BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

336 related articles for article (PubMed ID: 32619943)

  • 1. Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation.
    Tkacz K; Chmielewska J; Turkiewicz IP; Nowicka P; Wojdyło A
    Food Chem; 2020 Dec; 332():127382. PubMed ID: 32619943
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices.
    Markkinen N; Laaksonen O; Nahku R; Kuldjärv R; Yang B
    Food Chem; 2019 Jul; 286():204-215. PubMed ID: 30827597
    [TBL] [Abstract][Full Text] [Related]  

  • 3. NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum.
    Markkinen N; Pariyani R; Jokioja J; Kortesniemi M; Laaksonen O; Yang B
    Food Chem; 2022 Jan; 366():130630. PubMed ID: 34333181
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region.
    Wojdyło A; Samoticha J; Chmielewska J
    J Food Sci; 2020 Apr; 85(4):1070-1081. PubMed ID: 32125714
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice.
    Negi B; Dey G
    Int J Food Sci Nutr; 2013 Jun; 64(4):508-13. PubMed ID: 23301774
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sea buckthorn (Hippophae rhamnoides L.) fermentation liquid protects against alcoholic liver disease linked to regulation of liver metabolome and the abundance of gut microbiota.
    Ran B; Guo CE; Li W; Li W; Wang Q; Qian J; Li H
    J Sci Food Agric; 2021 May; 101(7):2846-2854. PubMed ID: 33145761
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries.
    Ma X; Yang W; Laaksonen O; Nylander M; Kallio H; Yang B
    J Agric Food Chem; 2017 Nov; 65(45):9871-9879. PubMed ID: 29035528
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Phytoprostanes, phytofurans, tocopherols, tocotrienols, carotenoids and free amino acids and biological potential of sea buckthorn juices.
    Tkacz K; Gil-Izquierdo Á; Medina S; Turkiewicz IP; Domínguez-Perles R; Nowicka P; Wojdyło A
    J Sci Food Agric; 2022 Jan; 102(1):185-197. PubMed ID: 34061348
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of Drying Methods on Phenolic Components and Antioxidant Activity of Sea Buckthorn (
    Li Y; Li P; Yang K; He Q; Wang Y; Sun Y; He C; Xiao P
    Molecules; 2021 Nov; 26(23):. PubMed ID: 34885771
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Enhanced Antioxidant Activity for Apple Juice Fermented with
    Li Z; Teng J; Lyu Y; Hu X; Zhao Y; Wang M
    Molecules; 2018 Dec; 24(1):. PubMed ID: 30586844
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains.
    Brizuela NS; Bravo-Ferrada BM; Pozo-Bayón MÁ; Semorile L; Elizabeth Tymczyszyn E
    Food Res Int; 2018 Apr; 106():22-28. PubMed ID: 29579921
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.
    Nowak D; Gośliński M; Wojtowicz E; Przygoński K
    J Food Sci; 2018 Aug; 83(8):2237-2246. PubMed ID: 30044505
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice.
    Rösch D; Bergmann M; Knorr D; Kroh LW
    J Agric Food Chem; 2003 Jul; 51(15):4233-9. PubMed ID: 12848490
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response.
    Wang H; Tao Y; Li Y; Wu S; Li D; Liu X; Han Y; Manickam S; Show PL
    Ultrason Sonochem; 2021 May; 73():105486. PubMed ID: 33639530
    [TBL] [Abstract][Full Text] [Related]  

  • 15. UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity of selected Hippophaë rhamnoides L. cultivars.
    Tkacz K; Wojdyło A; Turkiewicz IP; Ferreres F; Moreno DA; Nowicka P
    Food Chem; 2020 Mar; 309():125766. PubMed ID: 31718836
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.
    Hernandez T; Estrella I; Pérez-Gordo M; Alegría EG; Tenorio C; Ruiz-Larrrea F; Moreno-Arribas MV
    J Agric Food Chem; 2007 Jun; 55(13):5260-6. PubMed ID: 17530768
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Bioactive compounds of selected fruit juices.
    Wojdyło A; Oszmiański J
    Nat Prod Commun; 2009 May; 4(5):671-6. PubMed ID: 19445317
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times.
    Sytařová I; Orsavová J; Snopek L; Mlček J; Byczyński Ł; Mišurcová L
    Food Chem; 2020 Apr; 310():125784. PubMed ID: 31816534
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Metabolite profiling and expression analysis of flavonoid, vitamin C and tocopherol biosynthesis genes in the antioxidant-rich sea buckthorn (Hippophae rhamnoides L.).
    Fatima T; Kesari V; Watt I; Wishart D; Todd JF; Schroeder WR; Paliyath G; Krishna P
    Phytochemistry; 2015 Oct; 118():181-91. PubMed ID: 26318327
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation.
    Wang S; Li S; Zhao H; Gu P; Chen Y; Zhang B; Zhu B
    Food Res Int; 2018 Jun; 108():254-263. PubMed ID: 29735055
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 17.