Works matching DE "COOKING with vegetables"

Results: 93

Feasting on "Sancocho" Before Night Falls: A Meditation.

Published in:

Callaloo, 2007, v. 30, n. 1, p. 259, doi. 10.1353/cal.2007.0166

By:

Rosario, Nelly

Publication type:

Article

Reading "Callaloo," Eating Callaloo: A Reflection, Lionel Trouillot.

Published in:

2007

By:

Dorcely, Marie-Ovide Gina

Publication type:

Interview

An Interview with Dadá.

Published in:

2007

By:

Leao, Lucia

Publication type:

Interview

Calulu of São Tomé: An Interview with Conceição Lima.

Published in:

2007

By:

Hamilton, Russell G.

Publication type:

Interview

Recipe for Gumbo Des Herbes.

Published in:

2007

By:

Chase, Leah

Publication type:

Recipe

Rrecipe for Callaloo Jumble.

Published in:: 2007
Publication type:: Recipe

Dietary Broccoli Sprouts Protect Against Myocardial Oxidative Damage and Cell Death During Ischemia-Reperfusion.

Published in:

Plant Foods for Human Nutrition, 2010, v. 65, n. 3, p. 193, doi. 10.1007/s11130-010-0182-4

By:

Akhlaghi, Masoumeh;
Bandy, Brian

Publication type:

Article

In Vitro Accessibility and Intake of β-Carotene From Cooked Green Leafy Vegetables and Their Estimated Contribution to Vitamin A Requirements.

Published in:

Plant Foods for Human Nutrition, 2004, v. 59, n. 1, p. 1, doi. 10.1007/s11130-004-4305-7

By:

MULOKOZI, G.;
HEDRÉN, E.;
SVANBERG, U.

Publication type:

Article

THE TOMATO.

Published in:

Journal of Education, 1913, v. 78, n. 1, p. 21, doi. 10.1177/002205741307800117

By:

Stevens, Marion

Publication type:

Article

Texture analysis of blanched vegetables using high- and low-speed measuring methods.

Published in:

International Journal of Food Studies, 2017, v. 6, p. 1, doi. 10.7455/ijfs/6.1.2017.a1

By:

SCHMITT, CHRISTIAN;
FRIEDL, THOMAS;
MATTES, NADINE;
GRUPA, UWE;
HENSELA, OLIVER

Publication type:

Article

EDUCATION FOR HEALTH FOOD BY BIOLOGICAL AND NATURAL SCIENCES AND ROMANIAN TRADITIONS.

Published in:

Romanian Journal of Experimental Applied Psychology, 2017, v. 8, p. 213

By:

MARIANA, IANCU

Publication type:

Article

Laboratory and Field Consumer Evaluation Relationships for Menu Items Processed in Retortable Trays for Quantity Foodservice.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1303, doi. 10.1111/j.1365-2621.1996.tb10983.x

By:

de Kock, H. L.;
Minnaar, A.;
Bester, B. H.;
McGill, A. E. J.

Publication type:

Article

Microwave Digestion of Multi-Component Foods for Sodium Analysis by Atomic Absorption Spectrometry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1412, doi. 10.1111/j.1365-2621.1991.tb04786.x

By:

SAPP, ROBERT E.;
DAVIDSON, SANDRA D.

Publication type:

Article

Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 739, doi. 10.1111/j.1365-2621.1990.tb05219.x

By:

FUCHIGAMI, MICHIKO

Publication type:

Article

Cooking method can affect erosion.

Published in:: British Dental Journal, 2006, v. 200, n. 10, p. 545, doi. 10.1038/sj.bdj.4813650
Publication type:: Article

Legumes as a Major Food.

Published in:

Clinical Pediatrics, 1974, v. 13, n. 10, p. 813, doi. 10.1177/000992287401301001

By:

Strahs, Susan

Publication type:

Article

INFLUENCE OF SEASON ON MICROBIOLOGICAL LOADS IN READY-TO-EAT VEGETABLES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2010, v. 22, n. 2, p. 205

By:

Coroneo, V.;
Sana, A.;
Danjou, F.;
Caboni, P.;
Dessì, S.

Publication type:

Article

AEROBIC HETEROTROPHIC MICROBIAL POPULATIONS ISOLATED FROM A COOKED VEGETABLE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 3, p. 367

By:

Burgalassi, F.;
Fancelli, S.;
Settimelli, M.;
Cioni, L.;
Lanzilao, I.;
Fani, R.

Publication type:

Article

Effects of Cooking and Processing Methods on Nitrate Content in Leafy Vegetables.

