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Allen, E.; Short, J. 1918. A Comparison Between Canning And Drying. Journal of Home Economics 10:223

Bear, F. E. 1954. Trace Elements. Progress Report On Research With Particular Reference To New Jersey Soils. Journal Of Agricultural And Food Chemistry 2:244

Trace Element, Molybdenum, Iron, Manganese, Zinc, Copper, Nickle, Cobalt, Soybean, Fluoride, Iodide, Soil, Spinach, Boron

Bennett, E. 1944. Ratio Of Soluble Sugars, Pectic Materials, And Hemicelluloses To Nitrogen-Free Extract Of Some Common Vegetables. Food Research 9:462

Berry, J. T. 1912. Losses In The Cooking Of Vegetables. Journal of Home Economics 4:405

Cooking, Nutrient Retention, Mineral Retention, Ash, Calcium, Magnesium, Phosphorus, Boiling, Nitrogen, Carbohydrate, Spinach

Bleidner, W. E. 1954. Herbicide Determination, Application Of Chromatography In Determination Of Micro Quantities Of 3-(Para-Chlorophenyl)-1,1-Dimethylurea Journal Of Agricultural And Food Chemistry 2:682

Blunt, K.; Otis, F. A. 1917. Losses Of Iron In Cooking Vegetables. Journal of Home Economics 9:213

Boggs, M. M.; Lukens, H. C.; Venstrom, D. W.; Harris, J. G. 1961. Reflectance Color Measurements And Judges' Scores For Frozen Cauliflower And Spinach. Journal of Food Science 26:26

Brookover, M. E.; Pittman, M. S. 1931. Economy Of Cabbage, Carrots, And Spinach As Affected By Type Of Market, Season, And Method Of Cooking With Special Reference To Calcium And Phosphorus. Journal of Home Economics 23:874

Spinach, Phosphorus, Cost, Edible Portion, Waste, Moisture, Calcium

Cathcart, W. H.; Parker, J. J. 1946. Defrosting Frozen Foods By High-Frequency Heat. Food Research 11:341

Charles, V. R.; Van Duyne, F. O. 1958. Effect Of Holding And Reheating On The Ascorbic Acid Content Of Cooked Vegetables. Journal of Home Economics 50:159

Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45

Spinach, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram-Positive Organism, Microorganism, Agar, Agar, Agar Nutrient, Medium End

Clydesdale, F. M.; Francis, F. J. 1969. Colorimetry Of Foods. 1. Correlation Of Raw, Transformed And Reduced Data With Visual Rankings For Spinach Puree. Journal Of Food Science 34(4):349

Spinach, Heat Penetration, Colormaster, Hunter Color Difference Meter, G.E. Colorimeter, Color Visual, C.I.E. System

Coles, J. V. 1954. Packaged And Bulk Spinach And Tomatoes: Quality, Price, Availability, And Consumers' Reactions. Journal Of Home Economics 46:320

Spinach Packaging, Spinach Price, Spinach Purchasing, Spinach Grade, Tomato Grade, Tomato Packaging, Tomato Price, Tomato Purchasing

Culp, F. B.; Copenhaver, J. E. 1935. The Loss Of Iron, Copper, And Manganese From Vegetables Cooked By Different Methods. Journal Of Home Economics 27:308

Spinach, Iron, Copper, Manganese, Boiling, Vegetable, Cooking, Pressure Cooking, Cabbage, Mustard, Turnip, Vegetable

Dulton, H. J.; Bailey, G. F.; Kohake, E. 1943. Dehydrated Spinach: Changes In Color And Pigments During Processing And Storage. Industrial And Engineering Chemistry 35:1173

Dried Spinach, Carotene, Blanching, Chlorophyll, Pheophytin, Xanthophyll, Storage

Eheart, J. F.; Massey Jr., P. H. 1962. Chemical Constituents Of Plants, Factors Affecting The Oxalate Content Of Spinach. Journal Of Agricultural And Food Chemistry 10:325

Spinach Oxalate

Etchells, J. L.; Jones, I. D.; Hoffman, M. A. 1943. Brine Perservation Of Vegetables Proceedings. Institute Of Food Technologists. St. Louis, June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois. P. 176

