119 related articles for article (PubMed ID: 37694711)
1. Type of pots used in cooking may influence the iron content of commonly consumed vegetables in Nigeria: A laboratory based comparative study.
Ajayi K; Fabusoro OK; Dada IO; Talabi JY; Fadare RI
Afr J Reprod Health; 2023 Jun; 27(6s):138-142. PubMed ID: 37694711
[TBL] [Abstract][Full Text] [Related]
2. Mutagenicity and genotoxicity of water boiled in aluminum pots of different duration of use using SOS chromotest and Ames fluctuation test.
Alabi OA; Adeoluwa YM
Toxicol Res (Camb); 2021 Aug; 10(4):771-776. PubMed ID: 34484668
[TBL] [Abstract][Full Text] [Related]
3. Acceptability of the use of iron cooking pots to reduce anaemia in developing countries.
Prinsen Geerligs P; Brabin B; Mkumbwa A; Broadhead R; Cuevas LE
Public Health Nutr; 2002 Oct; 5(5):619-24. PubMed ID: 12372154
[TBL] [Abstract][Full Text] [Related]
4. Iron nutritional status is improved in Brazilian preterm infants fed food cooked in iron pots.
Borigato EV; Martinez FE
J Nutr; 1998 May; 128(5):855-9. PubMed ID: 9566993
[TBL] [Abstract][Full Text] [Related]
5. Iron contents of Malawian foods when prepared in iron cooking pots.
Prinsen Geerligs PD; Brabin BJ; Hart DJ; Fairweather-Tait SJ
Int J Vitam Nutr Res; 2004 Jan; 74(1):21-6. PubMed ID: 15060897
[TBL] [Abstract][Full Text] [Related]
6. The effect on haemoglobin of the use of iron cooking pots in rural Malawian households in an area with high malaria prevalence: a randomized trial.
Geerligs PP; Brabin B; Mkumbwa A; Broadhead R; Cuevas LE
Trop Med Int Health; 2003 Apr; 8(4):310-5. PubMed ID: 12667149
[TBL] [Abstract][Full Text] [Related]
7. Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City.
Razzak A; Mahjabin T; Khan MRM; Hossain M; Sadia U; Zzaman W
Heliyon; 2023 Nov; 9(11):e21709. PubMed ID: 38027907
[TBL] [Abstract][Full Text] [Related]
8. Loss of food nutrients orchestrated by cooking pots: a common trend in developing world.
Onyeka UE; Ibeawuchi ON
J Food Sci Technol; 2021 Aug; 58(8):2906-2913. PubMed ID: 34294952
[TBL] [Abstract][Full Text] [Related]
9. Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method.
Hossain A; Khatun MA; Islam M; Huque R
Prev Nutr Food Sci; 2017 Sep; 22(3):216-222. PubMed ID: 29043220
[TBL] [Abstract][Full Text] [Related]
10. Folate content and composition of vegetables commonly consumed in China.
Shohag MJ; Wei Y; Yu N; Lu L; Zhang J; He Z; Patring J; Yang X
J Food Sci; 2012 Nov; 77(11):H239-45. PubMed ID: 23127121
[TBL] [Abstract][Full Text] [Related]
11. Effect of consumption of food cooked in iron pots on iron status and growth of young children: a randomised trial.
Adish AA; Esrey SA; Gyorkos TW; Jean-Baptiste J; Rojhani A
Lancet; 1999 Feb; 353(9154):712-6. PubMed ID: 10073514
[TBL] [Abstract][Full Text] [Related]
12. Bioavailability of soluble oxalate from spinach eaten with and without milk products.
Brogren M; Savage GP
Asia Pac J Clin Nutr; 2003; 12(2):219-24. PubMed ID: 12810415
[TBL] [Abstract][Full Text] [Related]
13. Acceptability and use of iron and iron-alloy cooking pots: implications for anaemia control programmes.
Tripp K; Mackeith N; Woodruff BA; Talley L; Mselle L; Mirghani Z; Abdalla F; Bhatia R; Seal AJ
Public Health Nutr; 2010 Jan; 13(1):123-30. PubMed ID: 19476680
[TBL] [Abstract][Full Text] [Related]
14. Toxicity associated with long term use of aluminum cookware in mice: A systemic, genetic and reproductive perspective.
Alabi OA; Unuigboje MA; Olagoke DO; Adeoluwa YM
Mutat Res Genet Toxicol Environ Mutagen; 2021; 861-862():503296. PubMed ID: 33551099
[TBL] [Abstract][Full Text] [Related]
15. [The question of nickel release from stainless steel cooking pots].
Vrochte H; Schätzke M; Dringenberg E; Wölwer-Rieck U; Büning-Pfaue H
Z Ernahrungswiss; 1991 Sep; 30(3):181-91. PubMed ID: 1763555
[TBL] [Abstract][Full Text] [Related]
16. Recent survey and effects of cooking processes on levels of PCDDs, PCDFs and Co-PCBs in leafy vegetables in Japan.
Tsutsumi T; Iida T; Hori T; Nakagawa R; Tobiishi K; Yanagi T; Kono Y; Uchibe H; Matsuda R; Sasaki K; Toyoda M
Chemosphere; 2002 Mar; 46(9-10):1443-9. PubMed ID: 12002474
[TBL] [Abstract][Full Text] [Related]
17. Iron content of Cambodian foods when prepared in cooking pots containing an iron ingot.
Charles CV; Summerlee AJ; Dewey CE
Trop Med Int Health; 2011 Dec; 16(12):1518-24. PubMed ID: 21906213
[TBL] [Abstract][Full Text] [Related]
18. Folate content and retention in commonly consumed vegetables in the South Pacific.
Maharaj PP; Prasad S; Devi R; Gopalan R
Food Chem; 2015 Sep; 182():327-32. PubMed ID: 25842344
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Influence of boiling and subsequent phases of digestion on the phenolic content, bioaccessibility, and bioactivity of Bidens pilosa (Blackjack) leafy vegetable.
Moyo SM; Serem JC; Bester MJ; Mavumengwana V; Kayitesi E
Food Chem; 2020 May; 311():126023. PubMed ID: 31864189
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]