BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

122 related articles for article (PubMed ID: 23572604)

  • 1. Effect of cooking, fermentation, dehulling and utensils on antioxidants present in pearl millet rabadi - a traditional fermented food.
    Gupta V; Nagar R
    J Food Sci Technol; 2010 Jan; 47(1):73-6. PubMed ID: 23572604
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Minerals and antinutrients profile of rabadi after different traditional preparation methods.
    Gupta V; Nagar R
    J Food Sci Technol; 2014 Aug; 51(8):1617-21. PubMed ID: 25114357
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Optimization of Rabadi-like fermented milk beverage using pearl millet.
    Modha H; Pal D
    J Food Sci Technol; 2011 Apr; 48(2):190-6. PubMed ID: 23572733
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of rabadi fermentation on phytic acid and in vitro digestibility of barley.
    Gupta M; Khetarpaul N
    Nahrung; 1993; 37(2):141-6. PubMed ID: 8510711
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.
    Adebiyi JA; Obadina AO; Adebo OA; Kayitesi E
    Food Chem; 2017 Oct; 232():210-217. PubMed ID: 28490067
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fermented pearl millet (Pennisetum glaucum) with in vitro DNA damage protection activity, bioactive compounds and antioxidant potential.
    Salar RK; Purewal SS; Sandhu KS
    Food Res Int; 2017 Oct; 100(Pt 2):204-210. PubMed ID: 28888442
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
    Onyeoziri IO; Torres-Aguilar P; Hamaker BR; Taylor JRN; de Kock HL
    J Food Sci; 2021 Sep; 86(9):3824-3838. PubMed ID: 34350992
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of various types of fermentation on in vitro protein and starch digestibility of differently processed pearl millet.
    Sharma A; Kapoor AC
    Nahrung; 1996 May; 40(3):142-5. PubMed ID: 8766667
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.
    Saubade F; Hemery YM; Rochette I; Guyot JP; Humblot C
    Int J Food Microbiol; 2018 Feb; 266():79-86. PubMed ID: 29179099
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Consumption pattern, biochemical composition and nutritional value of fermented pearl millet gruels in Burkina Faso.
    Mouquet-Rivier C; Icard-Vernière C; Guyot JP; Tou el H; Rochette I; Trèche S
    Int J Food Sci Nutr; 2008; 59(7-8):716-29. PubMed ID: 18991104
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum).
    Hithamani G; Srinivasan K
    Food Chem; 2014 Dec; 164():55-62. PubMed ID: 24996305
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Preparation nutritional value and acceptability of barley rabadi--an indigenous fermented food of India.
    Gupta M; Khetarpaul N; Chauhan BM
    Plant Foods Hum Nutr; 1992 Oct; 42(4):351-8. PubMed ID: 1438079
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Biological utilization of naturally fermented pearl millet flour (Pennisetum typhoideum).
    Khetarpaul N; Chauhan BM
    Arch Latinoam Nutr; 1992 Sep; 42(3):301-8. PubMed ID: 1342164
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation.
    Sharma A; Kapoor AC
    Plant Foods Hum Nutr; 1996 Apr; 49(3):241-52. PubMed ID: 8865334
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative and fermentation stanardisationd studies on dasamularishta.
    Alam M; Dasan KK; Joy S; Purushothaman KK
    Anc Sci Life; 1988 Jul; 8(1):68-70. PubMed ID: 22557633
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.
    Tou EH; Guyot JP; Mouquet-Rivier C; Rochette I; Counil E; Traoré AS; Trèche S
    Int J Food Microbiol; 2006 Jan; 106(1):52-60. PubMed ID: 16225950
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional, biochemical and sensory properties of instant beverage powder made from two different varieties of pearl millet.
    Obilana AO; Odhav B; Jideani VA
    Food Nutr Res; 2018; 62():. PubMed ID: 30574047
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of household processing on the in vitro bioavailability of iron in mungbean (Vigna radiata).
    Barakoti L; Bains K
    Food Nutr Bull; 2007 Mar; 28(1):18-22. PubMed ID: 17718008
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of pearl millet (Pennisetum typhoides), and fermented and processed fermented millet on Nubian goats.
    Abdel Gadir WS; Adam SE
    Vet Hum Toxicol; 2000 Jun; 42(3):133-6. PubMed ID: 10839314
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparative sensory and proximate evaluation of spontaneously fermenting kunu-zaki made from germinated and ungerminated composite cereal grains.
    Oluwajoba SO; Akinyosoye FA; Oyetayo OV
    Food Sci Nutr; 2013 Jul; 1(4):336-49. PubMed ID: 24804038
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.