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 *

102 related articles for article (PubMed ID: 18909389)

  • 1. Retention of thiamine, riboflavin, and niacin in cooked, enriched farina.
    MUNSELL HE; GUILD LP
    J Am Diet Assoc; 1948 Apr; 24(4):314-6. PubMed ID: 18909389
    [No Abstract]   [Full Text] [Related]  

  • 2. The effect of cooking on the thiamine, riboflavin, and niacin content of sweetbreads.
    GRISWOLD RM; JANS LM; HALLIDAY EG
    J Am Diet Assoc; 1947 Jul; 23(7):600-3. PubMed ID: 20247803
    [No Abstract]   [Full Text] [Related]  

  • 3. 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]  

  • 4. Thiamine, riboflavin, and niacin content of turkey tissues as affected by storage and cooking.
    COOK BB; MORGAN AF; SMITH MB
    Food Res; 1949; 14(6):449-58. PubMed ID: 15397869
    [No Abstract]   [Full Text] [Related]  

  • 5. Thiamine, riboflavin, and niacin content of chicken tissues, as affected by cooking and frozen storage.
    MORGAN AF; KIDDER LE
    Food Res; 1949; 14(5):439-48. PubMed ID: 15392420
    [No Abstract]   [Full Text] [Related]  

  • 6. Canadian Wiltshire bacon; changes in the thiamine, riboflavin, and niacin contents produced by curing, storage, and cooking.
    GORHAM PR
    Can J Res; 1948 Jan; 26(Sect F 1):8-13. PubMed ID: 18915088
    [No Abstract]   [Full Text] [Related]  

  • 7. Ascorbic acid, thiamin, riboflavin, and niacin content of potatoes in large-scale food service.
    GLEIM E; ALBURY M
    Food Res; 1946; 11(6):461-7. PubMed ID: 20282530
    [No Abstract]   [Full Text] [Related]  

  • 8. Canadian Wiltshire bacon; effects of curing and cooking on the thiamine, riboflavin, and niacin contents of longissimus dorsi muscles.
    ROSE D; PETERSON R
    Can J Res; 1948 Feb; 26(Sect F 2):66-75. PubMed ID: 18856593
    [No Abstract]   [Full Text] [Related]  

  • 9. Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
    PAI ML
    Indian J Med Res; 1958 Jul; 46(4):609-12. PubMed ID: 13574853
    [No Abstract]   [Full Text] [Related]  

  • 10. Retention of thiamine, riboflavin, and niacin in pork hearts and beef kidneys.
    GRISWOLD RM; JANS LM; HALLIDAY EG
    J Am Diet Assoc; 1949 Oct; 25(10):866-70. PubMed ID: 18141055
    [No Abstract]   [Full Text] [Related]  

  • 11. Thiamine and riboflavin content of raw and cooked dried apricots.
    McGUCKEN FC; GODDARD VR
    J Am Diet Assoc; 1948 Jun; 24(6):510-3. PubMed ID: 18866813
    [No Abstract]   [Full Text] [Related]  

  • 12. [Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content].
    Stepanova EN; Shatniuk LN; Verzhinskaia MF; Kostyleva MG; Bukina NA
    Vopr Pitan; 1988; (2):67-71. PubMed ID: 3388814
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Retention of carotene, thiamin, riboflavin, and niacin during large-scale food service of dehydrated carrots.
    GLEIM E; ALBURY M
    Food Res; 1946; 11():61-8. PubMed ID: 21014386
    [No Abstract]   [Full Text] [Related]  

  • 14. B-complex vitamins in meat; thiamin and riboflavin content of raw and cooked pork.
    VAIL GE; WESTERMAN BD
    Food Res; 1946; 11(5):425-31. PubMed ID: 20275421
    [No Abstract]   [Full Text] [Related]  

  • 15. THIAMINE AND RIBOFLAVIN RETENTION IN BRAISED MEAT.
    NOBLE I
    J Am Diet Assoc; 1965 Sep; 47():205-8. PubMed ID: 14332155
    [No Abstract]   [Full Text] [Related]  

  • 16. Vitamin retention in meat cooked electronically. Thiamine and riboflavin in lamb and bacon.
    NOBLE I; GOMEZ L
    J Am Diet Assoc; 1962 Sep; 41():217-20. PubMed ID: 14480156
    [No Abstract]   [Full Text] [Related]  

  • 17. Taro as a source of thiamine, riboflavin, and niacin.
    MILLER CD; BAUER A; DENNING H
    J Am Diet Assoc; 1952 May; 28(5):435-8. PubMed ID: 12999456
    [No Abstract]   [Full Text] [Related]  

  • 18. THIAMINE AND RIBOFLAVIN RETENTION IN BROILED MEAT.
    NOBLE I
    J Am Diet Assoc; 1964 Nov; 45():447-50. PubMed ID: 14199885
    [No Abstract]   [Full Text] [Related]  

  • 19. The influence of dietary depletion of thiamine, riboflavin and niacin on the induction of gliomata in mice.
    BRIDGES JM
    Br J Exp Pathol; 1960 Apr; 41(2):169-75. PubMed ID: 13804391
    [No Abstract]   [Full Text] [Related]  

  • 20. Nutritional intake of children. III. Thiamine, riboflavin and niacin.
    BEAL VA
    J Nutr; 1955 Oct; 57(2):183-92. PubMed ID: 13272061
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 6.