BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

229 related articles for article (PubMed ID: 16190637)

  • 1. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing.
    Fan X
    J Agric Food Chem; 2005 Oct; 53(20):7826-31. PubMed ID: 16190637
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Factors affecting thermally induced furan formation.
    Fan X; Huang L; Sokorai KJ
    J Agric Food Chem; 2008 Oct; 56(20):9490-4. PubMed ID: 18811167
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of ionizing radiation on furan formation in fresh-cut fruits and vegetables.
    Fan X; Sokorai KJ
    J Food Sci; 2008 Mar; 73(2):C79-83. PubMed ID: 18298720
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Furan formation in sugar solution and apple cider upon ultraviolet treatment.
    Fan X; Geveke DJ
    J Agric Food Chem; 2007 Sep; 55(19):7816-21. PubMed ID: 17708638
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Origin and mechanistic pathways of formation of the parent furan--a food toxicant.
    Perez Locas C; Yaylayan VA
    J Agric Food Chem; 2004 Nov; 52(22):6830-6. PubMed ID: 15506823
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effectiveness of ionizing radiation in reducing furan and acrylamide levels in foods.
    Fan X; Mastovska K
    J Agric Food Chem; 2006 Oct; 54(21):8266-70. PubMed ID: 17032038
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Quantitation of furan and methylfuran formed in different precursor systems by proton transfer reaction mass spectrometry.
    Märk J; Pollien P; Lindinger C; Blank I; Märk T
    J Agric Food Chem; 2006 Apr; 54(7):2786-93. PubMed ID: 16569077
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Ionizing radiation induces formation of malondialdehyde, formaldehyde, and acetaldehyde from carbohydrates and organic acid.
    Fan X
    J Agric Food Chem; 2003 Sep; 51(20):5946-9. PubMed ID: 13129299
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Potential of furan formation in hazelnuts during heat treatment.
    Senyuva HZ; Gökmen V
    Food Addit Contam; 2007; 24 Suppl 1():136-42. PubMed ID: 17687707
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Furan formation from fatty acids as a result of storage, gamma irradiation, UV-C and heat treatments.
    Fan X
    Food Chem; 2015 May; 175():439-44. PubMed ID: 25577103
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of furan precursors and some thermal damage markers in baby foods: ascorbic acid, dehydroascorbic acid, hydroxymethylfurfural and furfural.
    Mesías-García M; Guerra-Hernández E; García-Villanova B
    J Agric Food Chem; 2010 May; 58(10):6027-32. PubMed ID: 20420424
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Formation of furan and methylfuran from ascorbic acid in model systems and food.
    Limacher A; Kerler J; Conde-Petit B; Blank I
    Food Addit Contam; 2007; 24 Suppl 1():122-35. PubMed ID: 17687706
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels.
    Mohammadi Nafchi A; Tabatabaei RH; Pashania B; Rajabi HZ; Karim AA
    Int J Biol Macromol; 2013 Nov; 62():397-404. PubMed ID: 24099933
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis.
    Bahçeci KS; Acar J
    Int J Food Microbiol; 2007 Dec; 120(3):266-73. PubMed ID: 17936391
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods.
    Palmers S; Grauwet T; Vanden Avenne L; Verhaeghe T; Kebede BT; Hendrickx ME; Van Loey A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016; 33(4):612-22. PubMed ID: 26879747
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate.
    Mirdehghan SH; Rahemi M; Serrano M; Guillén F; Martínez-Romero D; Valero D
    J Agric Food Chem; 2006 Nov; 54(22):8495-500. PubMed ID: 17061826
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mechanistic insights into furan formation in Maillard model systems.
    Van Lancker F; Adams A; Owczarek-Fendor A; De Meulenaer B; De Kimpe N
    J Agric Food Chem; 2011 Jan; 59(1):229-35. PubMed ID: 21126076
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors.
    Cho H; Lee KG
    J Agric Food Chem; 2014 Jun; 62(25):5978-82. PubMed ID: 24912018
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization of model melanoidins by the thermal degradation profile.
    Adams A; Abbaspour Tehrani K; Kersiene M; Venskutonis R; De Kimpe N
    J Agric Food Chem; 2003 Jul; 51(15):4338-43. PubMed ID: 12848507
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.