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Journal Abstract Search

168 related items for PubMed ID: 970838

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

  • 2. 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
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  • 6. Acceptability of potatoes groun in West Texas.
    Brittin HC, Caraway KL.
    J Am Diet Assoc; 1980 Jan; 76(1):45-9. PubMed ID: 7391444
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  • 7. Influence of cooking methods on antioxidant activity of vegetables.
    Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA.
    J Food Sci; 2009 Apr; 74(3):H97-H103. PubMed ID: 19397724
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  • 8. [Effects of cooking methods on iodine content in iodized salt].
    Shi L, Zhou R, Wang G.
    Wei Sheng Yan Jiu; 1998 Nov 30; 27(6):412-4. PubMed ID: 11939033
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  • 9. Dietary fiber constituents of selected fruits and vegetables.
    Ross JK, English C, Perlmutter CA.
    J Am Diet Assoc; 1985 Sep 30; 85(9):1111-6. PubMed ID: 2993399
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  • 10. [The overall nutritional quality of the diet is reflected in the growth of Nigerian children].
    Tarini A, Bakari S, Delisle H.
    Sante; 1999 Sep 30; 9(1):23-31. PubMed ID: 10210799
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  • 11. [Study on vitamin B1, vitamin B2 retention factors in vegetables].
    Zhao H, Yang X, Zhou R, Yang Y.
    Wei Sheng Yan Jiu; 2008 Jan 30; 37(1):92-6. PubMed ID: 18421876
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  • 12. [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 Jan 30; 53(4):402-11. PubMed ID: 6668141
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  • 13. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation.
    Szeto YT, Tomlinson B, Benzie IF.
    Br J Nutr; 2002 Jan 30; 87(1):55-9. PubMed ID: 11898770
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  • 14. The effect of cooking method upon the titratable acidity of a popular vegetarian dish--scope for reducing its erosive potential?
    Chadwick RG.
    Eur J Prosthodont Restor Dent; 2006 Mar 30; 14(1):28-31. PubMed ID: 16599095
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  • 15. [Changes of vitamins and mineral retention factors in potato cooked by different methods].
    Pan X, Zhao H, Men J, Shen X.
    Wei Sheng Yan Jiu; 2007 Jul 30; 36(4):485-7. PubMed ID: 17953219
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  • 16. Validity of a questionnaire to assess fruit and vegetable intake in adults.
    Kristjansdottir AG, Andersen LF, Haraldsdottir J, de Almeida MD, Thorsdottir I.
    Eur J Clin Nutr; 2006 Mar 30; 60(3):408-15. PubMed ID: 16306927
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  • 17. Changes in potassium content of different potato varieties after cooking.
    Burrowes JD, Ramer NJ.
    J Ren Nutr; 2008 Nov 30; 18(6):530-4. PubMed ID: 18940657
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  • 18. 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]

  • 19. Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables.
    Murcia MA, Jiménez-Monreal AM, García-Diz L, Carmona M, Maggi L, Martínez-Tomé M.
    Food Chem Toxicol; 2009 Aug 14; 47(8):2103-10. PubMed ID: 19500638
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  • 20. Effect of different cooking methods on vegetable oxalate content.
    Chai W, Liebman M.
    J Agric Food Chem; 2005 Apr 20; 53(8):3027-30. PubMed ID: 15826055
    [Abstract] [Full Text] [Related]

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