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 *

271 related articles for article (PubMed ID: 19873971)

  • 1. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Nov; 57(22):10718-31. PubMed ID: 19873971
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Jun; 57(11):4754-4764. PubMed ID: 19492791
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Phenolic substance characterization and chemical and cell-based antioxidant activities of 11 lentils grown in the northern United States.
    Xu B; Chang SK
    J Agric Food Chem; 2010 Feb; 58(3):1509-17. PubMed ID: 20058926
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.
    Xu B; Chang SK
    Food Chem; 2008 Sep; 110(1):1-13. PubMed ID: 26050159
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
    Ranilla LG; Genovese MI; Lajolo FM
    J Agric Food Chem; 2009 Jul; 57(13):5734-42. PubMed ID: 19507856
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
    Xu BJ; Chang SK
    J Food Sci; 2008 Mar; 73(2):H19-27. PubMed ID: 18298732
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
    Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
    J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents.
    Xu BJ; Chang SK
    J Food Sci; 2007 Mar; 72(2):S159-66. PubMed ID: 17995858
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods.
    Xu B; Chang SK; Liu Z; Yuan S; Zou Y; Tan Y
    J Agric Food Chem; 2010 Mar; 58(6):3558-66. PubMed ID: 20158254
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Jun; 57(11):4706-17. PubMed ID: 19425575
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Oct; 56(19):9102-13. PubMed ID: 18781761
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles.
    Rózek A; Achaerandio I; Almajano MP; Güell C; López F; Ferrando M
    J Agric Food Chem; 2007 Jun; 55(13):5147-55. PubMed ID: 17536831
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
    Ferracane R; Pellegrini N; Visconti A; Graziani G; Chiavaro E; Miglio C; Fogliano V
    J Agric Food Chem; 2008 Sep; 56(18):8601-8. PubMed ID: 18759447
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative analyses of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes.
    Xu BJ; Yuan SH; Chang SK
    J Food Sci; 2007 Mar; 72(2):S167-77. PubMed ID: 17995859
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
    Liu Y; Cai C; Yao Y; Xu B
    J Sci Food Agric; 2019 Sep; 99(12):5565-5576. PubMed ID: 31152448
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing.
    Xu B; Chang SK
    Food Chem; 2011 Dec; 129(3):974-81. PubMed ID: 25212326
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing.
    Mäder J; Rawel H; Kroh LW
    J Agric Food Chem; 2009 Jul; 57(14):6292-7. PubMed ID: 19534529
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.
    Xu X; Li W; Lu Z; Beta T; Hydamaka AW
    J Agric Food Chem; 2009 Nov; 57(21):10231-8. PubMed ID: 19831402
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of growing season on phenolic compounds and antioxidant properties of grape berries from vines grown in subtropical climate.
    Xu C; Zhang Y; Zhu L; Huang Y; Lu J
    J Agric Food Chem; 2011 Feb; 59(4):1078-86. PubMed ID: 21235208
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.