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Journal Abstract Search

387 related items for PubMed ID: 15826055

  • 21. Cooking rice in a high water to rice ratio reduces inorganic arsenic content.
    Raab A, Baskaran C, Feldmann J, Meharg AA.
    J Environ Monit; 2009 Jan; 11(1):41-4. PubMed ID: 19137137
    [Abstract] [Full Text] [Related]

  • 22. Determination of trace amounts of oxalate in vegetable and water samples using a new kinetic-catalytic reaction system.
    Arab Chamjangali M, Sharif-Razavian L, Yousefi M, Amin AH.
    Spectrochim Acta A Mol Biomol Spectrosc; 2009 Jul; 73(1):112-6. PubMed ID: 19264541
    [Abstract] [Full Text] [Related]

  • 23. Changes in potassium content of different potato varieties after cooking.
    Burrowes JD, Ramer NJ.
    J Ren Nutr; 2008 Nov; 18(6):530-4. PubMed ID: 18940657
    [Abstract] [Full Text] [Related]

  • 24. [Changes in weight of fresh and dried vegetables on cooking].
    Péquignot G, Vinit F, Chabert C, Bodard M, Perles S.
    Ann Nutr Aliment; 1976 Nov; 29(5):439-58. PubMed ID: 970838
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  • 26. 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
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  • 30. [Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].
    Astier-Dumas M.
    Ann Nutr Aliment; 1976 Feb; 30(5-6):683-8. PubMed ID: 1030212
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  • 31. 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
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  • 32. Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.
    Yu J, Zhang S, Zhang L.
    J Sci Food Agric; 2018 Jan 14; 98(1):190-197. PubMed ID: 28573682
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  • 34. [Changes of vitamins and mineral retention factors in potato cooked by different methods].
    Pan X, Zhao H, Men J, Shen X.
    Wei Sheng Yan Jiu; 2007 Jul 14; 36(4):485-7. PubMed ID: 17953219
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  • 35. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
    Miglio C, Chiavaro E, Visconti A, Fogliano V, Pellegrini N.
    J Agric Food Chem; 2008 Jan 09; 56(1):139-47. PubMed ID: 18069785
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  • 37. Evaluation of iodine content and stability in recipes prepared with biofortified potatoes.
    Cerretani L, Comandini P, Fumanelli D, Scazzina F, Chiavaro E.
    Int J Food Sci Nutr; 2014 Nov 09; 65(7):797-802. PubMed ID: 24828007
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  • 38. Effect of processing on potato starch: in vitro availability and glycaemic index.
    García-Alonso A, Goñi I.
    Nahrung; 2000 Feb 09; 44(1):19-22. PubMed ID: 10702994
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  • 39. Monitoring programme on nitrates in vegetables and vegetable-based baby foods marketed in the Region of Valencia, Spain: levels and estimated daily intake.
    Pardo-Marín O, Yusà-Pelechà V, Villalba-Martín P, Perez-Dasí JA.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Apr 09; 27(4):478-86. PubMed ID: 20234964
    [Abstract] [Full Text] [Related]

  • 40. [The influence of culinary processing on content of lead and cadmium in carrots].
    Wieczorek C, Kostrzewa M.
    Rocz Panstw Zakl Hig; 1997 Apr 09; 48(2):187-92. PubMed ID: 9381082
    [Abstract] [Full Text] [Related]

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