Showing 1 - 4 results of 4 for search 'Elenilda J. Pereira', query time: 0.03s Refine Results
  1. 1
    Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil

    Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Elenilda J. Pereira, Lucia M. J. Carvalho, Gisela M. Dellamora-Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho

    Published 2016-03-01
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  2. 2
    Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

    Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil by Elenilda J. Pereira, Lucia M. J. Carvalho, Gisela M. Dellamora-Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho, Daniela S. Viana, Sidinea C. Freitas, Maurisrael M. Rocha

    Published 2014-02-01
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  3. 3
    Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

    Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking by Lucia M. J. Carvalho, Alcides R. G. Oliveira, Ronoel L. O. Godoy, Sidney Pacheco, Marília R. Nutti, José L. V. de Carvalho, Elenilda J. Pereira, Wânia G. Fukuda

    Published 2012-03-01
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  4. 4
    Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

    Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking by Lucia M. J. Carvalho, Mariana M. Corrêa, Elenilda J. Pereira, Marília R. Nutti, José L. V. Carvalho, Ediane M. G. Ribeiro, Sidinéa C. Freitas

    Published 2012-02-01
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