BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

198 related articles for article (PubMed ID: 30797365)

  • 1. Dry fractionation of surface abrasion for polyphenol-enriched buckwheat protein combined with hydrothermal treatment.
    Chen XW; Luo DY; Chen YJ; Wang JM; Guo J; Yang XQ
    Food Chem; 2019 Jul; 285():414-422. PubMed ID: 30797365
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enzyme-assisted development of biofunctional polyphenol-enriched buckwheat protein: physicochemical properties, in vitro digestibility, and antioxidant activity.
    Chen XW; Chen YJ; Li JY; Wang YH; Yang XQ
    J Sci Food Agric; 2019 Apr; 99(6):3176-3185. PubMed ID: 30548612
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
    Nosworthy MG; Franczyk A; Zimoch-Korzycka A; Appah P; Utioh A; Neufeld J; House JD
    J Agric Food Chem; 2017 May; 65(19):3919-3925. PubMed ID: 28452476
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions.
    Janeš D; Prosen H; Kreft S
    J Food Sci; 2012 Jul; 77(7):C746-51. PubMed ID: 22757696
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments.
    Oh M; Oh I; Jeong S; Lee S
    Food Chem; 2019 Dec; 300():125193. PubMed ID: 31326675
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical and conformational properties of buckwheat protein isolates: influence of polyphenol removal with cold organic solvents from buckwheat seed flours.
    Tang CH; Wang XY; Liu F; Wang CS
    J Agric Food Chem; 2009 Nov; 57(22):10740-8. PubMed ID: 19860437
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination.
    Ling A; Li X; Hu X; Ma Z; Wu K; Zhang H; Hao M; Wei S
    J Sci Food Agric; 2018 Dec; 98(15):5723-5730. PubMed ID: 29736979
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein-polyphenol food ingredients.
    Hoskin RT; Xiong J; Lila MA
    Food Funct; 2019 Oct; 10(10):6286-6299. PubMed ID: 31524913
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains.
    Mariotti M; Lucisano M; Pagani MA; Iametti S
    J Agric Food Chem; 2008 Jun; 56(11):4258-67. PubMed ID: 18465873
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The temperature threshold for the transformation of rutin to quercetin in Tartary buckwheat dough.
    Germ M; Árvay J; Vollmannová A; Tóth T; Golob A; Luthar Z; Kreft I
    Food Chem; 2019 Jun; 283():28-31. PubMed ID: 30722872
    [TBL] [Abstract][Full Text] [Related]  

  • 11. [The impact of bilberry fruits polyphenols, sorbed on buckwheat flour, on the induced disorders of carbohydrate metabolism of male C57BL/6c mice].
    Petrov NA; Sidorova YS; Kochetkova AA; Mazo VK
    Vopr Pitan; 2020; 89(6):82-90. PubMed ID: 33476501
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Chemical composition and health effects of Tartary buckwheat.
    Zhu F
    Food Chem; 2016 Jul; 203():231-245. PubMed ID: 26948610
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles.
    Han XM; Xing JJ; Han C; Guo XN; Zhu KX
    Carbohydr Polym; 2021 Sep; 267():118170. PubMed ID: 34119142
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat.
    Sinkovič L; Kokalj Sinkovič D; Meglič V
    Food Chem; 2021 Dec; 365():130459. PubMed ID: 34216911
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions.
    Steadman KJ; Burgoon MS; Schuster RL; Lewis BA; Edwardson SE; Obendorf RL
    J Agric Food Chem; 2000 Jul; 48(7):2843-7. PubMed ID: 10898633
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Italian buckwheat (Fagopyrum esculentum) starch: physico-chemical and functional characterization and in vitro digestibility.
    Acquistucci R; Fornal J
    Nahrung; 1997 Oct; 41(5):281-4. PubMed ID: 9399255
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory qualities of pastry products enriched with dietary fiber and polyphenolic substances.
    Komolka P; Górecka D; Szymandera-Buszka K; Jędrusek-Golińska A; Dziedzic K; Waszkowiak K
    Acta Sci Pol Technol Aliment; 2016; 15(2):161-170. PubMed ID: 28071006
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.
    Gao J; Kreft I; Chao G; Wang Y; Liu X; Wang L; Wang P; Gao X; Feng B
    Food Chem; 2016 Jan; 190():552-558. PubMed ID: 26213009
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory analysis and aroma compounds of buckwheat containing products-a review.
    Starowicz M; Koutsidis G; Zieliński H
    Crit Rev Food Sci Nutr; 2018 Jul; 58(11):1767-1779. PubMed ID: 28686470
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [The complex of bilberry polyphenols, sorbed on the buckwheat flour as a functional food ingredient].
    Petrov NA; Sidorova YS; Perova IB; Kochetkova AA; Mazo VK
    Vopr Pitan; 2019; 88(6):63-71. PubMed ID: 31860201
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.