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 *

178 related articles for article (PubMed ID: 30430591)

  • 1. Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction.
    Guo Y; Bao YH; Chai YY
    J Sci Food Agric; 2019 Apr; 99(6):2793-2801. PubMed ID: 30430591
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Microencapsulation of stearidonic acid soybean oil in Maillard reaction-modified complex coacervates.
    Ifeduba EA; Akoh CC
    Food Chem; 2016 May; 199():524-32. PubMed ID: 26776004
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Pickering emulsions stabilized by luteolin micro-nano particles to improve the oxidative stability of pine nut oil.
    Wang L; Lu S; Deng Y; Wu W; Wang L; Liu Y; Zu Y; Zhao X
    J Sci Food Agric; 2021 Mar; 101(4):1314-1322. PubMed ID: 33245580
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of heat and ultraviolet radiation on the oxidative stability of pine nut oil supplemented with carnosic acid.
    Wang H; Zu G; Yang L; Zu YG; Wang H; Zhang ZH; Zhang Y; Zhang L; Wang HZ
    J Agric Food Chem; 2011 Dec; 59(24):13018-25. PubMed ID: 22070203
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Maillard reaction derived from oil-tea camellia seed through roasting.
    Luo F; Fei X
    J Sci Food Agric; 2019 Aug; 99(11):5000-5007. PubMed ID: 30977140
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates.
    Zhang W; Chen Y; Wang W; Lan D; Wang Y
    J Sci Food Agric; 2023 Jun; 103(8):4164-4173. PubMed ID: 36585953
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Investigation of structural and physicochemical properties of microcapsules obtained from protein-polysaccharide conjugate via the Maillard reaction containing Satureja khuzestanica essential oil.
    Aminikhah N; Mirmoghtadaie L; Shojaee-Aliabadi S; Khoobbakht F; Hosseini SM
    Int J Biol Macromol; 2023 Dec; 252():126468. PubMed ID: 37625762
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Preparation of High Purity Δ5-Olefinic Acids from Pine Nut Oil via Repeated Lipase-Catalyzed Esterification.
    Kim H; Choi N; Kim HR; Lee J; Kim IH
    J Oleo Sci; 2018; 67(11):1435-1442. PubMed ID: 30404964
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Maillard reaction in protein - polysaccharide coacervated microcapsules and its effects on microcapsule properties.
    Huang GQ; Wang HO; Wang FW; Du YL; Xiao JX
    Int J Biol Macromol; 2020 Jul; 155():1194-1201. PubMed ID: 31726167
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Co-encapsulation of probiotics with acylglycerols in gelatin-gum arabic complex coacervates: Stability evaluation under adverse conditions.
    Chen Y; Wang W; Zhang W; Lan D; Wang Y
    Int J Biol Macromol; 2023 Jul; 242(Pt 3):124913. PubMed ID: 37217064
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein.
    Zha F; Yang Z; Rao J; Chen B
    J Agric Food Chem; 2019 Sep; 67(36):10195-10206. PubMed ID: 31436982
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil.
    Karaaslan M; Şengün F; Cansu Ü; Başyiğit B; Sağlam H; Karaaslan A
    Food Chem; 2021 Feb; 337():127748. PubMed ID: 32818708
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions.
    Pirestani S; Nasirpour A; Keramat J; Desobry S
    Carbohydr Polym; 2017 Jan; 155():201-207. PubMed ID: 27702505
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antioxidant Activity In Vitro of N-(1-deoxy-α-d-xylulos-1-yl)-Phenylalanine: Comparison Among Maillard Reaction Intermediate, End-Products and Xylose-Phenylalanine.
    Cui H; Hayat K; Zhang X
    J Food Sci; 2019 May; 84(5):1060-1067. PubMed ID: 30942907
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The dual effects of Maillard reaction and enzymatic hydrolysis on the antioxidant activity of milk proteins.
    Oh NS; Lee HA; Lee JY; Joung JY; Lee KB; Kim Y; Lee KW; Kim SH
    J Dairy Sci; 2013 Aug; 96(8):4899-911. PubMed ID: 23769366
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Microencapsulation of borage oil with blends of milk protein, β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules.
    Li RY; Shi Y
    J Sci Food Agric; 2018 Feb; 98(3):896-904. PubMed ID: 28686292
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Antioxidant activity of Maillard type reaction products between phosphatidylethanolamine and glucose.
    Shrestha K; De Meulenaer B
    Food Chem; 2014 Oct; 161():8-15. PubMed ID: 24837915
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of process variables on essential oil microcapsule properties by carbohydrate polymer-protein blends.
    Banerjee S; Chattopadhyay P; Ghosh A; Goyary D; Karmakar S; Veer V
    Carbohydr Polym; 2013 Apr; 93(2):691-7. PubMed ID: 23499113
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Utilization of gallic acid-crosslinked soy proteins as wall material for chia oil microencapsulation.
    Gimenez PA; Bergesse AE; Mas AL; Martínez ML; González A
    J Sci Food Agric; 2023 Dec; 103(15):7560-7568. PubMed ID: 37421608
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Microencapsulation of canola oil by lentil protein isolate-based wall materials.
    Chang C; Varankovich N; Nickerson MT
    Food Chem; 2016 Dec; 212():264-73. PubMed ID: 27374532
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.