‹‹68››. Ghavami A, Coward WA, Bluck LJ. The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling.
‹‹69››. Garcia AL, Koebnick C, Dagnelie PC, et al. Long-term strict raw food diet is associated with favourable plasma beta-carotene and low plasma lycopene concentrations in Germans.
‹‹70››. Bohm V, Bitsch R. Intestinal absorption of lycopene from different matrices and interactions to other carotenoids, the lipid status, and the antioxidant capacity of human plasma.
‹‹71››. Kahlon TS, Chiu MM, Chapman MH. Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper and cabbage.
‹‹72››. Javitt NB, Budai K, Miller DG, Cahan AC, Raju U, Levitz M. Breast-gut connection: origin of chenodeoxycholic acid in breast cyst fluid.
‹‹73››. Stott-Miller M, Neuhouser ML, Stanford JL. Consumption of deep-fried foods and risk of prostate cancer.
‹‹74››. Chen MJ, Hsu HT, Lin CL, Ju WY. A statistical regression model for the estimation of acrylamide concentrations in French fries for excess lifetime cancer risk assessment.
‹‹75››. Lineback DR, Coughlin JR, Stadler RH. Acrylamide in foods: a review of the science and future considerations.
‹‹76››. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables.
‹‹77››. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables.
‹‹78››. Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables.
‹‹79››. Barański M, Srednicka-Tober D, Volakakis N, et al. Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses.
‹‹80››. Krol WJ. Removal of trace pesticide residues from produce. Connecticut Agricultural Experiment Station. http://www.ct.gov/caes/cwp/view.asp?a=2815&q=376676. June 28, 2012. Accessed April 16, 2015.
‹‹81››. Krieger RI, Brutsche-Keiper P, Crosby HR, Krieger AD. Reduction of pesticide residues of fruit using water only or Plus Fit Fruit and Vegetable Wash.
‹‹82››. Krol WJ, Arsenault TL, Pylypiw HM, Incorvia Mattina MJ. Reduction of pesticide residues on produce by rinsing.
‹‹83››. Wang Z, Huang J, Chen J, Li F. Effectiveness of dishwashing liquids in removing chlorothalonil and chlorpyrifos residues from cherry tomatoes.
‹‹84››. Zohair A. Behaviour of some organophosphorus and organochlorine pesticides in potatoes during soaking in different solutions.
‹‹85››. Zhang ZY, Liu XJ, Hong XY. Effects of home preparation on pesticide residues in cabbage.
‹‹86››. Zohair A. Behaviour of some organophosphorus and organochlorine pesticides in potatoes during soaking in different solutions.
‹‹87››. U.S. Department of Agriculture. Organic Agriculture. http://www.usda.gov/wps/portal/usda/usdahome?contentidonly=true&contentid=organic-agriculture.html. Modified January 9, 2015. Accessed March 30, 2015.