BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

278 related articles for article (PubMed ID: 30763495)

  • 1. [Grape juice nutritional profile].
    Ivanova NN; Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2018; 87(6):95-105. PubMed ID: 30763495
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Sour cherry juice nutritional profile].
    Ivanova NN; Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2018; 87(4):78-86. PubMed ID: 30570961
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Pomegranate juice nutritional profile].
    Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2019; 88(5):80-92. PubMed ID: 31710791
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Grapefruit juice nutritional profile].
    Ivanova NN; Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2018; 87(5):85-94. PubMed ID: 30592894
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Peach juice-puree nutritional profile].
    Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2019; 88(6):100-109. PubMed ID: 31860205
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Pineapple juice nutritional profile].
    Ivanova NN; Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2019; 88(2):73-82. PubMed ID: 31233691
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration.
    Lima Mdos S; da Conceição Prudêncio Dutra M; Toaldo IM; Corrêa LC; Pereira GE; de Oliveira D; Bordignon-Luiz MT; Ninow JL
    Food Chem; 2015 Dec; 188():384-92. PubMed ID: 26041208
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
    da Silva MJR; da Silva Padilha CV; Dos Santos Lima M; Pereira GE; Filho WGV; Moura MF; Tecchio MA
    Food Chem; 2019 Aug; 289():714-722. PubMed ID: 30955671
    [TBL] [Abstract][Full Text] [Related]  

  • 9. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity.
    Maria de Carvalho Tavares I; Bonatto Machado de Castilhos M; Aparecida Mauro M; Mota Ramos A; Teodoro de Souza R; Gómez-Alonso S; Gomes E; Da-Silva R; Hermosín-Gutiérrez I; Silva Lago-Vanzela E
    Food Chem; 2019 Nov; 298():124971. PubMed ID: 31260997
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Natural pigments in fruit and vegetable juices: the content of anthocyanins, carotenoids and betalaines].
    Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2023; 92(6):128-134. PubMed ID: 38198426
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [Juices in a healthy diet: recommendations for consumption based on chemical composition data].
    Khomich LM; Kopytko MV
    Vopr Pitan; 2022; 91(6):102-109. PubMed ID: 36648188
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.
    Toaldo IM; Cruz FA; Alves Tde L; de Gois JS; Borges DL; Cunha HP; da Silva EL; Bordignon-Luiz MT
    Food Chem; 2015 Apr; 173():527-35. PubMed ID: 25466055
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices.
    Silva GG; Dutra MDCP; de Oliveira JB; Rybka ACP; Pereira GE; Dos Santos Lima M
    J Food Biochem; 2019 Mar; 43(3):e12732. PubMed ID: 31353539
    [TBL] [Abstract][Full Text] [Related]  

  • 14. [Carrot juice nutritional profile].
    Khomich LM; Perova IB; Eller KI
    Vopr Pitan; 2020; 89(1):86-95. PubMed ID: 32083829
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Apple juice nutritional profile].
    Ivanova NN; Khomich LM; Perova IB
    Vopr Pitan; 2017; 86(4):125-136. PubMed ID: 30695620
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
    Dani C; Oliboni LS; Vanderlinde R; Bonatto D; Salvador M; Henriques JA
    Food Chem Toxicol; 2007 Dec; 45(12):2574-80. PubMed ID: 17683842
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice.
    Dıblan S; Özkan M
    Food Chem; 2021 Aug; 352():129321. PubMed ID: 33667922
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
    Briedis V; Povilaityte V; Kazlauskas S; Venskutonis PR
    Medicina (Kaunas); 2003; 39 Suppl 2():104-12. PubMed ID: 14617869
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of successive harvesting in the same year on quality and bioactive compounds of grapes and juices in semi-arid tropical viticulture.
    Valéria da Silva Padilha C; Dos Santos Lima M; Maia Toaldo I; Elias Pereira G; Terezinha Bordignon-Luiz M
    Food Chem; 2019 Dec; 301():125170. PubMed ID: 31398671
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments.
    Dorris MR; Voss DM; Bollom MA; Krawiec-Thayer MP; Bolling BW
    J Food Sci; 2018 Apr; 83(4):911-921. PubMed ID: 29574726
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.