BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

193 related articles for article (PubMed ID: 24996332)

  • 1. Free α-dicarbonyl compounds in coffee, barley coffee and soy sauce and effects of in vitro digestion.
    Papetti A; Mascherpa D; Gazzani G
    Food Chem; 2014 Dec; 164():259-65. PubMed ID: 24996332
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Analysis of α-dicarbonyl compounds in coffee (Coffea arabica) prepared under various roasting and brewing methods.
    Kwon J; Ahn H; Lee KG
    Food Chem; 2021 May; 343():128525. PubMed ID: 33168262
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce.
    Kim Y; Ahn H; Lee KG
    Food Sci Biotechnol; 2021 Oct; 30(11):1403-1408. PubMed ID: 34790423
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Isolation and determination of alpha-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee.
    Daglia M; Papetti A; Aceti C; Sordelli B; Spini V; Gazzani G
    J Agric Food Chem; 2007 Oct; 55(22):8877-82. PubMed ID: 17927199
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Melanoidins from Coffee, Cocoa, and Bread Are Able to Scavenge α-Dicarbonyl Compounds under Simulated Physiological Conditions.
    Zhang H; Zhang H; Troise AD; Fogliano V
    J Agric Food Chem; 2019 Oct; 67(39):10921-10929. PubMed ID: 31496242
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of in vitro digestion on free α-dicarbonyl compounds in balsamic vinegars.
    Papetti A; Mascherpa D; Marrubini G; Gazzani G
    J Food Sci; 2013 Apr; 78(4):C514-9. PubMed ID: 23464604
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification and determination of alpha-dicarbonyl compounds formed in the degradation of sugars.
    Usui T; Yanagisawa S; Ohguchi M; Yoshino M; Kawabata R; Kishimoto J; Arai Y; Aida K; Watanabe H; Hayase F
    Biosci Biotechnol Biochem; 2007 Oct; 71(10):2465-72. PubMed ID: 17928698
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formation and migration of α-dicarbonyl compounds during storage and reheating of a sugary food simulation system.
    Zhuang Y; Dong L; Wang JP; Wang SJ; Wang S
    J Sci Food Agric; 2020 Mar; 100(5):2296-2304. PubMed ID: 31953836
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines.
    Yang Y; Wang HL; Cheng RT; Zheng PR; Sun HP; Liu ZW; Yuan H; Liu XY; Gao WY; Li H
    Fitoterapia; 2024 Jun; 175():105928. PubMed ID: 38548027
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Measurement of α-dicarbonyl compounds in human saliva by pre-column derivatization HPLC.
    Wang XJ; Zhang HX; Li H; Zhu AH; Gao WY
    Clin Chem Lab Med; 2019 Nov; 57(12):1915-1922. PubMed ID: 31377732
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits.
    Hamzalıoğlu A; Gökmen V
    Food Funct; 2016 Jun; 7(6):2544-50. PubMed ID: 26974292
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Structure- and concentration-specific assessment of the physiological reactivity of α-dicarbonyl glucose degradation products in peritoneal dialysis fluids.
    Distler L; Georgieva A; Kenkel I; Huppert J; Pischetsrieder M
    Chem Res Toxicol; 2014 Aug; 27(8):1421-30. PubMed ID: 25033248
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Isolation, identification, and quantification of roasted coffee antibacterial compounds.
    Daglia M; Papetti A; Grisoli P; Aceti C; Spini V; Dacarro C; Gazzani G
    J Agric Food Chem; 2007 Dec; 55(25):10208-13. PubMed ID: 18001036
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antibacterial activity of 1,2-dicarbonyl compounds and the influence of the in vitro assay system.
    Brighina S; Restuccia C; Arena E; Palmeri R; Fallico B
    Food Chem; 2020 May; 311():125905. PubMed ID: 31796226
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process.
    Amoroso A; Maga G; Daglia M
    Food Chem; 2013 Oct; 140(4):654-9. PubMed ID: 23692749
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Food-derived 1,2-dicarbonyl compounds and their role in diseases.
    Hellwig M; Gensberger-Reigl S; Henle T; Pischetsrieder M
    Semin Cancer Biol; 2018 Apr; 49():1-8. PubMed ID: 29174601
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Higher habitual intake of dietary dicarbonyls is associated with higher corresponding plasma dicarbonyl concentrations and skin autofluorescence: the Maastricht Study.
    Maasen K; Eussen SJPM; Scheijen JLJM; van der Kallen CJH; Dagnelie PC; Opperhuizen A; Stehouwer CDA; van Greevenbroek MMJ; Schalkwijk CG
    Am J Clin Nutr; 2022 Jan; 115(1):34-44. PubMed ID: 34625788
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione.
    Zhao D; Le TT; Larsen LB; Li L; Qin D; Su G; Li B
    Food Res Int; 2017 Dec; 102():313-322. PubMed ID: 29195953
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Post-Glucose Load Plasma α-Dicarbonyl Concentrations Are Increased in Individuals With Impaired Glucose Metabolism and Type 2 Diabetes: The CODAM Study.
    Maessen DE; Hanssen NM; Scheijen JL; van der Kallen CJ; van Greevenbroek MM; Stehouwer CD; Schalkwijk CG
    Diabetes Care; 2015 May; 38(5):913-20. PubMed ID: 25710921
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment.
    Jiang Y; Hengel M; Pan C; Seiber JN; Shibamoto T
    J Agric Food Chem; 2013 Feb; 61(5):1067-71. PubMed ID: 23317342
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.