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 *

159 related articles for article (PubMed ID: 18751694)

  • 1. Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of Rapidase.
    Lee SM; Kim SY; Lee J; Yu KW; Chang I; Suh HJ
    Appl Microbiol Biotechnol; 2008 Nov; 81(2):257-62. PubMed ID: 18751694
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.
    Juan MY; Chou CC
    Food Microbiol; 2010 Aug; 27(5):586-91. PubMed ID: 20510775
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of processing steps on the phenolic content and antioxidant activity of beer.
    Leitao C; Marchioni E; Bergaentzlé M; Zhao M; Didierjean L; Taidi B; Ennahar S
    J Agric Food Chem; 2011 Feb; 59(4):1249-55. PubMed ID: 21261256
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of drying and cooking process on the phytochemical content, antioxidant and hypoglycaemic properties of two bell Capsicum annum L. cultivars.
    Loizzo MR; Pugliese A; Bonesi M; De Luca D; O'Brien N; Menichini F; Tundis R
    Food Chem Toxicol; 2013 Mar; 53():392-401. PubMed ID: 23266504
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).
    Sun T; Xu Z; Wu CT; Janes M; Prinyawiwatkul W; No HK
    J Food Sci; 2007 Mar; 72(2):S98-102. PubMed ID: 17995862
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.
    Wang CY; Wu SJ; Shyu YT
    J Biosci Bioeng; 2014 Apr; 117(4):449-56. PubMed ID: 24216458
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidants in hot pepper: variation among accessions.
    Antonious GF; Kochhar TS; Jarret RL; Snyder JC
    J Environ Sci Health B; 2006; 41(7):1237-43. PubMed ID: 16923603
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis.
    Han SS; Hur SJ; Lee SK
    Food Funct; 2015 Aug; 6(8):2736-48. PubMed ID: 26149963
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant activity of a new capsaicin derivative from Capsicum annuum.
    Ochi T; Takaishi Y; Kogure K; Yamauti I
    J Nat Prod; 2003 Aug; 66(8):1094-6. PubMed ID: 12932131
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Fermentation as a bio-process to obtain functional soybean flours.
    Fernandez-Orozco R; Frias J; Muñoz R; Zielinski H; Piskula MK; Kozlowska H; Vidal-Valverde C
    J Agric Food Chem; 2007 Oct; 55(22):8972-9. PubMed ID: 17907774
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum Annuum L., var. special) cultivated in Korea.
    Kim JS; Ahn J; Lee SJ; Moon B; Ha TY; Kim S
    J Food Sci; 2011 Mar; 76(2):C193-8. PubMed ID: 21535734
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality, antioxidative ability, and cell proliferation-enhancing activity of fermented black soybean broths with various supplemental culture medium.
    Lin CC; Wu PS; Liang DW; Kwan CC; Chen YS
    J Food Sci; 2012 Jan; 77(1):C95-101. PubMed ID: 22260104
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enhanced Antioxidant Activity for Apple Juice Fermented with
    Li Z; Teng J; Lyu Y; Hu X; Zhao Y; Wang M
    Molecules; 2018 Dec; 24(1):. PubMed ID: 30586844
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of extraction methods on phenolic contents and antioxidant activity in aerial parts of Potentilla atrosanguinea Lodd. and quantification of its phenolic constituents by RP-HPLC.
    Kalia K; Sharma K; Singh HP; Singh B
    J Agric Food Chem; 2008 Nov; 56(21):10129-34. PubMed ID: 18841977
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Novel loss-of-function putative aminotransferase alleles cause biosynthesis of capsinoids, nonpungent capsaicinoid analogues, in mildly pungent chili peppers (Capsicum chinense).
    Tanaka Y; Hosokawa M; Miwa T; Watanabe T; Yazawa S
    J Agric Food Chem; 2010 Nov; 58(22):11762-7. PubMed ID: 20973559
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans.
    Juan MY; Wu CH; Chou CC
    Food Microbiol; 2010 Oct; 27(7):918-23. PubMed ID: 20688233
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Interaction between antioxidants in assays of total antioxidant capacity.
    Błauz A; Pilaszek T; Grzelak A; Dragan A; Bartosz G
    Food Chem Toxicol; 2008 Jul; 46(7):2365-8. PubMed ID: 18467016
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L.
    Garcés-Claver A; Gil-Ortega R; Alvarez-Fernández A; Arnedo-Andrés MS
    J Agric Food Chem; 2007 Aug; 55(17):6951-7. PubMed ID: 17661486
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-Erh tea.
    Jeng KC; Chen CS; Fang YP; Hou RC; Chen YS
    J Agric Food Chem; 2007 Oct; 55(21):8787-92. PubMed ID: 17880152
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Biotransformation and impact of ferulic acid on phenylpropanoid and capsaicin levels in Capsicum annuum L. cv. P1482 cell suspension cultures.
    Kang SM; Jung HY; Kang YM; Min JY; Karigar CS; Yang JK; Kim SW; Ha YR; Lee SH; Choi MS
    J Agric Food Chem; 2005 May; 53(9):3449-53. PubMed ID: 15853386
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.