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 *

127 related articles for article (PubMed ID: 29381316)

  • 21.
    da Silva LP; Pereira E; Prieto MA; Simal-Gandara J; Pires TCSP; Alves MJ; Calhelha R; Barros L; Ferreira ICFR
    Molecules; 2019 Jun; 24(11):. PubMed ID: 31185684
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Anthocyanin profiles and biological properties of caneberry (Rubus spp.) press residues.
    Šaponjac VT; Gironés-Vilaplana A; Djilas S; Mena P; Cetković G; Moreno DA; Canadanović-Brunet J; Vulić J; Stajčić S; Krunić M
    J Sci Food Agric; 2014 Sep; 94(12):2393-400. PubMed ID: 24407975
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Determination of anthocyanins in Ruscus aculeatus L. berries.
    Longo L; Vasapollo G
    J Agric Food Chem; 2005 Jan; 53(2):475-9. PubMed ID: 15656691
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Anthocyanin Pigments: Beyond Aesthetics.
    Alappat B; Alappat J
    Molecules; 2020 Nov; 25(23):. PubMed ID: 33255297
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effect of fermentation and sterilization on anthocyanins in blueberry.
    Nie Q; Feng L; Hu J; Wang S; Chen H; Huang X; Nie S; Xiong T; Xie M
    J Sci Food Agric; 2017 Mar; 97(5):1459-1466. PubMed ID: 27384605
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Utilization of Vaccinium meridionale S. pomace as an eco-friendly and functional colorant in Greek-style yogurt.
    Garzón GA; Medina JL; Montana TL; Sánchez M; Novoa CF; Gutiérrez LF
    J Food Sci; 2021 Sep; 86(9):3896-3908. PubMed ID: 34383307
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Colour and label evaluation of commercial pasteurised red juices and related drinks.
    Fallico B; Arena E; Chiappara E; Ballistreri G
    Food Addit Contam Part B Surveill; 2010; 3(4):201-11. PubMed ID: 24779619
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles.
    Lacerda ECQ; Calado VMA; Monteiro M; Finotelli PV; Torres AG; Perrone D
    Carbohydr Polym; 2016 Oct; 151():500-510. PubMed ID: 27474594
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Bathochromic and hyperchromic effects of aluminum salt complexation by anthocyanins from edible sources for blue color development.
    Sigurdson GT; Giusti MM
    J Agric Food Chem; 2014 Jul; 62(29):6955-65. PubMed ID: 24547952
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Thermal stability of selected natural red extracts used as food colorants.
    Fernández-López JA; Angosto JM; Giménez PJ; León G
    Plant Foods Hum Nutr; 2013 Mar; 68(1):11-7. PubMed ID: 23378056
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system.
    Brenes CH; Del Pozo-Insfran D; Talcott ST
    J Agric Food Chem; 2005 Jan; 53(1):49-56. PubMed ID: 15631508
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Stability of natural food colorants derived from onion leaf wastes.
    Prodromidis P; Mourtzinos I; Biliaderis CG; Moschakis T
    Food Chem; 2022 Aug; 386():132750. PubMed ID: 35367800
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Studies into the Stability of 3-O-Glycosylated and 3,5-O-Diglycosylated Anthocyanins in Differently Purified Liquid and Dried Maqui (Aristotelia chilensis (Mol.) Stuntz) Preparations during Storage and Thermal Treatment.
    Brauch JE; Kroner M; Schweiggert RM; Carle R
    J Agric Food Chem; 2015 Oct; 63(39):8705-14. PubMed ID: 26338479
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Properties of 3-deoxyanthocyanins from sorghum.
    Awika JM; Rooney LW; Waniska RD
    J Agric Food Chem; 2004 Jul; 52(14):4388-94. PubMed ID: 15237941
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing.
    Gachovska T; Cassada D; Subbiah J; Hanna M; Thippareddi H; Snow D
    J Food Sci; 2010 Aug; 75(6):E323-9. PubMed ID: 20722916
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Unusual color change of vinylpyranoanthocyanin-phenolic pigments.
    Carvalho AR; Oliveira J; De Freitas V; Mateus N; Melo A
    J Agric Food Chem; 2010 Apr; 58(7):4292-7. PubMed ID: 20218610
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Identification and analysis of anthocyanin components in fruit color variation in Schisandra chinensis.
    Liao J; Zang J; Yuan F; Liu S; Zhang Y; Li H; Piao Z; Li H
    J Sci Food Agric; 2016 Jul; 96(9):3213-9. PubMed ID: 26493497
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity.
    Zheng Y; Wang CY; Wang SY; Zheng W
    J Agric Food Chem; 2003 Nov; 51(24):7162-9. PubMed ID: 14611188
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: in relation to glass transition.
    Syamaladevi RM; Sablani SS; Tang J; Powers J; Swanson BG
    J Food Sci; 2011 Aug; 76(6):E414-21. PubMed ID: 22417493
    [TBL] [Abstract][Full Text] [Related]  

  • 40. A novel colorimetric indicator film based on chitosan, polyvinyl alcohol and anthocyanins from jambolan (Syzygium cumini) fruit for monitoring shrimp freshness.
    Merz B; Capello C; Leandro GC; Moritz DE; Monteiro AR; Valencia GA
    Int J Biol Macromol; 2020 Jun; 153():625-632. PubMed ID: 32165201
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.