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 *

180 related articles for article (PubMed ID: 23107727)

  • 21. LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods.
    Tanriseven D; Kadiroglu P; Selli S; Kelebek H
    Food Chem; 2020 Feb; 305():125505. PubMed ID: 31606693
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Anthocyanins and color degradation in ozonated grape juice.
    Tiwari BK; O'Donnell CP; Patras A; Brunton N; Cullen PJ
    Food Chem Toxicol; 2009 Nov; 47(11):2824-9. PubMed ID: 19733609
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Encapsulation of black carrot juice using spray and freeze drying.
    Murali S; Kar A; Mohapatra D; Kalia P
    Food Sci Technol Int; 2015 Dec; 21(8):604-12. PubMed ID: 25367889
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.
    Macura R; Michalczyk M; Fiutak G; Maciejaszek I
    Acta Sci Pol Technol Aliment; 2019; 18(2):135-142. PubMed ID: 31256541
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Viscous food matrix influences absorption and excretion but not metabolism of blackcurrant anthocyanins in rats.
    Walton MC; Hendriks WH; Broomfield AM; McGhie TK
    J Food Sci; 2009; 74(1):H22-9. PubMed ID: 19200098
    [TBL] [Abstract][Full Text] [Related]  

  • 26. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
    Fang Z; Zhang M; Sun Y; Sun J
    J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Protease-assisted clarification of black currant juice: synergy with other clarifying agents and effects on the phenol content.
    Landbo AK; Pinelo M; Vikbjerg AF; Let MB; Meyer AS
    J Agric Food Chem; 2006 Sep; 54(18):6554-63. PubMed ID: 16939309
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Antioxidant capacity and anthocyanin profile of sour cherry (Prunus cerasus L.) juice.
    Damar I; Ekşi A
    Food Chem; 2012 Dec; 135(4):2910-4. PubMed ID: 22980889
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
    Gérard V; Ay E; Morlet-Savary F; Graff B; Galopin C; Ogren T; Mutilangi W; Lalevée J
    J Agric Food Chem; 2019 May; 67(19):5647-5660. PubMed ID: 31026157
    [TBL] [Abstract][Full Text] [Related]  

  • 30. MYB-6 and LDOX-1 regulated accretion of anthocyanin response to cold stress in purple black carrot (Daucus carota L.).
    Dar NA; Mir MA; Mir JI; Mansoor S; Showkat W; Parihar TJ; Haq SAU; Wani SH; Zaffar G; Masoodi KZ
    Mol Biol Rep; 2022 Jun; 49(6):5353-5364. PubMed ID: 35088377
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Ultrasonication assisted salt-spices impregnation in black carrots to attain anthocyanins stability, quality retention and antimicrobial efficacy on hot-air convective drying.
    Sucheta ; Chaturvedi K; Yadav SK
    Ultrason Sonochem; 2019 Nov; 58():104661. PubMed ID: 31450364
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.
    Oh YS; Lee JH; Yoon SH; Oh CH; Choi DS; Choe E; Jung MY
    J Food Sci; 2008 Jun; 73(5):C378-89. PubMed ID: 18576983
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
    Torregrosa F; Cortés C; Esteve MJ; Frígola A
    J Agric Food Chem; 2005 Nov; 53(24):9519-25. PubMed ID: 16302771
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition.
    Chung C; Rojanasasithara T; Mutilangi W; McClements DJ
    Food Chem; 2016 Jun; 201():14-22. PubMed ID: 26868542
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Characterization of anthocyanins and pyranoanthocyanins from blood orange [Citrus sinensis (L.) Osbeck] juice.
    Hillebrand S; Schwarz M; Winterhalter P
    J Agric Food Chem; 2004 Dec; 52(24):7331-8. PubMed ID: 15563216
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Analysis of the Thermal Degradation of the Individual Anthocyanin Compounds of Black Carrot (Daucus carota L.): A New Approach Using High-Resolution Proton Nuclear Magnetic Resonance Spectroscopy.
    Iliopoulou I; Thaeron D; Baker A; Jones A; Robertson N
    J Agric Food Chem; 2015 Aug; 63(31):7066-73. PubMed ID: 26160425
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Image recognition technology provides insights into relationships between anthocyanin degradation and color variation during jet drying of black carrot.
    Li W; Yang R; Xia Y; Shao X; Wang Y; Zhang W
    Food Chem; 2024 Aug; 450():139460. PubMed ID: 38703671
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
    Vardin H; Fenercioğlu H
    Nahrung; 2003 Oct; 47(5):300-3. PubMed ID: 14609083
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Occurrence of benzene as a heat-induced contaminant of carrot juice for babies in a general survey of beverages.
    Lachenmeier DW; Reusch H; Sproll C; Schoeberl K; Kuballa T
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Oct; 25(10):1216-24. PubMed ID: 18608484
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts.
    Gérard V; Ay E; Graff B; Morlet-Savary F; Galopin C; Mutilangi W; Lalevée J
    J Agric Food Chem; 2019 Oct; 67(43):12061-12071. PubMed ID: 31588743
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.