BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

211 related articles for article (PubMed ID: 31229121)

  • 1. Blackberry (Rubus ulmifolius Schott): Chemical composition, phenolic compounds and antioxidant capacity in two edible stages.
    Schulz M; Seraglio SKT; Della Betta F; Nehring P; Valese AC; Daguer H; Gonzaga LV; Costa ACO; Fett R
    Food Res Int; 2019 Aug; 122():627-634. PubMed ID: 31229121
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rubus ulmifolius Schott fruits: A detailed study of its nutritional, chemical and bioactive properties.
    da Silva LP; Pereira E; Pires TCSP; Alves MJ; Pereira OR; Barros L; Ferreira ICFR
    Food Res Int; 2019 May; 119():34-43. PubMed ID: 30884664
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages.
    Betta FD; Nehring P; Seraglio SKT; Schulz M; Valese AC; Daguer H; Gonzaga LV; Fett R; Costa ACO
    Plant Foods Hum Nutr; 2018 Dec; 73(4):302-307. PubMed ID: 30218257
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Blackberries and Mulberries: Berries with Significant Health-Promoting Properties.
    Martins MS; Gonçalves AC; Alves G; Silva LR
    Int J Mol Sci; 2023 Jul; 24(15):. PubMed ID: 37569399
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy.
    Zafra-Rojas QY; González-Martínez BE; Cruz-Cansino NDS; López-Cabanillas M; Suárez-Jacobo Á; Cervantes-Elizarrarás A; Ramírez-Moreno E
    Plant Foods Hum Nutr; 2020 Dec; 75(4):608-613. PubMed ID: 33006130
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Report: antioxidant and nutraceutical value of wild medicinal Rubus berries.
    Ahmad M; Masood S; Sultana S; Hadda TB; Bader A; Zafar M
    Pak J Pharm Sci; 2015 Jan; 28(1):241-7. PubMed ID: 25553701
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Composition and antioxidant activity of red fruit liqueurs.
    Sokół-Łętowska A; Kucharska AZ; Wińska K; Szumny A; Nawirska-Olszańska A; Mizgier P; Wyspiańska D
    Food Chem; 2014 Aug; 157():533-9. PubMed ID: 24679815
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Nutritional and bioactive potential of Myrtaceae fruits during ripening.
    Seraglio SKT; Schulz M; Nehring P; Della Betta F; Valese AC; Daguer H; Gonzaga LV; Fett R; Costa ACO
    Food Chem; 2018 Jan; 239():649-656. PubMed ID: 28873617
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.
    Cavender G; Liu M; Hobbs D; Frei B; Strik B; Zhao Y
    J Food Sci; 2014 Oct; 79(10):S2107-16. PubMed ID: 25231550
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of Phytochemical Composition and Biological Activities of Rubus ulmifolius Extracts Originating from Four Regions of Tunisia.
    Tabarki S; Aouadhi C; Mechergui K; Hammi KM; Ksouri R; Raies A; Toumi L
    Chem Biodivers; 2017 Jan; 14(1):. PubMed ID: 27514988
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.
    Ortiz J; Marín-Arroyo MR; Noriega-Domínguez MJ; Navarro M; Arozarena I
    J Food Sci; 2013 Jul; 78(7):C985-93. PubMed ID: 23701500
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Rapid extraction method followed by a d-SPE clean-up step for determination of phenolic composition and antioxidant and antiproliferative activities from berry fruits.
    Rodrigues CA; Nicácio AE; Boeing JS; Garcia FP; Nakamura CV; Visentainer JV; Maldaner L
    Food Chem; 2020 Mar; 309():125694. PubMed ID: 31706673
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Correlation of polyphenolic content with radical-scavenging capacity and anthelmintic effects of Rubus ulmifolius (Rosaceae) against Haemonchus contortus.
    Akkari H; Hajaji S; B'chir F; Rekik M; Gharbi M
    Vet Parasitol; 2016 May; 221():46-53. PubMed ID: 27084470
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees.
    Gong ES; Li B; Li B; Podio NS; Chen H; Li T; Sun X; Gao N; Wu W; Yang T; Xin G; Tian J; Si X; Liu C; Zhang J; Liu RH
    J Sci Food Agric; 2022 Feb; 102(3):984-994. PubMed ID: 34302364
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Effect of Phenolic-Rich Extracts of
    Martins MS; Rodrigues M; Flores-Félix JD; Garcia-Viguera C; Moreno DA; Alves G; Silva LR; Gonçalves AC
    Nutrients; 2024 Apr; 16(9):. PubMed ID: 38732606
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits.
    de Souza VR; Pereira PA; da Silva TL; de Oliveira Lima LC; Pio R; Queiroz F
    Food Chem; 2014 Aug; 156():362-8. PubMed ID: 24629981
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.
    Moraes DP; Lozano-Sánchez J; Machado ML; Vizzotto M; Lazzaretti M; Leyva-Jimenez FJJ; da Silveira TL; Ries EF; Barcia MT
    Food Chem; 2020 Aug; 322():126783. PubMed ID: 32305870
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).
    Garzón GA; Riedl KM; Schwartz SJ
    J Food Sci; 2009 Apr; 74(3):C227-32. PubMed ID: 19397707
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
    Zielinski AA; Ávila S; Ito V; Nogueira A; Wosiacki G; Haminiuk CW
    J Food Sci; 2014 Apr; 79(4):C510-6. PubMed ID: 24547813
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Contribution of Anthocyanin Composition to Total Antioxidant Capacity of Berries.
    Lee SG; Vance TM; Nam TG; Kim DO; Koo SI; Chun OK
    Plant Foods Hum Nutr; 2015 Dec; 70(4):427-32. PubMed ID: 26515081
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.