Literature DB >> 5072325

Effect of cooking on selenium content of foods.

D J Higgs, V C Morris, O A Levander.   

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Year:  1972        PMID： 5072325     DOI： 10.1021/jf60181a019

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  The selenium state of healthy children. I. Serum selenium concentration at different ages; activity of glutathione peroxidase of erythrocytes at different ages; selenium content of food of infants.

Authors:  I Lombeck; K Kasperek; H D Harbisch; L E Feinendegen; H J Bremer
Journal:  Eur J Pediatr       Date:  1977-04-26       Impact factor: 3.183

Review 2.  Selenium Uptake, Transport, Metabolism, Reutilization, and Biofortification in Rice.

Authors:  Lianhe Zhang; Chengcai Chu
Journal:  Rice (N Y)       Date:  2022-06-15       Impact factor: 5.638

3.  Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans.

Authors:  Xiaoqi Lu; Zisen He; Zhiqing Lin; Yuanyuan Zhu; Linxi Yuan; Ying Liu; Xuebin Yin
Journal:  Nutrients       Date:  2018-03-07       Impact factor: 5.717

4.  Effect of soaking, boiling and frying on selenium content of major african fresh foods.

Authors:  Lawrence Fred Sembajwe; Joshua Nfambi; Allan Lugaajju; Robert Kalyesubula
Journal:  J Food Saf Hyg       Date:  2021
  4 in total

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