Literature DB >> 16742774

The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.

E M Delf1.   

Abstract

Entities:  

Year:  1918        PMID: 16742774      PMCID: PMC1258835          DOI: 10.1042/bj0120416

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


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  2 in total

1.  The Anti-Scorbutic Value of Cow's Milk.

Authors:  H Chick; E M Hume; R F Skelton
Journal:  Biochem J       Date:  1918       Impact factor: 3.857

2.  On the "heat coagulation" of proteins.

Authors:  H Chick
Journal:  J Physiol       Date:  1910-07-01       Impact factor: 5.182

  2 in total
  11 in total

1.  The Vitamin C Content of Electrically treated Milk.

Authors:  E C van Leersum
Journal:  J Hyg (Lond)       Date:  1926-11

2.  THE INFLUENCE OF OVERCOOKING VEGETABLES IN CAUSING SCURVY AMONG CHILDREN.

Authors:  H Chick; E J Dalyell
Journal:  Br Med J       Date:  1920-10-09

3.  Effect of Heat on the Anti-Scorbutic Accessory Factor of Vegetable and Fruit Juices.

Authors:  E M Delf
Journal:  Biochem J       Date:  1920-04       Impact factor: 3.857

4.  Researches on the Fat-soluble Accessory Substance. I. Observations upon its Nature and Properties.

Authors:  J C Drummond
Journal:  Biochem J       Date:  1919-05       Impact factor: 3.857

5.  A Study of the Combined Action of Raw Cow's Milk and Orange-juice as Antiscorbutic Substances.

Authors:  S Wright
Journal:  Biochem J       Date:  1921       Impact factor: 3.857

6.  The Presence of the Antineuritic and Antiscorbutic Vitamins in Urine.

Authors:  N Van Der Walle
Journal:  Biochem J       Date:  1922       Impact factor: 3.857

7.  Comparison of the Growth-Promoting Properties for Guinea-Pigs of Certain Diets, consisting of Natural Foodstuffs.

Authors:  E M Hume
Journal:  Biochem J       Date:  1921       Impact factor: 3.857

8.  Relative Anti-Scorbutic Value of Fresh, Dried and Heated Cow's Milk.

Authors:  R E Barnes; E M Hume
Journal:  Biochem J       Date:  1919-11       Impact factor: 3.857

9.  The Influence of Storage on the Antiscurvy Value of Fruits and Vegetable Juices.

Authors:  E M Delf
Journal:  Biochem J       Date:  1925       Impact factor: 3.857

10.  Determination of the Minimum Doses of some fresh Citrus Fruit Juices which will protect a Guinea-Pig from Scurvy, together with some Observations on the Preservation of such Juices.

Authors:  A J Davey
Journal:  Biochem J       Date:  1921       Impact factor: 3.857

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