ArticleInternational journal of food science2022
Effect of Cooking Method on Vitamin C Loses and Antioxidant Activity of Indigenous Green Leafy Vegetables Consumed in Western Uganda.
Article in International journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 14 citations in OpenAlex.
- Water-Soluble Vitamins: Hypo- and Hypervitaminosis in Pediatric Population.Pharmaceutics · 2025Review
- Formulation and assessment of chickpea pulao using fenugreek seeds and Indian rennet to improve blood glycemic levels.Food science & nutrition · 2024Article
- Article
- Exploration of the nutritional and carotenoids profiles of vegetables in Thai cuisine as potential nutritious ingredients.Heliyon · 2023Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Indigenous green leafy vegetables are known to contain high levels of antioxidants and are recommended in the management of chronic diseases. However, their consumption has received lower patronage. This is partly attributed to farmers replacing the growing of indigenous green leafy vegetables with their exotic counterparts and scarce information on their nutritional benefits. This study explored the effect of cooking methods (boiling and steaming for 10 minutes) on the antioxidant activity of
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Registered trials
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