BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

121 related articles for article (PubMed ID: 20240715)

  • 1. Retention of the B vitamins in beef and lamb after stewing; experimental design and standardized cooking procedure.
    COVER S; DILSAVER EM; HAYS RM
    J Am Diet Assoc; 1947 Jun; 23(6):501-4. PubMed ID: 20240715
    [No Abstract]   [Full Text] [Related]  

  • 2. Retention of the B vitamins in beef and lamb after stewing; thiamine.
    COVER S; DILSAVER EM
    J Am Diet Assoc; 1947 Jul; 23(7):613-6. PubMed ID: 20247805
    [No Abstract]   [Full Text] [Related]  

  • 3. Retention of the B vitamins in beef and lamb after stewing; riboflavin.
    COVER S; DILSAVER EM
    J Am Diet Assoc; 1947 Oct; 23(10):865-9. PubMed ID: 20264636
    [No Abstract]   [Full Text] [Related]  

  • 4. Retention of the B vitamins in beef and lamb after stewing; niacin.
    COVER S; DILSAVER EM; HAYS RM
    J Am Diet Assoc; 1947 Sep; 23(9):769-72. PubMed ID: 20260934
    [No Abstract]   [Full Text] [Related]  

  • 5. Retention of the B vitamins in beef and lamb after stewing: pantothenic acid.
    COVER S; DILSAVER EM; HAYS RM
    J Am Diet Assoc; 1947 Aug; 23(8):693-7. PubMed ID: 20253343
    [No Abstract]   [Full Text] [Related]  

  • 6. Variation Among Lamb Carcasses in the B Vitamin Content of Meat.
    Cover S; Dilsaver EM; Hays RM
    Science; 1947 Apr; 105(2727):364-5. PubMed ID: 17800879
    [No Abstract]   [Full Text] [Related]  

  • 7. Retention of some vitamins of the B-complex in beef during cooking.
    MEYER BH; HINMAN WF; HALLIDAY EG
    Food Res; 1947; 12(3):203-11. PubMed ID: 20247794
    [No Abstract]   [Full Text] [Related]  

  • 8. Retention of B vitamins after large-scale cooking of meat; roasting by two methods.
    COVER S; DILSAVER EM
    J Am Diet Assoc; 1949 Nov; 25(11):949-51. PubMed ID: 15390971
    [No Abstract]   [Full Text] [Related]  

  • 9. The folic acid content of meats and the retention of this vitamin during cooking.
    SCHWEIGERT BS; POLLARD AE; ELVEHJEM CA
    Arch Biochem; 1946 May; 10():107-11. PubMed ID: 20983285
    [No Abstract]   [Full Text] [Related]  

  • 10. Retention of B vitamins after large-scale cooking of meat; suitability of left and right muscles for retention studies.
    COVER S; DILSAVER EM; HAYS RM
    Food Res; 1948; 13(6):472-4. PubMed ID: 18106902
    [No Abstract]   [Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.
    van Heerden SM; Strydom PE
    J Sci Food Agric; 2017 Nov; 97(14):5037-5042. PubMed ID: 28436039
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of cooking on the concentration of Vitamins B in fortified meat products.
    Riccio F; Mennella C; Fogliano V
    J Pharm Biomed Anal; 2006 Aug; 41(5):1592-5. PubMed ID: 16542811
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The retention of thiamin and riboflavin in beef cuts during braising, frying, and broiling.
    TUCKER RE; HINMAN WF; HALLIDAY EG
    J Am Diet Assoc; 1946 Oct; 22():877-81. PubMed ID: 20998126
    [No Abstract]   [Full Text] [Related]  

  • 16. Retention of B vitamins in beef and veal after home canning and storage.
    COVER S; DILSAVER EM; HAYS RM
    Food Res; 1949; 14(2):104-8. PubMed ID: 18120319
    [No Abstract]   [Full Text] [Related]  

  • 17. 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]  

  • 18. Cooking frozen and thawed roasts: beef, pork, and lamb cuts.
    Fulton C; Davis C
    J Am Diet Assoc; 1975 Sep; 67(3):227-31. PubMed ID: 1151028
    [TBL] [Abstract][Full Text] [Related]  

  • 19. B-vitamin retention in meat during storage and preparation. A review.
    Engler PP; Bowers JA
    J Am Diet Assoc; 1976 Sep; 69(3):253-57. PubMed ID: 780410
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM; Baldwin RE; Snider S
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.