couscous

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1990-2017
01219902017

Papers overview

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2017
2017
Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to… (More)
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2017
2017
The glycaemic response of millet foods and the effect of processing are not known. Therefore, decorticated proso millet was used… (More)
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2016
2016
The post-genomic era with its wealth of sequences gave rise to a broad range of protein residue-residue contact detecting methods… (More)
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2015
2015
  • S. Alkenz, A. A. Sassi, Y. S. Abugnah, M. B. Alryani
  • 2015
Cereal and its products can be contaminated with fungi in the field, during drying, processing, transportation and subsequent… (More)
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2005
2005
The screening of 50 sorghum varieties showed that, on average, germination did not affect the content in total phenolic compounds… (More)
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1999
1999
The goal of study was evaluate in 1,837 consecutive patients the comparative effects of French cassoulet (CASS) and international… (More)
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Review
1999
Review
1999
The focus of this article is the traditional and technological uses of two tropical cereal grains: Digitaria exilis (acha) and D… (More)
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1992
1992
The influence of a diet of couscous with chickpeas, a traditional Tunisian meal, or one providing iron as ferrous sulfate, on the… (More)
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1990
1990
8 healthy subjects have eaten in the morning, after an overnight fast, in two separated occasions and in a randomised order 50 gr… (More)
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