These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

163 related articles for article (PubMed ID: 32799165)

  • 1. Effect of high hydrostatic pressure conditions on the composition, morphology, rheology, thermal behavior, color, and stability of black garlic melanoidins.
    Zhao Y; Ding Y; Wang D; Deng Y; Zhao Y
    Food Chem; 2021 Feb; 337():127790. PubMed ID: 32799165
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Quality comparison of "Laba" garlic processed by High Hydrostatic Pressure and High Pressure Carbon Dioxide.
    Tao D; Li F; Hu X; Liao X; Zhang Y
    Sci Rep; 2020 Feb; 10(1):3719. PubMed ID: 32111899
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Utilization of Pectinase Cocktail and High Hydrostatic Pressure for the Production of Aged Black Garlic Juice with Improved Nutritional Value.
    Kim JH; Kim JW; Yu SH; Lee J; Cho HT; Heo W; Park SJ; Lee JH; Kim YJ
    Prev Nutr Food Sci; 2019 Sep; 24(3):357-362. PubMed ID: 31608263
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Antioxidant Activity of Various Soluble Melanoidins Isolated from Black Garlic after Different Thermal Processing Steps.
    Kim JS
    Prev Nutr Food Sci; 2020 Sep; 25(3):301-309. PubMed ID: 33083380
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A strategy for promoting γ-glutamyltransferase activity and enzymatic synthesis of S-allyl-(L)-cysteine in aged garlic via high hydrostatic pressure pretreatments.
    Chen YT; Chen YA; Lee CH; Wu JT; Cheng KC; Hsieh CW
    Food Chem; 2020 Jun; 316():126347. PubMed ID: 32045818
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Evaluation of Melanoidins Formed from Black Garlic after Different Thermal Processing Steps.
    Kang OJ
    Prev Nutr Food Sci; 2016 Dec; 21(4):398-405. PubMed ID: 28078266
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Preparation of S-Allylcysteine-Enriched Black Garlic Juice and Its Antidiabetic Effects in Streptozotocin-Induced Insulin-Deficient Mice.
    Kim JH; Yu SH; Cho YJ; Pan JH; Cho HT; Kim JH; Bong H; Lee Y; Chang MH; Jeong YJ; Choi G; Kim YJ
    J Agric Food Chem; 2017 Jan; 65(2):358-363. PubMed ID: 28001066
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of high hydrostatic pressure on structural and physical properties of nisin-SPI film.
    Wei J; Zhang Z; Cai Q; Peng B
    Int J Biol Macromol; 2018 May; 111():976-982. PubMed ID: 29366901
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein-hydrocolloids system.
    Khan NM; Mu TH; Ali F; Arogundade LA; Khan ZU; Zhang M; Ahmad S; Sun HN
    Food Chem; 2015 Feb; 169():448-54. PubMed ID: 25236250
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality Improvement of Garlic Paste by Whey Protein Isolate Combined with High Hydrostatic Pressure Treatment.
    Zang B; Qiu Z; Zheng Z; Zhang B; Qiao X
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048321
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Improving quality of an innovative pea puree by high hydrostatic pressure.
    Klug TV; Martínez-Sánchez A; Gómez PA; Collado E; Aguayo E; Artés F; Artés-Hernández F
    J Sci Food Agric; 2017 Oct; 97(13):4362-4369. PubMed ID: 28573756
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Acceleration of the Maillard reaction and achievement of product quality by high pressure pretreatment during black garlic processing.
    Li F; Cao J; Liu Q; Hu X; Liao X; Zhang Y
    Food Chem; 2020 Jul; 318():126517. PubMed ID: 32146305
    [TBL] [Abstract][Full Text] [Related]  

  • 13. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream.
    Lim SY; Swanson BG; Ross CF; Clark S
    J Dairy Sci; 2008 Apr; 91(4):1308-16. PubMed ID: 18349223
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity.
    Vathsala V; Saurabh V; Kumar Choupdar G; Upadhyay N; Pal Singh S; Dutta A; Kaur C
    Food Res Int; 2023 Nov; 173(Pt 2):113484. PubMed ID: 37803804
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Unveiling the influence of high hydrostatic pressure and protein interactions on the color and chemical stability of cyanidin-3-O-glucoside.
    Wang W; Yang P; Wang Y; Xu Z; Liao X
    Food Res Int; 2024 Sep; 192():114823. PubMed ID: 39147515
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Combined of ultrasound irradiation with high hydrostatic pressure (US/HHP) as a new method to improve immobilization of dextranase onto alginate gel.
    Bashari M; Abbas S; Xu X; Jin Z
    Ultrason Sonochem; 2014 Jul; 21(4):1325-34. PubMed ID: 24582659
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of high hydrostatic pressure treatment on conventional hydroxypropylation of maize starch.
    Chun EH; Oh SM; Kim HY; Kim BY; Baik MY
    Carbohydr Polym; 2016 Aug; 146():328-36. PubMed ID: 27112881
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Structural Characteristics and Immunomodulatory Effects of Melanoidins from Black Garlic.
    Song X; Xue L; Geng X; Wu J; Wu T; Zhang M
    Foods; 2023 May; 12(10):. PubMed ID: 37238824
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of ultrasound and high hydrostatic pressure (US/HHP) on the degradation of dextran catalyzed by dextranase.
    Bashari M; Abdelhai MH; Abbas S; Eibaid A; Xu X; Jin Z
    Ultrason Sonochem; 2014 Jan; 21(1):76-83. PubMed ID: 23751456
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Comprehensive NMR analysis of compositional changes of black garlic during thermal processing.
    Liang T; Wei F; Lu Y; Kodani Y; Nakada M; Miyakawa T; Tanokura M
    J Agric Food Chem; 2015 Jan; 63(2):683-91. PubMed ID: 25549134
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.