Salt Preservation, Bacteria, Brined Vegetable Bacteria, Brined Snap Bean, Brined Kale, Brined Mustard Green, Brined Spinach, Brined Turnip Green, Brined Carrot

Farrow, R. P.; Elkins, E. R. Jr.; Cook, R. W. 1966. Conversion Of Ddt To Tde In Canned Spinach. Journal Of Agricultural And Food Chemistry 14:430

Ddt, Tde, Canned Food, Spinach

Fellers, C. R.; Buck, R. E. 1941. Retention Of Vitamins C And A In Glass-Packed Foods. Food Research 6:135

Pea Ascorbic Acid, Pea Vitamin A, Spinach Ascorbic Acid, Spinach Vitamin A, Tomato Ascorbic Acid, Tomato Vitamin A, Canned Pea, Canned Spinach, Canned Tomato, Glass Container, Canned Food, Storage

Fenton, F. 1957. Research On Electronic Cooking Journal Of Home Economics 49:709

Spinach, Carrot, Bean, Green Bean, Broccoli, Pork, Patty, Egg, White Cake, Popcorn, Potato, Bacon, Chocolate Cake, Mashed Potato, Pea, Liver, Meat, Balls Spaghetti, Turkey, Strawberry, Microwave Oven, Microwave Cooking

Fisher, W. B.; Van Duyne, F. O. 1952. Effect Of Variations In Blanching On Quality Of Frozen Broccoli, Snap Beans, And Spinach. Food Research 17:315

Frozen Broccoli, Frozen Snap Bean, Frozen Spinach, Blanching

Ghosh, H.P. and J. Preiss. 1965July. Biosynthesis of starch in spinach chloroplasts. Biochemistry 4: 1354.

Gleim, E. G.; Tressler, D. K.; Fenton, F. 1944. Ascorbic Acid, Thiamin, Riboflavin, And Carotene Contents Of Asparagus And Spinach In The Fresh, Stored And Frozen States Both Before And After Cooking. Food Research 9:471

Asparagus Ascorbic Acid, Asparagus Thiamin, Asparagus Riboflavin, Asparagus Carotene, Spinach Ascorbic Acid, Spinach Thiamin, Spinach Riboflavin, Spinach Carotene, Frozen Asparagus, Frozen Spinach, Asparagus Storage, Spinach Storage, Vegetable Cooking

Gupte, S. M.; El-Bisi, H. M.; Francis, F. J. 1964. Kinetics Of Thermal Degradation Of Chlorophyll In Spinach Puree. Journal Of Food Science 29:379

Spinach Puree, Chlorophyll, Thermal Degradation

Hall, I. C. 1936. New Outbreaks Of Botulism In Western United States. Food Research 1:171

Botulism, North America, Clostridium Botulinum Type A, Colorado, New Mexico , Toxin, Cauliflower Juice, Clostridium Botulinum Type B, Beet Top, , Sweet Corn, Home Canning, Jar, Glass Container, String Bean, Canning, Montana, South Dakota, Chili Pepper , Beet, Clostridium Botulinum Type B, Chili Pepper, Nebraska, Tomato, Spinach

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Ascorbic Acid, Asparagus, Ascorbic Acid, Cauliflower Ascorbic Acid, Cabbage Ascorbic Acid, Potato, Ascorbic Acid, Turnip, Vegetable, Ascorbic Acid, Carrot, Vegetable, Ascorbic Acid, Asparagus, Ascorbic Acid, String Bean, Vegetable, Ascorbic Acid, Onion, Vegetable, Ascorbic Acid, Onion, Ascorbic Acid, Dried Food, Apricot

Hanna, W. J.; Flannery, R. L. 1960. Current New Jersey Research In Chemical Soil Testing Journal Of Agricultural And Food Chemistry 8:92

Soil Testing, Snap Bean, Vegetable, Blueberry, Cane Fruit, Soybean, Alfalfa , Clover, Grass, Hay, Corn Apple, Grape, Turf, Peach, Asparagus, Bean, Beet , Cucurbit, Crucifer, Pepper, Potato, Sweet Potato, Strawberry, Celery, Egg Plant, Onion, Pea, Sweet Corn, Leafy Vegetable, Lettuce, Spinach, Phosphorus, Potassium, Fertilizer

