BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

127 related articles for article (PubMed ID: 20998126)

  • 1. 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]  

  • 2. Cooking losses, tenderness, palatability, and thiamine and riboflavin content of beef as affected by roasting, pressure saucepan cooking, and broiling.
    CLARK RK; VAN DUYNE FO
    Food Res; 1949; 14(3):221-30. PubMed ID: 18150588
    [No Abstract]   [Full Text] [Related]  

  • 3. 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]  

  • 4. 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]  

  • 5. 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]  

  • 6. 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]  

  • 7. 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]  

  • 8. Thiamine and riboflavin retention in beef tongue.
    NOBLE I; GORDON J; CATTERSON L
    J Am Diet Assoc; 1948 Dec; 24(12):1068. PubMed ID: 18103084
    [No Abstract]   [Full Text] [Related]  

  • 9. Riboflavin and thiamin loss in cooking eggs.
    STAMBERG OE; PETERSEN CF
    J Am Diet Assoc; 1946 Apr; 22():315-7. PubMed ID: 21021010
    [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. 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]  

  • 12. 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]  

  • 13. 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]  

  • 14. [Changes of vitamins and mineral retention factors in potato cooked by different methods].
    Pan X; Zhao H; Men J; Shen X
    Wei Sheng Yan Jiu; 2007 Jul; 36(4):485-7. PubMed ID: 17953219
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
    Mglinets AI; Katserikova NV; Pozniakovskiĭ VM
    Vopr Pitan; 1987; (2):63-6. PubMed ID: 3590685
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Thiamine and riboflavin retention in beef and veal heart.
    NOBLE I; GOMEZ L
    J Am Diet Assoc; 1951 Sep; 27(9):752-5. PubMed ID: 14880400
    [No Abstract]   [Full Text] [Related]  

  • 18. [Effect of cooking on vitamins in poultry and rabbit meat].
    Stepanova EN; Grigor'eva MP; Orlova NV; Smirnova EV; Fomina LV
    Vopr Pitan; 1982; (3):54-8. PubMed ID: 7113103
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thiamine and riboflavin retention in beef during roasting, canning, and corning.
    MAYFIELD HL; HEDRICK MT
    J Am Diet Assoc; 1949 Dec; 25(12):1024-7. PubMed ID: 15394251
    [No Abstract]   [Full Text] [Related]  

  • 20. Effect of thiamin retention of adding a carbohydrate vegetable to beef stew.
    COVER S; SMITH WH
    Food Res; 1948; 13(6):475-81. PubMed ID: 18106903
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.