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1
Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women
Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women
S Liu | Cadmus journal ser | 2003
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2
Is intake of breakfast cereals related to total and cause-specific mortality in men?
Is intake of breakfast cereals related to total and cause-specific mortality in men?
S Liu | Cadmus journal ser | 2003
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3
Whole-grain consumption and risk of coronary heart disease: results from the Nurses' Health Study
Whole-grain consumption and risk of coronary heart disease: results from the Nurses' Health Study
S Liu | Cadmus journal ser | 1999
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4
Effects of Daidzein on Testosterone Synthesis and Secretion in Cultured Mouse Leydig Cells
Effects of Daidzein on Testosterone Synthesis and Secretion in Cultured Mouse Leydig Cells
Liuping Zhang and Sheng Cui | Liuping Zhang and Sheng Cui | 2009
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5
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
W. S. Chen | W. S. Chen | 2004
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6
Constuction of Genetic Microsatellite Maps for Some Chromosomes in Chinese Swine Reference Population
Constuction of Genetic Microsatellite Maps for Some Chromosomes in Chinese Swine Reference Population
Yuhong Su | Yuhong Su | 2002
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7
The Effect of Transcutaneous Electrical Stimulation on Spinal Motor Neuron Excitability in People Without Known Neuromuscular Discases: The Roles of
The Effect of Transcutaneous Electrical Stimulation on Spinal Motor Neuron Excitability in People Without Known Neuromuscular Discases: The Roles of
SG Patrick Hardy | American Physical Therapy Association | 2002
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8
Incidence of Functional Limitation in Older Adults: The Impact of Gender, Race, and Chronic Conditions
Incidence of Functional Limitation in Older Adults: The Impact of Gender, Race, and Chronic Conditions
Dorothy D. Dunlop | American academy of | 2002
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9
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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10
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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