Kitchen, J. W.; Burns, E. E. 1965. The Effect Of Maturity On The Oxalate Content Of Spinach (Spinach Oleraceael.). Journal Of Food Science 30:589

Spinach Oxalate, Spinach Maturity

Klein, B. P.; Lee, H. C.; Reynolds, P. A.; Wangles, W. C. 1979. Folacin Content Of Microwave And Conventionally Cooked Frozen Vegetables. Journal Of Food Science 44:287

Vegetable, Folacin, Green Pea, Broccoli, Spinach, Microwave, Green Bean

Klein, B.P., C.H. Y. Kuo, and G. Boyd. 1981. Folacin and ascorbic acid retention in fresh raw, microwave and conventionally cooked spinach. Journal of Food Science 46:640.

Klein, B.P. and C.H.Y. Kuo. 1981. Comparison of microbiological and radiometric assays for determining total folacin in spinach. Journal of Food Science 46:552

Kopas-Lane, L.M. and J.J. Warthesen. 1995. Carotenoid photostability in raw spinach and carrots during cold storage. Journal Food Science 60: 773.

Lamb, F. C.; Farrow, R. P.; Elkins, E. R.; Kimball, J. R.; Cook, R. W. 1968. Removal Of Ddt, Parathion, And Carbaryl From Spinach By Commercial And Home Preparative Methods. Journal Of Agricultural And Food Chemistry 16:967

Spinach, Vegetable, Ddt, Spinach, Vegetable, Parathion, Spinach, Vegetable, Carbaryl

Lee, F. A. 1954. Chemical Changes Taking Place In The Crude Lipids During The Storage Of Frozen Raw Vegetables. Food Research 19:515

Lipid, Storage, Vegetable, Frozen Corn, Asparagus, Corn, Lima Bean, Spinach, Pea

Lento, H. G.; Daugherty, C. E.; Denton, A. E. 1963. Ascorbic Acid Measurement. Polarographic Determination Of Total Ascorbic Acid In Foods. Journal Of Agricultural And Food Chemistry 11:22

Polarography, Brussel Sprout, Ascorbic Acid, Cabbage, Celery, Lemon Juice, Onion, Orange Juice, Parsley, Spinach, Tomato, Watercress, Asparagus, Grape Fruit Juice, Lima Bean, Mixed Vegetable Juice, Pea, Sauerkraut, Tomato Juice, Tomato Puree, Canning, Canned Food

Leverton, R. M.; Coggs, M. C. 1951. Food Choices Of Nebraska Children. Journal Of Home Economics 43:176

Preference, Food Selection, Dietary Survey, Apple, Cantaloupe, Orange, Prune, Raisin, Green Bean, Cabbage, Carrot, Green Pepper, Buttermilk, Cheese, Cottage Cheese, Cereal, Yellow Corn Meal, Leaf Lettuce, Onion, Parsnip, Green Pea, Potato, Sweet Potato, Rutabaga, Squash, Greens, Whole Wheat Bread, Oatmeal, Egg, Canned Fish, Oleomargarine, Spinach, Tomato, Turnip, Brain, Heart, Tongue, Liver, Liver Sausage, Milk, Navy Bean, Soybean, Dried Pea

Lin, Y. D.; Clydesdale, F. M.; Francis, F. J. 1971. Organic Acid Profiles Of Thermally Processed, Stored Spinach Puree. Journal Of Food Science 36:240

Spinach, Vegetable, Organic Acid, Spinach, Vegetable, Storage

Lin, Y. D.; Clysdale, F. M.; Francis, F. J. 1970. Organic Acid Profiles Of Thermally Processed Spinach Puree. Journal Of Food Science 35:641

Spinach, Organic Acid

Loughlin, R. 1937. Contribution To Data On The Composition Of Some Of The More Common Vegetables. Journal Of Home Economics 29:255

