BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

200 related articles for article (PubMed ID: 29528125)

  • 1. Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate.
    Wan W; Xu B
    J Sci Food Agric; 2018 Sep; 98(12):4685-4691. PubMed ID: 29528125
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Functional Properties of a High Protein Beverage Stabilized with Oat-β-Glucan.
    Vasquez-Orejarena E; Simons CT; Litchfield JH; Alvarez VB
    J Food Sci; 2018 May; 83(5):1360-1365. PubMed ID: 29603228
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Development of a whey protein spread enriched with β-glucan: an alternative for whey valorization.
    Zanon EO; Pimentel TC; Gomez RJHC; Fagnani R
    J Sci Food Agric; 2020 Mar; 100(4):1711-1717. PubMed ID: 31803934
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.
    Pham HTT; Bista A; Kebede B; Buvé C; Hendrickx M; Van Loey A
    J Sci Food Agric; 2020 Jul; 100(9):3765-3775. PubMed ID: 32270878
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Bioactivity of a Rice Bran-Derived Peptide and its Sensory Evaluation and Storage Stability in Orange Juice.
    Graves AM; Hettiarachchy N; Rayaprolu S; Li R; Horax R; Seo HS
    J Food Sci; 2016 Apr; 81(4):H1010-5. PubMed ID: 26894442
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Advantages of microfiltration processing of goat whey orange juice beverage.
    Vieira AH; Balthazar CF; Guimaraes JT; Rocha RS; Pagani MM; Esmerino EA; Silva MC; Raices RSL; Tonon RV; Cabral LMC; Walter EHM; Freitas MQ; Cruz AG
    Food Res Int; 2020 Jun; 132():109060. PubMed ID: 32331686
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.
    Regand A; Tosh SM; Wolever TM; Wood PJ
    J Agric Food Chem; 2009 Oct; 57(19):8831-8. PubMed ID: 19728711
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage.
    Pham HTT; Kityo P; Buvé C; Hendrickx ME; Van Loey AM
    J Agric Food Chem; 2020 May; 68(19):5402-5411. PubMed ID: 32302128
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics.
    Kim MK; Kim MY; Lee KG
    Food Chem; 2016 Nov; 211():654-60. PubMed ID: 27283680
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
    Chakraborty P; Witt T; Harris D; Ashton J; Stokes JR; Smyth HE
    Food Res Int; 2019 Jun; 120():62-72. PubMed ID: 31000279
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.
    Sun X; Baldwin EA; Plotto A; Manthey JA; Duan Y; Bai J
    J Sci Food Agric; 2017 Jan; 97(2):543-550. PubMed ID: 27099203
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit.
    Martínez-Navarrete N; Camacho MM; Agudelo C; Salvador A
    J Sci Food Agric; 2019 Jan; 99(1):244-252. PubMed ID: 29855052
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage.
    Pham HTT; Bazmawe M; Kebede B; Buvé C; Hendrickx ME; Van Loey AM
    J Agric Food Chem; 2019 Nov; 67(46):12854-12862. PubMed ID: 31644283
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of guar gum on stability and physical properties of orange juice.
    Lv R; Kong Q; Mou H; Fu X
    Int J Biol Macromol; 2017 May; 98():565-574. PubMed ID: 28189788
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Understanding the effect of novel approaches based on ultrasound on sensory profile of orange juice.
    Khandpur P; Gogate PR
    Ultrason Sonochem; 2015 Nov; 27():87-95. PubMed ID: 26186824
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Mitigation of Off-Flavor in Huanglongbing-Affected Orange Juice Using Natural Citrus Non-Volatile Compounds.
    Raithore S; Kiefl J; Manthey JA; Plotto A; Bai J; Zhao W; Baldwin E
    J Agric Food Chem; 2020 Jan; 68(4):1038-1050. PubMed ID: 31814396
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages.
    Pineli LLO; Aguiar LA; Fiusa A; Botelho RBA; Zandonadi RP; Melo L
    Appetite; 2016 Jan; 96():239-244. PubMed ID: 26428862
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Physiochemical, texture properties, and the microstructure of set yogurt using whey protein-sodium tripolyphosphate aggregates as thickening agents.
    Cheng J; Xie S; Yin Y; Feng X; Wang S; Guo M; Ni C
    J Sci Food Agric; 2017 Jul; 97(9):2819-2825. PubMed ID: 27778346
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
    Escudero-López B; Cerrillo I; Gil-Izquierdo Á; Hornero-Méndez D; Herrero-Martín G; Berná G; Medina S; Ferreres F; Martín F; Fernández-Pachón MS
    Int J Food Sci Nutr; 2016 Nov; 67(7):779-88. PubMed ID: 27385558
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Consumption of orange fermented beverage reduces cardiovascular risk factors in healthy mice.
    Escudero-López B; Berná G; Ortega Á; Herrero-Martín G; Cerrillo I; Martín F; Fernández-Pachón MS
    Food Chem Toxicol; 2015 Apr; 78():78-85. PubMed ID: 25666657
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.