Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables

By Słupski Jacek   Gębczyński Piotr   Korus Anna   Lisiewska Zofia  

International Journal of Food Sciences and Nutrition, Vol. 65, Iss. 4, 2014-06 ,pp. : 458-464

Informa Healthcare

Access to resources Recommend Favorite

Vitamin retention in vegetables submitted to heat treatment

By Oliveira Lara Siqueira de   Pinto-e-Silva Maria Elisabeth Machado   Atzingen Maria Carolina Batista Campos von   Soares Rosana Aparecida Manólio  

Nutrition & Food Science, Vol. 43, Iss. 5, 2013-09 ,pp. : 505-512

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Identification of factors affecting purchasing and preparation of fruit and vegetables by stage of change for low-income African American mothers using the think-aloud method

By Henry H.   Reicks M.   Smith C.   Reimer K.   Atwell J.   Thomas R.  

American Dietetic Association. Journal, Vol. 103, Iss. 12, 2003-12 ,pp. : 1643-1646

Elsevier

Access to resources Recommend Favorite

The influence of the availability of fruits and vegetables in the workplace on the consumption of workers

By Bandoni Daniel Henrique   Bombem Kelly Cristina de Moura   Marchioni Dirce Maria Lobo   Jaime Patricia Constante  

Nutrition & Food Science, Vol. 40, Iss. 1, 2010-01 ,pp. : 20-25

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Vegetables and fruits: barriers and opportunities for greater consumption

By Cox David N   Reynolds J   Mela D.J.   Anderson Annie S   McKellar Susan   Lean M.E.J.  

Nutrition & Food Science, Vol. 96, Iss. 5, 1996-05 ,pp. : 44-47

Emerald Group Publishing Ltd

Access to resources Recommend Favorite