Published in:

Agricultural Biotechnology (2164-4993), 2019, v. 8, n. 3, p. 95

By:

Huihe LI

Publication type:

Article

Young UK adults and the 5 A DAY campaign: perceived benefits and barriers of eating more fruits and vegetables.

Published in:

International Journal of Consumer Studies, 2010, v. 34, n. 6, p. 657, doi. 10.1111/j.1470-6431.2010.00872.x

By:

Herbert, Georgia;
Butler, Laurie;
Kennedy, Orla;
Lobb, Alexandra

Publication type:

Article

Older people and convenience in meal preparation: a European study on understanding their perception towards vegetable soup preparation.

Published in:

International Journal of Consumer Studies, 2008, v. 32, n. 2, p. 147, doi. 10.1111/j.1470-6431.2007.00660.x

By:

Saba, Anna;
Messina, Federico;
Turrini, Aida;
Lumbers, Margaret;
Raats, Monique M.

Publication type:

Article

Environmental and personal correlates of fruit and vegetable consumption in low income, urban Mexican children.

Published in:

Journal of Human Nutrition & Dietetics, 2008, v. 21, n. 1, p. 63, doi. 10.1111/j.1365-277X.2007.00839.x

By:

Pérez-Lizaur, A. B.;
Kaufer-Horwitz, M.;
Plazas, M.

Publication type:

Article

High Vitamin E Intake among U.S. Adults.

Published in:

Annals of Internal Medicine, 2005, v. 143, n. 2, p. I39, doi. 10.7326/0003-4819-143-2-200507190-00005

By:

Ford, E. S.;
Ajani, U. A.;
Mokdad, A. H.

Publication type:

Article

Probabilistic Modeling of Dietary Arsenic Exposure and Dose and Evaluation with 2003--2004 NHANES Data.

Published in:

Environmental Health Perspectives, 2010, v. 118, n. 3, p. 345, doi. 10.1289/ehp.0901205

By:

Jianping Xue;
Zartarian, Valerie;
Sheng-Wei Wang;
Shi V. Liu;
Georgopoulos, Panos

Publication type:

Article

THE EVANSTON DENTAL CARIES STUDY VIII. FLUORINE CONTENT OF VEGETABLES COOKED IN FLUORINE CONTAINING WATERS.

Published in:

Journal of Dental Research, 1951, v. 30, n. 5, p. 676, doi. 10.1177/00220345510300051101

By:

MARTIN, DONALD J.

Publication type:

Article

Q&A: Education from the ground up.

Published in:

2009

By:

Hoffman, Jascha

Publication type:

Interview

INSTRUMENTAL MEASURING OF THE HARDNESS OF FRESH AND COOKED PARSNIP (Pastinaca sativa).

Published in:

Food & Feed Research, 2014, v. 41, n. 1, p. 55, doi. 10.5937/ffr1401055b

By:

Belović, Miona M.;
Pestorić, Mladenka V.;
Mastilović, Jasna S.;
Kevrešan, Žarko S.;
Ilić, Zoran S.;
Šunić, Ljubomir S.

Publication type:

Article

EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES.

Published in:

Journal of Food Quality, 2006, v. 29, n. 5, p. 445, doi. 10.1111/j.1745-4557.2006.00071.x

By:

NUNN, MONIQUE D.;
GIRAUD, DAVID W.;
PARKHURST, ANNE M.;
HAMOUZ, FAYRENE L.;
DRISKELL, JUDY A.

Publication type:

Article

Assessment of heterogeneity in types of vegetables served by main household food preparers and food decision influencers.

Published in:

2015

By:

Yi, Sunghwan;
Kanetkar, Vinay;
Brauer, Paula

Publication type:

journal article

Determinants of middle-school students asking parents for fruits and vegetables: a theory-based salient belief elicitation.

Published in:

Public Health Nutrition, 2013, v. 16, n. 11, p. 1971, doi. 10.1017/S1368980012004557

By:

Middlestadt, Susan E;
Lederer, Alyssa M;
Smith, Nicole K;
Doss, Darleesa;
Hung, Chia-Ling;
Stevenson, Laurel D;
Fly, Alyce D

Publication type:

Article

Fruit and vegetables are similarly categorised by 8?13-year-old children.

Published in:: Public Health Nutrition, 2009, v. 12, n. 2, p. 175, doi. 10.1017/S1368980008002516
Publication type:: Article

A Serving of Vegetables in Pizza? Evaluating the Nutritional Value and Likeability of Pizza Crust With the Addition of Zucchini or Cauliflower.

