BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

312 related articles for article (PubMed ID: 17995900)

  • 1. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli.
    Moreno DA; López-Berenguer C; García-Viguera C
    J Food Sci; 2007 Jan; 72(1):S064-8. PubMed ID: 17995900
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates.
    Nugrahedi PY; Oliviero T; Heising JK; Dekker M; Verkerk R
    Plant Foods Hum Nutr; 2017 Dec; 72(4):439-444. PubMed ID: 29134463
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of different cooking methods on health-promoting compounds of broccoli.
    Yuan GF; Sun B; Yuan J; Wang QM
    J Zhejiang Univ Sci B; 2009 Aug; 10(8):580-8. PubMed ID: 19650196
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.
    López-Berenguer C; Carvajal M; Moreno DA; García-Viguera C
    J Agric Food Chem; 2007 Nov; 55(24):10001-7. PubMed ID: 17979232
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Growing hardier crops for better health: Salinity tolerance and the nutritional value of broccoli.
    López-Berenguer C; Martínez-Ballesta Mdel C; Moreno DA; Carvajal M; García-Viguera C
    J Agric Food Chem; 2009 Jan; 57(2):572-78. PubMed ID: 19123813
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.
    Song L; Thornalley PJ
    Food Chem Toxicol; 2007 Feb; 45(2):216-24. PubMed ID: 17011103
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of fish and oil nature on frying process and nutritional product quality.
    Ansorena D; Guembe A; Mendizábal T; Astiasarán I
    J Food Sci; 2010 Mar; 75(2):H62-7. PubMed ID: 20492236
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Broccoli-derived by-products--a promising source of bioactive ingredients.
    Domínguez-Perles R; Martínez-Ballesta MC; Carvajal M; García-Viguera C; Moreno DA
    J Food Sci; 2010 May; 75(4):C383-92. PubMed ID: 20546399
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.
    Quiles JL; Huertas JR; Battino M; Ramírez-Tortosa MC; Cassinello M; Mataix J; Lopez-Frias M; Mañas M
    Br J Nutr; 2002 Jul; 88(1):57-65. PubMed ID: 12117428
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Potential of cultivar and crop management to affect phytochemical content in winter-grown sprouting broccoli (Brassica oleracea L. var. italica).
    Reilly K; Valverde J; Finn L; Rai DK; Brunton N; Sorensen JC; Sorensen H; Gaffney M
    J Sci Food Agric; 2014 Jan; 94(2):322-30. PubMed ID: 23761132
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Natural antioxidants in purple sprouting broccoli under Mediterranean climate.
    Rodríguez-Hernández Mdel C; Moreno DA; Carvajal M; García-Viguera C; Martínez-Ballesta Mdel C
    J Food Sci; 2012 Oct; 77(10):C1058-63. PubMed ID: 22924736
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli.
    Wu Y; Shen Y; Wu X; Zhu Y; Mupunga J; Bao W; Huang J; Mao J; Liu S; You Y
    J Agric Food Chem; 2018 Feb; 66(6):1509-1515. PubMed ID: 29357241
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.
    Gliszczyńska-Swigło A; Ciska E; Pawlak-Lemańska K; Chmielewski J; Borkowski T; Tyrakowska B
    Food Addit Contam; 2006 Nov; 23(11):1088-98. PubMed ID: 17071511
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality.
    Zotos A; Kotaras A; Mikras E
    Food Sci Technol Int; 2013 Feb; 19(1):11-23. PubMed ID: 23239760
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.
    Persson E; Graziani G; Ferracane R; Fogliano V; Skog K
    Food Chem Toxicol; 2003 Nov; 41(11):1587-97. PubMed ID: 12963012
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli.
    Hwang ES; Kim GH
    Int J Food Sci Nutr; 2013 Feb; 64(1):103-11. PubMed ID: 22779751
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract.
    Chiou A; Salta FN; Kalogeropoulos N; Mylona A; Ntalla I; Andrikopoulos NK
    J Food Sci; 2007 Oct; 72(8):S574-84. PubMed ID: 17995623
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK; Dedoussis GV; Falirea A; Kalogeropoulos N; Hatzinikola HS
    Int J Food Sci Nutr; 2002 Jul; 53(4):351-63. PubMed ID: 12090031
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C; Lopez de Cerain A; Bello J
    Mutagenesis; 2002 Jan; 17(1):63-6. PubMed ID: 11752235
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Food fried in extra-virgin olive oil improves postprandial insulin response in obese, insulin-resistant women.
    Farnetti S; Malandrino N; Luciani D; Gasbarrini G; Capristo E
    J Med Food; 2011 Mar; 14(3):316-21. PubMed ID: 21142948
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.