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 *

112 related articles for article (PubMed ID: 31018262)

  • 1. Effects of Different Cooking Methods on the Yield of Carotenoids in Water Convolvulus ( Ipomoea aquatica ).
    Chen BH; Han LH
    J Food Prot; 1990 Dec; 53(12):1076-1078. PubMed ID: 31018262
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Studies on the Stability of Carotenoids in Garland Chrysanthemum ( Ipomoea spp.) as Affected by Microwave and Conventional Heating.
    Chen BH
    J Food Prot; 1992 Apr; 55(4):296-300. PubMed ID: 31071790
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots.
    Bao S; Li X; Lan T; Wang J; Hu Y; Sun X; Ma T
    Food Chem; 2023 Mar; 405(Pt B):135015. PubMed ID: 36436237
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Micellarisation of carotenoids from raw and cooked vegetables.
    Ryan L; O'Connell O; O'Sullivan L; Aherne SA; O'Brien NM
    Plant Foods Hum Nutr; 2008 Sep; 63(3):127-33. PubMed ID: 18587647
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microwave pre-treatment of canola seeds and flaked seeds for increased hot expeller oil yield.
    Gaber MAFM; Mansour MP; Trujillo FJ; Juliano P
    J Food Sci Technol; 2021 Jan; 58(1):323-332. PubMed ID: 33505076
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of three cooking methods on content changes and absorption efficiencies of carotenoids in maize.
    Zhang S; Ji J; Zhang S; Guan C; Wang G
    Food Funct; 2020 Jan; 11(1):944-954. PubMed ID: 31956878
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nonuniformity of Temperatures in Microwave Steam Heating of Lobster Tail.
    Fleischman GJ
    J Food Prot; 2016 Nov; 79(11):2000-2004. PubMed ID: 28221915
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Cooking processes increase bioactive compounds in organic and conventional green beans.
    Lima GPP; Costa SM; Monaco KA; Uliana MR; Fernandez RM; Correa CR; Vianello F; Cisneros-Zevallos L; Minatel IO
    Int J Food Sci Nutr; 2017 Dec; 68(8):919-930. PubMed ID: 28502202
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Reversed phase HPLC analysis of alpha- and beta-carotene from selected raw and cooked vegetables.
    Dietz JM; Sri Kantha S; Erdman JW
    Plant Foods Hum Nutr; 1988; 38(4):333-41. PubMed ID: 3237635
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets.
    Pathera AK; Riar CS; Yadav S; Sharma DP
    Korean J Food Sci Anim Resour; 2017; 37(3):410-417. PubMed ID: 28747827
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids.
    de Castro NT; de Alencar ER; Zandonadi RP; Han H; Raposo A; Ariza-Montes A; Araya-Castillo L; Botelho RBA
    Foods; 2021 Jul; 10(8):. PubMed ID: 34441559
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of cooking processes on the contents of two bioactive carotenoids in Solanum lycopersicum tomatoes and Physalis ixocarpa and Physalis philadelphica tomatillos.
    Elizalde-González MP; Hernández-Ogarcía SG
    Molecules; 2007 Aug; 12(8):1829-35. PubMed ID: 17960090
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of domestic processing on the content and bioaccessibility of carotenoids from chili peppers (Capsicum species).
    Pugliese A; Loizzo MR; Tundis R; O'Callaghan Y; Galvin K; Menichini F; O'Brien N
    Food Chem; 2013 Dec; 141(3):2606-13. PubMed ID: 23871001
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of different cooking methods on the content of vitamins and true retention in selected vegetables.
    Lee S; Choi Y; Jeong HS; Lee J; Sung J
    Food Sci Biotechnol; 2018 Apr; 27(2):333-342. PubMed ID: 30263756
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant.
    Thuengtung S; Ogawa Y
    Food Sci Nutr; 2020 Feb; 8(2):965-972. PubMed ID: 32148805
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures.
    Bowers LJ; Dikeman ME; Murray L; Stroda SL
    Meat Sci; 2012 Oct; 92(2):97-106. PubMed ID: 22607816
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Provitamin A carotenoids in biofortified maize and their retention during processing and preparation of South African maize foods.
    Pillay K; Siwela M; Derera J; Veldman FJ
    J Food Sci Technol; 2014 Apr; 51(4):634-44. PubMed ID: 24741156
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of
    Nartea A; Fanesi B; Falcone PM; Pacetti D; Frega NG; Lucci P
    Antioxidants (Basel); 2021 Jan; 10(2):. PubMed ID: 33572861
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Customized cooking method improves total antioxidant activity in selected vegetables.
    Ng ZX; Chai JW; Kuppusamy UR
    Int J Food Sci Nutr; 2011 Mar; 62(2):158-63. PubMed ID: 21250903
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of Different Cooking Methods and Palm Oil Addition on the Bioaccessibility of Beta-Carotene of Sweet Leaf (Sauropus androgynous).
    Arumsari I; MÄkynen K; Adisakwattana S; Ngamukote S
    J Nutr Sci Vitaminol (Tokyo); 2020; 66(Supplement):S202-S205. PubMed ID: 33612596
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.