Antinutrijent (Serbian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Antinutrijent" in Serbian language version.

refsWebsite

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10doi.org

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9nih.gov

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2archive.org

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2semanticscholar.org

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1books.google.com

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1cornell.edu

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archive.org

Welch, R. M.; Graham, R. D. (2004). „Breeding for micronutrients in staple food crops from a human nutrition perspective”. Journal of Experimental Botany. 55 (396): 353—364. PMID 14739261. doi:10.1093/jxb/erh064.
Hotz, C.; Gibson, R. S. (2007). „Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets”. The Journal of Nutrition. 137 (4): 1097—1100. PMID 17374686. doi:10.1093/jn/137.4.1097. .}-

books.google.com

Attwood, Teresa; Campbell, Peter; Parish, Howard; Smith, Anthony; Vella, Frank; Stirling, John (2006). Oxford Dictionary of Biochemistry and Molecular Biology. Oxford University Press Oxford. стр. 47—. ISBN 978-0-19-852917-0.

cornell.edu

geo-pie.cornell.edu

GEO-PIE Project. "Plant Toxins and Antinutrients", Cornell University.}-

doi.org

Cheryan, M.; Rackis, Joseph J. (1980). „Phytic acid interactions in food systems”. Critical Reviews in Food Science and Nutrition. 13 (4): 297—335. PMID 7002470. doi:10.1080/10408398009527293.
Gilani, G. S.; Cockell, K. A.; Sepehr, E. (2005). „Effects of antinutritional factors on protein digestibility and amino acid availability in foods”. Journal of AOAC International. 88 (3): 967—987. PMID 16001874. doi:10.1093/jaoac/88.3.967.
Beecher, G. R. (2003). „Overview of dietary flavonoids: Nomenclature, occurrence and intake”. The Journal of Nutrition. 133 (10): 3248S—3254S. PMID 14519822. doi:10.1093/jn/133.10.3248S.
Chung, King-Thom; Wei, Cheng-I; Johnson, Michael G. (1998). „Are tannins a double-edged sword in biology and health?”. Trends in Food Science & Technology. 9 (4): 168—175. doi:10.1016/S0924-2244(98)00028-4.
Cordain, L. (1999). „Cereal grains: Humanity's double-edged sword”. World Review of Nutrition and Dietetics. 84: 19—73. ISBN 3-8055-6827-4. PMID 10489816. doi:10.1159/000059677.
Welch, R. M.; Graham, R. D. (2004). „Breeding for micronutrients in staple food crops from a human nutrition perspective”. Journal of Experimental Botany. 55 (396): 353—364. PMID 14739261. doi:10.1093/jxb/erh064.
Hotz, C.; Gibson, R. S. (2007). „Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets”. The Journal of Nutrition. 137 (4): 1097—1100. PMID 17374686. doi:10.1093/jn/137.4.1097. .}-
Chavan, J. K.; Kadam, S. S. (1989). „Nutritional improvement of cereals by fermentation”. Critical Reviews in Food Science and Nutrition. 28 (5): 349—400. PMID 2692608. doi:10.1080/10408398909527507.
Phillips, R. D. (1993). „Starchy legumes in human nutrition, health and culture”. Plant Foods for Human Nutrition (Dordrecht, Netherlands). 44 (3): 195—211. PMID 8295859. S2CID 24735125. doi:10.1007/BF01088314.
Oboh, G.; Oladunmoye, M. K. (2007). „Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers”. Nutrition and Health. 18 (4): 355—367. PMID 18087867. S2CID 25650282. doi:10.1177/026010600701800405.

nih.gov

ncbi.nlm.nih.gov

Cheryan, M.; Rackis, Joseph J. (1980). „Phytic acid interactions in food systems”. Critical Reviews in Food Science and Nutrition. 13 (4): 297—335. PMID 7002470. doi:10.1080/10408398009527293.
Gilani, G. S.; Cockell, K. A.; Sepehr, E. (2005). „Effects of antinutritional factors on protein digestibility and amino acid availability in foods”. Journal of AOAC International. 88 (3): 967—987. PMID 16001874. doi:10.1093/jaoac/88.3.967.
Beecher, G. R. (2003). „Overview of dietary flavonoids: Nomenclature, occurrence and intake”. The Journal of Nutrition. 133 (10): 3248S—3254S. PMID 14519822. doi:10.1093/jn/133.10.3248S.
Cordain, L. (1999). „Cereal grains: Humanity's double-edged sword”. World Review of Nutrition and Dietetics. 84: 19—73. ISBN 3-8055-6827-4. PMID 10489816. doi:10.1159/000059677.
Welch, R. M.; Graham, R. D. (2004). „Breeding for micronutrients in staple food crops from a human nutrition perspective”. Journal of Experimental Botany. 55 (396): 353—364. PMID 14739261. doi:10.1093/jxb/erh064.
Hotz, C.; Gibson, R. S. (2007). „Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets”. The Journal of Nutrition. 137 (4): 1097—1100. PMID 17374686. doi:10.1093/jn/137.4.1097. .}-
Chavan, J. K.; Kadam, S. S. (1989). „Nutritional improvement of cereals by fermentation”. Critical Reviews in Food Science and Nutrition. 28 (5): 349—400. PMID 2692608. doi:10.1080/10408398909527507.
Phillips, R. D. (1993). „Starchy legumes in human nutrition, health and culture”. Plant Foods for Human Nutrition (Dordrecht, Netherlands). 44 (3): 195—211. PMID 8295859. S2CID 24735125. doi:10.1007/BF01088314.
Oboh, G.; Oladunmoye, M. K. (2007). „Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers”. Nutrition and Health. 18 (4): 355—367. PMID 18087867. S2CID 25650282. doi:10.1177/026010600701800405.

semanticscholar.org

api.semanticscholar.org

Phillips, R. D. (1993). „Starchy legumes in human nutrition, health and culture”. Plant Foods for Human Nutrition (Dordrecht, Netherlands). 44 (3): 195—211. PMID 8295859. S2CID 24735125. doi:10.1007/BF01088314.
Oboh, G.; Oladunmoye, M. K. (2007). „Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers”. Nutrition and Health. 18 (4): 355—367. PMID 18087867. S2CID 25650282. doi:10.1177/026010600701800405.