BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

109 related articles for article (PubMed ID: 15986386)

  • 1. Possible health implications of thermally processed foods--COST Action 927.
    Somoza V
    Mol Nutr Food Res; 2005 Jul; 49(7):633. PubMed ID: 15986386
    [No Abstract]   [Full Text] [Related]  

  • 2. Health implications of thermally processed foods--COST Action 927.
    Somoza V
    Mol Nutr Food Res; 2006 Sep; 50(9):787-8. PubMed ID: 16944445
    [No Abstract]   [Full Text] [Related]  

  • 3. Physiological effects of thermally treated foods.
    Somoza V
    Mol Nutr Food Res; 2008 Mar; 52(3):305-6. PubMed ID: 18320570
    [No Abstract]   [Full Text] [Related]  

  • 4. Microbiological aspects of thermally processed foods.
    Gaze J
    J Appl Microbiol; 2005; 98(6):1381-6. PubMed ID: 15916650
    [No Abstract]   [Full Text] [Related]  

  • 5. 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]  

  • 6. Physiological and safety aspects of Maillard browning of foods.
    Lee TC; Kimiagar M; Pintauro SJ; Chichester CO
    Prog Food Nutr Sci; 1981; 5(1-6):243-56. PubMed ID: 7034050
    [No Abstract]   [Full Text] [Related]  

  • 7. [Is processing of foods without loss of quality possible?].
    Somogyi JC
    Bibl Nutr Dieta; 1985; (34):1-8. PubMed ID: 3970680
    [No Abstract]   [Full Text] [Related]  

  • 8. [Methods for reducing the levels of acrylamide monomer in processed foods].
    Tsutsumiuchi K
    Shokuhin Eiseigaku Zasshi; 2005 Dec; 46(6):J335-7. PubMed ID: 16440799
    [No Abstract]   [Full Text] [Related]  

  • 9. Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia.
    Lupien JR
    Asia Pac J Clin Nutr; 2007; 16 Suppl 1():74-9. PubMed ID: 17392080
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. The nutritive quality of processed foods: general policies for nutrient additions.
    J Tenn Med Assoc; 1981 Nov; 74(11):807-9. PubMed ID: 7300315
    [No Abstract]   [Full Text] [Related]  

  • 12. Risky eating behaviors of young adults-implications for food safety education.
    Byrd-Bredbenner C; Abbot JM; Wheatley V; Schaffner D; Bruhn C; Blalock L
    J Am Diet Assoc; 2008 Mar; 108(3):549-52. PubMed ID: 18313439
    [TBL] [Abstract][Full Text] [Related]  

  • 13. A generic method for the determination of acrylamide in thermally processed foods.
    Gökmen V; Senyuva HZ
    J Chromatogr A; 2006 Jul; 1120(1-2):194-8. PubMed ID: 16464456
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Safety assessment of high pressure treated foods.
    Eisenbrand G
    Mol Nutr Food Res; 2005 Dec; 49(12):1168-74. PubMed ID: 16302200
    [No Abstract]   [Full Text] [Related]  

  • 15. Clients' safe food-handling knowledge and risk behavior in a home-delivered meal program.
    Almanza BA; Namkung Y; Ismail JA; Nelson DC
    J Am Diet Assoc; 2007 May; 107(5):816-21. PubMed ID: 17467379
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?
    Peck MW
    J Appl Microbiol; 2006 Sep; 101(3):556-70. PubMed ID: 16907806
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Evaluation of the instrumental quality of pressure-assisted thermally processed carrots.
    Thai Nguyen L; Rastogi NK; Balasubramaniam VM
    J Food Sci; 2007 Jun; 72(5):E264-70. PubMed ID: 17995725
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nutritional quality evaluation of industrially processed foods.
    Müller HR
    Bibl Nutr Dieta; 1989; (43):237-51. PubMed ID: 2730556
    [No Abstract]   [Full Text] [Related]  

  • 19. Impact of new technologies on the health benefits and safety of bioactive plant compounds.
    Schlemmer U; van Dokkum W; Knasmüller S
    Mol Nutr Food Res; 2009 Sep; 53 Suppl 2():S147-50. PubMed ID: 19774553
    [No Abstract]   [Full Text] [Related]  

  • 20. [Effect of processing on the nutritive value of foods. Status in Latin America and the Caribbean, and importance for the preparation of composition tables].
    Lajolo FM
    Arch Latinoam Nutr; 1987 Dec; 37(4):666-72. PubMed ID: 3507188
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 6.