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 *

136 related articles for article (PubMed ID: 21025060)

  • 1. Ascorbic acid content of cabbage salads.
    QUINN VP; SCOULAR FI; JOHNSON ML
    Food Res; 1946; 11():163-8. PubMed ID: 21025060
    [No Abstract]   [Full Text] [Related]  

  • 2. Effect of steam and hot-water blanching on ascorbic acid content of snap beans and cauliflower.
    RETZER JL; VAN DUYNE FO
    Food Res; 1945; 10():518-24. PubMed ID: 21007042
    [No Abstract]   [Full Text] [Related]  

  • 3. Effect of French dressings, vinegars, and acetic acid on rate of loss of vitamin C in raw cabbage.
    CLAYTON MM; GOOS C
    Food Res; 1947; 12(1):27-35. PubMed ID: 20286555
    [No Abstract]   [Full Text] [Related]  

  • 4. 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]  

  • 5. [Vitamin C and apparent vitamin C in cabbage (Brasica ol. capitata L) during winter storage].
    DAMANSKI AF; MARIC TK
    Acta Pharm Jugosl; 1955; 5(3):123-7. PubMed ID: 13326448
    [No Abstract]   [Full Text] [Related]  

  • 6. The vitamin C content of braised cabbage cooked under pressure and prepared on a very large scale.
    WALKER AR; ARVIDSSON UB
    S Afr J Med Sci; 1952 Dec; 17(3-4):143-4. PubMed ID: 13048806
    [No Abstract]   [Full Text] [Related]  

  • 7. Color and ascorbic acid variations in cabbage cooked by various methods.
    NOBLE I
    Food Res; 1951; 16(1):71-6. PubMed ID: 14840491
    [No Abstract]   [Full Text] [Related]  

  • 8. Vitamin C content of an old antiscorbutic; the Kerguelen cabbage.
    HATT HH
    Nature; 1949 Dec; 164(4182):1081. PubMed ID: 15408700
    [No Abstract]   [Full Text] [Related]  

  • 9. Effect of quantity preparation on the ascorbic acid content of cabbage salad.
    WILCOX EB; NEILSON AM
    J Am Diet Assoc; 1947 Mar; 23(3):223-5. PubMed ID: 20286572
    [No Abstract]   [Full Text] [Related]  

  • 10. Variability of ascorbic acid within and between cabbages.
    SMITH EB; HILTZ MC; ROBINSON AD
    Food Res; 1948; 13(3):236-43. PubMed ID: 18870649
    [No Abstract]   [Full Text] [Related]  

  • 11. Ascorbic acid retention and palatability of cabbage as cooked in South India.
    PATTON MB; DEVADAS R; WILSON ED
    J Am Diet Assoc; 1950 Nov; 26(11):897-8. PubMed ID: 14794349
    [No Abstract]   [Full Text] [Related]  

  • 12. [Sparing of L ascorbic acid in the guinea pig by a dietary factor present in cabbage].
    GERO E; GABE M; BOISSELOT-LEFEBVRES J; COTEREAU H; PARROT JL
    J Physiol (Paris); 1959; 51():971-85. PubMed ID: 13827576
    [No Abstract]   [Full Text] [Related]  

  • 13. Physiological availability of the vitamins; influence of ascorbic acid stabilizers in fruits and vegetables.
    MELNICK D; HOCHBERG M; OSER BL
    Fed Proc; 1947; 6(1):414. PubMed ID: 20343878
    [No Abstract]   [Full Text] [Related]  

  • 14. Physiological availability of the vitamins; influence of ascorbic acid stabilizers in fruits and vegetables.
    MELNICK D; HOCHBERG M; OSER BL
    J Nutr; 1947 Oct; 34(4):409-20. PubMed ID: 20266677
    [No 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. [Presence of a factor C2 in cabbage. Its influence on the level of ascorbic acid in the adrenal and on the development of experimental scurvy in the guinea pig].
    GERO E; GABE M; BOISSELOT-LEFEBVRES J; COTEREAU HY; PARROT JL
    C R Seances Soc Biol Fil; 1959; 153():971-4. PubMed ID: 13827577
    [No Abstract]   [Full Text] [Related]  

  • 17. [Vitamin C in frost-resistant cabbage].
    MARKOV AP
    Vopr Pitan; 1955; 14(3):45-6. PubMed ID: 13247796
    [No Abstract]   [Full Text] [Related]  

  • 18. Palatability and ascorbic acid retention of rutabaga, peas, and cabbage after holding on the steam table.
    KELLEY L; JACKSON M
    J Am Diet Assoc; 1947 Feb; 23(2):120-4. PubMed ID: 20286566
    [No Abstract]   [Full Text] [Related]  

  • 19. The ascorbic acid content of cabbage.
    BRANION HD; ROBERTS JS
    J Am Diet Assoc; 1948 Feb; 24(2):101-4. PubMed ID: 18905020
    [No Abstract]   [Full Text] [Related]  

  • 20. The inheritance of ascorbic acid content in cabbage.
    WALKER JC; FOSTER RE
    Am J Bot; 1946 Nov; 33(9):758-61. PubMed ID: 20280159
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 7.