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Items: 1 to 20 of 81

1.

Preserving the legacy of healthy Korean food.

Oh SH, Park KW, Daily JW 3rd, Lee YE.

J Med Food. 2014 Jan;17(1):1-5. doi: 10.1089/jmf.2014.1701.ed. No abstract available.

PMID:
24456349
2.

Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.

Park KY, Jeong JK, Lee YE, Daily JW 3rd.

J Med Food. 2014 Jan;17(1):6-20. doi: 10.1089/jmf.2013.3083. Review.

PMID:
24456350
3.

[Fresh meat and rinderpest--problems of early trade routes].

Steger G.

Dtsch Tierarztl Wochenschr. 1986 Apr 7;93(4):150-4. German. No abstract available.

PMID:
3519164
4.

"Since Eve ate apples".

Kampelmacher EH.

Can J Public Health. 1973 May-Jun;64(3):231-7. No abstract available.

PMID:
4577959
5.

Nutritive and health-promoting value of organic vegetables.

Sobieralski K, Siwulski M, Sas-Golak I.

Acta Sci Pol Technol Aliment. 2013 Jan-Mar;12(1):113-23.

PMID:
24584871
6.

Meat preservation in Scotland.

Walker B.

R Soc Health J. 1981 Feb;101(1):19-28. No abstract available.

PMID:
7012903
7.

Pesticide residues in imported, organic, and "suspect" fruits and vegetables.

Winter CK.

J Agric Food Chem. 2012 May 9;60(18):4425-9. doi: 10.1021/jf205131q. Epub 2012 Mar 12.

PMID:
22335627
8.

Nitrogen isotopic signature of vegetables from the Slovenian market and its suitability as an indicator of organic production.

Sturm M, Lojen S.

Isotopes Environ Health Stud. 2011 Jun;47(2):214-20. doi: 10.1080/10256016.2011.570865.

PMID:
21644134
9.

Polyamines in conventional and organic vegetables exposed to exogenous ethylene.

Rossetto MR, Vianello F, Saeki MJ, Lima GP.

Food Chem. 2015 Dec 1;188:218-24. doi: 10.1016/j.foodchem.2015.04.125. Epub 2015 Apr 28.

PMID:
26041185
10.

Bacteriological quality of vegetables from organic and conventional production in different areas of Korea.

Tango CN, Choi NJ, Chung MS, Oh DH.

J Food Prot. 2014 Aug;77(8):1411-7. doi: 10.4315/0362-028X.JFP-13-514.

PMID:
25198606
11.

Borscht.

Hemon A.

New Yorker. 2010 Nov:95. No abstract available.

PMID:
21706903
12.

Ancient-to-modern secular changes in Korean stature.

Shin DH, Oh CS, Kim YS, Hwang YI.

Am J Phys Anthropol. 2012 Mar;147(3):433-42. doi: 10.1002/ajpa.22011. Epub 2012 Jan 23.

PMID:
22270697
13.

Organic food processing: a framework for concept, starting definitions and evaluation.

Kahl J, Alborzi F, Beck A, Bügel S, Busscher N, Geier U, Matt D, Meischner T, Paoletti F, Pehme S, Ploeger A, Rembiałkowska E, Schmid O, Strassner C, Taupier-Letage B, Załęcka A.

J Sci Food Agric. 2014 Oct;94(13):2582-94. doi: 10.1002/jsfa.6542. Epub 2014 Feb 13. Review.

PMID:
24375441
14.
15.

Comparison of calcium and magnesium contents in cruciferous vegetables grown in areas around steelworks, on organic farms, and those available in retail.

Kapusta-Duch J, Leszczyńska T, Florkiewicz A, Filipiak-Florkiewicz A.

Ecol Food Nutr. 2011 Mar-Apr;50(2):155-67. doi: 10.1080/03670244.2011.552373.

PMID:
21888594
16.

The history and use of nitrate and nitrite in the curing of meat.

Binkerd EF, Kolari OE.

Food Cosmet Toxicol. 1975 Dec;13(6):655-61. No abstract available.

PMID:
1107192
17.

[History of the application of cold to food].

Durand MP.

Bull Acad Natl Med. 2001;185(2):269-72; discussion 272-4. French. No abstract available.

PMID:
11474582
18.

Stable isotope analysis of plant-derived nitrate - novel method for discrimination between organically and conventionally grown vegetables.

Mihailova A, Pedentchouk N, Kelly SD.

Food Chem. 2014 Jul 1;154:238-45. doi: 10.1016/j.foodchem.2014.01.020. Epub 2014 Jan 14.

PMID:
24518338
20.

Research on organic food quality needs a system approach.

Kahl J, Rembiałkowska E.

J Sci Food Agric. 2014 Oct;94(13):2577. doi: 10.1002/jsfa.6836. No abstract available.

PMID:
25187520

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