Food Processing with Added Ascorbic Acid (Q38587831)

4 September 2017

1 reference

title

Food processing with added ascorbic acid (English)

1 reference

4 September 2017

Food Processing with Added Ascorbic Acid (English)

1 reference

https://api.crossref.org/works/10.1016/S0065-2628(08)60371-7

21 March 2023

author name string

J. C. Bauernfeind

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A4929142

21 March 2023

D. M. Pinkert

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?resulttype=core&format=json&query=SRC%3AMED%20AND%20EXT_ID%3A4929142

21 March 2023

language of work or name

English

1 reference

National Center for Biotechnology Information

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/esummary.fcgi?db=pubmed&retmode=json&id=4929142

21 March 2023

publication date

1 January 1970

1 reference

Advances in food research

4 September 2017

1 reference

4 September 2017

18

1 reference

4 September 2017

219-315

1 reference

Variations in the nutritive values of foods

4 September 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Photooxidation reactions in milk

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Cured Meat Pigments, Studies of the Photooxidation of Nitrosomyoglobin

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Vitamin C Requirements in Stress

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Flavonoid Compounds in Foods

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

The use of ascorbic acid in processing foods

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Quantitative estimation of ascorbic acid and related substances in biological extracts by separation on a paper chromatogram

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

RATE STUDIES ON THE ANAEROBIC DEGRADATION OF ASCORBIC ACID. 3. RATE OF FORMATION OF FURFURAL

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Reversal of inhibitory effects of ozone on oxygen uptake of mitochondria

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

EFFECT OF OXYGEN LIGHT AND LACTO-FLAVIN ON THE OXIDATION OF VITAMIN C IN MILK

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. I. Cupric and ferric ion catalyzed oxidation

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Present knowledge of ascorbic acid (vitamin C).

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Ascorbic acid in man and animals

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

NUTRITIONAL WELL-BEING IN THE U.S.A

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

ATP-Induced Inhibition of Potato Browning. Effect of Ascorbic Acid Oxidase and of Reducing Substances

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Effect of processing on the vitamin content of foods

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Photo-oxidation of ascorbic acid in leaves

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

THE OXIDATION OF ASCORBIC ACID AND ITS IMPROVED EFFECT IN BREAD DOUGHS.

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Riboflavin as a photocatalyst and hydrogen carrier in photochemical reduction

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Paper chromatographic estimation of L-ascorbic and D-araboascorbic acids

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Methionine; origin of sunlight flavor in milk

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

A seasonal hazard: laryngotracheobronchitis

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

ELEVATED TEMPERATURE STUDIES ON STABILITY OF ASCORBIC ACID IN CERTAIN FRUIT JUICE AND AQUEOUS VEHICLES

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Oxidative Rancidity and Discoloration in Meat

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Formation of L-Xylosone from Ascorbic Acid

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Differences between cow's and human milk.

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

Mechanism of free radical formation and disappearance during the ascorbic acid oxidase and peroxidase reactions

1 reference

https://api.crossref.org/works/10.1016%2FS0065-2628%2808%2960371-7

7 January 2021

65

6

1

Cerutti

1956

1 reference

https://api.crossref.org/works/10.1016/S0065-2628(08)60371-7

21 March 2023

83

26

43

Cohee

1945

1 reference

https://api.crossref.org/works/10.1016/S0065-2628(08)60371-7

21 March 2023

334

11

156

SedláČèk

1956

1 reference

https://api.crossref.org/works/10.1016/S0065-2628(08)60371-7

21 March 2023

362

15

6

Sulc

1960

1 reference

https://api.crossref.org/works/10.1016/S0065-2628(08)60371-7

21 March 2023

Identifiers

0 references

1 reference