Exotische Lebensmittel. Inhaltsstoffe und Verwendung = Les produits alimentaires exotiques. Composition et utilisationsHERRMANN, K.1983, 185 p., isbn 3-540-12054-8Book

Effects of drying process on antioxidant activity of purple carrotsUYAN, Seda Ersus; BAYSAL, Taner; YURDAGEL, Ünal et al.Nahrung (Weinheim). 2004, Vol 48, Num 1, pp 57-60, issn 0027-769X, 4 p.Article

OXALATE CONTENT OF SOME LEAFY VEGETABLES AND DRY LEGUMES CONSUMED WIDELY IN EGYPTGAD SS; ESMAT EL ZALAKI M; MOHAMED MS et al.1982; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1982; VOL. 8; NO 3; PP. 169-177; BIBL. 9 REF.Article

OLIGOSACCHARIDES IN ELEVEN LEGUMES AND THEIR AIR-CLASSIFIED PROTEIN AND STARCH FRACTIONSSOSULSKI FW; ELKOWICZ L; REICHERT RD et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 498-502; BIBL. 17 REF.Article

Effects of commonly consumed vegetables on hepatic xenobiotic-metabolizing enzymes in the mouse = Effets des légumes de consommation courante sur les enzymes hépatiques métabolisant des substances xénobiotiques, chez la sourisBRADFIELD, C. A; CHANG, Y; BJELDANES, L. F et al.Food and chemical toxicology. 1985, Vol 23, Num 10, pp 899-904, issn 0278-6915Article

Fruits/légumes = Fruits/vegetablesPETITDIDIER, Catherine.Arômes ingrédients additifs. 2003, Num 48, pp 64-65, issn 1260-9978, 2 p.Article

Bestimmung von Hydroxyzimtsäure-Derivaten in Gemüse = Dosage des dérivés de l'acide hydroxycinnamique dans les légumes = Determination of hydroxycinnamic acid derivatives in vegetableWINTER, M; BRANDL, W; HERRMANN, K et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 1, pp 11-16, issn 0044-3026Article

Protease inhibitors in processed plant foods = Les inhibiteurs de protéase dans les produits alimentaires transformés d'origine végétaleBURNS, R. A.Journal of food protection. 1987, Vol 50, Num 2, pp 161-166, issn 0362-028XArticle

Indications bibliographiques sur le stockage des légumes en enceintes réfrigéréesMESSIAEN, C. M.1983, Vol 1, Num 1, pp 23-26Article

Risultati di prove sperimentali di prerefrigerazione sotto vuoto di ortofrutticoli = Results of some vacuum cooling tests applied to vegetablesPASQUALONE, Salvatore.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 430, pp 1137-1144, issn 0019-901X, 8 p.Article

Titanium dioxide/UV photocatalytic disinfection in fresh carrotsCHO, Mihee; CHOI, Yoonjung; PARK, Hyojin et al.Journal of food protection. 2007, Vol 70, Num 1, pp 97-101, issn 0362-028X, 5 p.Article

ACTION DES TRAITEMENTS DE CONSERVERIE SUR LA DEGRADATION DES INSECTICIDES ET DES FONGICIDES DANS LES LEGUMESBISTON R; ZENON ROLLAND L; MARTENS PH et al.1970; BULL. RECH. AGRON. GEMBLOUX; BELG.; DA. 1970; VOL. 5; NO 3-4; PP. 382-391; BIBL. 23 REF.Serial Issue

NUTRIENT COMPOSITION OF AND DIGESTIVE RESPONSE TO WHOLE AND EXTRACTED DRY BEANSOLSON AC; GRAY GM; GUMBMANN MR et al.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 1; PP. 26-32; BIBL. 27 REF.Article

INFLUENCE OF GERMINATION ON THE CARBOHYDRATE DIGESTIBILITY (IN VITRO) OF CHICKPEA (CICER ARIETINUM) AND GREENGRAM (PHASEOLUS AUREUS)JAYA TV; VENKATARAMAN LV.1981; INDIAN J. NUTR. DIET.; ISSN 0022-3174; IND; DA. 1981; VOL. 18; NO 2; PP. 62-68; BIBL. 14 REF.Article

PRELIMINARY STUDIES ON THE NUTRITIVE VALUE OF SOME CEREAL-LIKE GRAINSAFOLABI AO; OKE OL; UMOH IB et al.1981; NUTR. REP. INT.; ISSN 0029-6635; USA; DA. 1981; VOL. 24; NO 2; PP. 389-394; BIBL. 6 REF.Article

STORAGE AND PROCESSING QUALITY OF BEANS (PHASEOLUS VULGARIS L.) HARVESTED AT THE SEMI-DRY STAGEGONZALEZ AR; EDWARDS KM; MARX DB et al.1982; J. AM. SOC. HORTIC. SCI.; ISSN 0003-1062; USA; DA. 1982; VOL. 107; NO 1; PP. 82-86; BIBL. 9 REF.Article

MINERAL COMPOSITION OF FOUR INDIAN FOOD LEGUMESSANKARA RAO DS; DEOSTHALE YG.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1962-1963; BIBL. 9 REF.Article

THE CHEMICAL AND BIOCHEMICAL COMPOSITION OF LEGUME SEEDS. II. COWPEADEL ROSARIO RR; LOZANO Y; NOEL MG et al.1981; PHILIPP. AGRIC.; ISSN 0031-7454; PHL; DA. 1981; VOL. 64; NO 1; PP. 49-57; BIBL. 15 REF.Article

EFFECT OF BLANCH TREATMENT ON QUALITY ATTRIBUTES OF CANNED DRY PINTO AND SMALL AND LARGE LIMA BEANSDAVIS DR; TWOGOOD ML; BLACK KR et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 817-820; BIBL. 10 REF.Article

EXTRACTION OF NITROGENOUS MATERIAL FROM WINGED BEAN (PSOPHOCARPUS TETRAGONOLOBUS (L.) DC) FLOUR AND THE PREPARATION AND PROPERTIES OF PROTEIN ISOLATESDENCH JE.1982; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1982; VOL. 33; NO 2; PP. 173-184; BIBL. 26 REF.Article

INFLUENCE OF SOAKING AND COOKING UPON THE SOFTENING AND EATING QUALITY OF BLACK BEANS (PHASEOLUS VULGARIS)SILVA CAB; BATES RP; DENG JC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1716-1725; 6 P.; BIBL. 22 REF.Article

CONSOMMATION DE LEGUMES SECS AU BRESIL: L'INCERTITUDE DE L'OFFRE MENACE LES APPORTS PROTEIQUESFRANCOIS P; SIZARET F.1981; ALIMENT. ET NUTRIT.; ITA; DA. 1981; VOL. 7; NO 2; PP. 13-20Article

INFLUENCE OF PROCESSING METHODOLOGY ON QUALITY ATTRIBUTES OF CANNED DRY BEANSJUNEK JJ; SISTRUNK WA; NEELY MB et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 821-824; BIBL. 22 REF.Article

INFLUENCE OF PRE-SOAKING ON BLACK BEAN COOKING KINETICSSILVA CAB; BATES RP; DENG JC et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1721-1725; BIBL. 20 REF.Article

COBALT, CHROMIUM AND NICKEL CONTENT OF SOME VEGETABLE FOODSTUFFS = TENEUR EN COBALT, CHROME ET NICKEL DE QUELQUES PRODUITS ALIMENTAIRES D'ORIGINE VEGETALETHOMAS B; ROUGHAN JA; WATTERS ED et al.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 7; PP. 771-776; BIBL. 21 REF.Article