Beet, Water, Beet, Ash, Beet, Calcium, Beet, Phosphorus, Beet Green, Water, Beet Green, Ash, Beet Green, Calcium, Beet Green, Phosphorus, Chard, Vegetable, Water, Chard, Vegetable, Ash, Chard, Vegetable, Calcium, Chard, Vegetable, Phosphorus, Kale, Vegetable, Water, Kale, Vegetable, Ash, Kale, Vegetable, Calcium, Kale, Vegetable, Phosphorus, Spinach, Vegetable, Water, Spinach, Vegetable, Ash, Spinach, Vegetable, Calcium, Spinach, Vegetable, Phosphorus, Rutabaga, Water, Rutabaga, Ash, Rutabaga, Calcium, Rutabaga, Phosphorus, Beet, Steaming, Beet, Boiling

Maclaughlin, L. 1929. The Nutritive Value Of New Zealand Spinach. Journal Of Nutrition 2:197

New Zealand Spinach, Spinach

Maga, J. A.; Moore, F. D.; Oshima, N. 1976. Yield, Nitrate Levels And Sensory Properties Of Spinach As Influenced By Organic And Mineral Nitrogen Fertilizer Levels. Journal Of The Science Of Food And Agriculture 27:109

Spinach Nitrate, Nitrogen Fertilizer, Sensory Evaluation, Triangle Test, Spinach Color, Color Difference Meter

Mahdi, A. A.; Rice, A. C.; Weckel, K. G. 1961. Off-Flavors In Foods. Effect Of Pyrrolidonecarboxylic Acid On Flavor Of Processed Fruit And Vegetable Products. Journal Of Agricultural And Food Chemistry 9:143

Fruit Flavor, Vegetable Flavor, Beet, Glutamine, Pyrrolidonecarboxylic Acid, Pumpkin, Asparagus, Carrot, Potato, Snap Bean, Potato, Spinach, Tomato Juice, Mushroom, Onion, Wax Bean, Pea, Kidney Bean, , Cherry, Corn, Raspberry, Sauerkraut, Peach, Pineapple, Pear, Prune

Marchesini, A.; Montuori, F.; Muffato, D.; Maestri, D. 1974. Application And Advantages Of The Enzymatic Method For The Assay Of Ascorbic And Dehydroascorbic Acids And Reductones. Determination In Fresh And Canned Spinach. Journal Of Food Science 39:568

Canned Food, Spinach, Spinach Dehydroascorbic Acid, Spinach Reductone, Spinach Ascorbic Acid

Mattick, L. R.; Lee, F. A. 1961. The Fatty Acids Of Vegetables. Ii. Spinach/ Journal Of Food Science 26:356

Spinach Fatty Acid

Mcardle, F. J.; Maretzki, A. N.; Wiley, R. C.; Modrey, G. 1961. Pesticides And Food Flavor. Influence Of Herbicides On Flavor Of Processed Fruits And Vegetables. Journal Of Agricultural And Food Chemistry 9:228

Canned Vegetable, Frozen Fruit, Frozen Vegetable, Strawberry, Corn, Herbicide, Pesticide, Fruit Flavor, Vegetable Flavor, Lima Bean, Spinach, Tomato

Mcgill, J. N.; Nelson, A. I.; Steinberg, M. P. 1966. Effects Of Modified Storage Atmospheres On Ascorbic Acid And Other Quality Characteristics Of Spinach. Journal Of Food Science 31:510

Spinach Ascorbic Acid, Spinach Storage

Mcintosh, J. A.; Tressler, D. K. 1940. The Effect Of Different Cooking Methods On The Vitamin C Content Of Quick-Frozen Vegetables. Journal Of Home Economics 32:692

Quick-Frozen Brussel Sprout, Quick-Frozen Cauliflower, Quick-Frozen Lima Bean, Quick-Frozen Pea, Quick-Frozen Spinach, Brussel Sprout, Pressure Cooking, Brussel Sprout Broiling, Brussel Sprout Steaming, Brussel Sprout Ascorbic Acid, Cauliflower, Pressure Cooking, Cauliflower Broiling, Cauliflower Steaming, Cauliflower Ascorbic Acid, Lima Bean Pressure Cooking, Lima Bean Broiling, Lima Bean Steaming, Lima Bean Ascorbic Acid, Pea Pressure Cooking, Pea Broiling, Pea Steaming, Pea Ascorbic Acid, Spinach Pressure Cooking, Spinach Broiling, Spinach Ascorbic Acid

