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Publications by Karukonda Raju

Effect of Microwave and Pressure Cooking on Stability of Vitamin C in Some Selected Vegetables

International Journal of Current Microbiology and Applied Sciences

English

Related publications

Effect of Cooking Methods on the Phytosterol Content in Nine Selected Vegetables

Korean Journal of Agricultural Science

English

Effect of Cooking on Soluble and Insoluble Oxalate Contents in Selected Pakistani Vegetables and Beans

International Journal of Food Properties

English

Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Journal of Marmara University Institute of Health Sciences

English

Vitamin B12 Content of Some Articles of Indian Diets and Effect of Cooking on It

British Journal of Nutrition

English

Comparison of Vitamin Losses in Vegetables Due to Various Cooking Methods

Journal of Nutritional Science and Vitaminology

English

Temperature and High Pressure Stability of Lycopene and Vitamin C of Watermelon Juice

African Journal of Food Science

English

The Influence of Storage Condition on Nitrite, Nitrate and Vitamin C Levels in Vegetables

Molecular Biology

English

Stability of Vitamin D 3 and Vitamin D 2 in Oil, Fish and Mushrooms After Household Cooking

Analytical Chemistry

English

Effect of High Electric Fields on Some Fruits and Vegetables.

journal of the japanese society for cold preservation of food

English