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Publications by Margaret A. Allen

The Losses of Ascorbic Acid During the Large-Scale Cooking of Green Vegetables by Different Methods

British Journal of Nutrition

English

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Loss of Ascorbic Acid in Vegetables During Cooking

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Comparison of Vitamin Losses in Vegetables Due to Various Cooking Methods

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Ascorbic Acid and Aging in the Rat. Uptake of Ascorbic Acid by Teeth and Concentration of Various Forms of Ascorbic Acid in Different Organs

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

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Effect of Different Drying Methods on Micronutrient Content of Selected Green Leafy Vegetables

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On the Metabolites of Ascorbic Acid, Especially Oxalic Acid, Eliminated in Urine, Following the Administration of Large Amounts of Ascorbic Acid

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Sensitive Spectrophotometric Methods for the Determination of Ascorbic Acid

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Effects of Seasonings on the Stability of Ascorbic Acid in a Cooking Model System

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Assessment of the Losses Due to Business Interruption Caused by Large-Scale Floods

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