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 *

97 related articles for article (PubMed ID: 23870866)

  • 1. Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes.
    Kebede BT; Grauwet T; Tabilo-Munizaga G; Palmers S; Vervoort L; Hendrickx M; Van Loey A
    Food Chem; 2013 Dec; 141(3):1603-13. PubMed ID: 23870866
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots.
    Kebede BT; Grauwet T; Palmers S; Vervoort L; Carle R; Hendrickx M; Van Loey A
    Food Chem; 2014 Jun; 153():340-52. PubMed ID: 24491739
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach.
    Kebede BT; Grauwet T; Palmers S; Michiels C; Hendrickx M; Van Loey A
    Food Chem; 2015 Oct; 185():119-26. PubMed ID: 25952849
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.
    De Vleeschouwer K; Van der Plancken I; Van Loey A; Hendrickx ME
    J Agric Food Chem; 2010 Nov; 58(22):11740-8. PubMed ID: 20973553
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of industrial processing on folate content in green vegetables.
    Delchier N; Ringling C; Le Grandois J; Aoudé-Werner D; Galland R; Georgé S; Rychlik M; Renard CM
    Food Chem; 2013 Aug; 139(1-4):815-24. PubMed ID: 23561177
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Thermal processing of vegetables increases cis isomers of lutein and zeaxanthin.
    Updike AA; Schwartz SJ
    J Agric Food Chem; 2003 Oct; 51(21):6184-90. PubMed ID: 14518942
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The effect of High Pressure and High Temperature processing on carotenoids and chlorophylls content in some vegetables.
    Sánchez C; Baranda AB; Martínez de Marañón I
    Food Chem; 2014 Nov; 163():37-45. PubMed ID: 24912693
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.
    Vervoort L; Grauwet T; Kebede BT; Van der Plancken I; Timmermans R; Hendrickx M; Van Loey A
    Food Chem; 2012 Oct; 134(4):2303-12. PubMed ID: 23442689
    [TBL] [Abstract][Full Text] [Related]  

  • 9. High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions.
    Avila Ruiz G; Xi B; Minor M; Sala G; van Boekel M; Fogliano V; Stieger M
    J Agric Food Chem; 2016 Sep; 64(38):7208-15. PubMed ID: 27588940
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Maillard reaction and its control during food processing. The potential of emerging technologies.
    Jaeger H; Janositz A; Knorr D
    Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
    Vazquez-Landaverde PA; Qian MC; Torres JA
    J Food Sci; 2007 Sep; 72(7):E389-98. PubMed ID: 17995641
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction.
    Granvogl M; Bugan S; Schieberle P
    J Agric Food Chem; 2006 Mar; 54(5):1730-9. PubMed ID: 16506826
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.
    Barba FJ; Esteve MJ; Frigola A
    J Agric Food Chem; 2010 Sep; 58(18):10070-5. PubMed ID: 20735131
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rapid fingerprinting of milk thermal processing history by intact protein mass spectrometry with nondenaturing chromatography.
    Johnson P; Philo M; Watson A; Mills EN
    J Agric Food Chem; 2011 Dec; 59(23):12420-7. PubMed ID: 22007861
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systems.
    Hanschen FS; Platz S; Mewis I; Schreiner M; Rohn S; Kroh LW
    J Agric Food Chem; 2012 Mar; 60(9):2231-41. PubMed ID: 22321130
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant impacts on volatile formation in high-pressure-processed milk.
    Vazquez-Landaverde PA; Qian MC
    J Agric Food Chem; 2007 Oct; 55(22):9183-8. PubMed ID: 17927200
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quantifying the influence of thermal process parameters on in vitro β-carotene bioaccessibility: a case study on carrots.
    Lemmens L; Colle IJ; Van Buggenhout S; Van Loey AM; Hendrickx ME
    J Agric Food Chem; 2011 Apr; 59(7):3162-7. PubMed ID: 21375353
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Influence of thermal processing and storage on the content of nitrates and nitrites in chosen vegetables from the Podlasie province].
    Roszczenko A; Rogalska J; Potapczuk L; Kleczyńska A
    Przegl Lek; 2001; 58 Suppl 7():30-4. PubMed ID: 11957780
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Onion cells after high pressure and thermal processing: comparison of membrane integrity changes using different analytical methods and impact on tissue texture.
    Gonzalez ME; Anthon GE; Barrett DM
    J Food Sci; 2010 Sep; 75(7):E426-32. PubMed ID: 21535536
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Nov; 57(22):10718-31. PubMed ID: 19873971
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.