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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

278 related items for PubMed ID: 993537

  • 1.
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  • 3. Storage of fresh broccoli and green beans. Effect of ascorbic acid, sugars, and total acids.
    Eheart MS, Odland D.
    J Am Diet Assoc; 1972 May; 60(5):402-6. PubMed ID: 5018370
    [No Abstract] [Full Text] [Related]

  • 4. [The vitamin content of foods prepared in cooking automats].
    Brubacher G, Bernhard K, Ritzel G.
    Int Z Vitaminforsch; 1970 May; 40(1):90-4. PubMed ID: 5438629
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  • 5. Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk.
    Haddad GS, Loewenstein M.
    J Dairy Sci; 1983 Aug; 66(8):1601-6. PubMed ID: 6619346
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  • 6. 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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  • 7. [Vitamins C, B1 and B2 in asparagus. Variation in the course of growth, storing and cooking].
    Ournac A.
    Aliment Vie; 1970 Dec; 58(7):164-72. PubMed ID: 5516675
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  • 8. Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder.
    Morais H, Rodrigues P, Ramos C, Forgács E, Cserháti T, Oliveira J.
    Nahrung; 2002 Oct; 46(5):308-10. PubMed ID: 12428443
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  • 9. Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.
    Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP.
    J Agric Food Chem; 2003 Jan 29; 51(3):647-53. PubMed ID: 12537436
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  • 10. Effect of freezing and canning on the content of selected vitamins and pigments in seeds of two grass pea (Lathyrus sativus L.) cultivars at the not fully mature stage.
    Korus A, Lisiewska Z, Kmiecik W.
    Nahrung; 2002 Aug 29; 46(4):233-7. PubMed ID: 12224416
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  • 11. Nutrient losses in institutional food handling.
    Head MK.
    J Am Diet Assoc; 1974 Oct 29; 65(4):423-7. PubMed ID: 4421140
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  • 13. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).
    Martínez S, López M, González-Raurich M, Bernardo Alvarez A.
    Int J Food Sci Nutr; 2005 Feb 29; 56(1):45-51. PubMed ID: 16019314
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  • 16. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.
    Del Caro A, Piga A, Pinna I, Fenu PM, Agabbio M.
    J Agric Food Chem; 2004 Jul 28; 52(15):4780-4. PubMed ID: 15264914
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  • 17. Vitamin retention in eight fruits and vegetables: a comparison of refrigerated and frozen storage.
    Bouzari A, Holstege D, Barrett DM.
    J Agric Food Chem; 2015 Jan 28; 63(3):957-62. PubMed ID: 25526594
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  • 18. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment.
    Shivashankara KS, Isobe S, Al-Haq MI, Takenaka M, Shiina T.
    J Agric Food Chem; 2004 Mar 10; 52(5):1281-6. PubMed ID: 14995134
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  • 19. Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.
    Gupta S, Bains K.
    Food Nutr Bull; 2006 Dec 10; 27(4):306-10. PubMed ID: 17209472
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  • 20. Loss of L-ascorbic acid in commercial drinking milk caused by milk processing and storage times.
    Nalame N, Chaisri W, Suriyasathaporn W.
    Southeast Asian J Trop Med Public Health; 2009 Jul 10; 40(4):848-51. PubMed ID: 19842423
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