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Showing 1 to 2 of 2 for “"microwaving"”.
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Effect of cultivar, storage, cooking method and tissue type on the ascorbic acid, thiamin, riboflavin and vitamin B6 content of sweetpotato [Ipomoea batatas (L.)] Lam
… and vitamin B6. Cooking methods, including microwaving, boiling, and baking resulted in lower AA compared with raw tissue, but in little differences in thiamin, riboflavin, and vitamin B6. The overall results of this research suggest that while AA is detrimentally affected during commonly …
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Post-translational processing of proteins implicated in the pathogenesis of Alzheimer's disease.
… of the reduced bonds with sodium iodoacetate. Microwaving of sections also enhanced immunolabelling, by a mechanism that was additive to reduction and alkylation. Incubation with 80% formic acid did not increase immunolabelling. KPI-containing protein distribution in normal and AD human brains …