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Journal Abstract Search

128 related items for PubMed ID: 8510713

  • 1. Kinetic analysis of the loss of some B-vitamins during the cooking of macaroni.
    Ayranci G, Kaya S.
    Nahrung; 1993; 37(2):153-5. PubMed ID: 8510713
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  • 2. Interactions of thiamin, riboflavin, and other B-vitamins.
    Sauberlich HE.
    Ann N Y Acad Sci; 1980; 355():80-97. PubMed ID: 7015958
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  • 5. Influence of a probiotic yoghurt on the status of vitamins B(1), B(2) and B(6) in the healthy adult human.
    Elmadfa I, Heinzle C, Majchrzak D, Foissy H.
    Ann Nutr Metab; 2001; 45(1):13-8. PubMed ID: 11244182
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  • 11. Rapid determination of thiamine, riboflavin, pyridoxine, and niacinamide in infant formulas by liquid chromatography.
    Woollard DC, Indyk HE.
    J AOAC Int; 2002; 85(4):945-51. PubMed ID: 12180692
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  • 14. Cooking losses of thiamin in food and its nutritional significance.
    Kimura M, Itokawa Y, Fujiwara M.
    J Nutr Sci Vitaminol (Tokyo); 1990; 36 Suppl 1():S17-24. PubMed ID: 2081984
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  • 15. [On the metabolism of Bacterium bifidum (Lactobacillus bifidus). XI. Vitamin requirement in Tomarelli's solution].
    Dittmann J, Runge P, Mayer JB.
    Z Kinderheilkd; 1967; 101(4):295-304. PubMed ID: 4231075
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  • 16. Simultaneous determination of niacinamide, pyridoxine, riboflavin, and thiamine in multivitamin products by high-pressure liquid chromatography.
    Walker MC, Carpenter BE, Cooper EL.
    J Pharm Sci; 1981 Jan; 70(1):99-101. PubMed ID: 6453218
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