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Journal Abstract Search

130 related items for PubMed ID: 1030212

  • 1. [Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].
    Astier-Dumas M.
    Ann Nutr Aliment; 1976; 30(5-6):683-8. PubMed ID: 1030212
    [Abstract] [Full Text] [Related]

  • 2. [Effect of cooking on content of nitrates, vitamin C, magnesium and iron in spinach].
    Astier-Dumas M.
    Ann Nutr Aliment; 1975; 29(3):239-44. PubMed ID: 1211733
    [Abstract] [Full Text] [Related]

  • 3. [Changes in vitamin C content of Bintje potatoes during storage and usual culinary preparations].
    Mareschi JP, Belliot JP, Fourlon C, Gey KF.
    Int J Vitam Nutr Res; 1983; 53(4):402-11. PubMed ID: 6668141
    [Abstract] [Full Text] [Related]

  • 4. [Changes in the levels of nitrates and nitrites in vegetables and vegetable products and vitamin C in white sauerkraut].
    Nabrzyski M, Gajewska R, Bossy G.
    Rocz Panstw Zakl Hig; 1989; 40(3):198-207. PubMed ID: 2634298
    [Abstract] [Full Text] [Related]

  • 5. [Correlation of the nitrate and ascorbic acid content in vegetables and fruits].
    Lutsoia KhI, Rooma MIa, Grupp ZhM.
    Vopr Pitan; 1980; (3):54-7. PubMed ID: 6250287
    [Abstract] [Full Text] [Related]

  • 6. [Changes in vitamin C levels in tuber potatoes after cooking].
    Potapov FF.
    Vopr Pitan; 1972; 31(3):94-5. PubMed ID: 5042227
    [No Abstract] [Full Text] [Related]

  • 7. Effect of cooking on the nitrate levels in vegetables.
    Fletcher JR, Law SJ, Walters AH.
    Nutr Health; 1987; 5(1-2):61-3. PubMed ID: 3670775
    [Abstract] [Full Text] [Related]

  • 8. [On nitrate and nitrite content of water in which spinach is boiled and its relation to methemoglobinemia in children].
    Cosa M, Gualdi G, Marracino F.
    Nuovi Ann Ig Microbiol; 1968; 19(6):509-21. PubMed ID: 5758606
    [No Abstract] [Full Text] [Related]

  • 9. [On the content of nitrate, nitrite and iron in spinach and other vegetable forms and the related hazard of methemoglobinemia for infants].
    Simon C, Kay H, Mrowetz G.
    Arch Kinderheilkd; 1966 Nov; 175(1):42-54. PubMed ID: 5997264
    [No Abstract] [Full Text] [Related]

  • 10. [The content of nitrates and nitrites in fruits, vegetables and other foodstuffs].
    Nabrzyski M, Gajewska R.
    Rocz Panstw Zakl Hig; 1994 Nov; 45(3):167-80. PubMed ID: 7777773
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. [Influence of thermal processing and storage on the content of nitrates and nitrites in chosen vegetables from the Podlasie province].
    Roszczenko A, Rogalska J, Potapczuk L, Kleczyńska A.
    Przegl Lek; 2001 Dec; 58 Suppl 7():30-4. PubMed ID: 11957780
    [Abstract] [Full Text] [Related]

  • 13. [Studies on the contents of nitrates and nitrites in selected fresh and heat processed vegetables].
    Markowska A, Kotkowska A, Furmanek W, Gackowska L, Siwek B, Kacprzak-Strzałkowska E, Błońska A.
    Rocz Panstw Zakl Hig; 1995 Dec; 46(4):349-55. PubMed ID: 8619116
    [Abstract] [Full Text] [Related]

  • 14. Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering.
    Baardseth P, Bjerke F, Martinsen BK, Skrede G.
    J Sci Food Agric; 2010 May; 90(7):1245-55. PubMed ID: 20394008
    [Abstract] [Full Text] [Related]

  • 15. [Nitrate content of carrots in baby formulas (author's transl)].
    Stolley H, Schlage C, Droese W.
    Monatsschr Kinderheilkd (1902); 1978 Feb; 126(2):100-1. PubMed ID: 634288
    [Abstract] [Full Text] [Related]

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

  • 17. Nutrient losses in institutional food handling.
    Head MK.
    J Am Diet Assoc; 1974 Oct; 65(4):423-7. PubMed ID: 4421140
    [No Abstract] [Full Text] [Related]

  • 18. [Nitrates in canned spinach. Effects of technological treatments].
    Sohier Y, Poumarat AM, Berges P.
    Ann Nutr Aliment; 1976 Oct; 30(5-6):689-94. PubMed ID: 1030213
    [Abstract] [Full Text] [Related]

  • 19. Effect of different cooking methods on vegetable oxalate content.
    Chai W, Liebman M.
    J Agric Food Chem; 2005 Apr 20; 53(8):3027-30. PubMed ID: 15826055
    [Abstract] [Full Text] [Related]

  • 20. [Ascorbic acid content of tubers and plantain of Cameroon before and after cooking].
    Le Berre S, Gallon G, Tabi B.
    Ann Nutr Aliment; 1969 Apr 20; 23(1):31-45. PubMed ID: 5801276
    [No Abstract] [Full Text] [Related]

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