BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

231 related articles for article (PubMed ID: 24601928)

  • 1. A new antioxidant beverage produced with green tea and apple.
    Rubio-Perez JM; Vidal-Guevara ML; Zafrilla P; Morillas-Ruiz JM
    Int J Food Sci Nutr; 2014 Aug; 65(5):552-7. PubMed ID: 24601928
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage.
    van der Sluis AA; Dekker M; van Boekel MA
    J Agric Food Chem; 2005 Feb; 53(4):1073-80. PubMed ID: 15713022
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Metabolic variation and antioxidant potential of Malus prunifolia (wild apple) compared with high flavon-3-ol containing fruits (apple, grapes) and beverage (black tea).
    Maria John KM; Enkhtaivan G; Kim JJ; Kim DH
    Food Chem; 2014 Nov; 163():46-50. PubMed ID: 24912694
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
    Lee KW; Kim YJ; Lee HJ; Lee CY
    J Agric Food Chem; 2003 Dec; 51(25):7292-5. PubMed ID: 14640573
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
    J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
    [TBL] [Abstract][Full Text] [Related]  

  • 7. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea.
    Stewart AJ; Mullen W; Crozier A
    Mol Nutr Food Res; 2005 Jan; 49(1):52-60. PubMed ID: 15602765
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions.
    Pękal A; Dróżdż P; Biesaga M; Pyrzynska K
    J Sci Food Agric; 2012 Aug; 92(11):2244-9. PubMed ID: 22318940
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Phenolic antioxidants from green tea produced from Camellia taliensis.
    Gao DF; Zhang YJ; Yang CR; Chen KK; Jiang HJ
    J Agric Food Chem; 2008 Aug; 56(16):7517-21. PubMed ID: 18636681
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Microwave-assisted water extraction of green tea polyphenols.
    Nkhili E; Tomao V; El Hajji H; El Boustani ES; Chemat F; Dangles O
    Phytochem Anal; 2009; 20(5):408-15. PubMed ID: 19609884
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods.
    van der Sluis AA; Dekker M; Skrede G; Jongen WM
    J Agric Food Chem; 2004 May; 52(10):2840-8. PubMed ID: 15137823
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Catechin and caffeine content of green tea dietary supplements and correlation with antioxidant capacity.
    Seeram NP; Henning SM; Niu Y; Lee R; Scheuller HS; Heber D
    J Agric Food Chem; 2006 Mar; 54(5):1599-603. PubMed ID: 16506807
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process.
    Rashidinejad A; Birch EJ; Everett DW
    Int J Food Sci Nutr; 2016 Sep; 67(6):624-31. PubMed ID: 27282241
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Formulation of a dry green tea-apple product: study on antioxidant and color stability.
    Lavelli V; Vantaggi C; Corey M; Kerr W
    J Food Sci; 2010 Mar; 75(2):C184-90. PubMed ID: 20492224
    [TBL] [Abstract][Full Text] [Related]  

  • 15. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content.
    Roy MK; Koide M; Rao TP; Okubo T; Ogasawara Y; Juneja LR
    Int J Food Sci Nutr; 2010 Mar; 61(2):109-24. PubMed ID: 20109129
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Polyphenolic compounds and antioxidant activity of new and old apple varieties.
    Wojdyło A; Oszmiański J; Laskowski P
    J Agric Food Chem; 2008 Aug; 56(15):6520-30. PubMed ID: 18611028
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The influence of beverage composition on delivery of phenolic compounds from coffee and tea.
    Ferruzzi MG
    Physiol Behav; 2010 Apr; 100(1):33-41. PubMed ID: 20138903
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fast determination of catechins and xanthines in tea beverages by micellar electrokinetic chromatography.
    Bonoli M; Colabufalo P; Pelillo M; Gallina Toschi T; Lercker G
    J Agric Food Chem; 2003 Feb; 51(5):1141-7. PubMed ID: 12590448
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population.
    Fukushima Y; Ohie T; Yonekawa Y; Yonemoto K; Aizawa H; Mori Y; Watanabe M; Takeuchi M; Hasegawa M; Taguchi C; Kondo K
    J Agric Food Chem; 2009 Feb; 57(4):1253-9. PubMed ID: 19187022
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Formulation and characterization of an optimized functional beverage from hibiscus (
    Preciado-Saldaña AM; Abraham Domínguez-Avila J; Fernando Ayala-Zavala J; Villegas-Ochoa MA; Sáyago-Ayerdi SG; Wall-Medrano A; González-Córdova AF; González-Aguilar GA
    Food Sci Technol Int; 2019 Oct; 25(7):547-561. PubMed ID: 31042056
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 12.