BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

205 related articles for article (PubMed ID: 12740066)

  • 1. Process-induced changes on bioactive compounds in whole grain rye.
    Liukkonen KH; Katina K; Wilhelmsson A; Myllymäki O; Lampi AM; Kariluoto S; Piironen V; Heinonen SM; Nurmi T; Adlercreutz H; Peltoketo A; Pihlava JM; Hietaniemi V; Poutanen K
    Proc Nutr Soc; 2003 Feb; 62(1):117-22. PubMed ID: 12740066
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Bran fermentation as a means to enhance technological properties and bioactivity of rye.
    Katina K; Laitila A; Juvonen R; Liukkonen KH; Kariluoto S; Piironen V; Landberg R; Aman P; Poutanen K
    Food Microbiol; 2007 Apr; 24(2):175-86. PubMed ID: 17008162
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
    J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran.
    Nyström L; Lampi AM; Rita H; Aura AM; Oksman-Caldentey KM; Piironen V
    J Agric Food Chem; 2007 Oct; 55(22):9059-65. PubMed ID: 17907772
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V
    Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
    Andersson R; Fransson G; Tietjen M; Aman P
    J Agric Food Chem; 2009 Mar; 57(5):2004-8. PubMed ID: 19219994
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Alkylresorcinols as markers of whole grain wheat and rye in cereal products.
    Chen Y; Ross AB; Aman P; Kamal-Eldin A
    J Agric Food Chem; 2004 Dec; 52(26):8242-6. PubMed ID: 15612824
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M; Jaromin A; Kozubek A; Zarnowski R
    J Agric Food Chem; 2008 Aug; 56(16):7236-42. PubMed ID: 18666777
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of germination and thermal treatments on folates in rye.
    Kariluoto S; Liukkonen KH; Myllymäki O; Vahteristo L; Kaukovirta-Norja A; Piironen V
    J Agric Food Chem; 2006 Dec; 54(25):9522-8. PubMed ID: 17147441
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sourdough and cereal fermentation in a nutritional perspective.
    Poutanen K; Flander L; Katina K
    Food Microbiol; 2009 Oct; 26(7):693-9. PubMed ID: 19747602
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughs.
    Erem F; Sontag-Strohm T; Certel M; Salovaara H; Loponen J
    J Agric Food Chem; 2010 Jan; 58(2):1263-9. PubMed ID: 20043636
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.
    Van Craeyveld V; Holopainen U; Selinheimo E; Poutanen K; Delcour JA; Courtin CM
    J Agric Food Chem; 2009 Sep; 57(18):8467-73. PubMed ID: 19754173
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Factors influencing acrylamide content and color in rye crisp bread.
    Mustafa A; Andersson R; Rosén J; Kamal-Eldin A; Aman P
    J Agric Food Chem; 2005 Jul; 53(15):5985-9. PubMed ID: 16028985
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Isolation and characterization of folate-producing bacteria from oat bran and rye flakes.
    Herranen M; Kariluoto S; Edelmann M; Piironen V; Ahvenniemi K; Iivonen V; Salovaara H; Korhola M
    Int J Food Microbiol; 2010 Sep; 142(3):277-85. PubMed ID: 20678822
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Intestinal metabolism of rye lignans in pigs.
    Glitsø LV; Mazur WM; Adlercreutz H; Wähälä K; Mäkelä T; Sandström B; Bach Knudsen KE
    Br J Nutr; 2000 Oct; 84(4):429-37. PubMed ID: 11103213
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Enzymatic solubilization of arabinoxylans from native, extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolyzing enzymes.
    Figueroa-Espinoza MC; Poulsen C; Borch Søe J; Zargahi MR; Rouau X
    J Agric Food Chem; 2004 Jun; 52(13):4240-9. PubMed ID: 15212475
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.
    EFSA GMO Panel Working Group on Animal Feeding Trials
    Food Chem Toxicol; 2008 Mar; 46 Suppl 1():S2-70. PubMed ID: 18328408
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
    Petersson K; Godard O; Eliasson AC; Tornberg E
    Meat Sci; 2014 Jan; 96(1):423-8. PubMed ID: 23995696
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran.
    Moore J; Cheng Z; Hao J; Guo G; Liu JG; Lin C; Yu LL
    J Agric Food Chem; 2007 Dec; 55(25):10173-82. PubMed ID: 17966981
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Alkylresorcinols in cereals and cereal products.
    Ross AB; Shepherd MJ; Schüpphaus M; Sinclair V; Alfaro B; Kamal-Eldin A; Aman P
    J Agric Food Chem; 2003 Jul; 51(14):4111-8. PubMed ID: 12822955
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.