Works matching DE "COOKING with vegetables"

Results: 93

Self efficacy for fruit, vegetable and water intakes: Expanded and abbreviated scales from item response modeling analysis.

Published in:

International Journal of Behavioral Nutrition & Physical Activity, 2010, v. 7, p. 25, doi. 10.1186/1479-5868-7-25

By:

Baranowski, Tom;
Watson, Kathleen B.;
Bachman, Christine;
Baranowski, Janice C.;
Cullen, Karen W.;
Thompson, Debbe;
Siega Riz, Anna-Maria

Publication type:

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

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

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

Enhancing the Sensory Quality of Vegetables by Decreasing Some Less-Desired Sensory Properties With Low-Fat Pork Gravy.

Published in:

Journal of Culinary Science & Technology, 2011, v. 9, n. 2, p. 113, doi. 10.1080/15428052.2011.584496

By:

Meinert, Lene;
Frøst, MichaelB.;
Bejerholm, Camilla;
Aaslyng, MargitD.

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

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

Antioxidant properties of selected fresh and processed herbs and vegetables.

Published in:

Free Radicals & Antioxidants, 2014, v. 4, n. 1, p. 39, doi. 10.5530/fra.2014.1.7

By:

Wei Chiang Chan, Eric;
Yuen Ping Tan;
Sze Jia Chin;
Li Yi Gan;
Kor Xian Kang;
Chin Hong Fong;
Hui Qi Chang;
Yee Chern How

Publication type:

Article

Quantificação de micronutrientes em vegetais submetidos a diferentes métodos de cocção para doente renal crônico.

Published in:

ConScientiae Saúde, 2010, v. 9, n. 4, p. 549, doi. 10.5585/conssaude.v9i4.2292

By:

Scheibler, Jonéia;
Ethur, Eduardo Miranda;
Bosco, Simone Morelo Dal;
Marchi, Miriam Ines

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

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

Oral bioaccessibility and human exposure assessment of cadmium and lead in market vegetables in the Pearl River Delta, South China.

Published in:

Environmental Science & Pollution Research, 2016, v. 23, n. 23, p. 24402, doi. 10.1007/s11356-016-7801-z

By:

Zhuang, Ping;
Li, Yingwen;
Zou, Bi;
Su, Feng;
Zhang, Chaosheng;
Mo, Hui;
Li, Zhian

Publication type:

Article

Q&A: Education from the ground up.

Published in:

2009

By:

Hoffman, Jascha

Publication type:

Interview

Dietary exposure to antimony, lead and mercury of secondary school students in Hong Kong.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, v. 25, n. 7, p. 831, doi. 10.1080/02652030701697751

By:

Cheung Chung, Stephen Wai;
Kwong, Ka Ping;
Yau, Joan C.W.;
Wong, Waiky W.K.

Publication type:

Article

Wild food plants of popular use in Sicily.

Published in:

Journal of Ethnobiology & Ethnomedicine, 2007, v. 3, p. 15, doi. 10.1186/1746-4269-3-15

By:

Lentini, Francesca;
Venza, Francesca

Publication type:

Article

Increased Self-Efficacy for Vegetable Preparation Following an Online, Skill-Based Intervention and In-Class Tasting Experience as a Part of a General Education College Nutrition Course.

Published in:

American Journal of Health Promotion, 2011, v. 26, n. 1, p. 14, doi. 10.4278/ajhp.091214-QUAN-389

By:

Brown, Katie N.;
Wen green, Heidi J.;
Vitale, Tamara S.;
Anderson, Janet B.

Publication type:

Article

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

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

Effect of domestic cooking methods on the total antioxidant capacity of vegetables.

Published in:

International Journal of Food Sciences & Nutrition, 2009, v. 60, p. 12, doi. 10.1080/09637480802175212

By:

Pellegrini, Nicoletta;
Miglio, Cristiana;
Del Rio, Daniele;
Salvatore, Sara;
Serafini, Mauro;
Brighenti, Furio

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

Health Recipes of the Month.

Published in:: Medical Update, 2004, v. 30, n. 2, p. 7
Publication type:: Article

Antioxidants and Canning.

Published in:: Medical Update, 2004, v. 30, n. 1, p. 7
Publication type:: Article

Winning Health Recipe of the Month.

Published in:: 2002
Publication type:: Recipe

THE TOMATO.

Published in:

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

By:

Stevens, Marion

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

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

The Impact of Cost on the Availability of Fruits and Vegetables in the Homes of Schoolchildren in Birmingham, Alabama.

Published in:

American Journal of Public Health, 2007, v. 97, n. 2, p. 367, doi. 10.2105/AJPH.2005.080655

By:

Ard, Jamy D.;
Fitzpatrick, Stephanie;
Baskin, Monica L.;
Desmond, Renee A.;
Sutton, Bryce S.;
Pisu, Maria;
Allison, David B.;
Franklin, Frank

Publication type:

Article

Five-a-Day Keeps the Doctor Away: Employee and Managerial Impressions of Implementing a Healthy Dining Option.

Published in:

International Journal of Hospitality & Tourism Administration, 2010, v. 11, n. 3, p. 242, doi. 10.1080/15256480.2010.498273

By:

Kalargyrou, Valentini;
Woods, RobertH.;
Bergman, ChristineJ.

Publication type:

Article

Portrait d'une adolescente.

Published in:: Lien Social et Politiques, 2008, n. 59, p. 56
Publication type:: Article

Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.

Published in:

2015

By:

Ávila, Bianca;
Santos dos Santos, Magda;
Nicoletti, Angélica;
Alves, Gabriela;
Elias, Moacir;
Monks, Jander;
Gularte, Márcia;
Ávila, Bianca Pio;
Nicoletti, Angélica Markus;
Alves, Gabriela Dutra;
Elias, Moacir Cardoso;
Gularte, Márcia Arocha

Publication type:

journal article

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

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

Commodities consumed in Italy, Greece and other Mediterranean countries compared with Australia in 1960s and 1990s.

Published in:

2003

By:

Noah, Ann;
Truswell, Stewart

Publication type:

journal article

Nutrient Composition and Sensory Profile of Differently Cooked Green Leafy Vegetables.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 659, doi. 10.1081/JFP-200033079

By:

Kala, A.;
Prakash, Jamuna

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

Retention of Quality and Nutritional Value of 13 Fresh-Cut Vegetables Treated with Low-Dose Radiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 7, p. S367, doi. 10.1111/j.1750-3841.2008.00871.x

By:

Fan, X.;
Sokorai, K. J. B.

Publication type:

Article

Active Modified Atmosphere Packaging of Fresh Fruits and Vegetables: Modeling with Tomatoes and Oxygen Absorber.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1736, doi. 10.1111/j.1365-2621.2003.tb12321.x

By:

Charles, F.;
Sanchez, J.;
Gontard, N.

Publication type:

Article

Degradation of Phytate in Foods by Phytases in Fruit and Vegetable Extracts.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 4, p. 535, doi. 10.1111/j.1365-2621.2001.tb04598.x

By:

Phillippy, B. Q.;
Wyatt, C. J.

Publication type:

Article