BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

98 related articles for article (PubMed ID: 26860488)

  • 1. Protective effect of cyclodextrins on the quality parameters of roast preserved pepper.
    Serrano-Martínez A; Fortea MI; Lucas-Abellán C; López-Miranda S; Mercader MT; Núñez-Delicado E; Gabaldón JA
    Food Sci Technol Int; 2016 Oct; 22(7):565-573. PubMed ID: 26860488
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Exposure to ozone reduces postharvest quality loss in red and green chilli peppers.
    Glowacz M; Rees D
    Food Chem; 2016 Nov; 210():305-10. PubMed ID: 27211651
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.
    Siddiq M; Roidoung S; Sogi DS; Dolan KD
    Food Chem; 2013 Jan; 136(2):803-6. PubMed ID: 23122130
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Pre-harvest treatments of pepper plants with nitrophenolates increase crop yield and enhance nutritive and bioactive compounds in fruits at harvest and during storage.
    Valero D; Zapata PJ; Martínez-Romero D; Guillén F; Castillo S; Serrano M
    Food Sci Technol Int; 2014 Jun; 20(4):265-74. PubMed ID: 23751541
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.
    Castillejo N; Martínez-Hernández GB; Monaco K; Gómez PA; Aguayo E; Artés F; Artés-Hernández F
    Food Sci Technol Int; 2017 Jan; 23(1):46-60. PubMed ID: 27352798
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.
    Wang J; Yang XH; Mujumdar AS; Fang XM; Zhang Q; Zheng ZA; Gao ZJ; Xiao HW
    Food Chem; 2018 Sep; 259():65-72. PubMed ID: 29680063
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity.
    Howard LR; Talcott ST; Brenes CH; Villalon B
    J Agric Food Chem; 2000 May; 48(5):1713-20. PubMed ID: 10820084
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P; Nicolas TS; Gabaldon JA; Mercader-Ros MT; Calín-Sánchez A; Carbonell-Barrachina AA; Pérez-López AJ
    J Food Sci; 2011; 76(5):S319-24. PubMed ID: 22417447
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
    Sogi DS; Siddiq M; Roidoung S; Dolan KD
    J Food Sci; 2012 Nov; 77(11):C1197-202. PubMed ID: 23094872
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).
    Sun T; Xu Z; Wu CT; Janes M; Prinyawiwatkul W; No HK
    J Food Sci; 2007 Mar; 72(2):S98-102. PubMed ID: 17995862
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antioxidant activity of fresh and processed Jalapeño and Serrano peppers.
    Alvarez-Parrilla E; de la Rosa LA; Amarowicz R; Shahidi F
    J Agric Food Chem; 2011 Jan; 59(1):163-73. PubMed ID: 21126003
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of the Phenological Stage and Harvest Date on the Bioactive Compounds Content of Green Pepper Fruit.
    Dobón-Suárez A; Giménez MJ; Castillo S; García-Pastor ME; Zapata PJ
    Molecules; 2021 May; 26(11):. PubMed ID: 34067307
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones.
    Külen O; Stushnoff C; Holm DG
    J Sci Food Agric; 2013 Aug; 93(10):2437-44. PubMed ID: 23400895
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.).
    Martínez S; López M; González-Raurich M; Bernardo Alvarez A
    Int J Food Sci Nutr; 2005 Feb; 56(1):45-51. PubMed ID: 16019314
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterization and quantitation of antioxidant constituents of sweet pepper (Capsicum annuum L.).
    Marín A; Ferreres F; Tomás-Barberán FA; Gil MI
    J Agric Food Chem; 2004 Jun; 52(12):3861-9. PubMed ID: 15186108
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.
    Del Caro A; Piga A; Pinna I; Fenu PM; Agabbio M
    J Agric Food Chem; 2004 Jul; 52(15):4780-4. PubMed ID: 15264914
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
    Park J; Kim S; Moon B
    J Food Sci; 2011 Sep; 76(7):C1075-80. PubMed ID: 21819403
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Antioxidants in hot pepper: variation among accessions.
    Antonious GF; Kochhar TS; Jarret RL; Snyder JC
    J Environ Sci Health B; 2006; 41(7):1237-43. PubMed ID: 16923603
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Postharvest responses of red and yellow sweet peppers grown under photo-selective nets.
    Selahle KM; Sivakumar D; Jifon J; Soundy P
    Food Chem; 2015 Apr; 173():951-6. PubMed ID: 25466111
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears.
    Kevers C; Pincemail J; Tabart J; Defraigne JO; Dommes J
    J Agric Food Chem; 2011 Jun; 59(11):6165-71. PubMed ID: 21548601
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.