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There are 7182976 results for: content related to: Gamma Irradiation Effects on Thiamin and Riboflavin in Beef, Lamb, Pork, and Turkey

  1. Effect of Low-Dose Irradiation and Post-Irradiation Cooking and Storage on the Thiamin Content of Fresh Pork

    Journal of Food Science

    Volume 54, Issue 6, November 1989, Pages: 1461–1465, R.K. JENKINS, D.W. THAYER and T.J. HANSEN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1989.tb05135.x

  2. Water Concentration/Activity and Loss of Vitamins B1 and E in Pork Due to Gamma Radiation

    Journal of Food Science

    Volume 59, Issue 6, November 1994, Pages: 1291–1295, JAY B. FOX, LEON LAKRITZ JR., KAREN M. KOHOUT and DONALD W. THAYER

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb14698.x

  3. Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat

    Journal of the Science of Food and Agriculture

    Volume 78, Issue 4, December 1998, Pages: 559–564, William D Graham, M Hilary Stevenson and Eileen M Stewart

    Version of Record online : 4 MAY 1999, DOI: 10.1002/(SICI)1097-0010(199812)78:4<559::AID-JSFA155>3.0.CO;2-L

  4. Thiamin

    Present Knowledge in Nutrition, Tenth Edition

    John W. Erdman, Ian A. Macdonald, Steven H. Zeisel, Pages: 261–279, 2012

    Published Online : 18 JUN 2012, DOI: 10.1002/9781119946045.ch17

  5. EFFECTS of GAMMA-IRRADIATION ON THE CONTENTS of THIAMIN, RIBOFLAVIN, AND VITAMIN B-12 IN DAIRY PRODUCTS FOR LOW MICROBIAL DIETS

    Journal of Food Processing and Preservation

    Volume 13, Issue 3, June 1989, Pages: 233–244, F.M. DONG, C.J. LEE, B.A. RASCO and F.P. HUNGATE

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1989.tb00103.x

  6. Effect of gamma irradiation on the keeping quality and nutrients of tilapia (Oreochromis mossambicus) and silver carp (Hypophthalmichthys molitrix) stored at 1.C

    Journal of the Science of Food and Agriculture

    Volume 57, Issue 4, 1991, Pages: 555–563, Ming-Sai Liu, Ru-Yin Chen, Meei-Ju Tsai and Jui-Sen Yang

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740570408

  7. The controversy about vitamins in alcohol. The arguments against the compulsory addition of vitamin B-1 (thiamin) to alcoholic beverages

    Australian Drug and Alcohol Review

    Volume 8, Issue 2, June 1989, Pages: 91–98, Beverley Wood

    Version of Record online : 29 MAY 2009, DOI: 10.1080/09595238980000161

  8. Thiamin (Vitamin B1)

    Vitamins: Their Role in the Human Body

    G.F.M. Ball, Pages: 273–288, 2008

    Published Online : 25 FEB 2008, DOI: 10.1002/9780470774571.ch11

  9. Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: c423–c426, Darshan Pachapurkar and Leonard N. Bell

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11463.x

  10. Dietary Thiamin Requirement of Juvenile Grass Carp, Ctenopharyngodon idella

    Journal of the World Aquaculture Society

    Volume 45, Issue 4, August 2014, Pages: 461–468, Ming Jiang, Feng Huang, Zhiyong Zhao, Hua Wen, Fan Wu, Wei Liu, Changgeng Yang and Weiming Wang

    Version of Record online : 11 AUG 2014, DOI: 10.1111/jwas.12132

  11. Thiamin, Riboflavin and α-Tocopherol Retention in Processed and Stored Irradiated Pork

    Journal of Food Science

    Volume 62, Issue 5, September 1997, Pages: 1022–1025, JAY B. FOX JR., LEON LAKRITZ and DONALD W. THAYER

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb15028.x

  12. You have free access to this content
    Genetic regulation mediated by thiamin pyrophosphate-binding motif in Saccharomyces cerevisiae

    Molecular Microbiology

    Volume 58, Issue 2, October 2005, Pages: 467–479, Kazuto Nosaka, Mari Onozuka, Hiroyuki Konno, Yuko Kawasaki, Hiroshi Nishimura, Mamoru Sano and Kenichi Akaji

    Version of Record online : 5 SEP 2005, DOI: 10.1111/j.1365-2958.2005.04835.x

  13. HPLC Determination of Thiamin in Fortified Foods

    Fortified Foods with Vitamins: Analytical Concepts to Assure Better and Safer Products

    Roland Bitsch, Irmgard Bitsch, Pages: 89–102, 2011

    Published Online : 7 APR 2011, DOI: 10.1002/9783527634156.ch6

  14. Thiamin Requirement of Nile Tilapia, Oreochromis niloticus

    Journal of the World Aquaculture Society

    Volume 42, Issue 6, December 2011, Pages: 824–833, Chhorn Lim, Mediha Yildirim-Aksoy, Margarida M. Barros and Phillip Klesius

    Version of Record online : 2 DEC 2011, DOI: 10.1111/j.1749-7345.2011.00531.x

  15. Studies on the development of texturized vegetable products by the extrusion process.

    International Journal of Food Science & Technology

    Volume 21, Issue 5, April 1986, Pages: 569–576, C. B. PHAM and R. R. DEL ROSARIO

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1986.tb00395.x

  16. COOK/CHILL FOODSERVICE SYSTEM WITH A MICROWAVE OVEN: THIAMIN CONTENT IN PORTIONS OF BEEF LOAF AFTER MICROWAVE-HEATING

    Journal of Food Science

    Volume 45, Issue 3, May 1980, Pages: 608–612, C. A. DAHL and M. E. MATTHEWS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb04112.x

  17. Kinetics of Thermomechanical Destruction of Thiamin During Extrusion Cooking

    Journal of Food Science

    Volume 63, Issue 2, March 1998, Pages: 312–316, S. ILO and E. BERGHOFER

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1998.tb15732.x

  18. Studies on the Action of the Thiamin Destroying Fish Factor

    Acta Physiologica Scandinavica

    Volume 9, Issue 3-4, August 1945, Pages: 221–233, GUNNAR ÄGREN

    Version of Record online : 8 DEC 2008, DOI: 10.1111/j.1748-1716.1945.tb03099.x

  19. Antithiamin Activity of Polyphenolic Antioxidants

    Journal of Food Science

    Volume 49, Issue 2, March 1984, Pages: 489–492, PEI-FANG YANG and DAN E. PRATT

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb12448.x

  20. THIAMIN CONTENT OF FRESH AND FROZEN PEAS AND CORN BEFORE AND AFTER COOKING

    Journal of Food Science

    Volume 8, Issue 5, September 1943, Pages: 420–427, BARBARA BARNES, DONALD K. TRESSLER and FAITH FENTON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1943.tb16577.x