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Journal Abstract Search

230 related items for PubMed ID: 18421876

  • 1. [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]

  • 2. [Determination of vitamins B1 and B2 in selected vegetable-fruit products].
    Czerwiecki L, Wilczyńska G.
    Rocz Panstw Zakl Hig; 1999 Jan; 50(4):409-19. PubMed ID: 10789212
    [Abstract] [Full Text] [Related]

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

  • 4. [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; 36(4):485-7. PubMed ID: 17953219
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. [Effect of heat processing on the content of vitamins B1, B2 and PP in bean seeds].
    Stapanov VN.
    Vopr Pitan; 1972 Dec; 31(5):81-2. PubMed ID: 4268746
    [No Abstract] [Full Text] [Related]

  • 7. [Effects of cooking methods on iodine content in iodized salt].
    Shi L, Zhou R, Wang G.
    Wei Sheng Yan Jiu; 1998 Nov 30; 27(6):412-4. PubMed ID: 11939033
    [Abstract] [Full Text] [Related]

  • 8. [Vitamin B1 and B2 ratio as a method of brewer's and food yeast identification].
    Vrzhesinskaia OA, Kodentsova VM.
    Vopr Pitan; 2004 Nov 30; 73(3):22-5. PubMed ID: 15335024
    [Abstract] [Full Text] [Related]

  • 9. Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
    PAI ML.
    Indian J Med Res; 1958 Jul 30; 46(4):609-12. PubMed ID: 13574853
    [No Abstract] [Full Text] [Related]

  • 10. [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 30; 36(2):223-5. PubMed ID: 17555108
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 20; 90(7):1245-55. PubMed ID: 20394008
    [Abstract] [Full Text] [Related]

  • 13. [Preservation of vitamin B1 and B2 during the preparation of pork meat].
    Frouin A, Bazile J, Jondeau D.
    Ann Nutr Aliment; 1978 May 20; 32(2-3):417-24. PubMed ID: 568446
    [Abstract] [Full Text] [Related]

  • 14. [Vitamin B1 and B2 content in chicken meat and eggs].
    Khamidullina LA, Katochkova VS.
    Veterinariia; 1976 Jul 20; (7):106-7. PubMed ID: 948841
    [No Abstract] [Full Text] [Related]

  • 15. The nutritive value of pure bred strains of cereals and pulses. I. Thiamine, riboflavin and nicotinic-acid contents of 107 pure bred strains of cereals and pulses.
    CHITRE RG, DESAI DB, RAUT VS.
    Indian J Med Res; 1955 Oct 20; 43(4):575-83. PubMed ID: 13278025
    [No Abstract] [Full Text] [Related]

  • 16. Development and validation of an HPLC method for the determination of thiamine and riboflavin in green leafy vegetables using clara-diastase.
    Mondragón-Portocarrero Adel C, Vázquez-Odériz L, Romero-Rodríguez MÁ.
    J Food Sci; 2011 May 20; 76(4):C639-42. PubMed ID: 22417347
    [Abstract] [Full Text] [Related]

  • 17. [Simultaneous synchronous spectrofluorimetric determination of vitamin B1, B2 and B6 by PARAFAC].
    Ni YN, Cai YJ.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2005 Oct 20; 25(10):1641-4. PubMed ID: 16395903
    [Abstract] [Full Text] [Related]

  • 18. 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 20; 74(3):H97-H103. PubMed ID: 19397724
    [Abstract] [Full Text] [Related]

  • 19. [Application of artificial neural network to simultaneous spectrofluorimetric determination of vitamin B1, B2 and B6].
    Wu GH, He CY.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2003 Jun 20; 23(3):535-8. PubMed ID: 12953535
    [Abstract] [Full Text] [Related]

  • 20. [Changes in weight of fresh and dried vegetables on cooking].
    Péquignot G, Vinit F, Chabert C, Bodard M, Perles S.
    Ann Nutr Aliment; 1976 Jun 20; 29(5):439-58. PubMed ID: 970838
    [Abstract] [Full Text] [Related]

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