BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

150 related articles for article (PubMed ID: 28317783)

  • 1. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products.
    Yuan Y; Tarres A; Bessaire T; Rademacher W; Stadler RH; Delatour T
    Food Chem; 2017 Aug; 228():99-105. PubMed ID: 28317783
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 1: Model system studies.
    Yuan Y; Tarres A; Bessaire T; Stadler RH; Delatour T
    Food Chem; 2017 Jul; 227():173-178. PubMed ID: 28274419
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Carnitine, A New Precursor in the Formation of the Plant Growth Regulator Mepiquat.
    Yuan Y; Li X; Liu H; Qu Y; Zhang W; Yu H; Zhang J; Zhuang H
    J Agric Food Chem; 2018 Jun; 66(23):5907-5912. PubMed ID: 29783845
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products.
    Li X; Pang Y; Wang S; Liu H; Yan H; Yuan Y
    Food Res Int; 2021 Dec; 150(Pt A):110771. PubMed ID: 34865786
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Heat-induced formation of N,N-dimethylpiperidinium (mepiquat) in Arabica and Robusta coffee.
    Li X; Zhang X; Tan L; Yan H; Yuan Y
    J Food Sci; 2020 Sep; 85(9):2754-2761. PubMed ID: 32794260
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Amino acids as methyl donors for the formation of N,N-dimethylpiperidinium (mepiquat) in model systems and cooked mushrooms.
    Li X; Liu B; Liu H; Xing T; Cui C; Yan H; Yuan Y
    Food Chem; 2023 Nov; 425():136488. PubMed ID: 37295210
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Mepiquat: A Process-Induced Byproduct in Roasted Cereal-Based Foodstuffs.
    Bessaire T; Tarres A; Stadler RH; Wermann S; Hofmann J; Theurillat V; Combremont R; Delatour T
    J Agric Food Chem; 2016 Feb; 64(5):1185-90. PubMed ID: 26805918
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Role of choline and glycine betaine in the formation of N,N-dimethylpiperidinium (mepiquat) under Maillard reaction conditions.
    Bessaire T; Tarres A; Stadler RH; Delatour T
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(12):1949-58. PubMed ID: 25333319
    [TBL] [Abstract][Full Text] [Related]  

  • 9. N,N-dimethylpiperidinium (mepiquat): Part 1. Formation in model systems and relevance to roasted food products.
    Hammel YA; Dubois M; Delatour T; Stadler RH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(2):226-33. PubMed ID: 24303841
    [TBL] [Abstract][Full Text] [Related]  

  • 10. N,N-dimethylpiperidinium (mepiquat) Part 2. Formation in roasted coffee and barley during thermal processing.
    Wermann S; Theurillat V; Verzegnassi L; Hofmann J; Kuchenbecker R; Constable A; Delatour T; Stadler RH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(2):234-41. PubMed ID: 24303872
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
    Iborra-Bernad C; García-Segovia P; Martínez-Monzó J
    J Food Sci; 2015 Aug; 80(8):E1725-34. PubMed ID: 26130376
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of domestic cooking methods on the total antioxidant capacity of vegetables.
    Pellegrini N; Miglio C; Del Rio D; Salvatore S; Serafini M; Brighenti F
    Int J Food Sci Nutr; 2009; 60 Suppl 2():12-22. PubMed ID: 19255918
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationships between composition, microstructure and cooking performances of six potato varieties.
    Romano A; D'Amelia V; Gallo V; Palomba S; Carputo D; Masi P
    Food Res Int; 2018 Dec; 114():10-19. PubMed ID: 30361005
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Kinetic model for the formation of acrylamide during the finish-frying of commercial french fries.
    Parker JK; Balagiannis DP; Higley J; Smith G; Wedzicha BL; Mottram DS
    J Agric Food Chem; 2012 Sep; 60(36):9321-31. PubMed ID: 22924541
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dissipation and residue behavior of mepiquat on wheat and potato field application.
    Zhang F; Fan S; Liu S; Li X; Pan C
    Environ Monit Assess; 2013 Nov; 185(11):9101-9. PubMed ID: 23649477
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The effectiveness of antibrowning dip treatments to reduce after-cooking darkening in potatoes.
    Calder BL; Cowles EA; Davis-Dentici K; Bushway AA
    J Food Sci; 2012 Oct; 77(10):S342-7. PubMed ID: 22938507
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Formation and mitigation of acrylamide in oven baked vegetable fries.
    Nguyen KH; Nielsen RH; Mohammadifar MA; Granby K
    Food Chem; 2022 Aug; 386():132764. PubMed ID: 35366634
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of cooking process on phenolic marker compounds of vegetables.
    Andlauer W; Stumpf C; Hubert M; Rings A; Fürst P
    Int J Vitam Nutr Res; 2003 Mar; 73(2):152-9. PubMed ID: 12747223
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Reduction in Dietary Acrylamide Exposure-Impact of Potatoes with Low Acrylamide Potential.
    Tran NL; Barraj LM; Collinge S
    Risk Anal; 2017 Sep; 37(9):1754-1767. PubMed ID: 27866376
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Traditional cooked vegetable dishes as important sources of ascorbic acid and beta-carotene in the diets of Indian urban and rural families.
    Gupta S; Bains K
    Food Nutr Bull; 2006 Dec; 27(4):306-10. PubMed ID: 17209472
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.