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Journal Abstract Search

115 related items for PubMed ID: 9874349

  • 1. Thiamin, riboflavin, and alpha-tocopherol content of exotic meats and loss due to gamma radiation.
    Lakritz L, Fox JB, Thayer DW.
    J Food Prot; 1998 Dec; 61(12):1681-3. PubMed ID: 9874349
    [Abstract] [Full Text] [Related]

  • 2. [A comparative study of the effect of gamma rays and heat sterilization on the thiamine, riboflavin, nicotinic acid and tocopherol content of beef].
    Siuniakova ZM, Karpova IN.
    Vopr Pitan; 1966 Dec; 25(2):52-5. PubMed ID: 6011870
    [No Abstract] [Full Text] [Related]

  • 3. Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients.
    Ben Fadhel Y, Leroy V, Dussault D, St-Yves F, Lauzon M, Salmieri S, Jamshidian M, Vu DK, Lacroix M.
    Meat Sci; 2016 Aug; 118():43-51. PubMed ID: 27043970
    [Abstract] [Full Text] [Related]

  • 4. Effect of gamma irradiation on the B vitamins of pork chops and chicken breasts.
    Fox JB, Thayer DW, Jenkins RK, Phillips JG, Ackerman SA, Beecher GR, Holden JM, Morrow FD, Quirbach DM.
    Int J Radiat Biol; 1989 Apr; 55(4):689-703. PubMed ID: 2564877
    [Abstract] [Full Text] [Related]

  • 5. Concentrations of selected vitamins and selenium in bison cuts.
    Driskell JA, Yuan X, Giraud DW, Hadley M, Marchello MJ.
    J Anim Sci; 1997 Nov; 75(11):2950-4. PubMed ID: 9374309
    [Abstract] [Full Text] [Related]

  • 6. Elimination by Gamma Irradiation of Salmonella spp. and Strains of Staphylococcus aureus Inoculated in Bison, Ostrich, Alligator, and Caiman Meat †.
    Thayer DW, Boyd G, Fox JB, Lakritz L.
    J Food Prot; 1997 Jul; 60(7):756-760. PubMed ID: 31026889
    [Abstract] [Full Text] [Related]

  • 7. Vitamin and trace mineral withdrawal effects on broiler breast tissue riboflavin and thiamin content.
    Deyhim F, Stoecker BJ, Teeter RG.
    Poult Sci; 1996 Feb; 75(2):201-2. PubMed ID: 8833371
    [Abstract] [Full Text] [Related]

  • 8. 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; 76(2):156-60. PubMed ID: 7391452
    [Abstract] [Full Text] [Related]

  • 9. Thiamin and Riboflavin in Human Milk: Effects of Lipid-Based Nutrient Supplementation and Stage of Lactation on Vitamer Secretion and Contributions to Total Vitamin Content.
    Hampel D, Shahab-Ferdows S, Adair LS, Bentley ME, Flax VL, Jamieson DJ, Ellington SR, Tegha G, Chasela CS, Kamwendo D, Allen LH.
    PLoS One; 2016 Feb; 11(2):e0149479. PubMed ID: 26886782
    [Abstract] [Full Text] [Related]

  • 10. Effect of irradiation and storage time on the content of thiamine, riboflavin, and vitamin A in feeds based on cereals.
    Hanis T, Mnuková J, Pospísil M, Klír P, Bondy R.
    Z Versuchstierkd; 1985 Feb; 27(3-4):169-73. PubMed ID: 4050165
    [No Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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
    [No Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Vitamin contents of pre-prepared foods sampled from a hospital food service line.
    Koehler HH, Hard MM.
    J Am Diet Assoc; 1983 Jun 21; 82(6):622-6. PubMed ID: 6853936
    [Abstract] [Full Text] [Related]

  • 15. [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 Jun 21; (2):63-6. PubMed ID: 3590685
    [Abstract] [Full Text] [Related]

  • 16. Thiamine and riboflavin retention in cooked variety meats.
    Noble I.
    J Am Diet Assoc; 1970 Mar 21; 56(3):225-8. PubMed ID: 5415024
    [No Abstract] [Full Text] [Related]

  • 17. [Determination of vitamins A, E, B1, B2, B6, PP and C in the presence of each other].
    VIA LC, GIANNINI M.
    Farmaco Prat; 1956 Apr 21; 11(4):229-34. PubMed ID: 13330851
    [No Abstract] [Full Text] [Related]

  • 18. B-vitamins, carotenoids and α-/γ-tocopherol in raw and roasted nuts.
    Stuetz W, Schlörmann W, Glei M.
    Food Chem; 2017 Apr 15; 221():222-227. PubMed ID: 27979196
    [Abstract] [Full Text] [Related]

  • 19. Composition of cereal germ preparations.
    Barnes PJ.
    Z Lebensm Unters Forsch; 1982 Apr 15; 174(6):467-71. PubMed ID: 7124118
    [Abstract] [Full Text] [Related]

  • 20. Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography.
    Ang CY, Moseley FA.
    J Agric Food Chem; 1980 Apr 15; 28(3):483-6. PubMed ID: 7391388
    [No Abstract] [Full Text] [Related]

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