271 related articles for article (PubMed ID: 17253716)
41. Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface.
Sørensen AD; Baron CP; Let MB; Brüggemann DA; Pedersen LR; Jacobsen C
J Agric Food Chem; 2007 Mar; 55(5):1781-9. PubMed ID: 17288436
[TBL] [Abstract][Full Text] [Related]
42. Molecular effects of high-pressure processing on food studied by resonance Raman.
Tintchev F; Wackerbarth H; Kuhlmann U; Toepfl S; Knorr D; Hildebrandt P; Heinz V
Ann N Y Acad Sci; 2010 Feb; 1189():34-42. PubMed ID: 20233366
[TBL] [Abstract][Full Text] [Related]
43. Vitamins in frozen convenience dinners and pot pies.
De Ritter E; Osadca M; Scheiner J; Keating J
J Am Diet Assoc; 1974 Apr; 64(4):391-7. PubMed ID: 4856293
[No Abstract] [Full Text] [Related]
44. [Vitamin content in groats before and after technological processing].
Smirnova LV; Khachaturova TN; Nekrasova LV; Grigor'eva MP
Vopr Pitan; 1982; (2):62-3. PubMed ID: 7090329
[TBL] [Abstract][Full Text] [Related]
45. Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.
Mataragas M; Skandamis PN; Drosinos EH
Int J Food Microbiol; 2008 Aug; 126(1-2):1-12. PubMed ID: 18602180
[TBL] [Abstract][Full Text] [Related]
46. Water distribution and microstructure in enhanced pork.
Bertram HC; Meyer RL; Wu Z; Zhou X; Andersen HJ
J Agric Food Chem; 2008 Aug; 56(16):7201-7. PubMed ID: 18642839
[TBL] [Abstract][Full Text] [Related]
47. [Supplement to the tables of composition and nutritive value of food products. V. Effect of food handling on vitamin B content in selected elements of pork].
Piekarska J; Loś-Kuczera M; Nadolna I; Wartanowicz M
Rocz Panstw Zakl Hig; 1980; 31(4):361-6. PubMed ID: 7433824
[No Abstract] [Full Text] [Related]
48. Comparative study on the stability of fish actomyosin and pork actomyosin.
Liu R; Zhao SM; Yang H; Li DD; Xiong SB; Xie BJ
Meat Sci; 2011 Jun; 88(2):234-40. PubMed ID: 21242036
[TBL] [Abstract][Full Text] [Related]
49. [Vitamin B1 and B2 content in chicken meat and eggs].
Khamidullina LA; Katochkova VS
Veterinariia; 1976 Jul; (7):106-7. PubMed ID: 948841
[No Abstract] [Full Text] [Related]
50. Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters.
Kural AG; Shearer AE; Kingsley DH; Chen H
Int J Food Microbiol; 2008 Sep; 127(1-2):1-5. PubMed ID: 18547664
[TBL] [Abstract][Full Text] [Related]
51. [Vitamins C, B1 and B2 in asparagus. Variation in the course of growth, storing and cooking].
Ournac A
Aliment Vie; 1970; 58(7):164-72. PubMed ID: 5516675
[No Abstract] [Full Text] [Related]
52. Proximate composition and mineral content of selected Tanzanian vegetables and the effect of traditional processing on the retention of ascorbic acid, riboflavin and thiamine.
Mosha TC; Pace RD; Adeyeye S; Mtebe K; Laswai H
Plant Foods Hum Nutr; 1995 Oct; 48(3):235-45. PubMed ID: 8833430
[TBL] [Abstract][Full Text] [Related]
53. Vitamin and trace mineral withdrawal effects on broiler breast tissue riboflavin and thiamin content.
Deyhim F; Stoecker BJ; Teeter RG
Poult Sci; 1996 Feb; 75(2):201-2. PubMed ID: 8833371
[TBL] [Abstract][Full Text] [Related]
54. [Retention of several vitamins during ultra-high temperature sterilization of milk].
Görner F; Uherová R
Nahrung; 1981; 24(8):713-8. PubMed ID: 7290167
[TBL] [Abstract][Full Text] [Related]
55. Simultaneous determination of thiamine and riboflavin in foods by liquid chromatography.
Augustin J
J Assoc Off Anal Chem; 1984; 67(5):1012-5. PubMed ID: 6501141
[TBL] [Abstract][Full Text] [Related]
56. Thiamin, riboflavin, and niacin content of raw and cooked pork from grain-fed and garbage-fed pigs.
HARTZLER E; ROSS W; WILLETT EL
Food Res; 1949; 14(1):15-24. PubMed ID: 18109981
[No Abstract] [Full Text] [Related]
57. [Effect of different kinds of heat treatment on the concentration of thiamine and riboflavin in peeled, whole buckwheat].
Kirillenko SK; Sarkisova NE
Vopr Pitan; 1977; (2):75-7. PubMed ID: 898828
[TBL] [Abstract][Full Text] [Related]
58. [Effect of heat processing on the content of vitamins B1, B2 and PP in bean seeds].
Stapanov VN
Vopr Pitan; 1972; 31(5):81-2. PubMed ID: 4268746
[No Abstract] [Full Text] [Related]
59. Kinetics of the stability of broccoli (Brassica oleracea Cv. Italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments.
Van Eylen D; Oey I; Hendrickx M; Van Loey A
J Agric Food Chem; 2007 Mar; 55(6):2163-70. PubMed ID: 17305356
[TBL] [Abstract][Full Text] [Related]
60. C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process.
Juliano P; Knoerzer K; Fryer PJ; Versteeg C
Biotechnol Prog; 2009; 25(1):163-75. PubMed ID: 19197999
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]