BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

116 related articles for article (PubMed ID: 15012995)

  • 1. Epimerisation of lutein to 3'-epilutein in processed foods.
    Deli J; Molnár P; Osz E; Tóth G; Zsila F
    Bioorg Med Chem Lett; 2004 Feb; 14(4):925-8. PubMed ID: 15012995
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin.
    Updike AA; Schwartz SJ
    J Agric Food Chem; 2003 Oct; 51(21):6184-90. PubMed ID: 14518942
    [TBL] [Abstract][Full Text] [Related]  

  • 3. All-E lutein and 3'-epilutein in the epidermis of chronic arsenic poisoning.
    Misbahuddin M; Momin A; Al-Amin M
    Clin Toxicol (Phila); 2008 Feb; 46(2):176-80. PubMed ID: 17852168
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Cellular transport of lutein is greater from uncooked rather than cooked spinach irrespective of whether it is fresh, frozen, or canned.
    O'Sullivan L; Ryan L; Aherne SA; O'Brien NM
    Nutr Res; 2008 Aug; 28(8):532-8. PubMed ID: 19083456
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Isolation and structure elucidation of anhydroluteins from cooked sorrel (Rumex rugosus Campd.).
    Molnár P; Osz E; Zsila F; Deli J
    Chem Biodivers; 2005 Jul; 2(7):928-35. PubMed ID: 17193184
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein.
    Abdel-Aal el-SM; Young JC; Akhtar H; Rabalski I
    J Agric Food Chem; 2010 Sep; 58(18):10109-17. PubMed ID: 20734986
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Processed and prepared corn products as sources of lutein and zeaxanthin: compositional variation in the food chain.
    de Oliveira GP; Rodriguez-Amaya DB
    J Food Sci; 2007 Jan; 72(1):S079-85. PubMed ID: 17995903
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Cyclodextrins found in enzyme- and heat-processed starch-containing foods.
    Szente L; Harangi J; Greiner M; Mandel F
    Chem Biodivers; 2006 Sep; 3(9):1004-14. PubMed ID: 17193333
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lutein: a valuable ingredient of fruit and vegetables.
    Calvo MM
    Crit Rev Food Sci Nutr; 2005; 45(7-8):671-96. PubMed ID: 16371334
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins.
    Humpf HU; Voss KA
    Mol Nutr Food Res; 2004 Sep; 48(4):255-69. PubMed ID: 15497177
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Structure elucidation of deoxylutein II isomers by on-line capillary high performance liquid chromatography-(1)H nuclear magnetic resonance spectroscopy.
    Hentschel P; Grynbaum MD; Molnár P; Putzbach K; Rehbein J; Deli J; Albert K
    J Chromatogr A; 2006 Apr; 1112(1-2):285-92. PubMed ID: 16460746
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Protective Effects of 3'-Epilutein and 3'-Oxolutein against Glutamate-Induced Neuronal Damage.
    Pap R; Pandur E; Jánosa G; Sipos K; Fritz FR; Nagy T; Agócs A; Deli J
    Int J Mol Sci; 2023 Jul; 24(15):. PubMed ID: 37569384
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Modified saponification and HPLC methods for analyzing carotenoids from the retina of quail: implications for its use as a nonprimate model species.
    Toomey MB; McGraw KJ
    Invest Ophthalmol Vis Sci; 2007 Sep; 48(9):3976-82. PubMed ID: 17724175
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Solubilization patterns of lutein and lutein esters in food grade nonionic microemulsions.
    Amar I; Aserin A; Garti N
    J Agric Food Chem; 2003 Jul; 51(16):4775-81. PubMed ID: 14705912
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Quantitative measurement of 3'-oxolutein from human retina by normal-phase high-performance liquid chromatography coupled to atmospheric pressure chemical ionization mass spectrometry.
    Bhosale P; Bernstein PS
    Anal Biochem; 2005 Oct; 345(2):296-301. PubMed ID: 16125120
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Genotypic differences in chlorophyll, lutein, and beta-carotene contents in the fruits of actinidia species.
    Nishiyama I; Fukuda T; Oota T
    J Agric Food Chem; 2005 Aug; 53(16):6403-7. PubMed ID: 16076125
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Liberation of lutein from spinach: Effects of heating time, microwave-reheating and liquefaction.
    Chung RWS; Leanderson P; Gustafsson N; Jonasson L
    Food Chem; 2019 Mar; 277():573-578. PubMed ID: 30502187
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Bacteriocin-based strategies for food biopreservation.
    Gálvez A; Abriouel H; López RL; Ben Omar N
    Int J Food Microbiol; 2007 Nov; 120(1-2):51-70. PubMed ID: 17614151
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food products.
    Murray SR; Butler RC; Hardacre AK; Timmerman-Vaughan GM
    J Agric Food Chem; 2007 Mar; 55(6):2231-9. PubMed ID: 17315886
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Isolation, structural elucidation, and partial synthesis of lutein dehydration products in extracts from human plasma.
    Khachik F; Englert G; Beecher GR; Smith JC
    J Chromatogr B Biomed Appl; 1995 Aug; 670(2):219-33. PubMed ID: 8548012
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.