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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

112 related items for PubMed ID: 6619461

  • 1. Percent retention of vitamin C in whipped potatoes after pre-service holding.
    Snyder PO, Matthews ME.
    J Am Diet Assoc; 1983 Oct; 83(4):454-8. PubMed ID: 6619461
    [Abstract] [Full Text] [Related]

  • 2. [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 Oct; 53(4):402-11. PubMed ID: 6668141
    [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. Effects of storage and handling on vitamins in fresh lima beans.
    Head MK, Giesbrecht FG.
    J Am Diet Assoc; 1976 Dec; 69(6):640-4. PubMed ID: 993537
    [Abstract] [Full Text] [Related]

  • 5. The stability of vitamin C in machine-peeled potatoes.
    Zarnegar L, Bender AE.
    Proc Nutr Soc; 1971 Dec; 30(3):94A. PubMed ID: 5154141
    [No Abstract] [Full Text] [Related]

  • 6. Fate of Bacillus cereus in Whipped Potatoes During Pre-Service Holding as Could Occur in a Conventional Foodservice System 1.
    Snyder PO, Matthews ME, Marth EH.
    J Food Prot; 1983 May; 46(5):408-411. PubMed ID: 30913653
    [Abstract] [Full Text] [Related]

  • 7. [Changes in vitamin C levels in tuber potatoes after cooking].
    Potapov FF.
    Vopr Pitan; 1972 May; 31(3):94-5. PubMed ID: 5042227
    [No Abstract] [Full Text] [Related]

  • 8. [Vitamin C content during the processing of tomatoes in the industrial preparation of tomato paste].
    Deliza R, Cãndido Silva H, Pires Bianchi ML.
    Rev Fac Odontol Ribeiro Preto; 1984 May; 21(2):110-3. PubMed ID: 6599771
    [No Abstract] [Full Text] [Related]

  • 9. [The vitamin C gain during food handling in institutional kitchens. II. The vitamin C gain during the preparation keeping of raw vegetables].
    Virgin E, Florin U, Hellström V, Andersson R.
    Int Z Vitaminforsch; 1967 May; 37(1):30-8. PubMed ID: 5596811
    [No Abstract] [Full Text] [Related]

  • 10. [Vitamin C changes during handling and storage of food].
    Nadolna I, Secomska B.
    Rocz Panstw Zakl Hig; 1980 May; 31(5):503-8. PubMed ID: 7466234
    [No Abstract] [Full Text] [Related]

  • 11. Nutrition and catering: 3. Nutrient losses in cook-freeze and cook-chill catering.
    Hunt C.
    Hum Nutr Appl Nutr; 1984 Feb; 38(1):50-9. PubMed ID: 6706686
    [Abstract] [Full Text] [Related]

  • 12. Analytical versus food table values for vitamin C in foods: the effect on calculated vitamin C intake of elderly subjects.
    Black AE, Ashby DR, Day KC, Bates CJ, Paul AA.
    Hum Nutr Appl Nutr; 1983 Feb; 37(1):9-22. PubMed ID: 6841135
    [Abstract] [Full Text] [Related]

  • 13. [Cooking in water and nitrate content of some vegetables. Simultaneous changes in other nutritive components].
    Astier-Dumas M.
    Ann Nutr Aliment; 1976 Feb; 30(5-6):683-8. PubMed ID: 1030212
    [Abstract] [Full Text] [Related]

  • 14. Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions.
    Derrickson-Tharrington E, Kendall PA, Sofos JN.
    Int J Food Microbiol; 2005 Mar 01; 99(1):79-89. PubMed ID: 15718031
    [Abstract] [Full Text] [Related]

  • 15. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.
    Rojas-Gonzalez JA, Avallone S, Brat P, Trystram G, Bohuon P.
    Int J Food Sci Nutr; 2006 Mar 01; 57(1-2):123-36. PubMed ID: 16849120
    [Abstract] [Full Text] [Related]

  • 16. Loss of vitamin C in vegetables during the foodservice cycle.
    Carlson BL, Tabacchi MH.
    J Am Diet Assoc; 1988 Jan 01; 88(1):65-7. PubMed ID: 3335723
    [No Abstract] [Full Text] [Related]

  • 17. Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis.
    Bahçeci KS, Acar J.
    Int J Food Microbiol; 2007 Dec 15; 120(3):266-73. PubMed ID: 17936391
    [Abstract] [Full Text] [Related]

  • 18. Analyzed vs. calculated intake of vitamin C among the Finnish rural population.
    Roine P, Koivula L, Pekkarinen M.
    Int J Vitam Nutr Res; 1972 Dec 15; 42(1):63-71. PubMed ID: 5067208
    [No Abstract] [Full Text] [Related]

  • 19. Electrolyte and total protein changes in nonheat acclimated horses performing treadmill exercise in cool (20 degrees C/40%RH), hot, dry (30 degrees C/40%RH) or hot, humid (30 degrees C/80%RH) conditions.
    Harris PA, Marlin DJ, Scott CM, Harris RC, Mills PC, Michell AR, Orme CE, Roberts CA, Schroter RC, Marr CM.
    Equine Vet J Suppl; 1995 Nov 15; (20):85-96. PubMed ID: 8933090
    [Abstract] [Full Text] [Related]

  • 20. Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows.
    Di Cagno R, Surico RF, Siragusa S, De Angelis M, Paradiso A, Minervini F, De Gara L, Gobbetti M.
    Int J Food Microbiol; 2008 Oct 31; 127(3):220-8. PubMed ID: 18710789
    [Abstract] [Full Text] [Related]

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