BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

242 related articles for article (PubMed ID: 29161814)

  • 1. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic.
    Martínez-Casas L; Lage-Yusty M; López-Hernández J
    J Agric Food Chem; 2017 Dec; 65(49):10804-10811. PubMed ID: 29161814
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Physicochemical and antioxidant properties of black garlic.
    Choi IS; Cha HS; Lee YS
    Molecules; 2014 Oct; 19(10):16811-23. PubMed ID: 25335109
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative Studies of Bioactivities and Chemical Components in Fresh and Black Garlics.
    Matsuse K; Hirata S; Abdelrahman M; Nakajima T; Iuchi Y; Kambayashi S; Okuda M; Kazumura K; Manochai B; Shigyo M
    Molecules; 2024 May; 29(10):. PubMed ID: 38792119
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of garlic cultivars for polyphenolic content and antioxidant properties.
    Chen S; Shen X; Cheng S; Li P; Du J; Chang Y; Meng H
    PLoS One; 2013; 8(11):e79730. PubMed ID: 24232741
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic.
    Yuan H; Sun L; Chen M; Wang J
    J Food Sci; 2016 Jul; 81(7):C1662-8. PubMed ID: 27300762
    [TBL] [Abstract][Full Text] [Related]  

  • 6. In vitro antioxidant activity of aged extracts of some Italian Allium species.
    Nencini C; Menchiari A; Franchi GG; Micheli L
    Plant Foods Hum Nutr; 2011 Mar; 66(1):11-6. PubMed ID: 21290188
    [TBL] [Abstract][Full Text] [Related]  

  • 7. A Comparative Study of Black and White
    Botas J; Fernandes Â; Barros L; Alves MJ; Carvalho AM; Ferreira ICFR
    Molecules; 2019 Jun; 24(11):. PubMed ID: 31212722
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of phenolic constituents inhibiting the formation of sulfur-containing volatiles produced during garlic processing.
    Li WQ; Zhou H; Zhou MY; Hu XP; Ou SY; Yan RA; Liao XJ; Huang XS; Fu L
    J Agric Food Chem; 2015 Jan; 63(3):787-94. PubMed ID: 25579175
    [TBL] [Abstract][Full Text] [Related]  

  • 9. HS-GC/MS volatile profile of different varieties of garlic and their behavior under heating.
    Molina-Calle M; Priego-Capote F; de Castro MD
    Anal Bioanal Chem; 2016 May; 408(14):3843-52. PubMed ID: 27002613
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Metabolic profiling of different wild and cultivated Allium species based on high-resolution mass spectrometry, high-performance liquid chromatography-photodiode array detector, and color analysis.
    Maccelli A; Cesa S; Cairone F; Secci D; Menghini L; Chiavarino B; Fornarini S; Crestoni ME; Locatelli M
    J Mass Spectrom; 2020 Nov; 55(11):e4525. PubMed ID: 32368854
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Assessment of antioxidant activity of cane brown sugars by ABTS and DPPH radical scavenging assays: determination of their polyphenolic and volatile constituents.
    Payet B; Shum Cheong Sing A; Smadja J
    J Agric Food Chem; 2005 Dec; 53(26):10074-9. PubMed ID: 16366697
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Biochemical Characterization and Antimicrobial and Antifungal Activity of Two Endemic Varieties of Garlic (Allium sativum L.) of the Campania Region, Southern Italy.
    Fratianni F; Riccardi R; Spigno P; Ombra MN; Cozzolino A; Tremonte P; Coppola R; Nazzaro F
    J Med Food; 2016 Jul; 19(7):686-91. PubMed ID: 27259073
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic.
    Gorinstein S; Drzewiecki J; Leontowicz H; Leontowicz M; Najman K; Jastrzebski Z; Zachwieja Z; Barton H; Shtabsky B; Katrich E; Trakhtenberg S
    J Agric Food Chem; 2005 Apr; 53(7):2726-32. PubMed ID: 15796617
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties.
    Kelebek H; Selli S; Gubbuk H; Gunes E
    Food Chem; 2015 Apr; 173():912-9. PubMed ID: 25466106
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.
    Guizellini GM; Torres EAFDS; Freitas RAMS; Saldanha T; Sawaya ACHF; Gamallo OD; Soares MJ; de Oliveira VS; Sampaio GR
    J Food Sci; 2020 Aug; 85(8):2416-2426. PubMed ID: 32681539
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves.
    Toledano-Medina MA; Pérez-Aparicio J; Moreno-Rojas R; Merinas-Amo T
    Food Chem; 2016 May; 199():135-9. PubMed ID: 26775954
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Metabolite Profile and In Vitro Beneficial Effects of Black Garlic (
    Bontempo P; Stiuso P; Lama S; Napolitano A; Piacente S; Altucci L; Molinari AM; De Masi L; Rigano D
    Nutrients; 2021 Aug; 13(8):. PubMed ID: 34444931
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes in nutritional and bio-functional compounds and antioxidant capacity during black garlic processing.
    Sun YE; Wang W
    J Food Sci Technol; 2018 Feb; 55(2):479-488. PubMed ID: 29391611
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Analysis of the GC-MS of volatile compounds and the phytochemical profile and antioxidant activities of some Bulgarian medicinal plants.
    Mihaylova D; Vrancheva R; Desseva I; Ivanov I; Dincheva I; Popova M; Popova A
    Z Naturforsch C J Biosci; 2018 Dec; 74(1-2):45-54. PubMed ID: 30530894
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
    Gorinstein S; Leontowicz H; Leontowicz M; Namiesnik J; Najman K; Drzewiecki J; Cvikrová M; Martincová O; Katrich E; Trakhtenberg S
    J Agric Food Chem; 2008 Jun; 56(12):4418-26. PubMed ID: 18494496
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.