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 *

127 related articles for article (PubMed ID: 18115207)

  • 1. Effect of pressure cooking on vitamin C content of vegetables.
    CHAPPELL GM; HAMILTON AM
    Br Med J; 1949 Apr; 1(4604):574. PubMed ID: 18115207
    [No Abstract]   [Full Text] [Related]  

  • 2. A comparison of the vitamin C content of vegetable stew when prepared on a large scale in open and pressure cookers.
    WALKER AR; ARVIDSSON UB
    Br J Nutr; 1951; 5(2):167-70. PubMed ID: 14886534
    [No Abstract]   [Full Text] [Related]  

  • 3. 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]  

  • 4. [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]  

  • 5. The losses of ascorbic acid during the large-scale cooking of green vegetables by different methods.
    ALLEN MA; BURGESS SG
    Br J Nutr; 1950; 4(2-3):95-100. PubMed ID: 14801407
    [No Abstract]   [Full Text] [Related]  

  • 6. 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]  

  • 7. Microwave cooking of vegetables. Ascorbic acid retention and palatability.
    KYLEN AM; CHARLES VR; MCGRATH BH; SCHLETER JM; WEST LC; VAN DUYNE FO
    J Am Diet Assoc; 1961 Oct; 39():321-6. PubMed ID: 13755567
    [No Abstract]   [Full Text] [Related]  

  • 8. Losses of nutrients during cooking of vegetables.
    MULAY I; DHOPESHWARKAR GA; MAGAR NG
    Indian J Med Res; 1952 Jul; 40(3):443-53. PubMed ID: 13034302
    [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. Effect of salt on ascorbic acid in cabbage during cooking.
    POTGIETER M; WALKER GR
    J Am Diet Assoc; 1956 Sep; 32(9):821-2. PubMed ID: 13357260
    [No Abstract]   [Full Text] [Related]  

  • 11. 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]  

  • 12. Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes.
    WERTZ AW; WEIR CE
    Food Res; 1946; 11(4):319-26. PubMed ID: 20275429
    [No Abstract]   [Full Text] [Related]  

  • 13. [Vitamin C content of fresh legumes and influence of cooking].
    ARMAND UGON N
    An Asoc Quim Farm Uruguay; 1945; 47(1):36-41. PubMed ID: 21018208
    [No Abstract]   [Full Text] [Related]  

  • 14. Effect of cooking vegetables in tightly covered and pressure saucepans; retention of reduced ascorbic acid and palatability.
    VAN DUYNE FO; OWEN RF; WOLFE JC; CHARLES VR
    J Am Diet Assoc; 1951 Dec; 27(12):1059-65. PubMed ID: 14897607
    [No Abstract]   [Full Text] [Related]  

  • 15. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables.
    Lee S; Choi Y; Jeong HS; Lee J; Sung J
    Food Sci Biotechnol; 2018 Apr; 27(2):333-342. PubMed ID: 30263756
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Vitamin C loss in vegetables during storage, preparation and distribution in restaurants].
    Moraes FA; Cota AM; Campos FM; Pinheiro-Sant'Ana HM
    Cien Saude Colet; 2010 Jan; 15(1):51-62. PubMed ID: 20169231
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The vitamin C content of braised cabbage cooked under pressure and prepared on a very large scale.
    WALKER AR; ARVIDSSON UB
    S Afr J Med Sci; 1952 Dec; 17(3-4):143-4. PubMed ID: 13048806
    [No Abstract]   [Full Text] [Related]  

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

  • 19. Utilization of ascorbic acid in fruits and vegetables. I. Plan of study and ascorbic acid content of 24 foods.
    CHEN SD; DAVEY BL; DODDS ML; FISHER KH; SCHUCK C
    J Am Diet Assoc; 1956 Nov; 32(11):1064-8. PubMed ID: 13366601
    [No Abstract]   [Full Text] [Related]  

  • 20. Effect of different methods of cooking and storage on the ascorbic acid content of vegetables.
    Pasricha S
    Indian J Med Res; 1967 Jul; 55(7):779-84. PubMed ID: 6056289
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.