BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

181 related articles for article (PubMed ID: 17608499)

  • 1. Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice.
    López-Nicolas JM; García-Carmona F
    J Agric Food Chem; 2007 Jul; 55(15):6330-8. PubMed ID: 17608499
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-beta-cyclodextrin.
    López-Nicolás JM; Pérez-López AJ; Carbonell-Barrachina A; García-Carmona F
    J Agric Food Chem; 2007 Nov; 55(23):9655-62. PubMed ID: 17929887
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.
    López-Nicolas JM; Pérez-López AJ; Carbonell-Barrachina A; García-Carmona F
    J Agric Food Chem; 2007 Jun; 55(13):5312-9. PubMed ID: 17542611
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparative effect of the addition of α-, β-, or γ-cyclodextrin on main sensory and physico-chemical parameters.
    Andreu-Sevilla AJ; López-Nicolás JM; Carbonell-Barrachina AA; García-Carmona F
    J Food Sci; 2011; 76(5):S347-53. PubMed ID: 22417451
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice.
    López-Nicolás JM; Andreu-Sevilla AJ; Carbonell-Barrachina AA; García-Carmona F
    J Agric Food Chem; 2009 Oct; 57(20):9668-75. PubMed ID: 19799384
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P; Nicolas TS; Gabaldon JA; Mercader-Ros MT; Calín-Sánchez A; Carbonell-Barrachina AA; Pérez-López AJ
    J Food Sci; 2011; 76(5):S319-24. PubMed ID: 22417447
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction.
    Arias E; González J; Oria R; Lopez-Buesa P
    J Food Sci; 2007 Oct; 72(8):C422-9. PubMed ID: 17995596
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Polyphenol oxidase from Dominga table grape.
    Núñez-Delicado E; Serrano-Megías M; Pérez-López AJ; López-Nicolás JM
    J Agric Food Chem; 2005 Jul; 53(15):6087-93. PubMed ID: 16029000
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Kinetics of inhibition of polyphenol oxidase mediated browning in apple juice by beta-cyclodextrin and L-ascorbate-2-triphosphate.
    Gacche RN; Zore GB; Ghole VS
    J Enzyme Inhib Med Chem; 2003 Feb; 18(1):1-5. PubMed ID: 12751814
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antioxidant content of fresh-cut pears stored in high-O2 active packages compared with conventional low-o2 active and passive modified atmosphere packaging.
    Oms-Oliu G; Odriozola-Serrano I; Soliva-Fortuny R; Martín-Belloso O
    J Agric Food Chem; 2008 Feb; 56(3):932-40. PubMed ID: 18189356
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel].
    Chaisakdanugull C; Theerakulkait C; Wrolstad RE
    J Agric Food Chem; 2007 May; 55(10):4252-7. PubMed ID: 17439237
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Kinetics of freshly squeezed orange juice quality changes during ozone processing.
    Tiwari BK; Muthukumarappan K; O'Donnell CP; Cullen PJ
    J Agric Food Chem; 2008 Aug; 56(15):6416-22. PubMed ID: 18624412
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
    Del Pozo-Insfran D; Balaban MO; Talcott ST
    J Agric Food Chem; 2006 Sep; 54(18):6705-12. PubMed ID: 16939329
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cyclodextrins and antioxidants.
    López-Nicolás JM; Rodríguez-Bonilla P; García-Carmona F
    Crit Rev Food Sci Nutr; 2014; 54(2):251-76. PubMed ID: 24188271
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Interaction of cyclodextrins with aliphatic acetate esters and aroma components of La France pear.
    Tobitsuka K; Miura M; Kobayashi S
    J Agric Food Chem; 2005 Jun; 53(13):5402-6. PubMed ID: 15969526
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of melatonin treatment on the enzymatic browning and nutritional quality of fresh-cut pear fruit.
    Zheng H; Liu W; Liu S; Liu C; Zheng L
    Food Chem; 2019 Nov; 299():125116. PubMed ID: 31295637
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of α-, β- and maltosyl-β-cyclodextrins use on the glucoraphanin-sulforaphane system of broccoli juice.
    Martínez-Hernández GB; Venzke-Klug T; Carrión-Monteagudo MDM; Artés Calero F; López-Nicolás JM; Artés-Hernández F
    J Sci Food Agric; 2019 Jan; 99(2):941-946. PubMed ID: 30009400
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Browning in ethanolic solutions of ascorbic acid and catechin.
    Chuang PT; Shen SC; Wu JS
    J Agric Food Chem; 2011 Jul; 59(14):7818-24. PubMed ID: 21668002
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
    Dhuique-Mayer C; Tbatou M; Carail M; Caris-Veyrat C; Dornier M; Amiot MJ
    J Agric Food Chem; 2007 May; 55(10):4209-16. PubMed ID: 17451252
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
    J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.