BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

552 related articles for article (PubMed ID: 20201551)

  • 1. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread.
    Vogrincic M; Timoracka M; Melichacova S; Vollmannova A; Kreft I
    J Agric Food Chem; 2010 Apr; 58(8):4883-7. PubMed ID: 20201551
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin.
    Fabjan N; Rode J; Kosir IJ; Wang Z; Zhang Z; Kreft I
    J Agric Food Chem; 2003 Oct; 51(22):6452-5. PubMed ID: 14558761
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
    Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough.
    Germ M; Árvay J; Vollmannová A; Tóth T; Golob A; Luthar Z; Kreft I
    Food Chem; 2019 Jun; 283():28-31. PubMed ID: 30722872
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts.
    Liu CL; Chen YS; Yang JH; Chiang BH
    J Agric Food Chem; 2008 Jan; 56(1):173-8. PubMed ID: 18072736
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations.
    Bai CZ; Feng ML; Hao XL; Zhong QM; Tong LG; Wang ZH
    Genet Mol Res; 2015 Dec; 14(4):19040-8. PubMed ID: 26782554
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of
    Kreft I; Germ M; Golob A; Vombergar B; Vollmannová A; Kreft S; Luthar Z
    Molecules; 2022 Oct; 27(20):. PubMed ID: 36296694
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L; Lukšič L; Molinari R; Kreft I; Bonafaccia G; Manzi L; Merendino N
    Food Chem; 2014 Dec; 165():232-40. PubMed ID: 25038671
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Application of near-infrared reflectance spectroscopy to the evaluation of rutin and D-chiro-Inositol contents in tartary buckwheat.
    Yang N; Ren G
    J Agric Food Chem; 2008 Feb; 56(3):761-4. PubMed ID: 18167074
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Contribution to the study of rutin stability in the achenes of Tartary buckwheat (Fagopyrum tataricum).
    Kalinová JP; Vrchotová N; Tříska J
    Food Chem; 2018 Aug; 258():314-320. PubMed ID: 29655739
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties.
    Bhinder S; Singh B; Kaur A; Singh N; Kaur M; Kumari S; Yadav MP
    Food Chem; 2019 Jul; 285():240-251. PubMed ID: 30797341
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pharmacokinetic profile of total quercetin after single oral dose of tartary buckwheat extracts in rats.
    Zhao G; Zou L; Wang Z; Hu H; Hu Y; Peng L
    J Agric Food Chem; 2011 May; 59(9):4435-41. PubMed ID: 21417279
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts.
    Kim SJ; Zaidul IS; Suzuki T; Mukasa Y; Hashimoto N; Takigawa S; Noda T; Matsuura-Endo C; Yamauchi H
    Food Chem; 2008 Oct; 110(4):814-20. PubMed ID: 26047265
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Buckwheat phenolic metabolites in health and disease.
    Kreft M
    Nutr Res Rev; 2016 Jun; 29(1):30-9. PubMed ID: 27046048
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
    J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antigenotoxic effect of Tartary (Fagopyrum tataricum) and common (Fagopyrum esculentum) buckwheat flour.
    Vogrinčič M; Kreft I; Filipič M; Zegura B
    J Med Food; 2013 Oct; 16(10):944-52. PubMed ID: 24083484
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Chemical Profile, Antimicrobial and Antioxidant Activity Assessment of the Crude Extract and Its Main Flavonoids from Tartary Buckwheat Sprouts.
    Zhong L; Lin Y; Wang C; Niu B; Xu Y; Zhao G; Zhao J
    Molecules; 2022 Jan; 27(2):. PubMed ID: 35056695
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats.
    Kreft I; Golob A; Vombergar B; Germ M
    Plants (Basel); 2023 Mar; 12(5):. PubMed ID: 36903982
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of rutin, catechin, epicatechin, and epicatechin gallate in buckwheat Fagopyrum esculentum Moench by micro-high-performance liquid chromatography with electrochemical detection.
    Danila AM; Kotani A; Hakamata H; Kusu F
    J Agric Food Chem; 2007 Feb; 55(4):1139-43. PubMed ID: 17253718
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 28.