Effects of home-based food preparation practices on the micronutrient content of foods-Reference-Cited by-同舟云学术

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Effects of home-based food preparation practices on the micronutrient content of foods

Published:1998-08 Issue:4 Volume:7 Page:331-335
ISSN:0959-8278
Container-title:European Journal of Cancer Prevention
language:en
Short-container-title:European Journal of Cancer Prevention

Author:

Severi S,Bedogni G,Zoboli G P,Manzieri A M,Poli M,Gatti G,Battistini N

Publisher

Ovid Technologies (Wolters Kluwer Health)

Subject

Cancer Research,Public Health, Environmental and Occupational Health,Oncology,Epidemiology

Cited by 16 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Advantages and challenges of sous vide cooking;Food Science and Technology Research;2021

2. The Dimensions of Food Insecurity in Sierra Leone: Cues for Technology Innovation;2020 IEEE Global Humanitarian Technology Conference (GHTC);2020-10-29

3. Evaluation of the Recipe Function in Popular Dietary Smartphone Applications, with Emphasize on Features Relevant for Nutrition Assessment in Large-Scale Studies;Nutrients;2019-01-19

4. Serve Size and Estimated Energy and Protein Contents of Meals Prepared by ‘Meals on Wheels’ South Australia Inc.: Findings from a Meal Audit Study;Foods;2018-02-20

5. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products;Food Science & Nutrition;2017-03-01

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