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 *

145 related articles for article (PubMed ID: 33096865)

  • 1. Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots.
    Hellström J; Granato D; Mattila PH
    Foods; 2020 Oct; 9(10):. PubMed ID: 33096865
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sanitizing after fresh-cutting carrots reduces the wound-induced accumulation of phenolic antioxidants compared to sanitizing before fresh-cutting.
    Gastélum-Estrada A; Hurtado-Romero A; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
    J Sci Food Agric; 2020 Oct; 100(13):4995-4998. PubMed ID: 32478414
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Differential and Cultivar-Dependent Antioxidant Response of Whole and Fresh-Cut Carrots of Different Root Colors to Postharvest UV-C Radiation.
    Valerga L; González RE; Pérez MB; Concellón A; Cavagnaro PF
    Plants (Basel); 2023 Mar; 12(6):. PubMed ID: 36986985
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
    Santana-Gálvez J; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
    J Food Sci; 2019 May; 84(5):1151-1161. PubMed ID: 30994933
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Combined effect of water loss and wounding stress on gene activation of metabolic pathways associated with phenolic biosynthesis in carrot.
    Becerra-Moreno A; Redondo-Gil M; Benavides J; Nair V; Cisneros-Zevallos L; Jacobo-Velázquez DA
    Front Plant Sci; 2015; 6():837. PubMed ID: 26528305
    [TBL] [Abstract][Full Text] [Related]  

  • 6. UV-C and hyperoxia abiotic stresses to improve healthiness of carrots: study of combined effects.
    Formica-Oliveira AC; Martínez-Hernández GB; Aguayo E; Gómez PA; Artés F; Artés-Hernández F
    J Food Sci Technol; 2016 Sep; 53(9):3465-3476. PubMed ID: 27777452
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of washing treatment and storage atmosphere on phenylalanine ammonia-lyase activity and phenolic acid content of minimally processed carrot sticks.
    Klaiber RG; Baur S; Koblo A; Carle R
    J Agric Food Chem; 2005 Feb; 53(4):1065-72. PubMed ID: 15713021
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Phenolic autoxidation is responsible for color degradation in processed carrot puree.
    Talcott ST; Howard LR
    J Agric Food Chem; 1999 May; 47(5):2109-15. PubMed ID: 10552504
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue.
    Talcott ST; Howard LR; Brenes CH
    J Agric Food Chem; 2000 Apr; 48(4):1315-21. PubMed ID: 10775391
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties.
    Gastélum-Estrada A; Rabadán-Chávez G; Reza-Zaldívar EE; de la Cruz-López JL; Fuentes-Palma SA; Mojica L; Díaz de la Garza RI; Jacobo-Velázquez DA
    Foods; 2023 Oct; 12(21):. PubMed ID: 37959079
    [TBL] [Abstract][Full Text] [Related]  

  • 11. UVA, UVB and UVC Light Enhances the Biosynthesis of Phenolic Antioxidants in Fresh-Cut Carrot through a Synergistic Effect with Wounding.
    Surjadinata BB; Jacobo-Velázquez DA; Cisneros-Zevallos L
    Molecules; 2017 Apr; 22(4):. PubMed ID: 28441769
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Shelf-life extension of minimally processed carrots by gaseous chlorine dioxide.
    Gómez-López VM; Devlieghere F; Ragaert P; Debevere J
    Int J Food Microbiol; 2007 May; 116(2):221-7. PubMed ID: 17306398
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of unit operations on the levels of polyacetylenes in minimally processed carrots and parsnips: An industrial trial.
    Koidis A; Rawson A; Tuohy M; Brunton N
    Food Chem; 2012 Jun; 132(3):1406-1412. PubMed ID: 29243629
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing.
    De Girolamo A; Solfrizzo M; Vitti C; Visconti A
    J Agric Food Chem; 2004 Oct; 52(21):6478-84. PubMed ID: 15479010
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity.
    Surjadinata BB; Cisneros-Zevallos L
    Food Chem; 2012 Sep; 134(2):615-24. PubMed ID: 23107670
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Efficacy of Pectin-Based Coating Added with a Lemon Byproduct Extract on Quality Preservation of Fresh-Cut Carrots.
    Imeneo V; Piscopo A; Martín-Belloso O; Soliva-Fortuny R
    Foods; 2022 Apr; 11(9):. PubMed ID: 35564037
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Potential use of microwave treatment on fresh-cut carrots: physical, chemical and microbiological aspects.
    Martínez-Hernández GB; Amodio ML; Colelli G
    J Sci Food Agric; 2016 Apr; 96(6):2063-72. PubMed ID: 26112226
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Applying Pulsed Electric Fields to Whole Carrots Enhances the Bioaccessibility of Carotenoid and Phenolic Compounds in Derived Products.
    López-Gámez G; Elez-Martínez P; Martín-Belloso O; Soliva-Fortuny R
    Foods; 2021 Jun; 10(6):. PubMed ID: 34201315
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality of fresh and stored carrots depending on iodine and nitrogen fertilization.
    Smoleń S; Sady W; Ledwożyw-Smoleń I; Strzetelski P; Liszka-Skoczylas M; Rożek S
    Food Chem; 2014 Sep; 159():316-22. PubMed ID: 24767061
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (
    Lafarga T; Villaró S; Rivera A; Bobo G; Aguiló-Aguayo I
    J Food Sci Technol; 2020 Feb; 57(2):754-763. PubMed ID: 32116384
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.