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286 related items for PubMed ID: 20394008

  • 1. 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; 90(7):1245-55. PubMed ID: 20394008
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
    Ranilla LG, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2009 Jul 08; 57(13):5734-42. PubMed ID: 19507856
    [Abstract] [Full Text] [Related]

  • 4. 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 08; 80(8):E1725-34. PubMed ID: 26130376
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant capacity of different fractions of vegetables and correlation with the contents of ascorbic acid, phenolics, and flavonoids.
    Ji L, Wu J, Gao W, Wei J, Yang J, Guo C.
    J Food Sci; 2011 Aug 08; 76(9):C1257-61. PubMed ID: 22416686
    [Abstract] [Full Text] [Related]

  • 6. Antioxidant activity of processed table beets (Beta vulgaris var, conditiva) and green beans (Phaseolus vulgaris L.).
    Jiratanan T, Liu RH.
    J Agric Food Chem; 2004 May 05; 52(9):2659-70. PubMed ID: 15113174
    [Abstract] [Full Text] [Related]

  • 7. Influence of cooking conditions on organoleptic and health-related properties of artichokes, green beans, broccoli and carrots.
    Guillén S, Mir-Bel J, Oria R, Salvador ML.
    Food Chem; 2017 Feb 15; 217():209-216. PubMed ID: 27664628
    [Abstract] [Full Text] [Related]

  • 8. Nutritional quality of sous vide cooked carrots and brussels sprouts.
    Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N.
    J Agric Food Chem; 2012 Jun 13; 60(23):6019-25. PubMed ID: 22568492
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.
    Sikora E, Bodziarczyk I.
    Acta Sci Pol Technol Aliment; 2012 Apr 09; 11(3):239-48. PubMed ID: 22744944
    [Abstract] [Full Text] [Related]

  • 11. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
    Xu BJ, Chang SK.
    J Food Sci; 2008 Mar 09; 73(2):H19-27. PubMed ID: 18298732
    [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 09; 36(2):223-5. PubMed ID: 17555108
    [Abstract] [Full Text] [Related]

  • 13. Using neural networks to estimate the losses of ascorbic acid, total phenols, flavonoid, and antioxidant activity in asparagus during thermal treatments.
    Lu H, Zheng H, Lou H, Jiang L, Chen Y, Fang S.
    J Agric Food Chem; 2010 Mar 10; 58(5):2995-3001. PubMed ID: 20146474
    [Abstract] [Full Text] [Related]

  • 14. Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables.
    Florkiewicz A, Socha R, Filipiak-Florkiewicz A, Topolska K.
    J Sci Food Agric; 2019 Jan 15; 99(1):173-182. PubMed ID: 29851088
    [Abstract] [Full Text] [Related]

  • 15. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).
    López A, El-Naggar T, Dueñas M, Ortega T, Estrella I, Hernández T, Gómez-Serranillos MP, Palomino OM, Carretero ME.
    Food Chem; 2013 May 01; 138(1):547-55. PubMed ID: 23265523
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods.
    Kosewski G, Górna I, Bolesławska I, Kowalówka M, Więckowska B, Główka AK, Morawska A, Jakubowski K, Dobrzyńska M, Miszczuk P, Przysławski J.
    Food Chem; 2018 Feb 01; 240():1092-1096. PubMed ID: 28946228
    [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 01; 74(3):H97-H103. PubMed ID: 19397724
    [Abstract] [Full Text] [Related]

  • 19. [Changes in vitamin C content of Bintje potatoes during storage and usual culinary preparations].
    Mareschi JP, Belliot JP, Fourlon C, Gey KF.
    Int J Vitam Nutr Res; 1983 Apr 01; 53(4):402-11. PubMed ID: 6668141
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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