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 *

150 related articles for article (PubMed ID: 33036452)

  • 1. Maillard Reaction Intermediates and Related Phytochemicals in Black Garlic Determined by EPR and HPLC Analyses.
    Nakagawa K; Maeda H; Yamaya Y; Tonosaki Y
    Molecules; 2020 Oct; 25(19):. PubMed ID: 33036452
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antioxidative Maillard Reaction Products Generated in Processed Aged Garlic Extract.
    Wakamatsu J; Stark TD; Hofmann T
    J Agric Food Chem; 2019 Feb; 67(8):2190-2200. PubMed ID: 30715866
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects and mechanism of free amino acids on browning in the processing of black garlic.
    Liu P; Lu X; Li N; Zheng Z; Zhao R; Tang X; Qiao X
    J Sci Food Agric; 2019 Aug; 99(10):4670-4676. PubMed ID: 30906992
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Investigating Pigment Radicals in Black Rice Using HPLC and Multi-EPR.
    Nakagawa K; Maeda H
    J Oleo Sci; 2017; 66(5):543-547. PubMed ID: 28458389
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Taste-Active Maillard Reaction Products in Roasted Garlic (Allium sativum).
    Wakamatsu J; Stark TD; Hofmann T
    J Agric Food Chem; 2016 Jul; 64(29):5845-54. PubMed ID: 27381763
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidative and Anti-Inflammatory Phytochemicals and Related Stable Paramagnetic Species in Different Parts of Dragon Fruit.
    Saenjum C; Pattananandecha T; Nakagawa K
    Molecules; 2021 Jun; 26(12):. PubMed ID: 34200974
    [TBL] [Abstract][Full Text] [Related]  

  • 8. EPR imaging and HPLC characterization of the pigment-based organic free radical in black soybean seeds.
    Nakagawa K; Maeda H
    Free Radic Res; 2017 Feb; 51(2):187-192. PubMed ID: 28166645
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Studies on radical intermediates in the early stage of the nonenzymatic browning reaction of carbohydrates and amino acids.
    Hofmann T; Bors W; Stettmaier K
    J Agric Food Chem; 1999 Feb; 47(2):379-90. PubMed ID: 10563904
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Investigation of Pigments in Thai Purple Rice Using Electron Paramagnetic Resonance Imaging and HPLC.
    Nakagawa K; Yooin W; Saenjum C
    J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S217-S221. PubMed ID: 31619634
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effectiveness of garlic on the radical activity in radical generating systems.
    Török B; Belágyi J; Rietz B; Jacob R
    Arzneimittelforschung; 1994 May; 44(5):608-11. PubMed ID: 8024631
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Optimization of extraction and quantification technique for phenolics content of garlic (Allium sativum): An application for comparative phytochemical evaluation based on cultivar origin.
    Ahmad R; Ahmad N; Riaz M; Al-Tarouti M; Aloufi F; AlDarwish A; Alalaq B; Alhanfoush B; Khan Z
    Biomed Chromatogr; 2020 Nov; 34(11):e4942. PubMed ID: 32656779
    [TBL] [Abstract][Full Text] [Related]  

  • 14. EPR and HPLC Investigation of Pigments in Thai Purple Rice.
    Nakagawa K; Yooin W; Saenjum C
    J Oleo Sci; 2018; 67(10):1347-1353. PubMed ID: 30305563
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The Comparison of the Contents of Sugar, Amadori, and Heyns Compounds in Fresh and Black Garlic.
    Yuan H; Sun L; Chen M; Wang J
    J Food Sci; 2016 Jul; 81(7):C1662-8. PubMed ID: 27300762
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Identification of six phenylpropanoids from garlic skin as major antioxidants.
    Ichikawa M; Ryu K; Yoshida J; Ide N; Kodera Y; Sasaoka T; Rosen RT
    J Agric Food Chem; 2003 Dec; 51(25):7313-7. PubMed ID: 14640577
    [TBL] [Abstract][Full Text] [Related]  

  • 17. X-band EPR Spectroscopic Investigation of Seborrheic Keratosis.
    Nakagawa K; Minakawa S; Sawamura D
    Anal Sci; 2019 Sep; 35(9):1027-1030. PubMed ID: 31155544
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of home cooking on the antioxidant capacity of vegetables: Relationship with Maillard reaction indicators.
    Pérez-Burillo S; Rufián-Henares JÁ; Pastoriza S
    Food Res Int; 2019 Jul; 121():514-523. PubMed ID: 31108776
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Changes in the Aromatic Profile, Sugars, and Bioactive Compounds When Purple Garlic Is Transformed into Black Garlic.
    Martínez-Casas L; Lage-Yusty M; López-Hernández J
    J Agric Food Chem; 2017 Dec; 65(49):10804-10811. PubMed ID: 29161814
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Phytochemical-Rich Antioxidant Extracts of Vaccinium Vitis-idaea L. Leaves Inhibit the Formation of Toxic Maillard Reaction Products in Food Models.
    Račkauskienė I; Pukalskas A; Fiore A; Troise AD; Venskutonis PR
    J Food Sci; 2019 Dec; 84(12):3494-3503. PubMed ID: 31737914
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.