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PUBMED FOR HANDHELDS

Journal Abstract Search

328 related items for PubMed ID: 11190845

  • 21. Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach.
    Dadali G, Ozbek B.
    Int J Food Sci Nutr; 2009; 60(1):21-31. PubMed ID: 17886082
    [Abstract] [Full Text] [Related]

  • 22. [Loss of vitamin C in vegetables during preservation and cooking].
    KOZHIN AM.
    Voen Med Zh; 1956 Feb; (2):64-7. PubMed ID: 13423076
    [No Abstract] [Full Text] [Related]

  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. [Effect of various cooking methods on the contents of major flavonoids in vegetables].
    Xu J, Wei J, Guo C, Yang J.
    Wei Sheng Yan Jiu; 2007 Mar; 36(2):223-5. PubMed ID: 17555108
    [Abstract] [Full Text] [Related]

  • 25. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.
    Song L, Thornalley PJ.
    Food Chem Toxicol; 2007 Feb; 45(2):216-24. PubMed ID: 17011103
    [Abstract] [Full Text] [Related]

  • 26. [Vitamins C, B1 and B2 in asparagus. Variation in the course of growth, storing and cooking].
    Ournac A.
    Aliment Vie; 1970 Feb; 58(7):164-72. PubMed ID: 5516675
    [No Abstract] [Full Text] [Related]

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

  • 28. Effects of industrial processing on folate content in green vegetables.
    Delchier N, Ringling C, Le Grandois J, Aoudé-Werner D, Galland R, Georgé S, Rychlik M, Renard CM.
    Food Chem; 2013 Aug 15; 139(1-4):815-24. PubMed ID: 23561177
    [Abstract] [Full Text] [Related]

  • 29. [Vitamin C changes during handling and storage of food].
    Nadolna I, Secomska B.
    Rocz Panstw Zakl Hig; 1980 Aug 15; 31(5):503-8. PubMed ID: 7466234
    [No Abstract] [Full Text] [Related]

  • 30. Ascorbic acid contents of Pakistani fruits and vegetables.
    Iqbal MP, Kazim SF, Mehboobali N.
    Pak J Pharm Sci; 2006 Oct 15; 19(4):282-5. PubMed ID: 17105704
    [Abstract] [Full Text] [Related]

  • 31. Green leaves are the stuff of life.
    Afr Women Health; 1993 Oct 15; 1(3):17-8. PubMed ID: 12345402
    [Abstract] [Full Text] [Related]

  • 32. [Effect of culinary technology on the loss of vitamin C in potatoes and other vegetables].
    Buchko A, Obon'eva L, Ambrova A.
    Vopr Pitan; 1972 Oct 15; 31(3):86-9. PubMed ID: 5042224
    [No Abstract] [Full Text] [Related]

  • 33. Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage.
    Korus A, Lisiewska Z, Kmiecik W.
    Nahrung; 2002 Aug 15; 46(4):233-7. PubMed ID: 12224416
    [Abstract] [Full Text] [Related]

  • 34. The effects of cooking on residues of malachite green and leucomalachite green in carp muscles.
    Mitrowska K, Posyniak A, Zmudzki J.
    Anal Chim Acta; 2007 Mar 14; 586(1-2):420-5. PubMed ID: 17386743
    [Abstract] [Full Text] [Related]

  • 35. [The value of Polish field grown sweet pepper cultivars for freezing and pickling].
    Lisiewska Z, Kmiecik W, Jaworska G.
    Rocz Panstw Zakl Hig; 1994 Mar 14; 45(4):311-20. PubMed ID: 7792520
    [Abstract] [Full Text] [Related]

  • 36. Vitamin B-6 content of selected foods served in dining halls.
    Reiter LA, Driskell JA.
    J Am Diet Assoc; 1985 Dec 14; 85(12):1625-7. PubMed ID: 4067158
    [Abstract] [Full Text] [Related]

  • 37. Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned.
    O'Sullivan L, Ryan L, Aherne SA, O'Brien NM.
    Nutr Res; 2008 Aug 14; 28(8):532-8. PubMed ID: 19083456
    [Abstract] [Full Text] [Related]

  • 38. 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 28; 55(24):10001-7. PubMed ID: 17979232
    [Abstract] [Full Text] [Related]

  • 39. The effect of different cooking methods on folate retention in various foods that are amongst the major contributors to folate intake in the UK diet.
    McKillop DJ, Pentieva K, Daly D, McPartlin JM, Hughes J, Strain JJ, Scott JM, McNulty H.
    Br J Nutr; 2002 Dec 28; 88(6):681-8. PubMed ID: 12493090
    [Abstract] [Full Text] [Related]

  • 40. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions.
    Ninfali P, Bacchiocca M.
    J Agric Food Chem; 2003 Apr 09; 51(8):2222-6. PubMed ID: 12670160
    [Abstract] [Full Text] [Related]

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