BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

291 related articles for article (PubMed ID: 32919544)

  • 1. Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses.
    Zhu F
    Carbohydr Polym; 2020 Nov; 248():116819. PubMed ID: 32919544
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L; Arendt EK; Gallagher E
    Int J Food Sci Nutr; 2009; 60 Suppl 4():240-57. PubMed ID: 19462323
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans.
    Lamothe LM; Srichuwong S; Reuhs BL; Hamaker BR
    Food Chem; 2015 Jan; 167():490-6. PubMed ID: 25149016
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Amaranth, quinoa and buckwheat grain products: role in human nutrition and maintenance of the intestinal microbiome].
    Markova YM; Sidorova YS
    Vopr Pitan; 2022; 91(6):17-29. PubMed ID: 36648179
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cereal foods are the major source of betaine in the Western diet--analysis of betaine and free choline in cereal foods and updated assessments of betaine intake.
    Ross AB; Zangger A; Guiraud SP
    Food Chem; 2014 Feb; 145():859-65. PubMed ID: 24128557
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Protein content and amino acids profile of pseudocereals.
    Mota C; Santos M; Mauro R; Samman N; Matos AS; Torres D; Castanheira I
    Food Chem; 2016 Feb; 193():55-61. PubMed ID: 26433287
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods.
    Martínez-Villaluenga C; Peñas E; Hernández-Ledesma B
    Food Chem Toxicol; 2020 Mar; 137():111178. PubMed ID: 32035214
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (
    De Bock P; Daelemans L; Selis L; Raes K; Vermeir P; Eeckhout M; Van Bockstaele F
    Foods; 2021 Mar; 10(3):. PubMed ID: 33808595
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS; Steffolani ME; Fernández A; Paesani C; Pérez GT
    Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Pseudocereals: a novel source of biologically active peptides.
    Morales D; Miguel M; Garcés-Rimón M
    Crit Rev Food Sci Nutr; 2021; 61(9):1537-1544. PubMed ID: 32406747
    [TBL] [Abstract][Full Text] [Related]  

  • 11. In Vitro Screening of Bioactive Compounds in some Gluten-Free Plants.
    Drzewiecki J; Martinez-Ayala AL; Lozano-Grande MA; Leontowicz H; Leontowicz M; Jastrzebski Z; Pasko P; Gorinstein S
    Appl Biochem Biotechnol; 2018 Dec; 186(4):847-860. PubMed ID: 29740801
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns.
    Drzewiecki J; Delgado-Licon E; Haruenkit R; Pawelzik E; Martin-Belloso O; Park YS; Jung ST; Trakhtenberg S; Gorinstein S
    J Agric Food Chem; 2003 Dec; 51(26):7798-804. PubMed ID: 14664548
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
    Janssen F; Pauly A; Rombouts I; Jansens KJA; Deleu LJ; Delcour JA
    Compr Rev Food Sci Food Saf; 2017 Jan; 16(1):39-58. PubMed ID: 33371541
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Bioactivities of Pseudocereal Fractionated Seed Proteins and Derived Peptides Relevant for Maintaining Human Well-Being.
    Capraro J; Benedetti S; Heinzl GC; Scarafoni A; Magni C
    Int J Mol Sci; 2021 Mar; 22(7):. PubMed ID: 33805525
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.
    Repo-Carrasco-Valencia RA; Encina CR; Binaghi MJ; Greco CB; Ronayne de Ferrer PA
    J Sci Food Agric; 2010 Sep; 90(12):2068-73. PubMed ID: 20582934
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.
    Carbó R; Gordún E; Fernández A; Ginovart M
    Food Sci Technol Int; 2020 Jun; 26(4):344-352. PubMed ID: 31870194
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds.
    Rocchetti G; Miragoli F; Zacconi C; Lucini L; Rebecchi A
    Food Res Int; 2019 May; 119():886-894. PubMed ID: 30884729
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Morphological analysis of the seeds of three pseudocereals by using light microscopy and ESEM-EDS.
    Ninfali P; Panato A; Bortolotti F; Valentini L; Gobbi P
    Eur J Histochem; 2020 Jan; 64(1):. PubMed ID: 31941265
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Characterization of diferuloylated pectic polysaccharides from quinoa (Chenopodium quinoa WILLD.).
    Wefers D; Gmeiner BM; Tyl CE; Bunzel M
    Phytochemistry; 2015 Aug; 116():320-328. PubMed ID: 25983037
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review.
    Tang Y; Tsao R
    Mol Nutr Food Res; 2017 Jul; 61(7):. PubMed ID: 28239982
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 15.