BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

323 related articles for article (PubMed ID: 21941903)

  • 1. Phenolic composition, antioxidant capacity and antibacterial activity of selected Irish Brassica vegetables.
    Jaiswal AK; Rajauria G; Abu-Ghannam N; Gupta S
    Nat Prod Commun; 2011 Sep; 6(9):1299-304. PubMed ID: 21941903
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of Baranyi function to model the antibacterial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria.
    Jaiswal AK; Gupta S; Abu-Ghannam N; Cox S
    Food Sci Technol Int; 2011 Oct; 17(5):495-502. PubMed ID: 21954314
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterisation of taste-active extracts from raw Brassica oleracea vegetables.
    Zabaras D; Roohani M; Krishnamurthy R; Cochet M; Delahunty CM
    Food Funct; 2013 Apr; 4(4):592-601. PubMed ID: 23370542
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Selecting sprouts of brassicaceae for optimum phytochemical composition.
    Baenas N; Moreno DA; García-Viguera C
    J Agric Food Chem; 2012 Nov; 60(45):11409-20. PubMed ID: 23061899
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant activities and total phenolic and flavonoid contents in three indigenous medicinal vegetables of north-east India.
    Handique JG; Boruah MP; Kalita D
    Nat Prod Commun; 2012 Aug; 7(8):1021-3. PubMed ID: 22978220
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn.
    Olsen H; Aaby K; Borge GI
    J Agric Food Chem; 2009 Apr; 57(7):2816-25. PubMed ID: 19253943
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidant capacity and phenolic content of selected commercially available cruciferous vegetables.
    Lee WY; Emmy Hainida KI; Abbe Maleyki MJ; Amin I
    Malays J Nutr; 2007 Mar; 13(1):71-80. PubMed ID: 22692190
    [TBL] [Abstract][Full Text] [Related]  

  • 8. A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae species.
    Martínez-Sánchez A; Gil-Izquierdo A; Gil MI; Ferreres F
    J Agric Food Chem; 2008 Apr; 56(7):2330-40. PubMed ID: 18321050
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions.
    Yang J; Meyers KJ; van der Heide J; Liu RH
    J Agric Food Chem; 2004 Nov; 52(22):6787-93. PubMed ID: 15506817
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Physical and antibacterial properties of edible films formulated with apple skin polyphenols.
    Du WX; Olsen CW; Avena-Bustillos RJ; Friedman M; McHugh TH
    J Food Sci; 2011 Mar; 76(2):M149-55. PubMed ID: 21535779
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antioxidant capacity and total phenol content of commonly consumed selected vegetables of Bangladesh.
    Sharmin H; Nazma S; Mohiduzzaman M; Cadi PB
    Malays J Nutr; 2011 Dec; 17(3):377-83. PubMed ID: 22655459
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of total content of phenolic compounds and their antioxidant activity in vegetables--evaluation of spectrophotometric methods.
    Stratil P; Klejdus B; Kubán V
    J Agric Food Chem; 2006 Feb; 54(3):607-16. PubMed ID: 16448157
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Antibacterial and antioxidant activities of three endemic plants from Algerian Sahara.
    Bouchouka E; Djilani A; Bekkouche A
    Acta Sci Pol Technol Aliment; 2012; 11(1):61-5. PubMed ID: 22230976
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of sprouting and light cycle on antioxidant activity of Brassica oleracea varieties.
    Vale AP; Cidade H; Pinto M; Oliveira MB
    Food Chem; 2014 Dec; 165():379-87. PubMed ID: 25038690
    [TBL] [Abstract][Full Text] [Related]  

  • 15. RP-HPLC analysis of the phenolic compounds of plant extracts. investigation of their antioxidant capacity and antimicrobial activity.
    Proestos C; Chorianopoulos N; Nychas GJ; Komaitis M
    J Agric Food Chem; 2005 Feb; 53(4):1190-5. PubMed ID: 15713039
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Relative evaluation of in-vitro antioxidant potential and phenolic constituents by HPLC-DAD of
    Rahman MM; Abdullah ATM; Sharif M; Jahan S; Kabir MA; Motalab M; Khan TA
    Heliyon; 2022 Oct; 8(10):e10838. PubMed ID: 36247118
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antioxidant and antibacterial characteristics of phenolic extracts of locally produced honey in Saudi Arabia.
    Al-Hindi RR; Bin-Masalam MS; El-Shahawi MS
    Int J Food Sci Nutr; 2011 Aug; 62(5):513-7. PubMed ID: 21391794
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Epidemiological studies on brassica vegetables and cancer risk.
    Verhoeven DT; Goldbohm RA; van Poppel G; Verhagen H; van den Brandt PA
    Cancer Epidemiol Biomarkers Prev; 1996 Sep; 5(9):733-48. PubMed ID: 8877066
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables.
    Li Z; Lee HW; Liang X; Liang D; Wang Q; Huang D; Ong CN
    Molecules; 2018 May; 23(5):. PubMed ID: 29748497
    [TBL] [Abstract][Full Text] [Related]  

  • 20. New insights into antioxidant activity of Brassica crops.
    Soengas P; Cartea ME; Francisco M; Sotelo T; Velasco P
    Food Chem; 2012 Sep; 134(2):725-33. PubMed ID: 23107684
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.