BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

123 related articles for article (PubMed ID: 18460127)

  • 1. Color evolution of aqueous solutions obtained by thermal processing of carrot (Daucus carota L.) roots: influence of light.
    This H; Cazor A; Trinh D
    J Food Sci; 2008 May; 73(4):E176-82. PubMed ID: 18460127
    [TBL] [Abstract][Full Text] [Related]  

  • 2. beta-Elimination of carrot pectin: towards a better understanding of carrot texture during thermal processing.
    Sila DN; Melbourne F; Smout C; Van Loey A; Hendrickx M
    Commun Agric Appl Biol Sci; 2005; 70(2):19-22. PubMed ID: 16366267
    [No Abstract]   [Full Text] [Related]  

  • 3. Evaluation of the instrumental quality of pressure-assisted thermally processed carrots.
    Thai Nguyen L; Rastogi NK; Balasubramaniam VM
    J Food Sci; 2007 Jun; 72(5):E264-70. PubMed ID: 17995725
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Sucrose, glucose, and fructose extraction in aqueous carrot root extracts prepared at different temperatures by means of direct NMR measurements.
    Cazor A; Deborde C; Moing A; Rolin D; This H
    J Agric Food Chem; 2006 Jun; 54(13):4681-6. PubMed ID: 16787015
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing.
    Knockaert G; Pulissery SK; Lemmens L; Van Buggenhout S; Hendrickx M; Van Loey A
    Food Chem; 2013 Jun; 138(2-3):1515-20. PubMed ID: 23411275
    [TBL] [Abstract][Full Text] [Related]  

  • 6. In situ simultaneous analysis of polyacetylenes, carotenoids and polysaccharides in carrot roots.
    Baranska M; Schulz H; Baranski R; Nothnagel T; Christensen LP
    J Agric Food Chem; 2005 Aug; 53(17):6565-71. PubMed ID: 16104767
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pectin fraction interconversions: Insight into understanding texture evolution of thermally processed carrots.
    Sila DN; Doungla E; Smout C; Van Loey A; Hendrickx M
    J Agric Food Chem; 2006 Nov; 54(22):8471-9. PubMed ID: 17061823
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: from kinetics to process validation.
    Naim F; Zareifard MR; Zhu S; Huizing RH; Grabowski S; Marcotte M
    Food Microbiol; 2008 Oct; 25(7):936-41. PubMed ID: 18721685
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of air velocity on kinetics of thin layer carrot pomace drying.
    Kumar N; Sarkar BC; Sharma HK
    Food Sci Technol Int; 2011 Oct; 17(5):459-69. PubMed ID: 21954311
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quantitative studies and sensory analyses on the influence of cultivar, spatial tissue distribution, and industrial processing on the bitter off-taste of carrots (Daucus carota l.) and carrot products.
    Czepa A; Hofmann T
    J Agric Food Chem; 2004 Jul; 52(14):4508-14. PubMed ID: 15237959
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil.
    Knockaert G; Pulissery SK; Lemmens L; Van Buggenhout S; Hendrickx M; Van Loey A
    J Agric Food Chem; 2012 Oct; 60(41):10312-9. PubMed ID: 22998670
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Polyacetylene levels in carrot juice, effect of pH and thermal processing.
    Aguiló-Aguayo I; Brunton N; Rai DK; Balagueró E; Hossain MB; Valverde J
    Food Chem; 2014; 152():370-7. PubMed ID: 24444950
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Beta-carotene isomerization kinetics during thermal treatments of carrot puree.
    Lemmens L; De Vleeschouwer K; Moelants KR; Colle IJ; Van Loey AM; Hendrickx ME
    J Agric Food Chem; 2010 Jun; 58(11):6816-24. PubMed ID: 20515074
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of hydrothermal processing on carrot carotenoids changes and interactions with dietary fiber.
    Borowska J; Kowalska M; Czaplicki S; Zadernowski R
    Nahrung; 2003 Feb; 47(1):46-8. PubMed ID: 12653438
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Determination and distribution of 6-methoxymellein in fresh and processed carrot puree by a rapid spectrophotometric assay.
    Talcott ST; Howard LR
    J Agric Food Chem; 1999 Aug; 47(8):3237-42. PubMed ID: 10552637
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Particle size reduction leading to cell wall rupture is more important for the β-carotene bioaccessibility of raw compared to thermally processed carrots.
    Lemmens L; Van Buggenhout S; Van Loey AM; Hendrickx ME
    J Agric Food Chem; 2010 Dec; 58(24):12769-76. PubMed ID: 21121612
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Spectroscopic studies on bioactive polyacetylenes and other plant components in wild carrot root.
    Roman M; Dobrowolski JC; Baranska M; Baranski R
    J Nat Prod; 2011 Aug; 74(8):1757-63. PubMed ID: 21800857
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.
    Kebede BT; Grauwet T; Palmers S; Vervoort L; Carle R; Hendrickx M; Van Loey A
    Food Chem; 2014 Jun; 153():340-52. PubMed ID: 24491739
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Comparison of two liquid-state NMR methods for the determination of saccharides in carrot (Daucus carota L.) roots.
    Weberskirch L; Luna A; Skoglund S; This H
    Anal Bioanal Chem; 2011 Jan; 399(1):483-7. PubMed ID: 21046086
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.
    Ma T; Tian C; Luo J; Zhou R; Sun X; Ma J
    Food Chem; 2013 Dec; 141(3):1637-44. PubMed ID: 23870871
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.