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 *

134 related articles for article (PubMed ID: 29853377)

  • 1. Thermal degradation of agar: Mechanism and toxicity of products.
    Ouyang QQ; Hu Z; Li SD; Quan WY; Wen LL; Yang ZM; Li PW
    Food Chem; 2018 Oct; 264():277-283. PubMed ID: 29853377
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Thermal degradation of cyanidin-3-O-glucoside: Mechanism and toxicity of products.
    Dong J; Li S; Zhang J; Liu A; Ren J
    Food Chem; 2022 Feb; 370():131018. PubMed ID: 34507210
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Crystallization, structural relaxation and thermal degradation in Poly(L-lactide)/cellulose nanocrystal renewable nanocomposites.
    Lizundia E; Vilas JL; León LM
    Carbohydr Polym; 2015 Jun; 123():256-65. PubMed ID: 25843857
    [TBL] [Abstract][Full Text] [Related]  

  • 4. A novel UHPLC method for determining the degree of coffee roasting by analysis of furans.
    Macheiner L; Schmidt A; Karpf F; Mayer HK
    Food Chem; 2021 Mar; 341(Pt 1):128165. PubMed ID: 33038777
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system.
    Kocadağlı T; Gökmen V
    Food Chem; 2016 Nov; 211():892-902. PubMed ID: 27283710
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Inhibitory mechanism of quercetin against the formation of 5-(hydroxymethyl)-2-furaldehyde in buckwheat flour bread by ultra-performance liquid chromatography coupled with high-resolution tandem mass spectrometry.
    Zhang Y; An X
    Food Res Int; 2017 May; 95():68-81. PubMed ID: 28395827
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking.
    Lee J; Roux S; Descharles D; Rega B; Bonazzi C
    Food Res Int; 2024 May; 183():114183. PubMed ID: 38760123
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Simultaneous formation of 3-deoxy-d-threo-hexo-2-ulose and 3-deoxy-d-erythro-hexo-2-ulose during the degradation of d-glucose derived Amadori rearrangement products: Mechanistic considerations.
    Kaufmann M; Krüger S; Mügge C; Kroh LW
    Carbohydr Res; 2018 Mar; 458-459():44-51. PubMed ID: 29454872
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structural features of dilute acid, steam exploded, and alkali pretreated mustard stalk and their impact on enzymatic hydrolysis.
    Kapoor M; Raj T; Vijayaraj M; Chopra A; Gupta RP; Tuli DK; Kumar R
    Carbohydr Polym; 2015 Jun; 124():265-73. PubMed ID: 25839820
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Purification, structural characterization and in vitro antioxidant activity of a novel polysaccharide from Boshuzhi.
    Jiang J; Kong F; Li N; Zhang D; Yan C; Lv H
    Carbohydr Polym; 2016 Aug; 147():365-371. PubMed ID: 27178942
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sulfated modification of the polysaccharides from blackcurrant and their antioxidant and α-amylase inhibitory activities.
    Xu Y; Gao Y; Liu F; Niu X; Wang L; Li X; Chen H; Yang Y
    Int J Biol Macromol; 2018 Apr; 109():1344-1354. PubMed ID: 29199123
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Thermal degradation of xylan-based hemicellulose under oxidative atmosphere.
    Shen D; Zhang L; Xue J; Guan S; Liu Q; Xiao R
    Carbohydr Polym; 2015; 127():363-71. PubMed ID: 25965495
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Thermal degradation kinetics of all-trans and cis-carotenoids in a light-induced model system.
    Xiao YD; Huang WY; Li DJ; Song JF; Liu CQ; Wei QY; Zhang M; Yang QM
    Food Chem; 2018 Jan; 239():360-368. PubMed ID: 28873580
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking.
    Lee J; Roux S; Le Roux E; Keller S; Rega B; Bonazzi C
    Food Chem; 2021 Dec; 376():131917. PubMed ID: 34968913
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A supramolecular structure insight for conversion property of cellulose in hot compressed water: Polymorphs and hydrogen bonds changes.
    Wang Y; Lian J; Wan J; Ma Y; Zhang Y
    Carbohydr Polym; 2015 Nov; 133():94-103. PubMed ID: 26344260
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The mechanism for thermal decomposition of cellulose and its main products.
    Shen DK; Gu S
    Bioresour Technol; 2009 Dec; 100(24):6496-504. PubMed ID: 19625184
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Thermal decomposition of 5-(hydroxymethyl)-2-furaldehyde (HMF) and its further transformations in the presence of glycine.
    Nikolov PY; Yaylayan VA
    J Agric Food Chem; 2011 Sep; 59(18):10104-13. PubMed ID: 21838257
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Preparation of hydroxypropyl agars and their properties.
    Zhang X; Liu X; Cao M; Xia K; Zhang Y
    Carbohydr Polym; 2015 Sep; 129():87-91. PubMed ID: 26050892
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A hyperbranched β-d-glucan with compact coil conformation from Lignosus rhinocerotis sclerotia.
    Hu T; Huang Q; Wong K; Yang H; Gan J; Li Y
    Food Chem; 2017 Jun; 225():267-275. PubMed ID: 28193424
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Agar quality promotion prepared by desulfation with hydrogen peroxide.
    Xiao Q; An D; Zhang C; Weng H; Zhang Y; Chen F; Xiao A
    Int J Biol Macromol; 2020 Feb; 145():492-499. PubMed ID: 31883896
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.