BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

144 related articles for article (PubMed ID: 3237635)

  • 1. Reversed phase HPLC analysis of alpha- and beta-carotene from selected raw and cooked vegetables.
    Dietz JM; Sri Kantha S; Erdman JW
    Plant Foods Hum Nutr; 1988; 38(4):333-41. PubMed ID: 3237635
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Micellarisation of carotenoids from raw and cooked vegetables.
    Ryan L; O'Connell O; O'Sullivan L; Aherne SA; O'Brien NM
    Plant Foods Hum Nutr; 2008 Sep; 63(3):127-33. PubMed ID: 18587647
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Carotenoid analyses of selected raw and cooked foods associated with a lower risk for cancer.
    Micozzi MS; Beecher GR; Taylor PR; Khachik F
    J Natl Cancer Inst; 1990 Feb; 82(4):282-5. PubMed ID: 2299676
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Beta-carotene bioavailability from differently processed carrot meals in human ileostomy volunteers.
    Livny O; Reifen R; Levy I; Madar Z; Faulks R; Southon S; Schwartz B
    Eur J Nutr; 2003 Dec; 42(6):338-45. PubMed ID: 14673607
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [Daily intake of carotenoids (carotenes and xanthophylls) from total diet and the carotenoid content of selected vegetables and fuit].
    Müller H
    Z Ernahrungswiss; 1996 Mar; 35(1):45-50. PubMed ID: 8815648
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Decapreno-beta-carotene as an internal standard for the quantification of the hydrocarbon carotenoids by high-performance liquid chromatography.
    Khachik F; Beecher GR
    J Chromatogr; 1985 Oct; 346():237-46. PubMed ID: 3841351
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of traditional processing practices on the content of total carotenoid, beta-carotene, alpha-carotene and vitamin A activity of selected Tanzanian vegetables.
    Mosha TC; Pace RD; Adeyeye S; Laswai HS; Mtebe K
    Plant Foods Hum Nutr; 1997; 50(3):189-201. PubMed ID: 9373870
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Alpha- and beta-carotene from a commercial puree are more bioavailable to humans than from boiled-mashed carrots, as determined using an extrinsic stable isotope reference method.
    Edwards AJ; Nguyen CH; You CS; Swanson JE; Emenhiser C; Parker RS
    J Nutr; 2002 Feb; 132(2):159-67. PubMed ID: 11823572
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of serum carotenoid responses between women consuming vegetable juice and women consuming raw or cooked vegetables.
    McEligot AJ; Rock CL; Shanks TG; Flatt SW; Newman V; Faerber S; Pierce JP
    Cancer Epidemiol Biomarkers Prev; 1999 Mar; 8(3):227-31. PubMed ID: 10090300
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of cooking locally available common bean (
    Buzigi E; Pillay K; Siwela M
    Food Sci Nutr; 2020 Nov; 8(11):5916-5925. PubMed ID: 33282243
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The accumulation of alpha- and beta-carotene in serum and tissues of preruminant calves fed raw and steamed carrot slurries.
    Poor CL; Bierer TL; Merchen NR; Fahey GC; Erdman JW
    J Nutr; 1993 Jul; 123(7):1296-304. PubMed ID: 8320568
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Raman spectroscopy application in frozen carrot cooked in different ways and the relationship with carotenoids.
    Camorani P; Chiavaro E; Cristofolini L; Paciulli M; Zaupa M; Visconti A; Fogliano V; Pellegrini N
    J Sci Food Agric; 2015 Aug; 95(11):2185-91. PubMed ID: 25410476
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High-performance liquid chromatography and capillary supercritical-fluid chromatography separation of vegetable carotenoids and carotenoid isomers.
    Schmitz HH; Artz WE; Poor CL; Dietz JM; Erdman JW
    J Chromatogr; 1989 Oct; 479(2):261-8. PubMed ID: 2808602
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Determination of carotenoids in foods by high-performance liquid chromatography.
    Abdel-Kader ZM
    Nahrung; 1991; 35(7):689-93. PubMed ID: 1758475
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Content and in-vitro accessibility of pro-vitamin A carotenoids from Sri Lankan cooked non-leafy vegetables and their estimated contribution to vitamin A requirement.
    Priyadarshani AM; Chandrika UG
    Int J Food Sci Nutr; 2007 Dec; 58(8):659-67. PubMed ID: 17852483
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City.
    Razzak A; Mahjabin T; Khan MRM; Hossain M; Sadia U; Zzaman W
    Heliyon; 2023 Nov; 9(11):e21709. PubMed ID: 38027907
    [TBL] [Abstract][Full Text] [Related]  

  • 17. β-carotene losses due to handling and cooking in Kenyan leafy vegetables connote no comparative nutritional superiority over kales.
    Oiye SO; Oniang'o RK; Shiundu K
    Asia Pac J Clin Nutr; 2016; 25(2):241-8. PubMed ID: 27222406
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Carotenoid content and in vitro bioaccessibility of lutein in some leafy vegetables popular in Sri Lanka.
    Chandrika UG; Basnayake BM; Athukorala I; Colombagama PW; Goonetilleke A
    J Nutr Sci Vitaminol (Tokyo); 2010; 56(3):203-7. PubMed ID: 20651462
    [TBL] [Abstract][Full Text] [Related]  

  • 19. In vitro accessibility of carotenes from green leafy vegetables cooked with sunflower oil or red palm oil.
    Hedrén E; Mulokozi G; Svanberg U
    Int J Food Sci Nutr; 2002 Nov; 53(6):445-53. PubMed ID: 12590739
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method.
    Hedrén E; Diaz V; Svanberg U
    Eur J Clin Nutr; 2002 May; 56(5):425-30. PubMed ID: 12001013
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.