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Journal Abstract Search

119 related items for PubMed ID: 595347

  • 21. [Spectrophotometric determination of multicomponent vitamins by flexible tolerance simplex method].
    Wu HL, Li SF, Zeng BW, Yu RQ.
    Yao Xue Xue Bao; 1991; 26(3):214-8. PubMed ID: 1835558
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  • 22. 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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  • 23. Comparison of dried milk preparations for babies on sale in 7 European countries. II. Folic acid, vitamin B6, thiamin, riboflavin, and vitamin E.
    Ford JE, Porter JW, Scott KJ, Thompson SY, Le Marquand J, Truswell AS.
    Arch Dis Child; 1974 Nov 21; 49(11):874-7. PubMed ID: 4474843
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  • 24. Effect of microwave heating on vitamins A, E, B1, B2 and B6 in milk.
    Sieber R, Eberhard P, Fuchs D, Gallmann PU, Strahm W.
    J Dairy Res; 1996 Feb 21; 63(1):169-72. PubMed ID: 8655740
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  • 29. Spectrofluorimetric determination of some water-soluble vitamins.
    Mohamed AM, Mohamed HA, Abdel-Latif NM, Mohamed MR.
    J AOAC Int; 2011 Feb 21; 94(6):1758-69. PubMed ID: 22320082
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  • 33. [Simultaneous HPLC determination of thiamine, riboflavin, pyridoxine, cyanocobalamin, nicotinamide and calcium folinate in multivitamin preparations].
    Cannella T, Bichi G.
    Boll Chim Farm; 1983 Apr 21; 122(4):205-8. PubMed ID: 6225447
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  • 35. Effect of heat treatment, pelleting and storage on the content of thiamine and other vitamin B compounds of some fodders.
    Bokori J, Hegedüs M.
    Acta Vet Acad Sci Hung; 1976 Apr 21; 26(3):325-30. PubMed ID: 1032459
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  • 36. Thiamin, riboflavin, and vitamin B6 contents of selected foods as served.
    Dong MH, McGown EL, Schwenneker BW, Sauberlich HE.
    J Am Diet Assoc; 1980 Feb 21; 76(2):156-60. PubMed ID: 7391452
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  • 37. [Influence of thiamine, riboflavin and vitamin B6 diet content in pregnant rats, upon the content of these same vitamins in the maternal and fetal tissues].
    Leclerc J.
    Ann Nutr Aliment; 1973 Feb 21; 27(4):213-23. PubMed ID: 4799807
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  • 39. [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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  • 40. Vitamins in frozen convenience dinners and pot pies.
    De Ritter E, Osadca M, Scheiner J, Keating J.
    J Am Diet Assoc; 1974 Apr 21; 64(4):391-7. PubMed ID: 4856293
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