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Journal Abstract Search

276 related items for PubMed ID: 6668141

  • 1. [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; 53(4):402-11. PubMed ID: 6668141
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. 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]

  • 4. 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]

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

  • 7. [Effect of the kind of storage and culinary processing on vitamin C losses in vegetables and potatoes].
    Bucko A, Obonová K, Ambrová P.
    Nahrung; 1977 Dec; 21(2):107-12. PubMed ID: 846560
    [Abstract] [Full Text] [Related]

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

  • 9.
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  • 10. 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]

  • 11. [The quality of potatoes during transport and storage in relation to various packaging materials. Part 1. The effect of packaging methods on the storage characteristics of potatoes].
    Bitsch R, Sültemeier J, Hötzel D.
    Nahrung; 1974 May; 18(4):385-94. PubMed ID: 4437598
    [No Abstract] [Full Text] [Related]

  • 12. [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]

  • 13. Effects of genotype, environment, and postharvest storage on the total ascorbate content of potato (Solanum tuberosum) tubers.
    Dale MF, Griffiths DW, Todd DT.
    J Agric Food Chem; 2003 Jan 01; 51(1):244-8. PubMed ID: 12502415
    [Abstract] [Full Text] [Related]

  • 14. [Effect of culinary technology on the loss of vitamin C in potatoes and other vegetables].
    Buchko A, Obon'eva L, Ambrova A.
    Vopr Pitan; 1972 Jan 01; 31(3):86-9. PubMed ID: 5042224
    [No Abstract] [Full Text] [Related]

  • 15. Bioavailability of vitamin C from mashed potatoes and potato chips after oral administration in healthy Japanese men.
    Kondo Y, Higashi C, Iwama M, Ishihara K, Handa S, Mugita H, Maruyama N, Koga H, Ishigami A.
    Br J Nutr; 2012 Mar 01; 107(6):885-92. PubMed ID: 21917196
    [Abstract] [Full Text] [Related]

  • 16. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.
    Han JS, Kozukue N, Young KS, Lee KR, Friedman M.
    J Agric Food Chem; 2004 Oct 20; 52(21):6516-21. PubMed ID: 15479016
    [Abstract] [Full Text] [Related]

  • 17. [Changes in weight of fresh and dried vegetables on cooking].
    Péquignot G, Vinit F, Chabert C, Bodard M, Perles S.
    Ann Nutr Aliment; 1976 Oct 20; 29(5):439-58. PubMed ID: 970838
    [Abstract] [Full Text] [Related]

  • 18. Glycemic index of potatoes commonly consumed in North America.
    Fernandes G, Velangi A, Wolever TM.
    J Am Diet Assoc; 2005 Apr 20; 105(4):557-62. PubMed ID: 15800557
    [Abstract] [Full Text] [Related]

  • 19. [The vitamin C content on different types of potatoes, its changes in storage and industrial processing].
    Somogyi JC, Schiele K, Sachse J.
    Int Z Vitaminforsch; 1967 Apr 20; 37(2):186-8. PubMed ID: 5595589
    [No Abstract] [Full Text] [Related]

  • 20. Influence of storage practices on acrylamide formation during potato frying.
    De Wilde T, De Meulenaer B, Mestdagh F, Govaert Y, Vandeburie S, Ooghe W, Fraselle S, Demeulemeester K, Van Peteghem C, Calus A, Degroodt JM, Verhé R.
    J Agric Food Chem; 2005 Aug 10; 53(16):6550-7. PubMed ID: 16076148
    [Abstract] [Full Text] [Related]

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