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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

151 related items for PubMed ID: 23701028

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  • 5. 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; 80(8):E1725-34. PubMed ID: 26130376
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  • 7. Iodine fortification of vegetables improves human iodine nutrition: in vivo evidence for a new model of iodine prophylaxis.
    Tonacchera M, Dimida A, De Servi M, Frigeri M, Ferrarini E, De Marco G, Grasso L, Agretti P, Piaggi P, Aghini-Lombardi F, Perata P, Pinchera A, Vitti P.
    J Clin Endocrinol Metab; 2013 Apr; 98(4):E694-7. PubMed ID: 23482609
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  • 8. New metrics of affordable nutrition: which vegetables provide most nutrients for least cost?
    Drewnowski A.
    J Acad Nutr Diet; 2013 Sep; 113(9):1182-7. PubMed ID: 23714199
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  • 10. Ascorbic acid loss in vegetables: adequacy of a hospital cook-chill system.
    McErlain L, Marson H, Ainsworth P, Burnett SA.
    Int J Food Sci Nutr; 2001 May; 52(3):205-11. PubMed ID: 11400468
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  • 11. The bioaccessibility of iodine in the biofortified vegetables throughout cooking and simulated digestion.
    Li R, Li DW, Yan AL, Hong CL, Liu HP, Pan LH, Song MY, Dai ZX, Ye ML, Weng HX.
    J Food Sci Technol; 2018 Jan; 55(1):366-375. PubMed ID: 29358829
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  • 12. 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; 98(1):190-197. PubMed ID: 28573682
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  • 13. Impact of storage under ambient conditions on the vitamin content of dehydrated vegetables.
    Peñas E, Sidro B, Ullate M, Vidal-Valverde C, Frias J.
    Food Sci Technol Int; 2013 Apr; 19(2):133-41. PubMed ID: 23291831
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  • 14. [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
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  • 15. 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 30; 74(3):H97-H103. PubMed ID: 19397724
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  • 16. Daily iodine intake and the impact of salt reduction on iodine prophylaxis in the Italian population.
    Pastorelli AA, Stacchini P, Olivieri A.
    Eur J Clin Nutr; 2015 Feb 30; 69(2):211-5. PubMed ID: 25293434
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  • 17. Application of visible/near infrared spectroscopy to quality control of fresh fruits and vegetables in large-scale mass distribution channels: a preliminary test on carrots and tomatoes.
    Beghi R, Giovenzana V, Tugnolo A, Guidetti R.
    J Sci Food Agric; 2018 May 30; 98(7):2729-2734. PubMed ID: 29095490
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  • 18. Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal.
    Spohrer R, Knowles J, Jallier V, Ndiaye B, Indorf C, Guinot P, Kupka R.
    Ann N Y Acad Sci; 2015 Nov 30; 1357():43-52. PubMed ID: 26767583
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  • 20. Effect of boiling and frying on the selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato (Solanum tuberosum L.).
    Dong Z, Liu Y, Dong G, Wu H.
    Food Chem; 2021 Jun 30; 348():129150. PubMed ID: 33513529
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