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.
94 related articles for article (PubMed ID: 21021010)
21. The effect of thiamin and riboflavin supplementation on the level of those vitamins in human breast milk and urine. Nail PA; Thomas MR; Eakin R Am J Clin Nutr; 1980 Feb; 33(2):198-204. PubMed ID: 7355793 [TBL] [Abstract][Full Text] [Related]
22. Stability of riboflavin in eggs to cooking and to light. HANNING F; SCHICK BA; SEIM HJ Food Res; 1949; 14(3):203-8. PubMed ID: 18145180 [No Abstract] [Full Text] [Related]
23. 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]
24. Simultaneous spectrofluorimetric determination of thiamin, pyridoxine and riboflavin in pharmaceutical multivitamin preparations. Barary M; Abdel-Hamid M; Hassan E; Elsayed M Pharmazie; 1986 Jul; 41(7):483-5. PubMed ID: 3774855 [TBL] [Abstract][Full Text] [Related]
25. Vitamin status of healthy subjects in Burgundy (France). de Carvalho MJ; Guilland JC; Moreau D; Boggio V; Fuchs F Ann Nutr Metab; 1996; 40(1):24-51. PubMed ID: 8722303 [TBL] [Abstract][Full Text] [Related]
26. [Effect of thiamine, riboflavin and ascorbic acid on tetracycline, erythromycin and levomycetin activity]. Velizhenko GG Antibiotiki; 1975 Jun; 20(7):610-3. PubMed ID: 1225212 [TBL] [Abstract][Full Text] [Related]
27. [Thiamin and ribovlavin status in populations of Arkhangelsk]. Boĭko ER; Potolitsina NN; Nilssen O Vopr Pitan; 2005; 74(1):27-30. PubMed ID: 15822642 [TBL] [Abstract][Full Text] [Related]
28. 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]
29. 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]
30. 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]
31. 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]
32. The interdependence of the vitamins; vitamin B1 and riboflavin. CROSS MC; EMBLETON J; COWARD KH Biochem J; 1946 Jul; 40(4):458-60. PubMed ID: 20273625 [No Abstract] [Full Text] [Related]
33. The relation of load test response and fasting excretion levels to tissue content of thiamine and riboflavin. BERRYMAN GH; FRENCH CE Am J Physiol; 1947 Apr; 149(1):254-63. PubMed ID: 20291969 [No Abstract] [Full Text] [Related]
34. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems. Butz P; Bognar A; Dieterich S; Tauscher B J Agric Food Chem; 2007 Feb; 55(4):1289-94. PubMed ID: 17253716 [TBL] [Abstract][Full Text] [Related]
35. Water-soluble vitamins. III. Thiamine, lipoic acid, riboflavin, pantothenic acid, inositol, and miscellaneous factors. JOHNSON BC Annu Rev Biochem; 1955; 24():419-64. PubMed ID: 13249361 [No Abstract] [Full Text] [Related]
38. The availability of vitamins from yeasts; differences in the influence of live yeast on the absorption of pure thiamine hydrochloride, pure riboflavin and nitrogen by human subjects, and the effect of distribution of the vitamin doses. GARBER M; MARQUETTE MM; PARSONS HT J Nutr; 1949 Jun; 38(2):225-36. PubMed ID: 18150601 [No Abstract] [Full Text] [Related]