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 *

174 related articles for article (PubMed ID: 2081989)

  • 1. 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]  

  • 2. Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?
    Agte V; Tarwadi K; Mengale S; Hinge A; Chiplonkar S
    Int J Food Sci Nutr; 2002 May; 53(3):197-208. PubMed ID: 11951583
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigations on the effect of traditional food processing, preservation and storage methods on vegetable nutrients: a case study in Tanzania.
    Lyimo MH; Nyagwegwe S; Mnkeni AP
    Plant Foods Hum Nutr; 1991 Jan; 41(1):53-7. PubMed ID: 2017427
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.
    Sikora E; Bodziarczyk I
    Acta Sci Pol Technol Aliment; 2012; 11(3):239-48. PubMed ID: 22744944
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering.
    Baardseth P; Bjerke F; Martinsen BK; Skrede G
    J Sci Food Agric; 2010 May; 90(7):1245-55. PubMed ID: 20394008
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.
    López-Berenguer C; Carvajal M; Moreno DA; García-Viguera C
    J Agric Food Chem; 2007 Nov; 55(24):10001-7. PubMed ID: 17979232
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.
    Gupta S; Bains K
    Food Nutr Bull; 2006 Dec; 27(4):306-10. PubMed ID: 17209472
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Heat Transfer during Blanching and Hydrocooling of Broccoli Florets.
    Iribe-Salazar R; Caro-Corrales J; Hernández-Calderón Ó; Zazueta-Niebla J; Gutiérrez-Dorado R; Carrazco-Escalante M; Vázquez-López Y
    J Food Sci; 2015 Dec; 80(12):E2774-81. PubMed ID: 26502365
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum).
    Hosseini H; Mahmoudzadeh M; Rezaei M; Mahmoudzadeh L; Khaksar R; Khosroshahi NK; Babakhani A
    Food Chem; 2014 Apr; 148():86-91. PubMed ID: 24262530
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. The impact of food processing on the nutritional quality of vitamins and minerals.
    Reddy MB; Love M
    Adv Exp Med Biol; 1999; 459():99-106. PubMed ID: 10335371
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Studies on the effect of canning and storage on the nutritive value of some common vegetables. I. Changes in ascorbic acid in cabbage.
    MALAKAR MC; BANERJEE SN; GUHA BC
    Indian J Med Res; 1955 Jan; 43(1):23-9. PubMed ID: 13242121
    [No Abstract]   [Full Text] [Related]  

  • 16. [Changes in vitamin C content of Bintje potatoes during storage and usual culinary preparations].
    Mareschi JP; Belliot JP; Fourlon C; Gey KF
    Int J Vitam Nutr Res; 1983; 53(4):402-11. PubMed ID: 6668141
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of microwaves on nutrient value of foods.
    Cross GA; Fung DY
    Crit Rev Food Sci Nutr; 1982; 16(4):355-81. PubMed ID: 7047080
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. [Study on vitamin B1, vitamin B2 retention factors in vegetables].
    Zhao H; Yang X; Zhou R; Yang Y
    Wei Sheng Yan Jiu; 2008 Jan; 37(1):92-6. PubMed ID: 18421876
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.