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Journal Abstract Search

268 related items for PubMed ID: 17253716

  • 1. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Butz P, Bognar A, Dieterich S, Tauscher B.
    J Agric Food Chem; 2007 Feb 21; 55(4):1289-94. PubMed ID: 17253716
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  • 2. [Preservation of thiamine, riboflavin, niacin and ascorbic acid in vitamin-enriched minced meat products after different types of heat processing].
    Mglinets AI, Katserikova NV, Pozniakovskiĭ VM.
    Vopr Pitan; 1987 Feb 21; (2):63-6. PubMed ID: 3590685
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  • 5. Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk.
    Haddad GS, Loewenstein M.
    J Dairy Sci; 1983 Aug 21; 66(8):1601-6. PubMed ID: 6619346
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  • 6. Biogenic amine formation and nitrite reactions in meat batter as affected by high-pressure processing and chilled storage.
    Ruiz-Capillas C, Aller-Guiote P, Carballo J, Colmenero FJ.
    J Agric Food Chem; 2006 Dec 27; 54(26):9959-65. PubMed ID: 17177528
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  • 8. Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.
    Szymandera-Buszka K, Hęś M, Waszkowiak K, Jędrusek-Golińska A.
    Acta Sci Pol Technol Aliment; 2014 Dec 27; 13(4):393-401. PubMed ID: 28067481
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  • 13. High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.
    Zhu S, Naim F, Marcotte M, Ramaswamy H, Shao Y.
    Int J Food Microbiol; 2008 Aug 15; 126(1-2):86-92. PubMed ID: 18593644
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  • 14. [Levels of vitamins in the products of slaughtered swine raised under various conditions].
    Shestakov IuM.
    Veterinariia; 1976 Mar 15; (3):107-8. PubMed ID: 1274152
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  • 15. [Vitamin B 1, B , and B 6 content in the pork].
    Pegov VI.
    Veterinariia; 1977 Sep 15; (9):100-1. PubMed ID: 595347
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  • 18. Study to evaluate the impact of heat treatment on water soluble vitamins in milk.
    Asadullah, Khair-un-nisa, Tarar OM, Ali SA, Jamil K, Begum A.
    J Pak Med Assoc; 2010 Nov 15; 60(11):909-12. PubMed ID: 21375192
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  • 20. B-complex vitamins in meat; thiamin and riboflavin content of raw and cooked pork.
    VAIL GE, WESTERMAN BD.
    Food Res; 1946 Nov 15; 11(5):425-31. PubMed ID: 20275421
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