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Journal Abstract Search

328 related items for PubMed ID: 11190845

  • 1. 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]

  • 2. 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]

  • 3. Effects of storage and handling on vitamins in fresh lima beans.
    Head MK, Giesbrecht FG.
    J Am Diet Assoc; 1976 Dec; 69(6):640-4. PubMed ID: 993537
    [Abstract] [Full Text] [Related]

  • 4. [Changes in weight of fresh and dried vegetables on cooking].
    Péquignot G, Vinit F, Chabert C, Bodard M, Perles S.
    Ann Nutr Aliment; 1976 Dec; 29(5):439-58. PubMed ID: 970838
    [Abstract] [Full Text] [Related]

  • 5. [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 Dec; 53(4):402-11. PubMed ID: 6668141
    [Abstract] [Full Text] [Related]

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

  • 7. [Study on vitamin B1, vitamin B2 retention factors in vegetables].
    Zhao H, Yang X, Zhou R, Yang Y.
    Wei Sheng Yan Jiu; 2008 Jan; 37(1):92-6. PubMed ID: 18421876
    [Abstract] [Full Text] [Related]

  • 8. Influence of cooking methods on antioxidant activity of vegetables.
    Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA.
    J Food Sci; 2009 Apr; 74(3):H97-H103. PubMed ID: 19397724
    [Abstract] [Full Text] [Related]

  • 9. Vitamin retention in eight fruits and vegetables: a comparison of refrigerated and frozen storage.
    Bouzari A, Holstege D, Barrett DM.
    J Agric Food Chem; 2015 Jan 28; 63(3):957-62. PubMed ID: 25526594
    [Abstract] [Full Text] [Related]

  • 10. [Vitamin C levels in fresh, frozen and canned broad beans in relation to their varieties and degree of maturity].
    Kmiecik W, Lisiewska Z, Jaworska G.
    Rocz Panstw Zakl Hig; 1990 Jan 28; 41(1-2):17-24. PubMed ID: 2244168
    [Abstract] [Full Text] [Related]

  • 11. Thawing of frozen vegetables observed by a small dedicated MRI for food research.
    Koizumi M, Naito S, Haishi T, Utsuzawa S, Ishida N, Kano H.
    Magn Reson Imaging; 2006 Oct 28; 24(8):1111-9. PubMed ID: 16997082
    [Abstract] [Full Text] [Related]

  • 12. Cooking losses of minerals in foods and its nutritional significance.
    Kimura M, Itokawa Y.
    J Nutr Sci Vitaminol (Tokyo); 1990 Oct 28; 36 Suppl 1():S25-32; discussion S33. PubMed ID: 2081985
    [Abstract] [Full Text] [Related]

  • 13. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
    Pellegrini N, Chiavaro E, Gardana C, Mazzeo T, Contino D, Gallo M, Riso P, Fogliano V, Porrini M.
    J Agric Food Chem; 2010 Apr 14; 58(7):4310-21. PubMed ID: 20218674
    [Abstract] [Full Text] [Related]

  • 14. [Effect of the variety and size of fresh and frozen brussels sprouts on the vitamin C level].
    Kmiecik W, Lisiewska Z.
    Rocz Panstw Zakl Hig; 1989 Apr 14; 40(3):215-22. PubMed ID: 2634300
    [Abstract] [Full Text] [Related]

  • 15. Percent retention of vitamin C in whipped potatoes after pre-service holding.
    Snyder PO, Matthews ME.
    J Am Diet Assoc; 1983 Oct 14; 83(4):454-8. PubMed ID: 6619461
    [Abstract] [Full Text] [Related]

  • 16. [Changes in the vitamin C content of some vegetables after cooking].
    Fiorentini M, Panatta GB, Frenna R.
    Boll Soc Ital Biol Sper; 1964 Dec 31; 40(24):Suppl:1956-60. PubMed ID: 5875476
    [No Abstract] [Full Text] [Related]

  • 17. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
    Iborra-Bernad C, García-Segovia P, Martínez-Monzó J.
    J Food Sci; 2015 Aug 31; 80(8):E1725-34. PubMed ID: 26130376
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.
    Mazzeo T, Paciulli M, Chiavaro E, Visconti A, Fogliano V, Ganino T, Pellegrini N.
    Food Res Int; 2015 Sep 20; 75():89-97. PubMed ID: 28454976
    [Abstract] [Full Text] [Related]

  • 20. [Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].
    Astier-Dumas M.
    Ann Nutr Aliment; 1976 Sep 20; 30(5-6):683-8. PubMed ID: 1030212
    [Abstract] [Full Text] [Related]

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