BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

160 related articles for article (PubMed ID: 33586793)

  • 1. Bean phenolic compound changes during processing: Chemical interactions and identification.
    Nicolás-García M; Perucini-Avendaño M; Jiménez-Martínez C; Perea-Flores MJ; Gómez-Patiño MB; Arrieta-Báez D; Dávila-Ortiz G
    J Food Sci; 2021 Mar; 86(3):643-655. PubMed ID: 33586793
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
    Ranilla LG; Genovese MI; Lajolo FM
    J Agric Food Chem; 2009 Jul; 57(13):5734-42. PubMed ID: 19507856
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.).
    Oomah BD; Kotzeva L; Allen M; Bassinello PZ
    J Sci Food Agric; 2014 May; 94(7):1349-58. PubMed ID: 24114525
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage.
    Nicolás-García M; Perucini-Avendaño M; Arrieta-Báez D; de Jesús Perea-Flores M; Jiménez-Martínez C; Beatriz Gómez-Patiño M; Dávila-Ortiz G
    Food Chem; 2022 Nov; 395():133638. PubMed ID: 35816985
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
    Pietrysiak E; Zhu Y; Gu BJ; Ganjyal GM
    J Food Sci; 2020 Jul; 85(7):2134-2142. PubMed ID: 32506502
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.).
    López A; El-Naggar T; Dueñas M; Ortega T; Estrella I; Hernández T; Gómez-Serranillos MP; Palomino OM; Carretero ME
    Food Chem; 2013 May; 138(1):547-55. PubMed ID: 23265523
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Toxicity Assessment of Common Beans (Phaseolus vulgaris L.) Widely Consumed by Tunisian Population.
    Nciri N; Cho N; El Mhamdi F; Ben Ismail H; Ben Mansour A; Sassi FH; Ben Aissa-Fennira F
    J Med Food; 2015 Sep; 18(9):1049-64. PubMed ID: 26355953
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (
    Perez-Hernandez LM; Nugraheni K; Benohoud M; Sun W; Hernández-Álvarez AJ; Morgan MRA; Boesch C; Orfila C
    Nutrients; 2020 Jan; 12(2):. PubMed ID: 31978996
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats.
    Pitura K; Arntfield SD
    Food Chem; 2019 Jan; 272():26-32. PubMed ID: 30309542
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation.
    Luzardo-Ocampo I; Campos-Vega R; Gaytán-Martínez M; Preciado-Ortiz R; Mendoza S; Loarca-Piña G
    Food Res Int; 2017 Oct; 100(Pt 1):304-311. PubMed ID: 28873692
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).
    Díaz-Batalla L; Widholm JM; Fahey GC; Castaño-Tostado E; Paredes-López O
    J Agric Food Chem; 2006 Mar; 54(6):2045-52. PubMed ID: 16536573
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of illumination on the content of melatonin, phenolic compounds, and antioxidant activity during germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.).
    Aguilera Y; Liébana R; Herrera T; Rebollo-Hernanz M; Sanchez-Puelles C; Benítez V; Martín-Cabrejas MA
    J Agric Food Chem; 2014 Nov; 62(44):10736-43. PubMed ID: 25310717
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile.
    da Silva Lindemann I; Lambrecht Dittgen C; de Souza Batista C; Pozzada Dos Santos J; Pinheiro Bruni G; Cardoso Elias M; Levien Vanier N
    Food Chem; 2021 Mar; 340():127908. PubMed ID: 32889206
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.).
    Espinosa-Alonso LG; Lygin A; Widholm JM; Valverde ME; Paredes-Lopez O
    J Agric Food Chem; 2006 Jun; 54(12):4436-44. PubMed ID: 16756378
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Bioactive properties of greenhouse-cultivated green beans (Phaseolus vulgaris L.) under biostimulants and water-stress effect.
    Petropoulos SA; Taofiq O; Fernandes Â; Tzortzakis N; Ciric A; Sokovic M; Barros L; Ferreira IC
    J Sci Food Agric; 2019 Oct; 99(13):6049-6059. PubMed ID: 31342530
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Human bioavailability of phenolic compounds found in common beans: the use of high-resolution MS to evaluate inter-individual variability.
    Mecha E; Feliciano RP; Rodriguez-Mateos A; Silva SD; Figueira ME; Vaz Patto MC; Bronze MR
    Br J Nutr; 2020 Feb; 123(3):273-292. PubMed ID: 31699168
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
    Xu BJ; Chang SK
    J Food Sci; 2008 Mar; 73(2):H19-27. PubMed ID: 18298732
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Phenolic composition and antioxidant potential of grain legume seeds: A review.
    Singh B; Singh JP; Kaur A; Singh N
    Food Res Int; 2017 Nov; 101():1-16. PubMed ID: 28941672
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgaris L.).
    Moreno-Jiménez MR; López-Barraza R; Cervantes-Cardoza V; Pérez-Ramírez IF; Reyna-Rojas JA; Gallegos-Infante JA; Estrella I; Rojas-Contreras JA; González-Laredo RF; Rocha-Guzmán NE
    J Food Biochem; 2019 Jun; 43(6):e12680. PubMed ID: 31353616
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Cotyledon pectin molecular interconversions explain pectin solubilization during cooking of common beans (Phaseolus vulgaris).
    Chigwedere CM; Nkonkola CM; Rai S; Kyomugasho C; Kermani ZJ; Pallares Pallares A; Van Loey AM; Grauwet T; Hendrickx ME
    Food Res Int; 2019 Feb; 116():462-470. PubMed ID: 30716969
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.