BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

1501 related articles for article (PubMed ID: 22417486)

  • 1. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
    Ross CF; Hoye C; Fernandez-Plotka VC
    J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.
    Yilmaz Y; Toledo RT
    J Agric Food Chem; 2004 Jan; 52(2):255-60. PubMed ID: 14733505
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C; Ross CF
    J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties.
    Dorta E; Lobo MG; Gonzalez M
    J Food Sci; 2012 Jan; 77(1):C80-8. PubMed ID: 22132766
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Grape seed as a functional food ingredient in bread-making.
    Meral R; Doğan İS
    Int J Food Sci Nutr; 2013 May; 64(3):372-9. PubMed ID: 23113647
    [TBL] [Abstract][Full Text] [Related]  

  • 6. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.
    Unachukwu UJ; Ahmed S; Kavalier A; Lyles JT; Kennelly EJ
    J Food Sci; 2010 Aug; 75(6):C541-8. PubMed ID: 20722909
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Polyphenolics in grape seeds-biochemistry and functionality.
    Shi J; Yu J; Pohorly JE; Kakuda Y
    J Med Food; 2003; 6(4):291-9. PubMed ID: 14977436
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M; Avbelj M; Kovač B; Možina SS
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.
    Apak R; Güçlü K; Ozyürek M; Karademir SE
    J Agric Food Chem; 2004 Dec; 52(26):7970-81. PubMed ID: 15612784
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues.
    Correia RT; Borges KC; Medeiros MF; Genovese MI
    Food Sci Technol Int; 2012 Dec; 18(6):539-47. PubMed ID: 23014856
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry.
    Di Lecce G; Arranz S; Jáuregui O; Tresserra-Rimbau A; Quifer-Rada P; Lamuela-Raventós RM
    Food Chem; 2014 Feb; 145():874-82. PubMed ID: 24128559
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessment of the polyphenolic composition of the organic extracts of Mauritian black teas: a potential contributor to their antioxidant functions.
    Luximon-Ramma A; Neergheen VS; Bahorun T; Crozier A; Zbarsky V; Datla KP; Dexter DT; Aruoma OI
    Biofactors; 2006; 27(1-4):79-91. PubMed ID: 17012766
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.
    Khanal RC; Howard LR; Prior RL
    J Food Sci; 2009 Aug; 74(6):H174-82. PubMed ID: 19723202
    [TBL] [Abstract][Full Text] [Related]  

  • 16. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
    Mildner-Szkudlarz S; Bajerska J; Zawirska-Wojtasiak R; Górecka D
    J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
    Tseng A; Zhao Y
    J Food Sci; 2012 Sep; 77(9):H192-201. PubMed ID: 22908851
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa.
    Chandrasekara N; Shahidi F
    J Agric Food Chem; 2011 May; 59(9):5006-14. PubMed ID: 21438525
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chemical compositions, antioxidant capacities, and antiproliferative activities of selected fruit seed flours.
    Parry J; Su L; Moore J; Cheng Z; Luther M; Rao JN; Wang JY; Yu LL
    J Agric Food Chem; 2006 May; 54(11):3773-8. PubMed ID: 16719495
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues: almond hulls and grape pomace.
    Rubilar M; Pinelo M; Shene C; Sineiro J; Nuñez MJ
    J Agric Food Chem; 2007 Dec; 55(25):10101-9. PubMed ID: 18004803
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 76.