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Publications by Sarah Warner
Retention of Polyacetylenes and Carotenoids in Carrot During Cooking
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
Related publications
Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids
Journal of Food Processing & Technology
Iron and Zinc Retention in Common Beans (Phaseolus vulgarisL.) After Home Cooking
Food and Nutrition Research
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Comparative Carotenoid Accumulation and Retention in Near-Isogenic RPRP and RPRP Inbred Carrot Lines
Journal of the American Society for Horticultural Science
Horticulture
Genetics
Explore of Steaming Condition for Elderly People on Carrot Using Low Temperature Steam Cooking
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Reversed-Phase HPLC Retention Data in Correlation Studies With in Lipophilicity Molecular Descriptors of Carotenoids
Hemijska Industrija
Chemistry
Chemical Engineering
Steam Assisted Hybrid Cooking Behavior ofSemitendinosusMuscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
International Journal of Food Properties
Food Science
Loss of Ascorbic Acid in Vegetables During Cooking
Eiyo To Shokuryo
Impact of Packaging Material and Storage Condition on Retention of Provitamin a Carotenoids and Xanthophylls in Yellow-Seeded Maize Flour
Functional Foods in Health and Disease
Changes of Carotenoids in Japanese Persimmon (Yotsumizo) During Maturation, Storage and Drying Process.
NIPPON SHOKUHIN KOGYO GAKKAISHI
