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Journal Abstract Search

387 related items for PubMed ID: 15826055

  • 1. 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]

  • 2. Oxalate content of silver beet leaves (Beta vulgaris var. cicla) at different stages of maturation and the effect of cooking with different milk sources.
    Simpson TS, Savage GP, Sherlock R, Vanhanen LP.
    J Agric Food Chem; 2009 Nov 25; 57(22):10804-8. PubMed ID: 19877639
    [Abstract] [Full Text] [Related]

  • 3. Soluble and insoluble oxalate content of mushrooms.
    Savage GP, Nilzen V, Osterberg K, Vanhanen L.
    Int J Food Sci Nutr; 2002 Jul 25; 53(4):293-6. PubMed ID: 12090024
    [Abstract] [Full Text] [Related]

  • 4. 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 25; 74(3):H97-H103. PubMed ID: 19397724
    [Abstract] [Full Text] [Related]

  • 5. The effect of soaking and cooking on the oxalate content of taro leaves.
    Savage GP, Dubois M.
    Int J Food Sci Nutr; 2006 Apr 25; 57(5-6):376-81. PubMed ID: 17135028
    [Abstract] [Full Text] [Related]

  • 6. Oxalates in some Indian green leafy vegetables.
    Radek M, Savage GP.
    Int J Food Sci Nutr; 2008 May 25; 59(3):246-60. PubMed ID: 18335334
    [Abstract] [Full Text] [Related]

  • 7. Bioavailability of soluble oxalate from spinach eaten with and without milk products.
    Brogren M, Savage GP.
    Asia Pac J Clin Nutr; 2003 May 25; 12(2):219-24. PubMed ID: 12810415
    [Abstract] [Full Text] [Related]

  • 8. Effect of cooking on oxalate content of pulses using an enzymatic procedure.
    Quinteros A, Farré R, Lagarda MJ.
    Int J Food Sci Nutr; 2003 Sep 25; 54(5):373-7. PubMed ID: 12907408
    [Abstract] [Full Text] [Related]

  • 9. 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 25; 88(6):681-8. PubMed ID: 12493090
    [Abstract] [Full Text] [Related]

  • 10. 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 25; 80(8):E1725-34. PubMed ID: 26130376
    [Abstract] [Full Text] [Related]

  • 11. Influence of cooking process on phenolic marker compounds of vegetables.
    Andlauer W, Stumpf C, Hubert M, Rings A, Fürst P.
    Int J Vitam Nutr Res; 2003 Mar 25; 73(2):152-9. PubMed ID: 12747223
    [Abstract] [Full Text] [Related]

  • 12. [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 25; 36(2):223-5. PubMed ID: 17555108
    [Abstract] [Full Text] [Related]

  • 13. Stability of iodine during cooking: investigation on biofortified and not fortified vegetables.
    Comandini P, Cerretani L, Rinaldi M, Cichelli A, Chiavaro E.
    Int J Food Sci Nutr; 2013 Nov 25; 64(7):857-61. PubMed ID: 23701028
    [Abstract] [Full Text] [Related]

  • 14. Preferences for steaming of vegetables.
    Rennie C, Wise A.
    J Hum Nutr Diet; 2010 Feb 25; 23(1):108-10. PubMed ID: 19943843
    [Abstract] [Full Text] [Related]

  • 15. [Study on vitamin B1, vitamin B2 retention factors in vegetables].
    Zhao H, Yang X, Zhou R, Yang Y.
    Wei Sheng Yan Jiu; 2008 Jan 25; 37(1):92-6. PubMed ID: 18421876
    [Abstract] [Full Text] [Related]

  • 16. Oxalate in grain amaranth.
    Gélinas B, Seguin P.
    J Agric Food Chem; 2007 Jun 13; 55(12):4789-94. PubMed ID: 17511467
    [Abstract] [Full Text] [Related]

  • 17. Food oxalate: factors affecting measurement, biological variation, and bioavailability.
    Massey LK.
    J Am Diet Assoc; 2007 Jul 13; 107(7):1191-4; quiz 1195-6. PubMed ID: 17604750
    [Abstract] [Full Text] [Related]

  • 18. Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system.
    Bong WC, Vanhanen LP, Savage GP.
    Food Chem; 2017 Apr 15; 221():54-57. PubMed ID: 27979238
    [Abstract] [Full Text] [Related]

  • 19. Vitamin C losses in some frozen vegetables due to various cooking methods.
    Nursal B, Yücecan S.
    Nahrung; 2000 Dec 15; 44(6):451-3. PubMed ID: 11190845
    [Abstract] [Full Text] [Related]

  • 20. Removal of potassium from tuberous root vegetables by leaching.
    Burrowes JD, Ramer NJ.
    J Ren Nutr; 2006 Oct 15; 16(4):304-11. PubMed ID: 17046614
    [Abstract] [Full Text] [Related]

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