Mcintosh, J. A.; Tressler, D. K.; Fenton, F. 1942. Ascorbic Acid Content Of Five Quick-Frozen Vegetables As Affected By Composition Of Cooking Utensil And Volume Of Cooking Water. Journal Of Home Economics 34:314

Cooking Utensil, Aluminum Utensil, Enamel Utensil, Pyrex Utensil, Stainless Steel Utensil, Frozen Spinach, Spinach Ascorbic Acid, Quick-Frozen Pea, Quick-Frozen Cauliflower, Quick-Frozen Lima Bean, Lima Bean Ascorbic Acid, Cauliflower Ascorbic Acid, Pea Ascorbic Acid, Brussel Sprout Ascorbic Acid, Frozen Brussel Sprout, Frozen Cauliflower, Frozen Lima Bean, Frozen Pea

Nason, E. H. 1942. Research In Foods. Journal Of Home Economics 34:508

Research, Thiamin, Quickbread, Thiamin, Glutathione, Sweetener, Beef Storage, Vegetable Texture, Turnip Texture, Rhubarb Texture, Asparagus Texture, Spinach Texture, String Bean Texture, Carrot Texture, Beet Texture, Parsnip Texture, Meat Tenderization, Glyceryl Monostearate, Cake Batter

Noble, I.; Halliday, E. G. 1937. The Calcium And Phosphorus Content Of Vegetables. Journal Of Home Economics 29:637

Asparagus Cooking, Asparagus Calcium, Asparagus Phosphorus, String Bean Cooking, String Bean Calcium, String Bean Phosphorus, Beet Cooking, Beet Calcium, Beet Phosphorus, Broccoli Cooking, Broccoli Calcium, Broccoli Phosphorus, Brussel Sprout Cooking, Brussel Sprout Calcium, Brussel Sprout Phosphorus, Cabbage Cooking, Cabbage Calcium, Cabbage Phosphorus, Carrot Cooking, Carrot Calcium, Carrot Phosphorus, Cauliflower Cooking, Cauliflower Calcium, Cauliflower Phosphorus, Onion Cooking, Onion Calcium, Onion Phosphorus, Onion Calcium, Onion Phosphorus, Parsnip Cooking, Parsnip Calcium, Parsnip Phosphorus, Pea Cooking, Pea Calcium, Pea Phosphorus, Rutabaga Cooking, Rutabaga Calcium, Rutabaga Phosphorus, Spinach Cooking, Spinach Calcium, Spinach Phosphorus, Turnip Cooking, Turnip Calcium, Turnip Phosphorus

Noble, I.; Halliday, E. G. 1937. Influence Of Calcium In Cooking Water Upon Mineral Content Of Vegetables. Food Research 2:499

Calcium, Green Bean, Spinach, Carrot, Peas, Asparagus, Vegetable Cookery

Phillips, W. E. J. 1968. Changes In Nitrate And Nitrite Contents Of Fresh And Processed Spinach During Storage. Journal Of Agricultural And Food Chemistry 16:88

Spinach, Storage, Spinach, Processing, Spinach, Nitrate, Spinach, Nitrite

Porter, T.; Wharton, M. A.; Bennett, B. B. 1947. Evaluation Of Carotene Content Of Fresh And Cooked Spinach. Food Research 12:133

Spinach, Cooking, Spinach, Carotene

Quenzer, N.M. and E.E. Burns. 1981. Effects of microwave, steam and water blanching freeze-dried spinach. Journal of Food Science 46:410.

Ralls, J. W.; Maagdenberg, H. J.; Yacoub, N. L.; Homnick, D.; Zinnecker, M. ; Mercer, W. A. 1973. In-Plant, Continuous Hot-Gas Blanching Of Spinach. Journal Of Food Science 38:192

Spinach, Blanching, Hot-Gas Blanching

Resende, R.; Francis, F. J.; Stumbo, C. R. 1969. Thermal Destruction And Regeneration Of Enzymes In Green Bean And Spinach Puree. Food Technology 23:63

Spinach Puree, Green Bean Puree, High Temperature Short Time, Spinach, Ph, Green Bean, Ph, Spinach, Peroxidase, Green Bean, Peroxidase

Ryder, A. E. 1930. The Oxalic Acid Content Of Vegetables Used As Greens. Journal Of Home Economics 22:309

