532 related articles for article (PubMed ID: 20275421)
1. 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]
2. 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]
3. Thiamine content of raw and cooked pork tissues from pigs of known dietary history.
MILLER CD; WORK SH
J Anim Sci; 1946 Nov; 5(4):350-7. PubMed ID: 20295924
[No Abstract] [Full Text] [Related]
4. Niacin, riboflavin, and thiamin studies on dehydrated pork loaves.
NYMON MC; GORTNER WA
Food Res; 1947; 12(1):77-86. PubMed ID: 20286559
[No Abstract] [Full Text] [Related]
5. 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]
6. [INTERVENTION OF HYDROSOLUBLE VITAMINS OF THE B COMPLEX IN OSSIFICATION PROCESSES].
LAZZARI A
Gazz Int Med Chir; 1964 Sep; 68():1639-44. PubMed ID: 14192000
[No Abstract] [Full Text] [Related]
7. Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts.
Fox JB; Thayer DW; Jenkins RK; Phillips JG; Ackerman SA; Beecher GR; Holden JM; Morrow FD; Quirbach DM
Int J Radiat Biol; 1989 Apr; 55(4):689-703. PubMed ID: 2564877
[TBL] [Abstract][Full Text] [Related]
8. Thiamine and riboflavin retention in bacon.
NOBLE I; GORDON J
J Am Diet Assoc; 1949 Feb; 25(2):130-3. PubMed ID: 18109988
[No Abstract] [Full Text] [Related]
9. Effects of thiamin, riboflavin, pyridoxine, and nicotinic acid on the intestinal absorption of dextrose.
MAGYAR I
Experientia; 1949 May; 5(5):208. PubMed ID: 18131500
[No Abstract] [Full Text] [Related]
10. Effect of oral contraceptive agents on nutrients: II. Vitamins.
Prasad AS; Oberleas D; Moghissi KS; Stryker JC; Lei KY
Am J Clin Nutr; 1975 Apr; 28(4):385-91. PubMed ID: 1168019
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. EFFECTS OF DIETARY LEVELS OF MACRONUTRIENTS ON VITAMIN REQUIREMENTS.
GERSHOFF SN
Fed Proc; 1964; 23():1077-82. PubMed ID: 14209802
[No Abstract] [Full Text] [Related]
13. [Preservation of vitamin B1 and B2 during the preparation of pork meat].
Frouin A; Bazile J; Jondeau D
Ann Nutr Aliment; 1978; 32(2-3):417-24. PubMed ID: 568446
[TBL] [Abstract][Full Text] [Related]
14. Vitamin content of field-pea products; retention of thiamin and riboflavin on cooking.
MURRAY HC
Food Res; 1948; 13(5):397-9. PubMed ID: 18892930
[No 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. 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]
17. Effect of cooking and curing on lysine content of pork luncheon meat.
WILDER OH; KRAYBILL HR
J Nutr; 1947 Feb; 33(2):235-42. PubMed ID: 20283730
[No Abstract] [Full Text] [Related]
18. 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]
19. [VITAMINS AS COENZYMES].
BONOMI U
Acta Vitaminol; 1964 Apr; 18():55-69. PubMed ID: 14168975
[No Abstract] [Full Text] [Related]
20. 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]
[Next] [New Search]