BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

164 related articles for article (PubMed ID: 15713044)

  • 1. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.
    Doblado R; Zielinski H; Piskula M; Kozlowska H; Muñoz R; Frías J; Vidal-Valverde C
    J Agric Food Chem; 2005 Feb; 53(4):1215-22. PubMed ID: 15713044
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fermentation as a bio-process to obtain functional soybean flours.
    Fernandez-Orozco R; Frias J; Muñoz R; Zielinski H; Piskula MK; Kozlowska H; Vidal-Valverde C
    J Agric Food Chem; 2007 Oct; 55(22):8972-9. PubMed ID: 17907774
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fermentation of Vigna sinensis var. carilla flours by natural microflora and Lactobacillus species.
    Doblado R; Frias J; Muñoz R; Vidal-Valverde C
    J Food Prot; 2003 Dec; 66(12):2313-20. PubMed ID: 14672230
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Contribution of low-molecular-weight antioxidants to the antioxidant capacity of raw and processed lentil seeds.
    Fernandez-Orozco R; Zieliński H; Piskuła MK
    Nahrung; 2003 Oct; 47(5):291-9. PubMed ID: 14609082
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments.
    Kapravelou G; Martínez R; Andrade AM; López Chaves C; López-Jurado M; Aranda P; Arrebola F; Cañizares FJ; Galisteo M; Porres JM
    J Sci Food Agric; 2015 Apr; 95(6):1207-16. PubMed ID: 25043425
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products.
    Torres A; Frias J; Granito M; Vidal-Valverde C
    J Agric Food Chem; 2006 Sep; 54(18):6685-91. PubMed ID: 16939327
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antioxidant activity of fermented soybean extract.
    Hu CC; Hsiao CH; Huang SY; Fu SH; Lai CC; Hong TM; Chen HH; Lu FJ
    J Agric Food Chem; 2004 Sep; 52(18):5735-9. PubMed ID: 15373417
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.
    Panagou EZ; Schillinger U; Franz CM; Nychas GJ
    Food Microbiol; 2008 Apr; 25(2):348-58. PubMed ID: 18206777
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
    Klopotek Y; Otto K; Böhm V
    J Agric Food Chem; 2005 Jul; 53(14):5640-6. PubMed ID: 15998127
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of natural and controlled fermentation on chemical composition and nutrient dialyzability from beans (Phaseolus vulgaris L.).
    Porres JM; Aranda P; López-Jurado M; Urbano G
    J Agric Food Chem; 2003 Aug; 51(17):5144-9. PubMed ID: 12903982
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of spontaneous fermentation and amylase-rich flour on the nutritive value, functional and viscoelastic properties of cowpea-fortified nixtamalized maize.
    Afoakwa EO; Aidoo PR; Adjonu R
    Int J Food Sci Nutr; 2010 May; 61(3):256-71. PubMed ID: 20113189
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbiological evaluation of ghanaian maize dough co-fermented with cowpea.
    Sanni AI; Sefa-Dedeh S; Sakyi-Dawson E; Asiedu M
    Int J Food Sci Nutr; 2002 Sep; 53(5):367-73. PubMed ID: 12396461
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Peroxyl radical-trapping capacity of germinated legume seeds.
    Zielinski H
    Nahrung; 2002 Apr; 46(2):100-4. PubMed ID: 12017985
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Vitamin content and amino acid composition of pickled garlic processed with and without fermentation.
    Montaño A; Casado FJ; de Castro A; Sánchez AH; Rejano L
    J Agric Food Chem; 2004 Dec; 52(24):7324-30. PubMed ID: 15563215
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum.
    Cardoso Lde M; Montini TA; Pinheiro SS; Queiroz VA; Pinheiro-Sant'Ana HM; Martino HS; Moreira AV
    Food Chem; 2014; 152():210-7. PubMed ID: 24444928
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antioxidant properties of wheat as affected by pearling.
    Liyana-Pathirana C; Dexter J; Shahidi F
    J Agric Food Chem; 2006 Aug; 54(17):6177-84. PubMed ID: 16910705
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
    Sánchez-Moreno C; Plaza L; Elez-Martínez P; De Ancos B; Martín-Belloso O; Cano MP
    J Agric Food Chem; 2005 Jun; 53(11):4403-9. PubMed ID: 15913302
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of vitamin A and/or E on plasma enzymatic antioxidant systems and total antioxidant capacity of broiler chickens challenged with carbon tetrachloride.
    Mahmoud KZ; Hijazi AA
    J Anim Physiol Anim Nutr (Berl); 2007 Aug; 91(7-8):333-40. PubMed ID: 17615005
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.
    Ahmed M; Akter MS; Eun JB
    J Sci Food Agric; 2010 Feb; 90(3):494-502. PubMed ID: 20355072
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.