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 *

355 related articles for article (PubMed ID: 33925312)

  • 21. HPLC-DAD-ESI-MS(2) analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction.
    Zhu Z; Guan Q; Koubaa M; Barba FJ; Roohinejad S; Cravotto G; Yang X; Li S; He J
    Food Chem; 2017 Jan; 215():391-400. PubMed ID: 27542491
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability.
    Zhang R; Ye S; