BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

112 related articles for article (PubMed ID: 16019837)

  • 21. The effects of domestic cooking on the levels of 3-monochloropropanediol in foods.
    Crews C; Brereton P; Davies A
    Food Addit Contam; 2001 Apr; 18(4):271-80. PubMed ID: 11339260
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Leavened dough processing by supercritical fluid extrusion (SCFX).
    Hicsasmaz Z; Dogan E; Chu C; Rizvi SS
    J Agric Food Chem; 2003 Oct; 51(21):6191-7. PubMed ID: 14518943
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Use of a pressuremeter to measure the kinetics of carbon dioxide evolution in chemically leavened wheat flour dough.
    Bellido GG; Scanlon MG; Sapirstein HD; Page JH
    J Agric Food Chem; 2008 Nov; 56(21):9855-61. PubMed ID: 18841986
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Mathematical model of sugar uptake in fermenting yeasted dough.
    Loveday SM; Winger RJ
    J Agric Food Chem; 2007 Jul; 55(15):6325-9. PubMed ID: 17595109
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Dynamic rheological properties of dough as affected by amylases from various sources.
    Doğan IS
    Nahrung; 2002 Dec; 46(6):399-403. PubMed ID: 12577587
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Oxidation of corn oil during frying of soy-flour-added flour dough.
    Yoon Y; Choe E
    J Food Sci; 2007 Aug; 72(6):C317-23. PubMed ID: 17995672
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Factors impacting the formation of monochloropropanediol (MCPD) fatty acid diesters during palm (Elaeis guineensis) oil production.
    Craft BD; Nagy K; Sandoz L; Destaillats F
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(3):354-61. PubMed ID: 22168150
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Absorption and metabolism of the food contaminant 3-chloro-1,2-propanediol (3-MCPD) and its fatty acid esters by human intestinal Caco-2 cells.
    Buhrke T; Weisshaar R; Lampen A
    Arch Toxicol; 2011 Oct; 85(10):1201-8. PubMed ID: 21327620
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Lack of effect on rat testicular organogenesis after in utero exposure to 3-monochloropropane-1,2-diol (3-MCPD).
    El Ramy R; Ould Elhkim M; Poul M; Forest MG; Leduque P; Le Magueresse-Battistoni B
    Reprod Toxicol; 2006 Oct; 22(3):485-92. PubMed ID: 16472968
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Mechanism of antifertility in male rats treated with 3-monochloro-1,2-propanediol (3-MCPD).
    Kwack SJ; Kim SS; Choi YW; Rhee GS; Da Lee R; Seok JH; Chae SY; Won YH; Lim KJ; Choi KS; Park KL; Lee BM
    J Toxicol Environ Health A; 2004 Dec; 67(23-24):2001-11. PubMed ID: 15513898
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Formation of furan and methylfuran by maillard-type reactions in model systems and food.
    Limacher A; Kerler J; Davidek T; Schmalzried F; Blank I
    J Agric Food Chem; 2008 May; 56(10):3639-47. PubMed ID: 18439018
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F; Levrat-Verny MA; Chanliaud E; Rémésy C
    J Agric Food Chem; 2005 Jan; 53(1):98-102. PubMed ID: 15631515
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Reaction of sorbic acid in millet and sorghum doughs: reaction with thiols.
    Jideani VA; Wedzicha BL
    Food Addit Contam; 1994; 11(5):539-48. PubMed ID: 7835468
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
    Belkova B; Chytilova L; Kocourek V; Slukova M; Mastovska K; Kyselka J; Hajslova J
    Food Chem; 2021 Feb; 338():127715. PubMed ID: 32798824
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The formation of acrylamide in UK cereal products.
    Sadd P; Hamlet C
    Adv Exp Med Biol; 2005; 561():415-29. PubMed ID: 16438316
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
    Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V
    Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Formation of 3-MCPD Fatty Acid Esters from Monostearoyl Glycerol and the Thermal Stability of 3-MCPD Monoesters.
    Zhao Y; Zhang Y; Zhang Z; Liu J; Wang YL; Gao B; Niu Y; Sun X; Yu L
    J Agric Food Chem; 2016 Nov; 64(46):8918-8926. PubMed ID: 27791369
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Evaluation of the potential immunotoxicity of 3-monochloro-1,2-propanediol in Balb/c mice. I. Effect on antibody forming cell, mitogen-stimulated lymphocyte proliferation, splenic subset, and natural killer cell activity.
    Lee JK; Byun JA; Park SH; Kim HS; Park JH; Eom JH; Oh HY
    Toxicology; 2004 Nov; 204(1):1-11. PubMed ID: 15369844
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses.
    Skandamis PN; Yoon Y; Stopforth JD; Kendall PA; Sofos JN
    Food Microbiol; 2008 Apr; 25(2):294-303. PubMed ID: 18206772
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 6.