These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

570 related articles for article (PubMed ID: 17995786)

  • 1. Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure.
    Del Pozo-Insfran D; Del Follo-Martinez A; Talcott ST; Brenes CH
    J Food Sci; 2007 May; 72(4):S247-53. PubMed ID: 17995786
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Phytochemical stability and color retention of copigmented and processed muscadine grape juice.
    Talcott ST; Brenes CH; Pires DM; Del Pozo-Insfran D
    J Agric Food Chem; 2003 Feb; 51(4):957-63. PubMed ID: 12568555
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.
    Brenes CH; Del Pozo-Insfran D; Talcott ST
    J Agric Food Chem; 2005 Jan; 53(1):49-56. PubMed ID: 15631508
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
    Del Pozo-Insfran D; Balaban MO; Talcott ST
    J Agric Food Chem; 2006 Jul; 54(15):5468-73. PubMed ID: 16848533
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
    Cardona JA; Lee JH; Talcott ST
    J Agric Food Chem; 2009 Sep; 57(18):8421-5. PubMed ID: 19754172
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.).
    Del Pozo-Insfran D; Brenes CH; Talcott ST
    J Agric Food Chem; 2004 Mar; 52(6):1539-45. PubMed ID: 15030208
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Use of Modified Phenolic Thyme Extracts (Thymus vulgaris) with Reduced Polyphenol Oxidase Substrates as Anthocyanin Color and Stability Enhancing Agents.
    Aguilar O; Hernández-Brenes C
    Molecules; 2015 Dec; 20(12):22422-34. PubMed ID: 26694329
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA; Hernández-Brenes C
    J Food Sci; 2010 Aug; 75(6):S264-70. PubMed ID: 20722947
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of different phenolic copigments on the color of malvidin 3-glucoside.
    Gómez-Míguez M; González-Manzano S; Escribano-Bailón MT; Heredia FJ; Santos-Buelga C
    J Agric Food Chem; 2006 Jul; 54(15):5422-9. PubMed ID: 16848527
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps.
    Cao X; Zhang Y; Zhang F; Wang Y; Yi J; Liao X
    J Sci Food Agric; 2011 Mar; 91(5):877-85. PubMed ID: 21384355
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
    García-Parra J; González-Cebrino F; Delgado-Adámez J; Cava R; Martín-Belloso O; Élez-Martínez P; Ramírez R
    Food Sci Technol Int; 2018 Mar; 24(2):145-160. PubMed ID: 29020810
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Urinary 6-sulfatoxymelatonin and total antioxidant capacity increase after the intake of a grape juice cv. Tempranillo stabilized with HHP.
    González-Flores D; Gamero E; Garrido M; Ramírez R; Moreno D; Delgado J; Valdés E; Barriga C; Rodríguez AB; Paredes SD
    Food Funct; 2012 Jan; 3(1):34-9. PubMed ID: 22033761
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of copigmentation on stability of anthocyanins from purple potato peel in both liquid state and solid state.
    Zhang C; Ma Y; Zhao X; Mu J
    J Agric Food Chem; 2009 Oct; 57(20):9503-8. PubMed ID: 19791791
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification.
    Gordillo B; Sigurdson GT; Lao F; González-Miret ML; Heredia FJ; Giusti MM
    Food Res Int; 2018 Apr; 106():791-799. PubMed ID: 29579988
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of vine vigor on grape (Vitis vinifera L. Cv. Pinot Noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine.
    Cortell JM; Halbleib M; Gallagher AV; Righetti TL; Kennedy JA
    J Agric Food Chem; 2007 Aug; 55(16):6585-95. PubMed ID: 17636934
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree.
    Zhang W; Shen Y; Li Z; Xie X; Gong ES; Tian J; Si X; Wang Y; Gao N; Shu C; Meng X; Li B; Liu RH
    Food Chem; 2021 Apr; 342():128564. PubMed ID: 33223299
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments.
    Schwarz M; Picazo-Bacete JJ; Winterhalter P; Hermosín-Gutiérrez I
    J Agric Food Chem; 2005 Oct; 53(21):8372-81. PubMed ID: 16218690
    [TBL] [Abstract][Full Text] [Related]  

  • 20. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
    Fang Z; Zhang M; Sun Y; Sun J
    J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 29.