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Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/food.19910350104openalex-snapshot
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Retinol and carotene content of foods consumed in East Africa determined by high performance liquid chromatography
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Vitamin A (β‐carotene) losses in Pakistani cooking
inferredcites →https://doi.org/10.1007/bf00918868openalex-snapshot
Etiology of corneal opacification in central Tanzania
inferredcites →https://doi.org/10.1007/bf01091731openalex-snapshot
Reversed phase HPLC analysis of α- and β-carotene from selected raw and cooked vegetables
inferredcites →https://doi.org/10.1007/bf01092204openalex-snapshot
Effect of blanching and drying methods on the nutritional and sensory quality of leafy vegetables
inferredcites →https://doi.org/10.1007/bf02196382openalex-snapshot
Investigations on the effect of traditional food processing, preservation and storage methods on vegetable nutrients: A case study in Tanzania
inferredcites →https://doi.org/10.1016/0308-8146(86)90128-7openalex-snapshot
Determination of β-carotene content and vitamin A activity of vegetables by high-performance liquid chromatography and spectrophotometry
inferredcites →https://doi.org/10.1016/0308-8146(88)90010-6openalex-snapshot
Total carotenoid and β-carotene contents of Thai vegetables and the effect of processing
inferredcites →https://doi.org/10.1016/0889-1575(90)90008-aopenalex-snapshot
β-carotene losses during different methods of cooking green leafy vegetables in Bangladesh
inferredcites →https://doi.org/10.1016/0889-1575(92)90005-5openalex-snapshot
Nutrient content of selected indigenous leafy vegetables consumed by the Kekchi people of Alta Verapaz, Guatemala
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Food Composition Table for use in Africa, 1968
inferredcites →https://doi.org/10.1021/jf00006a018openalex-snapshot
Carotenoid composition of a leafy vegetable in relation to some agricultural variables
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Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables
inferredcites →https://doi.org/10.1021/jf00079a033openalex-snapshot
Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments
inferredcites →https://doi.org/10.1021/jf60177a048openalex-snapshot
Effects of selected herbicides on provitamin A content of vegetables
inferredcites →https://doi.org/10.1021/jf60181a003openalex-snapshot
Carotenoid vitamin A precursors and analogs in foods and feeds
inferredcites →https://doi.org/10.1079/pns19830003openalex-snapshot
Relative value of carotenoids as precursors of vitamin A
inferredcites →https://doi.org/10.1080/0142968x.1981.11904235openalex-snapshot
Carotene content of some green leafy vegetables of Kenya and effects of dehydration and storage on carotene retention
inferredcites →https://doi.org/10.1111/j.1365-2621.1981.tb03047.xopenalex-snapshot
Retention of Ascorbic Acid and Total Carotene in Solar Dried Vegetables
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HPLC Determination of Carotenoids in Fruits and Vegetables in the United States
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Principles and Procedures of Statistics
inferredcites →https://doi.org/10.5860/choice.30-2081openalex-snapshot
Sweet potato: an untapped food resource
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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