BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

114 related articles for article (PubMed ID: 25212326)

  • 1. Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing.
    Xu B; Chang SK
    Food Chem; 2011 Dec; 129(3):974-81. PubMed ID: 25212326
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans ( Phaseolus vulgaris L.) as Affected by Thermal Processing.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Jun; 57(11):4754-4764. PubMed ID: 19492791
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
    Xu BJ; Chang SK
    J Food Sci; 2008 Mar; 73(2):H19-27. PubMed ID: 18298732
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Comparative studies on the antioxidant activities of nine common food legumes against copper-induced human low-density lipoprotein oxidation in vitro.
    Xu BJ; Yuan SH; Chang SK
    J Food Sci; 2007 Sep; 72(7):S522-7. PubMed ID: 17995667
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Comparative studies on the chemical and cell-based antioxidant activities and antitumor cell proliferation properties of soy milk manufactured by conventional and commercial UHT methods.
    Xu B; Chang SK; Liu Z; Yuan S; Zou Y; Tan Y
    J Agric Food Chem; 2010 Mar; 58(6):3558-66. PubMed ID: 20158254
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Oct; 56(19):9102-13. PubMed ID: 18781761
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.
    Yang HW; Hsu CK; Yang YF
    J Sci Food Agric; 2014 Jul; 94(9):1794-801. PubMed ID: 24282146
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparative study on antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes against nine human cancer cell lines.
    Xu B; Chang SK
    Food Chem; 2012 Oct; 134(3):1287-96. PubMed ID: 25005945
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in phenolic compounds and antioxidant activities of "nine steaming nine sun-drying" black soybeans before and after in vitro simulated gastrointestinal digestion.
    Liao X; Miao Q; Yang J; Olajide TM; Wang S; Liu H; Huang J
    Food Res Int; 2022 Dec; 162(Pt A):111960. PubMed ID: 36461211
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.
    Xu B; Chang SK
    Food Chem; 2008 Sep; 110(1):1-13. PubMed ID: 26050159
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time.
    Huang X; Cai W; Xu B
    Food Chem; 2014 Jan; 143():268-76. PubMed ID: 24054239
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mutagenic and antimutagenic effects of methanol extracts of unfermented and fermented black soybeans.
    Hung YH; Huang HY; Chou CC
    Int J Food Microbiol; 2007 Aug; 118(1):62-8. PubMed ID: 17628128
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Antioxidant activities of black and yellow soybeans against low density lipoprotein oxidation.
    Takahashi R; Ohmori R; Kiyose C; Momiyama Y; Ohsuzu F; Kondo K
    J Agric Food Chem; 2005 Jun; 53(11):4578-82. PubMed ID: 15913328
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties.
    Zhang MW; Zhang RF; Zhang FX; Liu RH
    J Agric Food Chem; 2010 Jul; 58(13):7580-7. PubMed ID: 20521821
    [TBL] [Abstract][Full Text] [Related]  

  • 17. In vitro antioxidant activity of extracts from common legumes.
    Zhao Y; Du SK; Wang H; Cai M
    Food Chem; 2014; 152():462-6. PubMed ID: 24444962
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis.
    Han SS; Hur SJ; Lee SK
    Food Funct; 2015 Aug; 6(8):2736-48. PubMed ID: 26149963
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of black soybean extract on the suppression of the proliferation of human AGS gastric cancer cells via the induction of apoptosis.
    Zou Y; Chang SK
    J Agric Food Chem; 2011 May; 59(9):4597-605. PubMed ID: 21462927
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Characterization and comparison of antioxidant properties and bioactive components of virginia soybeans.
    Chung H; Hogan S; Zhang L; Rainey K; Zhou K
    J Agric Food Chem; 2008 Dec; 56(23):11515-9. PubMed ID: 19007126
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.