BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

201 related articles for article (PubMed ID: 15678726)

  • 1. Functional and rheological properties of amaranth albumins extracted from two Mexican varieties.
    Silva-Sánchez C; González-Castañeda J; de León-Rodríguez A; Barba de la Rosa AP
    Plant Foods Hum Nutr; 2004; 59(4):169-74. PubMed ID: 15678726
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Combined effect of pH treatment and the extraction pH on the physicochemical, functional and rheological characteristics of amaranth (Amaranthus hypochondriacus) seed protein isolates.
    Das D; Mir NA; Chandla NK; Singh S
    Food Chem; 2021 Aug; 353():129466. PubMed ID: 33735770
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Amaranth proteins foaming properties: Film rheology and foam stability - Part 2.
    Bolontrade AJ; Scilingo AA; Añón MC
    Colloids Surf B Biointerfaces; 2016 May; 141():643-650. PubMed ID: 25497160
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bread supplemented with amaranth (Amaranthus cruentus): effect of phytates on in vitro iron absorption.
    Mario Sanz-Penella J; Laparra JM; Sanz Y; Haros M
    Plant Foods Hum Nutr; 2012 Mar; 67(1):50-6. PubMed ID: 22298026
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Protein content of amaranth and quinoa starch plays a key role in their ability as Pickering emulsifiers.
    Kierulf A; Whaley J; Liu W; Enayati M; Tan C; Perez-Herrera M; You Z; Abbaspourrad A
    Food Chem; 2020 Jun; 315():126246. PubMed ID: 32028198
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates.
    López DN; Galante M; Raimundo G; Spelzini D; Boeris V
    Food Res Int; 2019 Feb; 116():419-429. PubMed ID: 30716964
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS; Ribotta PD; Añón MC; León AE
    Food Sci Technol Int; 2014 Mar; 20(2):127-35. PubMed ID: 23733824
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal.
    Shevkani K; Singh N; Kaur A; Rana JC
    J Food Sci; 2014 Jul; 79(7):C1271-7. PubMed ID: 24893988
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Potential of Amaranthus cruentus BRS Alegria in the production of flour, starch and protein concentrate: chemical, thermal and rheological characterization.
    Tapia-Blácido DR; Sobral PJ; Menegalli FC
    J Sci Food Agric; 2010 May; 90(7):1185-93. PubMed ID: 20394000
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA(®) (Lupinus luteus).
    Burgos-Díaz C; Piornos JA; Wandersleben T; Ogura T; Hernández X; Rubilar M
    J Food Sci; 2016 Jul; 81(7):C1699-706. PubMed ID: 27232549
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Technological Performance of Cricket Powder (
    Bresciani A; Cardone G; Jucker C; Savoldelli S; Marti A
    Insects; 2022 Jun; 13(6):. PubMed ID: 35735883
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates.
    Djemaoune Y; Cases E; Saurel R
    J Food Sci; 2019 Aug; 84(8):2242-2249. PubMed ID: 31329282
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Correlation analysis of protein quality characteristics with gluten-free bread properties.
    Horstmann SW; Foschia M; Arendt EK
    Food Funct; 2017 Jul; 8(7):2465-2474. PubMed ID: 28627579
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Amaranth proteins foaming properties: adsorption kinetics and foam formation--part 1.
    Bolontrade AJ; Scilingo AA; Añón MC
    Colloids Surf B Biointerfaces; 2013 May; 105():319-27. PubMed ID: 23384694
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C; Conte P; Fadda C; Piga A
    Food Sci Technol Int; 2015 Oct; 21(7):523-36. PubMed ID: 25231269
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products.
    Ballabio C; Uberti F; Di Lorenzo C; Brandolini A; Penas E; Restani P
    J Agric Food Chem; 2011 Dec; 59(24):12969-74. PubMed ID: 22073907
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Interfacial and oil/water emulsions characterization of potato protein isolates.
    Romero A; Beaumal V; David-Briand E; Cordobés F; Guerrero A; Anton M
    J Agric Food Chem; 2011 Sep; 59(17):9466-74. PubMed ID: 21806058
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Preparation and characterization of baru (Dipteryx alata Vog) nut protein isolate and comparison of its physico-chemical properties with commercial animal and plant protein isolates.
    Nunes ÂA; Favaro SP; Miranda CHB; Neves VA
    J Sci Food Agric; 2017 Jan; 97(1):151-157. PubMed ID: 26954302
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of the nutritional quality of the grain protein of new amaranths varieties.
    Aguilar EG; Albarracín Gde J; Uñates MA; Piola HD; Camiña JM; Escudero NL
    Plant Foods Hum Nutr; 2015 Mar; 70(1):21-6. PubMed ID: 25501792
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG; Calderón de la Barca AM; Carvajal-Millán E; Islas-Rubio AR
    Food Funct; 2018 Jan; 9(1):534-540. PubMed ID: 29260184
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.