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 *

211 related articles for article (PubMed ID: 29579910)

  • 1. Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce.
    Tomas M; Beekwilder J; Hall RD; Diez Simon C; Sagdic O; Capanoglu E
    Food Res Int; 2018 Apr; 106():129-135. PubMed ID: 29579910
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Industrial processing versus home processing of tomato sauce: Effects on phenolics, flavonoids and in vitro bioaccessibility of antioxidants.
    Tomas M; Beekwilder J; Hall RD; Sagdic O; Boyacioglu D; Capanoglu E
    Food Chem; 2017 Apr; 220():51-58. PubMed ID: 27855932
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.
    Kamiloglu S; Demirci M; Selen S; Toydemir G; Boyacioglu D; Capanoglu E
    J Sci Food Agric; 2014 Aug; 94(11):2225-33. PubMed ID: 24375495
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The tomato sauce making process affects the bioaccessibility and bioavailability of tomato phenolics: a pharmacokinetic study.
    Martínez-Huélamo M; Tulipani S; Estruch R; Escribano E; Illán M; Corella D; Lamuela-Raventós RM
    Food Chem; 2015 Apr; 173():864-72. PubMed ID: 25466100
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce.
    Nemli E; Capanoglu E; McClements DJ; Tomas M
    Food Chem; 2023 Oct; 424():136395. PubMed ID: 37263092
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products.
    Gahler S; Otto K; Böhm V
    J Agric Food Chem; 2003 Dec; 51(27):7962-8. PubMed ID: 14690380
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Fate of Amadori compounds in processing and digestion of multi-ingredients tomato based sauces and their effect on other microconstituents.
    Yu J; Renard CMGC; Zhang L; Gleize B
    Food Res Int; 2023 Nov; 173(Pt 2):113381. PubMed ID: 37803719
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Temperatures.
    Kim HS; Hur SJ
    J Food Sci; 2018 Jul; 83(7):1816-1822. PubMed ID: 29969510
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in antioxidant and metabolite profiles during production of tomato paste.
    Capanoglu E; Beekwilder J; Boyacioglu D; Hall R; de Vos R
    J Agric Food Chem; 2008 Feb; 56(3):964-73. PubMed ID: 18205308
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Validation of a new LC-MS/MS method for the detection and quantification of phenolic metabolites from tomato sauce in biological samples.
    Martínez-Huélamo M; Tulipani S; Torrado X; Estruch R; Lamuela-Raventós RM
    J Agric Food Chem; 2012 May; 60(18):4542-9. PubMed ID: 22515380
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Setup of a UHPLC-QqQ-MS method for the analysis of phenolic compounds in cherry tomatoes, tomato sauce, and tomato juice.
    Di Lecce G; Martínez-Huélamo M; Tulipani S; Vallverdú-Queralt A; Lamuela-Raventós RM
    J Agric Food Chem; 2013 Sep; 61(35):8373-80. PubMed ID: 23909470
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation.
    Rocchetti G; Senizza B; Putnik P; Bursać Kovačević D; Barba FJ; Trevisan M; Lucini L
    J Sci Food Agric; 2019 Nov; 99(14):6173-6181. PubMed ID: 31250429
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm.
    Pinela J; Montoya C; Carvalho AM; Martins V; Rocha F; Barata AM; Barros L; Ferreira ICFR
    Food Res Int; 2019 Nov; 125():108545. PubMed ID: 31554103
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Assessment of different dietary fibers (tomato fiber, beet root fiber, and inulin) for the manufacture of chopped cooked chicken products.
    Cava R; Ladero L; Cantero V; Rosario Ramírez M
    J Food Sci; 2012 Apr; 77(4):C346-52. PubMed ID: 22352766
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A new type of tomato puree with high content of bioactive compounds from 100% whole fruit.
    Romano R; De Luca L; Manzo N; Pizzolongo F; Aiello A
    J Food Sci; 2020 Oct; 85(10):3264-3272. PubMed ID: 32885436
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects.
    Unlu NZ; Bohn T; Francis DM; Nagaraja HN; Clinton SK; Schwartz SJ
    Br J Nutr; 2007 Jul; 98(1):140-6. PubMed ID: 17391568
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Phenolic content and antioxidant and antimutagenic activities in tomato peel, seeds, and byproducts.
    Valdez-Morales M; Espinosa-Alonso LG; Espinoza-Torres LC; Delgado-Vargas F; Medina-Godoy S
    J Agric Food Chem; 2014 Jun; 62(23):5281-9. PubMed ID: 24792924
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Application of pulsed electric fields to tomato fruit for enhancing the bioaccessibility of carotenoids in derived products.
    González-Casado S; Martín-Belloso O; Elez-Martínez P; Soliva-Fortuny R
    Food Funct; 2018 Apr; 9(4):2282-2289. PubMed ID: 29560977
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Antioxidant composition in cherry and high-pigment tomato cultivars.
    Lenucci MS; Cadinu D; Taurino M; Piro G; Dalessandro G
    J Agric Food Chem; 2006 Apr; 54(7):2606-13. PubMed ID: 16569051
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening.
    Jesús Periago M; García-Alonso J; Jacob K; Belén Olivares A; José Bernal M; Dolores Iniesta M; Martínez C; Ros G
    Int J Food Sci Nutr; 2009 Dec; 60(8):694-708. PubMed ID: 19919517
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.