These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

23 related articles for article (PubMed ID: 12999480)

  • 1. Effect of quantity preparation procedures on vitamin retention; canned peas.
    FENTON F; GLEIM E
    J Am Diet Assoc; 1945; 21():700-2. PubMed ID: 21003481
    [No Abstract]   [Full Text] [Related]  

  • 2. [The effect of hydration on vitamin C loss in lettuce].
    GOUNELLE H; POINTEAU MA
    Nutr Dieta Eur Rev Nutr Diet; 1962; 4():43-52. PubMed ID: 13900836
    [No Abstract]   [Full Text] [Related]  

  • 3. Vitamin C losses in some frozen vegetables due to various cooking methods.
    Nursal B; YĆ¼cecan S
    Nahrung; 2000 Dec; 44(6):451-3. PubMed ID: 11190845
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Vitamin C content of home-cooked vegetables.
    JENKINS GN
    Br Med J; 1946 Feb; 1():233-5. PubMed ID: 21014564
    [No Abstract]   [Full Text] [Related]  

  • 5. [VITAMIN C CONTENT OF VEGETABLES COOKED ACCORDING TO PRESENT METHODS].
    WEITS J; LASSCHE JB
    Voeding; 1965 Jan; 26():1-7. PubMed ID: 14277094
    [No Abstract]   [Full Text] [Related]  

  • 6. Ascorbic acid and color retention in green beans cooked by different methods.
    NOBLE I; GORDON J
    J Am Diet Assoc; 1956 Feb; 32(2):119-22. PubMed ID: 13286053
    [No Abstract]   [Full Text] [Related]  

  • 7. Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.
    Gupta S; Bains K
    Food Nutr Bull; 2006 Dec; 27(4):306-10. PubMed ID: 17209472
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Ascorbic acid and ash in vegetables cooked in stainless steel utensils; variation with cooking at three levels of water.
    FISHER KH; DODDS ML
    J Am Diet Assoc; 1952 Aug; 28(8):726-31. PubMed ID: 12999480
    [No Abstract]   [Full Text] [Related]  

  • 9. Comparison of vitamin losses in vegetables due to various cooking methods.
    Rumm-Kreuter D; Demmel I
    J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S7-14; discussion S14-5. PubMed ID: 2081989
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The neutropenic diet: Are well-cooked vegetables still good sources of nutrients? A mini-narrative review.
    Karavelioglu B; Dayi T; Hacet F
    Nutr Res; 2024 Jan; 121():61-66. PubMed ID: 38042024
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
    Hoffman CJ; Zabik ME
    J Am Diet Assoc; 1985 Aug; 85(8):922-6. PubMed ID: 3894486
    [TBL] [Abstract][Full Text] [Related]  

  • 12.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 13.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 14.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 15.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 16.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 17.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 18.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 19.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 20.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 2.