BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

184 related articles for article (PubMed ID: 24938316)

  • 1. Effect of boiling in water of barley and buckwheat groats on the antioxidant properties and dietary fiber composition.
    Hęś M; Dziedzic K; Górecka D; Drożdżyńska A; Gujska E
    Plant Foods Hum Nutr; 2014 Sep; 69(3):276-82. PubMed ID: 24938316
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antioxidant properties of extracts from buckwheat by-products.
    Hęś M; Górecka D; Dziedzic K
    Acta Sci Pol Technol Aliment; 2012 Apr; 11(2):167-74. PubMed ID: 22493158
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
    Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
    Hęś M; Szwengiel A; Dziedzic K; Le Thanh-Blicharz J; Kmiecik D; Górecka D
    J Food Sci; 2017 Apr; 82(4):882-889. PubMed ID: 28272837
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions.
    Zieliński H; Kozłowska H
    J Agric Food Chem; 2000 Jun; 48(6):2008-16. PubMed ID: 10888490
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.
    Oh S; Kim MJ; Park KW; Lee JH
    J Food Sci; 2015 Nov; 80(11):C2382-8. PubMed ID: 26408834
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions.
    Lee H; Lim T; Kim J; Kim RH; Hwang KT
    J Food Sci; 2022 Jul; 87(7):2831-2846. PubMed ID: 35661363
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities.
    Sedej I; Sakač M; Mandić A; Mišan A; Tumbas V; Čanadanović-Brunet J
    J Food Sci; 2012 Sep; 77(9):C954-9. PubMed ID: 22888949
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
    Yang XJ; Dang B; Fan MT
    Molecules; 2018 Apr; 23(4):. PubMed ID: 29641469
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of spectrophotometric and electrochemical methods for the evaluation of the antioxidant capacity of buckwheat products after hydrothermal treatment.
    Zielinska D; Szawara-Nowak D; Zielinski H
    J Agric Food Chem; 2007 Jul; 55(15):6124-31. PubMed ID: 17608502
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Assessment of the glycemic index of groats available on the Polish food market.
    Różańska D; Mikoś K; Regulska-Ilow B
    Rocz Panstw Zakl Hig; 2020; 71(1):81-87. PubMed ID: 32227786
    [TBL] [Abstract][Full Text] [Related]  

  • 12. The Content of Dietary Fibre and Polyphenols in Morphological Parts of Buckwheat (Fagopyrum tataricum).
    Dziedzic K; Górecka D; Szwengiel A; Sulewska H; Kreft I; Gujska E; Walkowiak J
    Plant Foods Hum Nutr; 2018 Mar; 73(1):82-88. PubMed ID: 29435700
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
    Liu Y; Cai C; Yao Y; Xu B
    J Sci Food Agric; 2019 Sep; 99(12):5565-5576. PubMed ID: 31152448
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley (Hordeum vulgare) grain.
    Gangopadhyay N; Rai DK; Brunton NP; Gallagher E; Hossain MB
    Food Chem; 2016 Nov; 210():212-20. PubMed ID: 27211640
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).
    Zhao H; Dong J; Lu J; Chen J; Li Y; Shan L; Lin Y; Fan W; Gu G
    J Agric Food Chem; 2006 Sep; 54(19):7277-86. PubMed ID: 16968094
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats.
    Kreft I; Golob A; Vombergar B; Germ M
    Plants (Basel); 2023 Mar; 12(5):. PubMed ID: 36903982
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.
    Różańska MB; Siger A; Szwengiel A; Dziedzic K; Mildner-Szkudlarz S
    Molecules; 2021 Mar; 26(5):. PubMed ID: 33806318
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley.
    Guan Q; Ding XW; Jiang R; Ouyang PL; Gui J; Feng L; Yang L; Song LH
    Food Chem; 2019 Nov; 299():125095. PubMed ID: 31279124
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M; Kawka A; Dwiecki K; Siger A
    Acta Sci Pol Technol Aliment; 2020; 19(4):405-423. PubMed ID: 33179481
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts.
    Liu CL; Chen YS; Yang JH; Chiang BH
    J Agric Food Chem; 2008 Jan; 56(1):173-8. PubMed ID: 18072736
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.