BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

250 related articles for article (PubMed ID: 7047080)

  • 1. The effect of microwaves on nutrient value of foods.
    Cross GA; Fung DY
    Crit Rev Food Sci Nutr; 1982; 16(4):355-81. PubMed ID: 7047080
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies.
    Hoffman CJ; Zabik ME
    J Am Diet Assoc; 1985 Aug; 85(8):922-6. PubMed ID: 3894486
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.
    López-Berenguer C; Carvajal M; Moreno DA; García-Viguera C
    J Agric Food Chem; 2007 Nov; 55(24):10001-7. PubMed ID: 17979232
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM; Baldwin RE; Snider S
    J Am Diet Assoc; 1976 Dec; 69(6):635-40. PubMed ID: 1033217
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal.
    Lopes AF; Alfaia CM; Partidário AM; Lemos JP; Prates JA
    Meat Sci; 2015 Jan; 99():38-43. PubMed ID: 25280361
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Retention of nutrients in microwave-cooked foods.
    Klein BP
    Bol Asoc Med P R; 1989 Jul; 81(7):277-9. PubMed ID: 2775405
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Cooking at variable microwave power levels. Effects on energy use and quality of top round beef roasts.
    Drew F; Rhee KS; Carpenter ZL
    J Am Diet Assoc; 1980 Oct; 77(4):455-9. PubMed ID: 7419839
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Sensory qualities and nutrient retention of beef strips prepared by different household cooking techniques.
    Yang J; Sulaeman A; Setiawan B; Atughonu A; Giraud DW; Driskell JA
    J Am Diet Assoc; 1994 Feb; 94(2):199-201. PubMed ID: 8301000
    [No Abstract]   [Full Text] [Related]  

  • 9. Nutrient retention values and cooking yield factors for three South African lamb and mutton cuts.
    van Heerden SM; Strydom PE
    J Sci Food Agric; 2017 Nov; 97(14):5037-5042. PubMed ID: 28436039
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microwave cookery of beef patties: browning methods.
    Drew F; Rhee KS
    J Am Diet Assoc; 1979 Jun; 74(6):652-6. PubMed ID: 571881
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables.
    Danesi F; Bordoni A
    J Food Sci; 2008 Aug; 73(6):H109-12. PubMed ID: 19241586
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Zinc retention in vegetables according to the method of preparation for consumption.
    Gębczyński P; Lisiewska Z; Słupski J; Kur K
    Int J Food Sci Nutr; 2011 Nov; 62(7):711-4. PubMed ID: 21615279
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microwave cooking of vegetables. Ascorbic acid retention and palatability.
    KYLEN AM; CHARLES VR; MCGRATH BH; SCHLETER JM; WEST LC; VAN DUYNE FO
    J Am Diet Assoc; 1961 Oct; 39():321-6. PubMed ID: 13755567
    [No Abstract]   [Full Text] [Related]  

  • 14. Migration testing of plastics and microwave-active materials for high-temperature food-use applications.
    Castle L; Jickells SM; Gilbert J; Harrison N
    Food Addit Contam; 1990; 7(6):779-96. PubMed ID: 2150378
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cooking losses of minerals in foods and its nutritional significance.
    Kimura M; Itokawa Y
    J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S25-32; discussion S33. PubMed ID: 2081985
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Migration from plasticized films into foods. 1. Migration of di-(2-ethylhexyl)adipate from PVC films during home-use and microwave cooking.
    Startin JR; Sharman M; Rose MD; Parker I; Mercer AJ; Castle L; Gilbert J
    Food Addit Contam; 1987; 4(4):385-98. PubMed ID: 3678526
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of water content on RF and microwave dielectric behavior of foods.
    Nelson SO; Trabelsi S
    J Microw Power Electromagn Energy; 2009; 43(2):13-23. PubMed ID: 21384711
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods.
    Dahl CA; Matthews ME
    J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of Microwaves on Microorganisms in Foods
    Fung DYC; Cunningham FE
    J Food Prot; 1980 Aug; 43(8):641-650. PubMed ID: 30822987
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Current and future foodservice applications of microwave cooking/reheating.
    Hoffman CJ; Zabik ME
    J Am Diet Assoc; 1985 Aug; 85(8):929-33. PubMed ID: 4019983
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.