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132 related items for PubMed ID: 28454976

  • 1. Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds.
    Mazzeo T, Paciulli M, Chiavaro E, Visconti A, Fogliano V, Ganino T, Pellegrini N.
    Food Res Int; 2015 Sep; 75():89-97. PubMed ID: 28454976
    [Abstract] [Full Text] [Related]

  • 2. Impact of the industrial freezing process on selected vegetables - Part I. Structure, texture and antioxidant capacity.
    Paciulli M, Ganino T, Pellegrini N, Rinaldi M, Zaupa M, Fabbri A, Chiavaro E.
    Food Res Int; 2015 Aug; 74():329-337. PubMed ID: 28411999
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. Vitamin retention in eight fruits and vegetables: a comparison of refrigerated and frozen storage.
    Bouzari A, Holstege D, Barrett DM.
    J Agric Food Chem; 2015 Jan 28; 63(3):957-62. PubMed ID: 25526594
    [Abstract] [Full Text] [Related]

  • 6. Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables.
    Danesi F, Bordoni A.
    J Food Sci; 2008 Aug 28; 73(6):H109-12. PubMed ID: 19241586
    [Abstract] [Full Text] [Related]

  • 7. 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 28; 90(7):1245-55. PubMed ID: 20394008
    [Abstract] [Full Text] [Related]

  • 8. [Effect of the variety and size of fresh and frozen brussels sprouts on the vitamin C level].
    Kmiecik W, Lisiewska Z.
    Rocz Panstw Zakl Hig; 1989 May 28; 40(3):215-22. PubMed ID: 2634300
    [Abstract] [Full Text] [Related]

  • 9. Effect of different cooking methods on structure and quality of industrially frozen carrots.
    Paciulli M, Ganino T, Carini E, Pellegrini N, Pugliese A, Chiavaro E.
    J Food Sci Technol; 2016 May 28; 53(5):2443-51. PubMed ID: 27407211
    [Abstract] [Full Text] [Related]

  • 10. Blanching of green bean (Phaseolus vulgaris).
    Kaack K.
    Plant Foods Hum Nutr; 1994 Dec 28; 46(4):353-60. PubMed ID: 7716118
    [Abstract] [Full Text] [Related]

  • 11. Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet.
    Vinha AF, Alves RC, Barreira SV, Costa AS, Oliveira MB.
    Food Funct; 2015 Apr 28; 6(4):1157-63. PubMed ID: 25690509
    [Abstract] [Full Text] [Related]

  • 12. Changes in the radical-scavenging activity of bitter gourd (Momordica charantia L.) during freezing and frozen storage with or without blanching.
    Myojin C, Enami N, Nagata A, Yamaguchi T, Takamura H, Matoba T.
    J Food Sci; 2008 Sep 28; 73(7):C546-50. PubMed ID: 18803700
    [Abstract] [Full Text] [Related]

  • 13. Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction.
    Neves FIG, Silva CLM, Vieira MC.
    Int J Food Microbiol; 2019 Sep 16; 305():108257. PubMed ID: 31276954
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City.
    Razzak A, Mahjabin T, Khan MRM, Hossain M, Sadia U, Zzaman W.
    Heliyon; 2023 Nov 09; 9(11):e21709. PubMed ID: 38027907
    [Abstract] [Full Text] [Related]

  • 16. Effects of pretreatments on quality attributes of long-term deep frozen storage of vegetables: a review.
    Zhan X, Zhu Z, Sun DW.
    Crit Rev Food Sci Nutr; 2019 Nov 09; 59(5):743-757. PubMed ID: 30595028
    [Abstract] [Full Text] [Related]

  • 17. Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions.
    Neri L, Hernando I, Pérez-Munuera I, Sacchetti G, Mastrocola D, Pittia P.
    Food Chem; 2014 Feb 01; 144():65-73. PubMed ID: 24099543
    [Abstract] [Full Text] [Related]

  • 18. Effect of blanching and freezing on the physical properties, bioactive compounds, and microstructure of garlic (Allium sativum L.).
    Zhang B, Qiu Z, Zhao R, Zheng Z, Lu X, Qiao X.
    J Food Sci; 2021 Jan 01; 86(1):31-39. PubMed ID: 33295000
    [Abstract] [Full Text] [Related]

  • 19. Tocopherol retention and vitamin E activity in frozen and canned immature seeds of five cultivars of common bean.
    Słupski J, Lisiewska Z.
    J Sci Food Agric; 2013 Apr 01; 93(6):1326-30. PubMed ID: 23027652
    [Abstract] [Full Text] [Related]

  • 20. Zinc retention in vegetables according to the method of preparation for consumption.
    Gębczyński P, Lisiewska Z, Słupski J, Kur K.
    Int J Food Sci Nutr; 2011 Nov 01; 62(7):711-4. PubMed ID: 21615279
    [Abstract] [Full Text] [Related]

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