Spinach, Turnip Top, Solid, Oxalic Acid, Beet Green, Mustard, Kale, Dandelion

Sapers, G. M.; Nickerson, J. T. R. 1962. Stability Of Spinach Catalase. I. Purification And Stability During Storage. Journal Of Food Science 27:277

Spinach Catalase

Sapers, G. M.; Nickerson, J. T. R. 1962. Stability Of Spinach Catalase. Ii. Inactivation By Heat. Journal Of Food Science 27:282

Spinach Catalase

Sapers, G. M.; Nickerson, J. T. R. 1962. Stability Of Spinach Catalase. Iii. Regeneration. Journal Of Food Science 27:287

Spinach Catalase

Siciliano, J.; Krulick, S.; Heisler, E. G.; Schwartz, J. H.; White Jr., J. W. 1975. Nitrate And Nitrite Content Of Some Fresh And Processed Market Vegetables. Journal Of Agricultural And Food Chemistry 23(3):461

Cabbage Ph, Cabbage Nitrate, Cabbage Nitrite, Celery Ph, Celery Nitrate, Celery Nitrite, Cucumber Ph, Cucumber Nitrate, Cucumber Nitrite, Eggplant Ph, Eggplant Nitrate, Eggplant Nitrite, Endive Ph, Endive Nitrate, Endive Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Lettuce Ph, Lettuce Nitrate, Lettuce Nitrite, Mushroom Ph, Mushroom Nitrate, Mushroom Nitrite, Green Pepper Ph, Green Pepper Nitrate, Green Pepper Nitrite, Radish Ph, Radish Nitrate, Radish Nitrite, Acorn Squash Ph, Acorn Squash Nitrate, Acorn Squash Nitrite, Butternut Squash Ph, Butternut Squash Nitrate, Butternut Squash Nitrite, Zucchini Squash Ph, Zucchini Squash Nitrate, Zucchini Squash Nitrite, Mixed Salad Ph, Mixed Salad Nitrate, Mixed Salad Nitrite, Processed Vegetable Ph, Processed Vegetable Nitrate, Processed Vegetable Nitrite, Beet Ph, Beet Nitrate, Beet Nitrite, Carrot Ph, Carrot Nitrate, Carrot Nitrite, Spinach Ph, Spinach Nitrate, Spinach Nitrite, Artichoke Ph, Artichoke Nitrate, Artichoke, Nitrite, Asparagus Ph, Asparagus Nitrite, Asparagus Nitrate, Green Bean Ph, Green Bean Nitrite, Green Bean Nitrate, Lima Bean Ph, Lima Bean Nitrate, Lima Bean Nitrite, Broccoli Ph, Broccoli Nitrite, Broccoli Nitrate, Brussel Sprout Ph, Brussel Sprout Nitrite, Brussel Sprout Nitrate, Cauliflower Ph, Cauliflower, Nitrite, Cauliflower Nitrate, Collard Green Ph, Collard Green Nitrite, Collard Green Nitrate, Corn Ph, Corn Nitrite, Corn Nitrate, Kale Ph, Kale Nitrite, Kale Nitrate, Mustard Green Ph, Mustard Green Nitrite, Mustard Green Nitrate, Okra Ph, Okra Nitrite, Okra Nitrate, Onion Ph, Onion Nitrite, Onion Nitrate, Chinese Pea Pod Ph, Chinese Pea Pod Nitrite, Chinese Pea Pod Nitrate, Blackeye Pea Ph, Blackeye Pea Nitrite, Blackeye Pea Nitrate, Green Pea Ph, Green Pea Nitrate, Green Pea Nitrite, Potato Ph, Potato Nitrite, Potato Nitrate, Hash Brown Potato Ph, Hash Brown Potato Nitrite, Hash Brown Potato Nitrate, Turnip Green Ph, Turnip Green Nitrite, Turnip Green Nitrate, Sauerkraut Ph, Sauerkraut Nitrite, Sauerkraut Nitrate

Smart, H. F.; Brunstetter, B.C. 1937. Spinach And Kale In Frozen Pack. I. Scalding Tests. Ii. Microbiological Studies. Food Research 2:151

