Reference health
A New Method for Calculating Phosphorus Content and Determining Appropriate Phosphorus Levels in Foods
22/22 checkable references clean · checked 2026-07-26
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
41 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 22 checked references that resolve
resolves10.1016/0889-1575(90)90021-D
Sodium, potassium, calcium, phosphorus, and magnesium in foods from the United States total diet study
resolves10.1111/j.1834-7819.2008.00072.x
Protective effect of yogurt extract on dental enamel demineralization <i>in vitro</i>
resolves10.1016/j.fshw.2015.03.002
Scientific and technical aspects of yogurt fortification: A review
resolves10.15414/jmbfs.2018.8.2.794-797
INFLUENCE OF PARTIALLY HYDROLYZED GUAR GUM AS SOLUBLE FIBER ON PHYSICOCHEMICAL, TEXTURAL AND SENSORY CHARACTERISTICS OF YOGHURT
resolves10.1016/j.jdent.2010.04.009
Intake of dairy products and the prevalence of dental caries in young children
resolves10.3168/jds.2015-9392
The effects of postexercise consumption of a kefir beverage on performance and recovery during intensive endurance training
resolves10.3168/jds.2008-1734
Potential estimation of major mineral contents in cow milk using mid-infrared spectrometry
resolves10.2527/asasann.2017.754
754 The role of milk fat in modern human nutrition: What is the current state of knowledge?
resolves10.1016/j.fbio.2016.06.001
Development and characterization of functional cultured buttermilk utilizing Aloe vera juice
resolves10.1051/ocl/2018018
Recent advances in utilization of flaxseed as potential source for value addition
resolves10.1080/00221589.1982.11515033
Changes in the Chemical Composition of Four Cultivars of Papaya (<i>Carica Papaya</i>L.) During Growth and Development
resolves10.1096/fasebj.27.1_supplement.lb317
Long‐term effects of dried plum consumption on insulin and glucose levels in postmenopausal women
resolves10.1080/01904167.2012.636126
EFFECT OF NITROGEN FERTILIZER ON VEGETATIVE AND REPRODUCTIVE GROWTH OF PEPPER PLANTS UNDER FIELD CONDITIONS
resolves10.3103/S1068367415050110
Quality characteristics of paprika pepper varieties (Capsicum annum L.) under Moscow Oblast conditions
resolves10.1007/s12161-021-02084-3
A New Method for Calculating Calcium Content and Determining Appropriate Calcium Levels in Foods
resolves10.1016/j.jfca.2021.104188
A new method for calculating thiamin content and determining appropriate thiamin levels in foods
resolves10.4067/S0717-75182021000600862
A new method for calculating copper content and determining appropriate copper levels in foods
resolves10.1186/s43014-023-00219-z
Critical vulnerabilities of food selections based on nutrient content claims and reference amounts of food and creating a reliable procedure
The 41 references without a DOI — listed, not checked
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no DOI — not checkedFood labelling, 5th edn. Rome: Food and Agriculture Organization of the United Nations and World Health Organization
no DOI — not checkedref8
no DOI — not checkedref23
no DOI — not checkedref25
no DOI — not checkedBeneficial effects of pomegranate on lipid metabolism in metabolic disorders
no DOI — not checkedNutritional content and significance of tomato powder
no DOI — not checkedPlant Regeneration of a spring vegetable-Asparagus officinalis L. through somatic embryogenesis
no DOI — not checkedHealthy properties of garlic
no DOI — not checkedref31
no DOI — not checkedA new method for calculating cholesterol and saturated fat contents and determining appropriate cholesterol levels in foods
no DOI — not checkedA new method for calculating choline content and determining appropriate choline levels in foods
no DOI — not checkedA new method for calculating dietary fiber content and determining appropriate dietary fiber levels in foods
no DOI — not checkedA new method for calculating energy content and determining appropriate energy levels in foods
no DOI — not checkedA new method for calculating fat content and determining appropriate fat levels in foods
no DOI — not checkedA new method for calculating folate content and determining appropriate folate levels in foods
no DOI — not checkedA new method for calculating iron content and determining appropriate iron levels in foods
no DOI — not checkedA new method for calculating magnesium content and determining appropriate magnesium levels in foods
no DOI — not checkedA new method for calculating manganese content and determining appropriate manganese levels in foods
no DOI — not checkedA new method for calculating pantothenic acid content and determining appropriate pantothenic acid levels in foods
no DOI — not checkedA new method for calculating potassium content and determining appropriate potassium levels in foods
no DOI — not checkedA new method for calculating protein content and determining appropriate protein levels in foods
no DOI — not checkedA new method for calculating riboflavin content and determining appropriate riboflavin levels in foods
no DOI — not checkedA new method for calculating saturated fat content and determining appropriate saturated fat levels in foods
no DOI — not checkedA new method for calculating selenium content and determining appropriate selenium levels in foods
no DOI — not checkedA new method for calculating sodium content and determining appropriate sodium levels in foods
no DOI — not checkedA new method for calculating sugars content and determining appropriate sugars levels in foods
no DOI — not checkedA new method for calculating vitamin A content and determining appropriate vitamin A levels in foods
no DOI — not checkedA new method for calculating vitamin B6 content and determining appropriate vitamin B6 levels in foods
no DOI — not checkedA new method for calculating vitamin B12 content and determining appropriate vitamin B12 levels in foods
no DOI — not checkedA new method for calculating vitamin C content and determining appropriate vitamin C levels in foods
no DOI — not checkedA new method for calculating vitamin D content and determining appropriate vitamin D levels in foods
no DOI — not checkedA new method for calculating vitamin E content and determining appropriate vitamin E levels in foods
no DOI — not checkedA new method for calculating vitamin K content and determining appropriate vitamin K levels in foods
no DOI — not checkedA new method for calculating zinc content and determining appropriate zinc levels in foods
no DOI — not checkedNutrition labels of foods: friends or foes in public health? Misleading mistakes of U.S. FDA Nutrition Facts label and invention of a reliable Nutrition Facts label
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