140 related articles for article (PubMed ID: 5018369)
21. Vitamin B 6 in reheated, held, and freshly cooked turkey breast.
Engler PP; Bowers JA
J Am Diet Assoc; 1975 Jul; 67(1):42-4. PubMed ID: 1170227
[TBL] [Abstract][Full Text] [Related]
22. Improving grape quality using microwave vacuum drying associated with temperature control.
Clary CD; Mejia-Meza E; Wang S; Petrucci VE
J Food Sci; 2007 Jan; 72(1):E023-8. PubMed ID: 17995881
[TBL] [Abstract][Full Text] [Related]
23. Roasting and braising beef roasts in microwave ovens.
Fulton L; Davis C
J Am Diet Assoc; 1983 Nov; 83(5):560-3. PubMed ID: 6630817
[TBL] [Abstract][Full Text] [Related]
24. Cooking chicken and turkey from the frozen and thawed states.
Fulton L; Davis C
J Am Diet Assoc; 1974 May; 64(5):505-10. PubMed ID: 4856798
[No Abstract] [Full Text] [Related]
25. [Changes in some indices of the food value of meat during heating by ultrahigh frequency waves].
Maliutin AF
Vopr Pitan; 1968; 27(2):79-80. PubMed ID: 4233962
[No Abstract] [Full Text] [Related]
26. [Effect of heat processing on the content of vitamins B1, B2 and PP in bean seeds].
Stapanov VN
Vopr Pitan; 1972; 31(5):81-2. PubMed ID: 4268746
[No Abstract] [Full Text] [Related]
27. Effect of microwave blanching on the quality of frozen Agaricus bisporus.
Bernaś E; Jaworska G
Food Sci Technol Int; 2015 Jun; 21(4):245-55. PubMed ID: 24831645
[TBL] [Abstract][Full Text] [Related]
28. [Preservation of vitamin B1 and B2 during the preparation of pork meat].
Frouin A; Bazile J; Jondeau D
Ann Nutr Aliment; 1978; 32(2-3):417-24. PubMed ID: 568446
[TBL] [Abstract][Full Text] [Related]
29. Thiamin content and retention in venison.
Guild L; Raines R
J Am Diet Assoc; 1972 Jan; 60(1):42-4. PubMed ID: 5061694
[No Abstract] [Full Text] [Related]
30. Determination of total riboflavin in cooked sausages.
Valls F; Sancho MT; Fernández-Muiño MA; Checa MA
J Agric Food Chem; 1999 Mar; 47(3):1067-70. PubMed ID: 10552417
[TBL] [Abstract][Full Text] [Related]
31. Composition and preparation of Iranian breads.
Kouhestani A; Ghavifekr H; Rahmanian M; Mayurian H; Sarkissian N
J Am Diet Assoc; 1969 Sep; 55(3):262-6. PubMed ID: 5806572
[No Abstract] [Full Text] [Related]
32. [Use of microwave ovens in the prevention of opisthorchiasis].
Pel'gunov AN; Riabov IN; Filippova AIu
Med Parazitol (Mosk); 2005; (3):42-5. PubMed ID: 16212097
[TBL] [Abstract][Full Text] [Related]
33. Simultaneous determination of thiamin and riboflavin in the sea urchin, Paracentrotus lividus, by high-performance liquid chromatography.
Rodríguez-Bernaldo De Quirós A; López-Hernández J; Simal-Lozano J
Int J Food Sci Nutr; 2004 Jun; 55(4):259-63. PubMed ID: 15369980
[TBL] [Abstract][Full Text] [Related]
34. Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
PAI ML
Indian J Med Res; 1958 Jul; 46(4):609-12. PubMed ID: 13574853
[No Abstract] [Full Text] [Related]
35. [Vitamin content in groats before and after technological processing].
Smirnova LV; Khachaturova TN; Nekrasova LV; Grigor'eva MP
Vopr Pitan; 1982; (2):62-3. PubMed ID: 7090329
[TBL] [Abstract][Full Text] [Related]
36. [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]
37. [Vitamin B1 and B2 content in chicken meat and eggs].
Khamidullina LA; Katochkova VS
Veterinariia; 1976 Jul; (7):106-7. PubMed ID: 948841
[No Abstract] [Full Text] [Related]
38. [Changes in the vitamin A, B 1 and B 2 content of egg-enriched pasta as a function of drying temperature and of cooking].
Miuccio CF; Fratoni A
Boll Soc Ital Biol Sper; 1974 Feb; 50(3):136-40. PubMed ID: 4425594
[No Abstract] [Full Text] [Related]
39. Precooking and reheating of turkey. Effects of microwave vs. conventional methods.
Cipra JE; Bowers JA; Hooper AS
J Am Diet Assoc; 1971 Jan; 58(1):38-40. PubMed ID: 5099707
[No Abstract] [Full Text] [Related]
40. Nutritive value of selected variety breads and pastas.
Ranhotra GS; Gelroth JA; Novak FA; Bock MA; Winterringer GL; Matthews RH
J Am Diet Assoc; 1984 Mar; 84(3):322-7. PubMed ID: 6321583
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]