المؤلفون: Monica Brown-Ramos, Sarah L. Booth, David B. Haytowitz, Amanda Centi

المصدر: Journal of Food Composition and Analysis. 41:42-44

مصطلحات موضوعية: chemistry.chemical_classification, business.industry, digestive, oral, and skin physiology, Fatty acid, Food composition data, Vitamin k, Food Analysis, Nutrient, chemistry, Food processing, Parent Form, Food science, business, Food Science, Dihydrophylloquinone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3b3b8e12f8b85de144f1316ac94145f5
https://doi.org/10.1016/j.jfca.2015.01.005

المؤلفون: David B. Haytowitz, Juliette C. Howe, Sarah L. Booth, James W. Peterson, Sonya J. Elder

المصدر: Journal of Agricultural and Food Chemistry. 54:463-467

مصطلحات موضوعية: Vitamin, Meat, Restaurants, Vitamin K, Chemistry, Vitamin K 2, Food composition data, Vitamin K 1, General Chemistry, Vitamin K intake, Vitamin k, United States, Food Analysis, Diet, chemistry.chemical_compound, Animals, Dairy Products, Food science, General Agricultural and Biological Sciences, Dairy foods, Dihydrophylloquinone, Fast foods

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc96e7349943aca07cbedb530e86a42a
https://doi.org/10.1021/jf052400h

المؤلفون: Sarah L. Booth, Nathalie Weizmann, Pamela R. Pehrsson, James W. Peterson, Vincent P.de Jesus, David B. Haytowitz

المصدر: Journal of Food Composition and Analysis. 17:379-384

مصطلحات موضوعية: Vitamin, chemistry.chemical_compound, Nutrient, Chemistry, Food supply, digestive, oral, and skin physiology, Vitamin K intake, Food science, Vitamin k, Snack food, Food Science, Fast foods, Dihydrophylloquinone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5fc950feaee8cd96b177fc8f79a89c7d
https://doi.org/10.1016/j.jfca.2004.02.005

المؤلفون: David B. Haytowitz, Sarah L. Booth, Jennine F Dumont, James W. Peterson

المصدر: Journal of Food Composition and Analysis. 16:595-603

مصطلحات موضوعية: Vitamin, chemistry.chemical_compound, Nutrient, chemistry, business.industry, Food processing, Food composition data, Food science, business, Food Science, Dihydrophylloquinone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2f976a1487762b0d0ffa4338b06d6e90
https://doi.org/10.1016/s0889-1575(03)00029-2

المؤلفون: Sarah L. Booth, David B. Haytowitz, Jacob Exler, James W. Peterson, Linda E. Lemar, Karry L. Muzzey

المصدر: Journal of the American Oil Chemists' Society. 79:641-646

مصطلحات موضوعية: Vitamin, Animal fat, Fat content, General Chemical Engineering, Organic Chemistry, technology, industry, and agriculture, Food composition data, Vitamin k, chemistry.chemical_compound, Vegetable oil, chemistry, Food supply, Food science, Dihydrophylloquinone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::433622c3c34004d211377d9e014c2e54
https://doi.org/10.1007/s11746-002-0537-z

المؤلفون: D Ron Webb, John C. Peters, Sarah L. Booth

المصدر: Journal of the American Dietetic Association. 99:1072-1076

مصطلحات موضوعية: Adult, Male, Vitamin, Gerontology, Adolescent, Population, Reference range, Diet Records, Nutrition Policy, chemistry.chemical_compound, Sex Factors, Pregnancy, Environmental health, Humans, American population, Medicine, Child, education, Aged, education.field_of_study, Nutrition and Dietetics, Descriptive statistics, business.industry, Age Factors, Infant, Vitamin K 1, Middle Aged, United States, Diet, chemistry, Dietary Reference Intake, Child, Preschool, Female, business, Food Science, Dihydrophylloquinone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8b95e8c5a28cfe560b3c8e12810b333
https://doi.org/10.1016/s0002-8223(99)00256-4

المؤلفون: James A. Sadowski, Sarah L. Booth

مصطلحات موضوعية: Hplc analysis, Chromatography, Chemistry, Vitamin k, High-performance liquid chromatography, Volume concentration, Saponification, Food Analysis, Dihydrophylloquinone, Quinone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::45ec6f56096bf74a22fda89652652b46
https://doi.org/10.1016/s0076-6879(97)82128-3