Published in:

Journal of Family & Consumer Sciences, 2017, v. 109, n. 2, p. 37, doi. 10.14307/JFCS109.2.37

By:

Ghighi, Amanda;
Maioriello, Gina;
Piper, Darlene;
Waters, Betty;
Vollmer, Rachel L.

Publication type:

Article

Dietary antioxidant intake and risk of an aneurysmal rupture subarachnoid hemorrhage in Japan.

Published in:

European Journal of Clinical Nutrition, 2007, v. 61, n. 9, p. 1140, doi. 10.1038/sj.ejcn.1602669

By:

Okamoto, K.;
Horisawa, R.

Publication type:

Article

Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1108, doi. 10.1111/j.1365-2621.2009.01925.x

By:

Maruvada, Rashmi;
McFeeters, Roger F.

Publication type:

Article

Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 6, p. 1118, doi. 10.1111/j.1365-2621.2009.01928.x

By:

Lima, Giuseppina Pace Pereira;
do Vale Cardoso Lopes, Tássia;
Rossetto, Maria Rosecler Miranda;
Vianello, Fabio

Publication type:

Article

The performance evaluation of a continuous vegetable cooker.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 4, p. 377, doi. 10.1046/j.1365-2621.2000.00392.x

By:

Ramesh, Mysore N.

Publication type:

Article

Evaluation of the extent of initial Maillard reaction during cooking some vegetables by direct measurement of the Amadori compounds.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 1, p. 190, doi. 10.1002/jsfa.8455

By:

Yu, Jiahao;
Zhang, Shuqin;
Zhang, Lianfu

Publication type:

Article

The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 14, p. 4772, doi. 10.1002/jsfa.7844

By:

Giambanelli, Elisa;
Verkerk, Ruud;
D'Antuono, L Filippo;
Oliviero, Teresa

Publication type:

Article

Study on an electrochromatography method based on organic-inorganic hybrid molecularly imprinted monolith for determination of trace trichlorfon in vegetables.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 1974, doi. 10.1002/jsfa.6511

By:

Zhao, Tao;
Wang, Qingqing;
Li, Jie;
Qiao, Xuguang;
Xu, Zhixiang

Publication type:

Article

The effect of cooking on the phytochemical content of vegetables.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1057, doi. 10.1002/jsfa.6478

By:

Palermo, Mariantonella;
Pellegrini, Nicoletta;
Fogliano, Vincenzo

Publication type:

Article

Antioxidant changes during domestic food processing of the white shaft and green leaves of leek ( Allium ampeloprasum var. porrum).

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 6, p. 1168, doi. 10.1002/jsfa.6389

By:

Bernaert, Nathalie;
De Loose, Marc;
Van Bockstaele, Erik;
Van Droogenbroeck, Bart

Publication type:

Article

MICROBILOGICAL QUALITY OF HOME COOKED MEAT MEALS AND VEGETABLE SALADS.

Published in:

Pakistan Journal of Medical Sciences, 2010, v. 26, n. 2, p. 416

By:

Elmacioglu, Funda;
Tayfur, Muhittin;
Bener, Ozgun;
Akman, Mehmet;
Aksoydan, Emine

Publication type:

Article

Reductions in Entrée Energy Density Increase Children's Vegetable Intake and Reduce Energy Intake.

Published in:

Obesity (19307381), 2008, v. 16, n. 7, p. 1559, doi. 10.1038/oby.2008.257

By:

Leahy, Kathleen E.;
Birch, Leann L.;
Fisher, Jennifer O.;
Rolls, Barbara J.

Publication type:

Article

Recipes.

Published in:

2020

By:

Boyd, Tracy

Publication type:

Recipe

MULTI-BEAN VEG CHILI.

Published in:

2020

By:

Cooke, Annemarie

Publication type:

Recipe

TEXAS CAVIAR.

Published in:

2018

By:

Powell, Paulette

Publication type:

Recipe

DILL PICKLE SOUP.

Published in:

Braille Monitor, 2018, v. 61, n. 11, p. 810

By:

Powell, Paulette

Publication type:

Article

CURRIED SWEET POTATO SOUP.

Published in:

2018

By:

Ringlein, Ellen

Publication type:

Recipe

CHACON'S GREEN CHILE.

Published in:

2016

By:

Chacon, Michelle

Publication type:

Recipe

BROCCOLI SALAD.

Published in:

2014

By:

Hunger, Eileen

Publication type:

Recipe