123 related articles for article (PubMed ID: 1020372)
1. [Comparison of time, material and preparation costs as well as nutritive value of conventionally prepared soups and sauces and corresponding "convenience foods"].
Güthe-Hausmann M; Wirths W
Z Ernahrungswiss; 1976 Dec; 15(4):355-77. PubMed ID: 1020372
[TBL] [Abstract][Full Text] [Related]
2. The Macronutrient Content of Sodium-Modified Foods Is Unchanged Compared with Regular Counterparts: An Evaluation of Select Categories of Packaged Foods in the United States, 2018.
Bates M; Gunn JP; Gillespie C; Cogswell ME
J Acad Nutr Diet; 2020 Jul; 120(7):1133-1141.e3. PubMed ID: 32335042
[TBL] [Abstract][Full Text] [Related]
3. Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.
Muoki PN; Kinnear M; Emmambux MN; de Kock HL
J Sci Food Agric; 2015 Mar; 95(4):730-8. PubMed ID: 25042021
[TBL] [Abstract][Full Text] [Related]
4. [Soups in human nutrition].
Baeva VS; Martinchik AN; Makurina ON; Baturin AK
Vopr Pitan; 2011; 80(6):59-61. PubMed ID: 22379866
[TBL] [Abstract][Full Text] [Related]
5. [Content of trans-fatty acids in convenience food].
Henninger M; Ulberth F
Z Ernahrungswiss; 1997 Jun; 36(2):161-8. PubMed ID: 9312949
[TBL] [Abstract][Full Text] [Related]
6. Influence of gender and socio-economic status on dietary patterns and nutrient intakes in 18-year-old Australians.
Milligan RA; Burke V; Beilin LJ; Dunbar DL; Spencer MJ; Balde E; Gracey MP
Aust N Z J Public Health; 1998 Jun; 22(4):485-93. PubMed ID: 9659778
[TBL] [Abstract][Full Text] [Related]
7. Nutritional study of the Islanders on Tristan da Cunha, 1966. 1. The foods eaten by Tristan Islanders, their methods of preparation and composition.
Chambers MA; Southgate DA
Br J Nutr; 1969 Jun; 23(2):227-35. PubMed ID: 5797386
[No Abstract] [Full Text] [Related]
8. The nutrient composition of some cooked dishes eaten in Britain: a supplementary food composition table.
Wiles SJ; Nettleton PA; Black AE; Paul AA
J Hum Nutr; 1980 Jun; 34(3):189-223. PubMed ID: 7391564
[TBL] [Abstract][Full Text] [Related]
9. Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.
Krasnow M; Bunch T; Shoemaker C; Loss CR
J Food Sci; 2012 Jan; 77(1):S19-23. PubMed ID: 22260127
[TBL] [Abstract][Full Text] [Related]
10. Intake levels and major food sources of energy and nutrients in the Taiwanese elderly.
Wu SJ; Chang YH; Wei IL; Kao MD; Lin YC; Pan WH
Asia Pac J Clin Nutr; 2005; 14(3):211-20. PubMed ID: 16169831
[TBL] [Abstract][Full Text] [Related]
11. [Changes in the nutritive value of food products after thermal culinary handling].
Skurikhin IM
Vopr Pitan; 1985; (2):66-9. PubMed ID: 4002684
[TBL] [Abstract][Full Text] [Related]
12. Extent of error in estimating nutrient intakes from food tables versus laboratory estimates of cooked foods.
Chiplonkar SA; Agte VV
Asia Pac J Clin Nutr; 2007; 16(2):227-39. PubMed ID: 17468077
[TBL] [Abstract][Full Text] [Related]
13. Chemistry in the kitchen. Making ground meat more healthful.
Small DM; Oliva C; Tercyak A
N Engl J Med; 1991 Jan; 324(2):73-7. PubMed ID: 1984186
[TBL] [Abstract][Full Text] [Related]
14. Nutritional Quality of Dry Vegetable Soups.
van Buren L; Grün CH; Basendowski S; Spraul M; Newson R; Eilander A
Nutrients; 2019 Jun; 11(6):. PubMed ID: 31167496
[TBL] [Abstract][Full Text] [Related]
15. Food menus evaluation for most liked products in children from Puna, region of Argentina.
Goldner MC; Lescano G; Armada M
Appetite; 2013 Feb; 61(1):66-76. PubMed ID: 23154217
[TBL] [Abstract][Full Text] [Related]
16. Proximate and mineral compositions of cooked and uncooked Solanum melongena.
Asaolu MF; Asaolu SS
Int J Food Sci Nutr; 2002 Mar; 53(2):103-7. PubMed ID: 11939104
[TBL] [Abstract][Full Text] [Related]
17. Fluorine content of foods and the estimated daily intake from foods.
Tóth K; Sugár E
Acta Physiol Acad Sci Hung; 1978; 51(4):361-9. PubMed ID: 754477
[TBL] [Abstract][Full Text] [Related]
18. Correlations between Convenience Cooking Product Use and Vegetable Intake.
Brasington N; Bucher T; Beckett EL
Nutrients; 2022 Feb; 14(4):. PubMed ID: 35215498
[TBL] [Abstract][Full Text] [Related]
19. Variations in the apparent nutrient content of foods: a study of sampling error.
Yuk AW; Wheeler EF; Leppington IM
Br J Nutr; 1975 Nov; 34(3):391-6. PubMed ID: 1201263
[TBL] [Abstract][Full Text] [Related]
20. Dietary habits in the German EPIC cohorts: food group intake estimated with the food frequency questionnaire. European Investigation into Cancer and Nutrition.
Brandstetter BR; Korfmann A; Kroke A; Becker N; Schulze MB; Boeing H
Ann Nutr Metab; 1999; 43(4):246-57. PubMed ID: 10592373
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]