND YOUNGCHILDREN = VALEUR DE NOUVELLES SOURCES DE PROTEINES ET LEUR EFFICACITE POUR DES NOURRISSONS SEVRES ET DE JEUNES ENFANTSVITERI FE; BRESSANI R.1972; BULL. ORGAN. MOND. SANTE; SUISSE; DA. 1972; VOL. 46; NO 6; PP. 827-843; ABS. FR.; BIBL. 14 REF.Serial Issue

Some issues and problems in the usefulness of chemical composition data across boundariesBRESSANI, R.FOOD AND NUTRITION BULLETIN. 1992, Vol 14, Num 2, pp 128-132Article

Some issues and problems in the usefulness of chemical composition data across boundariesBRESSANI, R.FOOD AND NUTRITION BULLETIN. 1992, Vol 14, Num 2, pp 128-132Article

PROTEIN DIGESTIBILITY AND PROTEIN QUALITY OF COMMON BEANS (PHASEOLUS VULGARIS) FED ALONE AND WITH MAIZE, IN ADULT HUMANS USING A SHORT-TERM NITROGEN BALANCE ASSAYNAVARRETE DA; BRESSANI R.1981; AM. J. CLIN. NUTR.; ISSN 0002-9165; USA; DA. 1981; VOL. 34; NO 9; PP. 1893-1898; BIBL. 11 REF.Article

PROTEIN QUALITY OF VEGETABLE PROTEINS AS DETERMINED BY TRADITIONAL BIOLOGICAL METHODS AND RAPID CHEMICAL ASSAYSWOLZAK A; ELIAS LG; BRESSANI R et al.1981; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1981; VOL. 29; NO 5; PP. 1063-1068; BIBL. 24 REF.Article

A COMPARISON OF IN VIVO AND IN VITRO ESTIMATES OF PROTEIN DIGESTIBILITY OF NATIVE AND THERMALLY PROCESSED VEGETABLE PROTEINSWOLZAK A; BRESSANI R; BRENES RG et al.1981; QUAL. PLANT., PLANT FOODS HUM. NUTR.; ISSN 0377-3205; NLD; DA. 1981; VOL. 31; NO 1; PP. 31-43; BIBL. 14 REF.Article

LIMITATIONS OF CORN (ZEA MAYS) AND COMMON BEAN (PHASEOLUS VULGARIS) DIETS AS PROTEIN AND CALORIE SOURCESCONTRERAS G; ELIAS LG; BRESSANI R et al.1980; QUAL. PLANT., PLANT FOODS HUM. NUTR.; ISSN 0377-3205; NLD; DA. 1980; VOL. 30; NO 2; PP. 145-153; BIBL. 11 REF.Article

INTERRELATIONSHIPS BETWEEN STORAGE, SOAKING TIME, COOKING TIME, NUTRITIVE VALUE AND OTHER CHARACTERISTICS OF THE BLACK BEAN (PHASEOLUS VULGARIS) = INTERRELATIONS ENTRE CONSERVATION, DUREE DE TREMPAGE, DUREE DE CUISSON ET VALEUR NUTRITIVE ET AUTRES CARACTERISTIQUES DU HARICOT (P.V.)MOLINA MR; DE LA FUENTE G; BRESSANI R et al.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 587-591; BIBL. 18 REF.Article

MEZCLAS DE ARROZ Y FRIJOL (55:45 Y 77:23). I: VALOR NUTRICIONAL DE LAS PROTEINAS DE LAS MEZCLAS = MELANGES DE RIZ ET D'HARICOTS (55:45 ET 77:23). I VALEUR NUTRITIONNELLE DES PROTEINES DANS LES MELANGESCARLOTA DE ANGELIS R; ELIAS LG; BRESSANI R et al.1982; ARCH. LATINOAM. NUTR.; ISSN 0004-0622; VEN; DA. 1982; VOL. 32; NO 1; PP. 47-63; BIBL. 18 REF.Article

POSSIBLE EFFECTS OF SEED COAT POLYPHENOLICS ON THE NUTRITIONAL QUALITY OF BEAN PROTEINELIAS LG; DE FERNANDEZ DG; BRESSANI R et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 524-527; BIBL. 29 REF.Article

SIGNIFICADO DE ALGUNOS FACTORES ANTIFISIOLOGICOS Y NUTRICIONALES EN LA EVALUACION BIOLOGICA DE DIFERENTES CULTIVARES DE FRIJOL COMUN (PHASEOLUS SP.) = SIGNIFICATION DE QUELQUES FACTEURS ANTIPHYSIOLOGIQUES ET NUTRITIONNELS DANS L'EVALUATION BIOLOGIQUE DES DIFFERENTES SORTES DE FEVES MEXICAINES (PHASEOLUS SP.)FUKUDA G; ELIAS LG; BRESSANI R et al.1982; ARCHIVOS LATINOAMERICANOS DE NUTRICION; ISSN 0004-0622; VEN; DA. 1982; VOL. 32; NO 1; PP. 945-960; ABS. ENG; BIBL. 24 REF.Article

PRODUCTION OF HIGH-PROTEIN QUALITY PASTA PRODUCTS USING A SEMOLINA-CORN-SOY FLOUR MIXTURE. II. SOME PHYSICOCHEMICAL PROPERTIES OF THE UNTREATED AND HEAT-TREATED CORN FLOUR AND OF THE MIXTURES STUDIED = OBTENTION DE PATES ALIMENTAIRES DE QUALITE A TENEUR ELEVEE EN PROTEINES EN UTILISANT UN MELANGE SEMOULE DE BLE MAIS-FARINE DE SOJA. II. QUELQUES PROPRIETES PHYSICOCHIMIQUES DE LA FARINE DE MAIS TRAITEE PAR LA CHALEUR OU NON TRAITEE ET DES MELANGES ETUDIESMOLINA MR; MAYORGA L; BRESSANI R et al.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 1; PP. 134-140; BIBL. 7REF.Article

PROTEIN-STARCH EXTRACTION AND NUTRITIVE VALUE OF THE BLACK-EYED PEA (VIGNA SINENSIS) AND ITS PROTEIN CONCENTRATES.MOLINA MR; ARGUETA CE; BRESSANI R et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 928-932; BIBL. 21 REF.Article

SOME CHEMICAL AND FUNCTIONAL CHARACTERISTICS OF A FIBER-FREE COCONUT PROTEIN EXTRACT OBTAINED BY THE ENZYMIC CHEMICAL PROCESS.MOLINA MR; LACHANCE PA; BRESSANI R et al.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 3; PP. 614-617; BIBL. 17 REF.Article

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