Francisco Gerardo Ríos Rincón-rekin lankidetzan egindako argitalpenak (10)

2008

  1. Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

    European Journal of Nutrition, Vol. 47, Núm. 8, pp. 470-478

1999

  1. Influencia del tratamiento térmico y la fibra dietética en la calidad de la proteína de la alcachofa y su subproducto

    Archivos Latinoamericanos de Nutricion, Vol. 49, Núm. 1, pp. 49-54

1998

  1. In vitro protein digestibility and mineral availability of green beans (Phaseolus vulgaris L) as influenced by variety and pod size

    Journal of the Science of Food and Agriculture, Vol. 77, Núm. 3, pp. 414-420

  2. Influence of enzymatic treatment on the nutritional and functional properties of pea flour

    Food Chemistry, Vol. 63, Núm. 1, pp. 71-78

1997

  1. Modifications in the mineral content of green asparagus (Asparagus officinalis, L.) during development and processing (blanching and canning)

    Journal of Food Quality, Vol. 20, Núm. 5, pp. 461-469

  2. Nutritional meaning of dietary fibre and phytic acid in meat-based homogenised weaning foods

    Food Research International, Vol. 30, Núm. 3-4, pp. 223-230

  3. Propiedades funcionales de la fibra dietética. Mecanismos de acción en el tracto gastrointestinal

    Archivos Latinoamericanos de Nutricion, Vol. 47, Núm. 3, pp. 203-207

1996

  1. Design of product as source of variance in composition of meat-based infant beikosts

    Meat Science, Vol. 43, Núm. 2, pp. 99-109

  2. Relationships between physical-chemical composition of raw peas and sensory attributes of canned peas

    Journal of Food Quality, Vol. 19, Núm. 2, pp. 91-106

  3. Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used

    Food Research International, Vol. 29, Núm. 5-6, pp. 489-494