BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

327 related articles for article (PubMed ID: 15186101)

  • 41. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.
    Vegara S; Mena P; Martí N; Saura D; Valero M
    Food Chem; 2013 Dec; 141(3):1630-6. PubMed ID: 23870870
    [TBL] [Abstract][Full Text] [Related]  

  • 42. Analysis of anthocyanins in rat intestinal contents--impact of anthocyanin chemical structure on fecal excretion.
    He J; Magnuson BA; Giusti MM
    J Agric Food Chem; 2005 Apr; 53(8):2859-66. PubMed ID: 15826031
    [TBL] [Abstract][Full Text] [Related]  

  • 43. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
    Del Pozo-Insfran D; Balaban MO; Talcott ST
    J Agric Food Chem; 2006 Jul; 54(15):5468-73. PubMed ID: 16848533
    [TBL] [Abstract][Full Text] [Related]  

  • 44. effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. Var. capitata).
    Charron CS; Clevidence BA; Britz SJ; Novotny JA
    J Agric Food Chem; 2007 Jun; 55(13):5354-62. PubMed ID: 17542615
    [TBL] [Abstract][Full Text] [Related]  

  • 45. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
    Gérard V; Ay E; Morlet-Savary F; Graff B; Galopin C; Ogren T; Mutilangi W; Lalevée J
    J Agric Food Chem; 2019 May; 67(19):5647-5660. PubMed ID: 31026157
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Modeling the effect of water activity and storage temperature on chemical stability of coffee brews.
    Manzocco L; Nicoli MC
    J Agric Food Chem; 2007 Aug; 55(16):6521-6. PubMed ID: 17658750
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.).
    Kamiloglu S; Capanoglu E; Bilen FD; Gonzales GB; Grootaert C; Van de Wiele T; Van Camp J
    J Agric Food Chem; 2016 Mar; 64(12):2450-8. PubMed ID: 26262673
    [TBL] [Abstract][Full Text] [Related]  

  • 48. Isoflavone phytoestrogen degradation in fermented soymilk with selected beta-glucosidase producing L. acidophilus strains during storage at different temperatures.
    Otieno DO; Ashton JF; Shah NP
    Int J Food Microbiol; 2007 Apr; 115(1):79-88. PubMed ID: 17174431
    [TBL] [Abstract][Full Text] [Related]  

  • 49. Stability and antioxidant activity of black currant anthocyanins in solution and encapsulated in glucan gel.
    Xiong S; Melton LD; Easteal AJ; Siew D
    J Agric Food Chem; 2006 Aug; 54(17):6201-8. PubMed ID: 16910708
    [TBL] [Abstract][Full Text] [Related]  

  • 50. Effect of glucuronosylation on anthocyanin color stability.
    Osmani SA; Hansen EH; Malien-Aubert C; Olsen CE; Bak S; Møller BL
    J Agric Food Chem; 2009 Apr; 57(8):3149-55. PubMed ID: 19281238
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment.
    Kechinski CP; Guimarães PV; Noreña CP; Tessaro IC; Marczak LD
    J Food Sci; 2010 Mar; 75(2):C173-6. PubMed ID: 20492222
    [TBL] [Abstract][Full Text] [Related]  

  • 52. Improved stability of chokeberry juice anthocyanins by β-cyclodextrin addition and refrigeration.
    Howard LR; Brownmiller C; Prior RL; Mauromoustakos A
    J Agric Food Chem; 2013 Jan; 61(3):693-9. PubMed ID: 23282318
    [TBL] [Abstract][Full Text] [Related]  

  • 53. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
    Fang Z; Zhang M; Sun Y; Sun J
    J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
    [TBL] [Abstract][Full Text] [Related]  

  • 54. A quenched molecular dynamics-rotating frame Overhauser spectroscopy study of a series of semibiosynthetically monoacylated anthocyanins.
    Whittemore NA; Welch KT; Cox JR; Dougall DK; Baker DC
    J Org Chem; 2004 Mar; 69(5):1663-9. PubMed ID: 14987026
    [TBL] [Abstract][Full Text] [Related]  

  • 55. The effect of whey protein concentration and preheating temperature on the color and stability of purple corn, grape and black carrot anthocyanins in the presence of ascorbic acid.
    Ren S; Giusti MM
    Food Res Int; 2021 Jun; 144():110350. PubMed ID: 34053543
    [TBL] [Abstract][Full Text] [Related]  

  • 56. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
    Lindqvist R; Lindblad M
    Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
    [TBL] [Abstract][Full Text] [Related]  

  • 57. Physicochemical properties, degradation kinetics, and antioxidant capacity of aqueous anthocyanin-based extracts from purple carrots compared to synthetic and natural food colorants.
    Perez MB; Da Peña Hamparsomian MJ; Gonzalez RE; Denoya GI; Dominguez DLE; Barboza K; Iorizzo M; Simon PW; Vaudagna SR; Cavagnaro PF
    Food Chem; 2022 Sep; 387():132893. PubMed ID: 35397275
    [TBL] [Abstract][Full Text] [Related]  

  • 58. Evaluation of black grape pomace, a fruit juice by-product, in shalgam juice production: Effect on phenolic compounds, anthocyanins, resveratrol, tannin, and in vitro antioxidant activity.
    Akbulut M; Çoklar H; Bulut AN; Hosseini SR
    Food Sci Nutr; 2024 Jun; 12(6):4372-4384. PubMed ID: 38873455
    [TBL] [Abstract][Full Text] [Related]  

  • 59. [Kinetics of thermal degradation of anthocyanins during sterilization and storage of blueberry and blackberry juices].
    Tancev SS
    Nahrung; 1974; 18(3):303-8. PubMed ID: 4837132
    [No Abstract]   [Full Text] [Related]  

  • 60. Effect of acidification on carrot (Daucus carota) juice cloud stability.
    Schultz AK; Barrett DM; Dungan SR
    J Agric Food Chem; 2014 Nov; 62(47):11528-35. PubMed ID: 25354298
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 17.