1.Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected by Soaking and Cooking Conditions

作　　者：Aharon Segev ;Hana Badani ;Liel Galili 等

出　　处：Food and Nutrition Sciences. 2011 ;2(7):724-730.doi:10.4236/fns.2011.27099

出版社：Scientific Research Publishing

文章 ID：87879350

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2.Effects of Baking, Roasting and Frying on Total Polyphenols and Antioxidant Activity in Colored Chickpea Seeds

作　　者：Aharon Segev ;Hana Badani ;Liel Galili 等

出　　处：Food and Nutrition Sciences. 2012 ;3(3):369-376.doi:10.4236/fns.2012.33053

出版社：Scientific Research Publishing

文章 ID：87879460

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3.Total Phenolic Content and Antioxidant Activity of Red and Yellow Quinoa (Chenopodium quinoa Willd.) Seeds as Affected by Baking and Cooking Conditions

作　　者：Yael Brend ;Liel Galili ;Hana Badani 等

出　　处：Food and Nutrition Sciences. 2012 ;3(8):1150-1155.doi:10.4236/fns.2012.38151

出版社：Scientific Research Publishing

文章 ID：87879544

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4.High oleic peanuts improve parameters leading to fatty liver development and change the microbiota in mice intestine

作　　者：Elise Taieb Bimro ;Ran Hovav ;Abraham Nyska 等

出　　处：Food & Nutrition Research. 2020 ;:1-21.doi:10.29219/fnr.v64.4278

出版社：Co-Action Publishing

文章 ID：256053055

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5.Effect of dietary oils from various sources on carbohydrate and fat metabolism in mice

作　　者：Anna Altberg ;Ran Hovav ;Nava Chapnik 等

出　　处：Food & Nutrition Research. 2020 ;:1-12.doi:10.29219/fnr.v64.4287

出版社：Co-Action Publishing

文章 ID：256053056

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	Ran Hovav	5篇
	Hana Badani	3篇
	Liel Galili	3篇
	Shmuel Galili	3篇
	Aharon Segev	2篇

	Ilan Shomer	2篇
	Yoram Kapulnik	2篇
	Zecharia Madar	2篇
	Abraham Nyska	1篇
	Anna Altberg	1篇
	Elise Taieb Bimro	1篇
	Nava Chapnik	1篇
	Tal Assa Glazer	1篇
	Yael Brend	1篇

	食品营养学	3篇
	预防医学、卫生学	2篇

	美国	3篇
	瑞典	2篇

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	Food and Nutrition Sciences	3篇
	Food & Nutrition Research	2篇

	2020	2篇
	2012	2篇
	2011	1篇