Spinach, Kale, Blanching, Microbiologial

Snow, P. R.; Armbruster, G. 1961. Management Aspects Of Convenience Foods. Journal Of Home Economics 53(6):442

Convenience Food, Purchasing, Pastry, Preparation, Italian Dressing, English Muffin, Bread, Italian Bread, Whole Wheat Bread, Raisin Bread, Hamburger, Refrigerator Biscuit, Cinnamon Bun, Brown And Serve Roll, Frozen Spinach, Canned Spinach, Spinach, Orange Juice, Frozen Orange Juice, Canned Orange Juice, Tea, Corn Bread, Strawberry, Frozen Strawberry

Stanley, L.; Stillman, H. A. 1924. The Effect Of Methods Of Preparation Upon The Vitamin Content Of Spinach. Journal Of Home Economics 16:558

Spinach, Canned Spinach, Boiling, Pressure, Dried Spinach

Stillman, J. T.; Watts, B. M.; Morgan, A. F. 1944. Palatability Studies On Home-Dehydrated Vegetables Journal Of Home Economics 36:28

Dried Carrot, Dried Spinach, Dried Broccoli, Dried String Bean, Dried Pea, Dried Asparagus, Dried Greens, Dried Cabbage, Dried Corn, Dried Zucchini Squash, Dried Crookneck Squash, Dried Banana Squash, Dried Tomato, Dried Onion, Carrot Texture, Carrot Color, Carrot Flavor, Carrot Storage, Spinach Texture, Spinach Color, Spinach Flavor, Broccoli Texture, Spinach Storage, Broccoli Color, Broccoli Flavor, Broccoli Storage, String Bean Texture, String Bean Color, String Bean Flavor, String Bean Storage, Pea Texture, Pea Color, Pea Flavor, Pea Storage

Streightoff, F., B. Bendor, H.E. Munsell, M.L. Orr, S.R. Ezekiel, M.H. Leonard, M.E. Richardson, and F.G. Koch. 1949September. Effect of large-scale methods ofpreparation on the vitamin content of food. V. Spinach. J. Am. Dietetic Assoc. 25:770.

Tan, C. T.; Francis, F. J. 1962. Effect Of Processing Temperature On Pigments And Color Of Spinach. Journal Of Food Science 27:232

Spinach Pigment, Spinach Color, Process Temperature

Taube, K.; Sater, V. E. 1948. Canning Vegetables In The Pressure Saucepan. Journal Of Home Economics 40:197

Canned Asparagus, Canned Lima Bean, Canned Snap Bean, Canned Beet, Canned Carrot, Canned Cream-Style Corn, Canned Corn, Canned Okra, Canned Pea, Canned Pumpkin, Canned Spinach, Canned Squash, Canned Sweet Potato

Thiessen, E. J. 1946. Pressure Cooker Gauges And Food Spoilage. Journal Of Home Economics 38:85.

Pressure Cooker Gauge, Food Spoilage, Canned Snap Bean, Canned Beef, Canned Corn, Canned Pea, Canned Pork, Canned Spinach, Canned Chard, Canned Beet, Canned Carrot, Canned Squash, Canned Chicken, Canned Turkey, Canned Hominy, Canned Chili, Canned Soup, Canned Tomato

Thompson, G. E. 1919. Temperature-Time Relations In Canned Foods During Sterilization. Industrial And Engineering Chemistry 11:657

Heating Curve, Canned Food, Sterilization, Heat Penetration, Canned Pea, Canned Carrot, Canned Chard, Canned Asparagus, Canned Spinach, Canned Squash, Canned Strawberry, Canned String Bean, Canned Water, Canned Cherry, Canned Corn

Tinklin, G. L.; Filinger, G. A. 1956. Effects Of Different Methods Of Blanching On The Quality Of Home Frozen Spinach. Food Technology 10:198

Frozen Spinach, Spinach, Blanching, Preservation

Tressler, D. K.; Mack, G. L.; King, C. G. 1936. Factors Influencing The Vitamin C Content Of Vegetables. American Journal Of Public Health 26:905

Spinach Ascorbic Acid, Rhubarb Ascorbic Acid, Pea Ascorbic Acid, Stringbean Ascorbic Acid, Tomato Ascorbic Acid, Cabbage Ascorbic Acid, Ascorbic Acid Retention, Vegetable, Cooking

