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 *

170 related articles for article (PubMed ID: 26642260)

  • 1. Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) Leaves.
    Wawire M; Oey I; Mathooko FM; Njoroge CK; Shitanda D; Hendrickx M
    J Food Sci; 2016 Jan; 81(1):E56-64. PubMed ID: 26642260
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species.
    Pérez-Calderón J; Califano A; Santos MV; Zaritzky N
    J Food Sci; 2017 Jun; 82(6):1378-1386. PubMed ID: 28471020
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturities.
    Wawire M; Oey I; Mathooko F; Njoroge C; Shitanda D; Hendrickx M
    J Agric Food Chem; 2011 Mar; 59(5):1774-83. PubMed ID: 21309563
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Degradation kinetics of folic acid in cowpea (Vigna catjang L.) during cooking.
    Nisha P; Singhal RS; Pandit AB
    Int J Food Sci Nutr; 2005 Sep; 56(6):389-97. PubMed ID: 16361180
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Kinetic parameters for thermal inactivation of soluble peroxidase from needles of Serbian spruce Picea omorika (Pancić) Purkyne.
    Laketa D; Bogdanović J; Kalauzi A; Radotić K
    Gen Physiol Biophys; 2009 Mar; 28(1):78-85. PubMed ID: 19390140
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Relating sensory profiles of canned amaranth (Amaranthus cruentus), cleome (Cleome gynandra), cowpea (Vigna unguiculata) and Swiss chard (Beta vulgaris) leaves to consumer acceptance.
    Onyeoziri IO; Kinnear M; de Kock HL
    J Sci Food Agric; 2018 Apr; 98(6):2231-2242. PubMed ID: 28981142
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Thermal and high pressure inactivation kinetics of blueberry peroxidase.
    Terefe NS; Delon A; Versteeg C
    Food Chem; 2017 Oct; 232():820-826. PubMed ID: 28490145
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Partial purification, characterisation and thermal inactivation kinetics of peroxidase and polyphenol oxidase isolated from Kalipatti sapota (Manilkara zapota).
    Vishwasrao C; Chakraborty S; Ananthanarayan L
    J Sci Food Agric; 2017 Aug; 97(11):3568-3575. PubMed ID: 28098357
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon).
    Verhaeghe T; Vlaemynck G; De Block J; Van Weyenberg S; Hendrickx M
    Food Chem; 2016 Apr; 197(Pt A):641-7. PubMed ID: 26616998
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Kinetics of chlorophyll degradation and color loss in heated broccoli juice.
    Weemaes CA; Ooms V; Van Loey AM; Hendrickx ME
    J Agric Food Chem; 1999 Jun; 47(6):2404-9. PubMed ID: 10794643
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes.
    Anthon GE; Barrett DM
    J Agric Food Chem; 2002 Jul; 50(14):4119-25. PubMed ID: 12083894
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Kinetics of inactivation of quality-deteriorating enzymes and degradation of selective phytoconstituents in pink guava pulp during thermal processing.
    Vishwasrao C; Ananthanarayan L
    J Food Sci Technol; 2018 Aug; 55(8):3273-3280. PubMed ID: 30065439
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pigment and color stability of beetroot betalains in cow milk during thermal treatment.
    Güneşer O
    Food Chem; 2016 Apr; 196():220-7. PubMed ID: 26593486
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas.
    Kayitesi E; Duodu KG; Minnaar A; de Kock HL
    J Sci Food Agric; 2013 Mar; 93(4):838-45. PubMed ID: 23080034
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Kinetics of thermal inactivation of peroxidases in turnips and peas].
    Corzo Delgado O; Barreiro Méndez JA; Irazábal de Guariguata C
    Arch Latinoam Nutr; 1984 Dec; 34(4):685-93. PubMed ID: 6545649
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Degradation kinetics of anthocyanin in blueberry juice during thermal treatment.
    Kechinski CP; Guimarães PV; Noreña CP; Tessaro IC; Marczak LD
    J Food Sci; 2010 Mar; 75(2):C173-6. PubMed ID: 20492222
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Heat Transfer during Blanching and Hydrocooling of Broccoli Florets.
    Iribe-Salazar R; Caro-Corrales J; Hernández-Calderón Ó; Zazueta-Niebla J; Gutiérrez-Dorado R; Carrazco-Escalante M; Vázquez-López Y
    J Food Sci; 2015 Dec; 80(12):E2774-81. PubMed ID: 26502365
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Blanching Effect on the Quality and Shelf-Life Characteristics of Fresh Cowpea Grains [
    Tavares RMO; Assis CF; Lima PO; Lima PDS; Lima RRC; Damasceno KSFDSC
    Foods; 2022 Apr; 11(9):. PubMed ID: 35564021
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching.
    Gonçalves EM; Pinheiro J; Alegria C; Abreu M; Brandão TR; Silva CL
    J Agric Food Chem; 2009 Jun; 57(12):5370-5. PubMed ID: 19441787
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying.
    Mariotti-Celis MS; Zúñiga RN; Cortés P; Pedreschi F
    J Food Sci; 2017 Jan; 82(1):232-239. PubMed ID: 27886377
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.