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 *

185 related articles for article (PubMed ID: 28873565)

  • 21. Characterization of grain-specific peptide markers for the detection of gluten by mass spectrometry.
    Fiedler KL; McGrath SC; Callahan JH; Ross MM
    J Agric Food Chem; 2014 Jun; 62(25):5835-44. PubMed ID: 24866027
    [TBL] [Abstract][Full Text] [Related]  

  • 22. A Method for the Rapid Measurement of Alkylresorcinols in Flour, Bread and Related Products Based on
    Tsirivakou A; Melliou E; Magiatis P
    Foods; 2020 Jul; 9(8):. PubMed ID: 32751799
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Whole wheat and triticale flours with differing viscosities stimulate cecal fermentations and lower plasma and hepatic lipids in rats.
    Adam A; Levrat-Verny MA; Lopez HW; Leuillet M; Demigné C; Rémésy C
    J Nutr; 2001 Jun; 131(6):1770-6. PubMed ID: 11385066
    [TBL] [Abstract][Full Text] [Related]  

  • 24. [Cereal products as a source of iron and manganese].
    Kot A; Zareba S
    Rocz Panstw Zakl Hig; 2005; 56(1):91-6. PubMed ID: 16080449
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Rye flour allergens associated with baker's asthma. Correlation between in vivo and in vitro activities and comparison with their wheat and barley homologues.
    García-Casado G; Armentia A; Sánchez-Monge R; Malpica JM; Salcedo G
    Clin Exp Allergy; 1996 Apr; 26(4):428-35. PubMed ID: 8732240
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals.
    Žilić S; Aktağ IG; Dodig D; Gökmen V
    Food Res Int; 2021 Jun; 144():110352. PubMed ID: 34053545
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M; Jaromin A; Kozubek A; Zarnowski R
    J Agric Food Chem; 2008 Aug; 56(16):7236-42. PubMed ID: 18666777
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (×Tritordeum Ascherson et Graebner) whole-grain flours.
    Mellado-Ortega E; Hornero-Méndez D
    Food Chem; 2016 Feb; 192():714-23. PubMed ID: 26304402
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Fluorescence of cereal flours.
    Zandomeneghi M
    J Agric Food Chem; 1999 Mar; 47(3):878-82. PubMed ID: 10552385
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro.
    Soong YY; Quek RY; Henry CJ
    Eur J Nutr; 2015 Dec; 54(8):1281-5. PubMed ID: 25637395
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry.
    Schalk K; Lang C; Wieser H; Koehler P; Scherf KA
    Sci Rep; 2017 Mar; 7():45092. PubMed ID: 28327674
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Variability in xylanase and xylanase inhibition activities in different cereals in the HEALTHGRAIN diversity screen and contribution of environment and genotype to this variability in common wheat.
    Gebruers K; Dornez E; Bedõ Z; Rakszegi M; Courtin CM; Delcour JA
    J Agric Food Chem; 2010 Sep; 58(17):9362-71. PubMed ID: 20462210
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Alkylresorcinols as markers of whole grain wheat and rye in cereal products.
    Chen Y; Ross AB; Aman P; Kamal-Eldin A
    J Agric Food Chem; 2004 Dec; 52(26):8242-6. PubMed ID: 15612824
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Farm animal feeders: another group affected by cereal flour asthma.
    Valdivieso R; Pola J; Zapata C; Puyana J; Cuesta J; Martin C; Losada E
    Allergy; 1988 Aug; 43(6):406-10. PubMed ID: 3189720
    [TBL] [Abstract][Full Text] [Related]  

  • 35. The chemical composition of wheat and rye and of flours derived therefrom.
    McCANCE RA; WIDDOWSON EM
    Biochem J; 1945; 39(3):213-22. PubMed ID: 21003413
    [No Abstract]   [Full Text] [Related]  

  • 36. Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads.
    Ciesarová Z; Kukurová K; Torbica A; Belović M; Horváthová J; Daško Ľ; Jelemenská V
    Food Chem; 2021 Dec; 365():130491. PubMed ID: 34243127
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.
    Drakos A; Kyriakakis G; Evageliou V; Protonotariou S; Mandala I; Ritzoulis C
    Food Chem; 2017 Jan; 215():326-32. PubMed ID: 27542482
    [TBL] [Abstract][Full Text] [Related]  

  • 38. In vitro fermentation gas kinetics and end-products of soluble and insoluble cereal flour dietary fibres are similar.
    Comino P; Williams BA; Gidley MJ
    Food Funct; 2018 Feb; 9(2):898-905. PubMed ID: 29302665
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content.
    Udomkun P; Tirawattanawanich C; Ilukor J; Sridonpai P; Njukwe E; Nimbona P; Vanlauwe B
    Food Chem; 2019 Jul; 286():651-658. PubMed ID: 30827660
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Absorption of plant lignans from cereals in an experimental pig model.
    Bolvig AK; Adlercreutz H; Theil PK; Jørgensen H; Bach Knudsen KE
    Br J Nutr; 2016 May; 115(10):1711-20. PubMed ID: 27001342
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 10.