Tressler, D. K.; Mack, G. L.; King, C. G. 1936. Vitamin C Content Of Vegetables. 1. Spinach. Food Research 1:3

Spinach Stem, Spinach Leaf, Storage, Freezing, Frozen Spinach, Soil Muck, Soil Upland, Ascorbic Acid, Biological Assay, Spinach, Scurvy Score, Guine A Pig, Spinach

Van Duyne, F. O.; Chase, J. T.; Fanska, J. R.; Simpson, J. I. 1947. Effect Of Certain Home Practices On Reduced Ascorbic Acid Content Of Peas, Rhubarb, Snap Beans, Soybeans And Spinach. Food Research 12:439

Ascorbic Acid Retention, Pea Ascorbic Acid, Rhubarb Ascorbic Acid, Snap Bean Ascorbic Acid, Soybean Ascorbic Acid, Spinach Ascorbic Acid, Pea Cooking, Rhubarb Cooking, Snap Bean Cooking, Soybean Cooking, Spinach Cooking

Van Duyne, F. O.; Chase, J. T.; Owens, R. F.; Fanska, J. R. 1948. Effect Of Certain Home Practices On Riboflavin Content Of Cabbage, Peas, Snap Beans, And Spinach. Food Research 13:162

Cabbage Riboflavin, Pea Riboflavin, Snap Bean Riboflavin, Spinach Riboflavin

Van Duyne, F. O.; Wolfe, J. C.; Owen, R. F. 1950. Retention Of Riboflavin In Vegetables Preserved By Freezing. Food Research 15:53

Blanching, Freezing, Pea, Snap Bean, Soybean, Spinach

Van Riter, I. G. 1956. Acceptance Of Twenty-Six Vegetables. Journal Of Home Economics 48:771.

Asparagus, Beet, Broccoli, Brussel Sprout, Cabbage, Cauliflower, Celery, Corn-On-The-Cob, Cucumber, Eggplant, Green Bean, Lettuce, Lima Bean, Pea, Potato, Cabbage, Turnip, Spinach, Squash, Squash, Sweet Potato, Swiss Chard, Tomato, Endive, Romaine, Wax Bean

Vernon, L. P. 1960. Spectrophotometric Determination Of Chlorophylls And Pheophytins In Plant Extracts. Analytical Chemistry 32:144

Chlorophyll A, Chlorophyll B, Pheophytin A, Pheophytin B, Broccoli Chlorophyll, Green Bean Chlorophyll, Spinach Chlorophyll, Lima Bean Chlorophyll, Pea Chlorophyll

Watt, B. K.; Attaya, M. B. 1945. Vitamin Retention In Quantity Cooking Of Vegetables. Journal Of Home Economics 37:340

Sweet Potato Cooking, Sweet Potato Ascorbic Acid, Potato Cooking, Potato Ascorbic Acid, Carrot Cooking, Carrot Ascorbic Acid, Squash Cooking, Squash Ascorbic Acid, Tomato Cooking, Tomato Ascorbic Acid, Dark Leaf Green Ascorbic Acid, Kale Ascorbic Acid, Spinach Ascorbic Acid, Swiss Chard Ascorbic Acid, Turnip Green Ascorbic Acid, Green Vegetable Ascorbic Acid, Asparagus Ascorbic Acid, Cabbage Ascorbic Acid, Brussel Sprout Ascorbic Acid, Broccoli Ascorbic Acid, Lima Bean Ascorbic Acid, Snap Bean Ascorbic Acid, Cauliflower Ascorbic Acid, Corn Ascorbic Acid, Parsnip Ascorbic Acid, Sauerkraut Ascorbic Acid, Turnip Ascorbic Acid, Rutabaga Ascorbic Acid, Pea Ascorbic Acid, Blackeye Pea Ascorbic Acid

Wolnik, K.A., F.L. Fricke, S.G. Capar, M.W. Meyer, R.D. Satzger, E. Bonnin, and C.M. Gaston. 1985. Elements in major raw agricultural crops in the United States. 3. Cadmium, lead, and eleven other elements in carrots, field corn, onions, rice, spinach, and tomatoes. J. Agric. Food Chem. 33: 807-811.