Valeur nutritionnelle (macro et micro-nutriments) de farines et pains français
Méd. Nut., 44 2 (2008) 49-76
Publié en ligne : 2010-07-16
Article cité par
La fonctionnalité Article cité par… liste les citations d'un article. Ces citations proviennent de la base de données des articles de EDP Sciences, ainsi que des bases de données d'autres éditeurs participant au programme CrossRef Cited-by Linking Program. Vous pouvez définir une alerte courriel pour être prévenu de la parution d'un nouvel article citant " cet article (voir sur la page du résumé de l'article le menu à droite).
Article cité :
Citations de cet article :
The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread
Cindy Espinales, Adriana Cuesta, Javier Tapia, Sócrates Palacios-Ponce, Elena Peñas, Cristina Martínez-Villaluenga, Alexander Espinoza and Patricio CáceresFoods 11 (21) 3328 (2022)
https://doi.org/10.3390/foods11213328
Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun
Sanjay Kumar, Shubhangi Arora, Vinod Kumar, Saloni Joshi, Bindu Naik, Bhawna Bisht, Mahipal Singh Tomar and Prateek GururaniJournal of Food Processing and Preservation 46 (12) (2022)
https://doi.org/10.1111/jfpp.17265
Quels produits céréaliers pour le petit-déjeuner ?
Jean-Michel Lecerf and Sophie Le-MayCahiers de Nutrition et de Diététique 56 (1) 67 (2021)
https://doi.org/10.1016/j.cnd.2020.10.006
Physico-chemical and nutritional characterization of cereals brans enriched breads
Mounjouenpou Pauline, Ponka Roger, Ngono Eyenga Sophie Natacha Nina, Tchuisseu Arielle, Ehabe E. Eugene and Ndjouenkeu RobertScientific African 7 e00251 (2020)
https://doi.org/10.1016/j.sciaf.2019.e00251
The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread
Cynthia Helou, Pascale Gadonna-Widehem, Nathalie Robert, et al.Food & Function 7 (6) 2498 (2016)
https://doi.org/10.1039/C5FO01341K
Decision support for agri-food chains: A reverse engineering argumentation-based approach
Rallou Thomopoulos, Madalina Croitoru and Nouredine TamaniEcological Informatics 26 182 (2015)
https://doi.org/10.1016/j.ecoinf.2014.05.010
Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems
Cynthia Helou, Sylvain Denis, Madeleine Spatz, et al.Food & Function 6 (12) 3737 (2015)
https://doi.org/10.1039/C5FO00836K
250 (2015)
https://doi.org/10.1109/RCIS.2015.7128886
Information Processing and Management of Uncertainty in Knowledge-Based Systems
Madalina Croitoru, Rallou Thomopoulos and Nouredine TamaniCommunications in Computer and Information Science, Information Processing and Management of Uncertainty in Knowledge-Based Systems 442 56 (2014)
https://doi.org/10.1007/978-3-319-08795-5_7
An artificial intelligence-based approach to deal with argumentation applied to food quality in a public health policy
Jean-Rémi Bourguet, Rallou Thomopoulos, Marie-Laure Mugnier and Joël AbécassisExpert Systems with Applications 40 (11) 4539 (2013)
https://doi.org/10.1016/j.eswa.2013.01.059
5956 326 (2010)
https://doi.org/10.1007/978-3-642-11829-6_21