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: 33310455)

  • 1. Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication.
    Lohani UC; Muthukumarappan K
    Ultrason Sonochem; 2021 Mar; 71():105402. PubMed ID: 33310455
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.
    Moraes ÉA; Marineli RDS; Lenquiste SA; Steel CJ; Menezes CB; Queiroz VAV; Maróstica Júnior MR
    Food Chem; 2015 Aug; 180():116-123. PubMed ID: 25766808
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality.
    Kayodé AP; Mertz C; Guyot JP; Brat P; Mouquet-Rivier C
    J Agric Food Chem; 2013 Feb; 61(8):1935-42. PubMed ID: 23373471
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of Processing on the Phenolic Content and Antioxidant Activity of
    Collins A; Santhakumar A; Latif S; Chinkwo K; Francis N; Blanchard C
    Molecules; 2024 Jul; 29(15):. PubMed ID: 39125031
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C; Schoenlechner R; Sekiguchi K; Berghofer E; Ng PK
    Food Chem; 2014 Jan; 143():33-9. PubMed ID: 24054209
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
    Yousif A; Nhepera D; Johnson S
    Food Chem; 2012 Sep; 134(2):880-7. PubMed ID: 23107703
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo.
    Silva TL; Lacerda UV; da Matta SLP; Queiroz VAV; Stringheta PC; Martino HSD; de Barros FAR
    J Food Sci; 2020 Jul; 85(7):2236-2244. PubMed ID: 32609891
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of microwave heat treatment on fungal growth, functional properties, total phenolic content, and antioxidant activity of sorghum (Sorghum bicolor L.) grain.
    Almaiman SA; Albadr NA; Alsulaim S; Alhuthayli HF; Osman MA; Hassan AB
    Food Chem; 2021 Jun; 348():128979. PubMed ID: 33515944
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Dry heated sorghum BRS 305 hybrid flour as a source of resistant starch and tannins improves inflammation and oxidative stress in Wistar rats fed with a high-fat high-fructose diet.
    Martinez ODM; Theodoro JMV; Grancieri M; Toledo RCL; de Barros FAR; Tako E; Queiroz VAV; Martino HSD
    Food Funct; 2021 Sep; 12(18):8738-8746. PubMed ID: 34369542
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial.
    Khan I; Yousif AM; Johnson SK; Gamlath S
    Clin Nutr; 2015 Jun; 34(3):415-21. PubMed ID: 25175757
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour.
    Kilci A; Gocmen D
    Food Chem; 2014 May; 151():547-53. PubMed ID: 24423569
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion.
    Xu E; Pan X; Wu Z; Long J; Li J; Xu X; Jin Z; Jiao A
    Food Chem; 2016 Dec; 212():146-54. PubMed ID: 27374518
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Proximate and antioxidant activities of bio-preserved
    Olaniran AF; Abiose SH
    F1000Res; 2018; 7():1936. PubMed ID: 31249671
    [No Abstract]   [Full Text] [Related]  

  • 14. Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour.
    Sullivan AC; Pangloli P; Dia VP
    Food Chem; 2018 Feb; 240():1121-1130. PubMed ID: 28946233
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Extrusion Processing Conditions on the Phenolic Compound Content and Antioxidant Capacity of Sorghum (Sorghum bicolor (L.) Moench) Bran.
    Ortiz-Cruz RA; Ramírez-Wong B; Ledesma-Osuna AI; Torres-Chávez PI; Sánchez-Machado DI; Montaño-Leyva B; López-Cervantes J; Gutiérrez-Dorado R
    Plant Foods Hum Nutr; 2020 Jun; 75(2):252-257. PubMed ID: 32212005
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Importance of insoluble-bound phenolics to antioxidant properties of wheat.
    Liyana-Pathirana CM; Shahidi F
    J Agric Food Chem; 2006 Feb; 54(4):1256-64. PubMed ID: 16478245
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Phenolic contents, antioxidant potential and associated colour in sweet sorghum syrups compared to other commercial syrup sweeteners.
    Eggleston G; Boue S; Bett-Garber K; Verret C; Triplett A; Bechtel P
    J Sci Food Agric; 2021 Jan; 101(2):613-623. PubMed ID: 32683700
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Evaluation of the effect of germination on phenolic compounds and antioxidant activities in sorghum varieties.
    Dicko MH; Gruppen H; Traore AS; van Berkel WJ; Voragen AG
    J Agric Food Chem; 2005 Apr; 53(7):2581-8. PubMed ID: 15796598
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum.
    Cardoso Lde M; Montini TA; Pinheiro SS; Queiroz VA; Pinheiro-Sant'Ana HM; Martino HS; Moreira AV
    Food Chem; 2014; 152():210-7. PubMed ID: 24444928
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Optimization of the Duration and Intensity of UV-A Radiation to Obtain the Highest Free Phenol Content and Antioxidant Activity in Sprouted Sorghum (Sorghum bicolor L. Moench).
    Ruiz Hernández AA; Rouzaud Sández O; Frías J; Ayala Zavala F; Astiazarán García H; Robles Sánchez M
    Plant Foods Hum Nutr; 2022 Jun; 77(2):317-318. PubMed ID: 35334036
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.