BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

202 related articles for article (PubMed ID: 33352407)

  • 1. Impact of processing technologies on isoflavones, phenolic acids, and antioxidant capacities of soymilk prepared from 15 soybean varieties.
    Yu X; Meenu M; Xu B; Yu H
    Food Chem; 2021 May; 345():128612. PubMed ID: 33352407
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Isoflavones, Flavan-3-ols, phenolic acids, total phenolic profiles, and antioxidant capacities of soy milk as affected by ultrahigh-temperature and traditional processing methods.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Jun; 57(11):4706-17. PubMed ID: 19425575
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean.
    Tan Y; Chang SK; Zhang Y
    J Food Sci; 2016 Apr; 81(4):H1016-23. PubMed ID: 26954068
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max).
    Kumari S; Chang SK
    J Food Sci; 2016 Jul; 81(7):C1679-91. PubMed ID: 27258930
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Soymilk processing with higher isoflavone aglycone content.
    Baú TR; Ida EI
    Food Chem; 2015 Sep; 183():161-8. PubMed ID: 25863624
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Sep; 56(18):8365-73. PubMed ID: 18729453
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation.
    da Silva Fernandes M; Sanches Lima F; Rodrigues D; Handa C; Guelfi M; Garcia S; Ida EI
    Food Chem; 2017 Aug; 229():373-380. PubMed ID: 28372188
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Flavor characteristic analysis of soymilk prepared by different soybean cultivars and establishment of evaluation method of soybean cultivars suitable for soymilk processing.
    Shi X; Li J; Wang S; Zhang L; Qiu L; Han T; Wang Q; Chang SK; Guo S
    Food Chem; 2015 Oct; 185():422-9. PubMed ID: 25952888
    [TBL] [Abstract][Full Text] [Related]  

  • 10. A systematic, comparative study on the beneficial health components and antioxidant activities of commercially fermented soy products marketed in China.
    Xu L; Du B; Xu B
    Food Chem; 2015 May; 174():202-13. PubMed ID: 25529671
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Isoflavone profile in soymilk as affected by soybean variety, grinding, and heat-processing methods.
    Zhang Y; Chang SK; Liu Z
    J Food Sci; 2015 May; 80(5):C983-8. PubMed ID: 25827234
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.
    Wang L; Luo Y; Wu Y; Liu Y; Wu Z
    Food Chem; 2018 Oct; 264():189-198. PubMed ID: 29853365
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
    Sahan Y; Gurbuz O; Guldas M; Degirmencioglu N; Begenirbas A
    Food Chem; 2017 Feb; 217():483-489. PubMed ID: 27664662
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical characteristics and colorimetric properties of non-centrifugal cane sugar ("panela") obtained via different processing technologies.
    Alarcón AL; Palacios LM; Osorio C; César Narváez P; Heredia FJ; Orjuela A; Hernanz D
    Food Chem; 2021 Mar; 340():128183. PubMed ID: 33032151
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS
    Oracz J; Nebesny E; Żyżelewicz D
    Food Res Int; 2019 Jan; 115():135-149. PubMed ID: 30599925
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
    Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
    Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The conversion and deglycosylation of isoflavones and anthocyanins in black soymilk process.
    Hsiao YH; Hsieh JF
    Food Chem; 2018 Sep; 261():8-14. PubMed ID: 29739609
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Complex enzyme hydrolysis releases antioxidative phenolics from rice bran.
    Liu L; Wen W; Zhang R; Wei Z; Deng Y; Xiao J; Zhang M
    Food Chem; 2017 Jan; 214():1-8. PubMed ID: 27507440
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High-power ultrasound as pre-treatment in different stages of soymilk manufacturing process to increase the isoflavone content.
    Morales-de la Peña M; Martín-Belloso O; Welti-Chanes J
    Ultrason Sonochem; 2018 Dec; 49():154-160. PubMed ID: 30077475
    [TBL] [Abstract][Full Text] [Related]  

  • 20. LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp.
    Ismail BB; Pu Y; Guo M; Ma X; Liu D
    Food Chem; 2019 Mar; 277():279-288. PubMed ID: 30502146
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.