[Effect of various cooking methods on the contents of major flavonoids in vegetables] 2007
rawveginfo: cooking flavonoid vegetables

The effect of processing conditions on glucosinolates in cruciferous vegetables. 1988
rawveginfo:
brassica cooking vegetables

Vitamin C losses in some frozen vegetables due to various cooking methods. 2000
rawveginfo: cooking frozen vegetables vitamins

Comparison of vitamin losses in vegetables due to various cooking methods. 1990
rawveginfo: cooking vegetables vitamins

Effects of microwave cooking/reheating on nutrients and food systems: a review of recent studies. 1985
rawveginfo: cooking microwave vegetables

Influence of cooking process on phenolic marker compounds of vegetables. 2003
rawveginfo:
cooking phenolic raw vegetable vegetables

Phytochemical phenolics in organically grown vegetables. 2005
rawveginfo: insect organically-grown phenolics vegetables

Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study. 2002
rawveginfo: antioxidant beet broccoli cabbage carrot cauliflower frap orac pepper spinach tomato vegetables

Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. 2005
rawveginfo: antioxidant aromatic cumin dressings ginger herbs orac salad salads spices vegetables

Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. 2003
rawveginfo: antioxidant orac vegetables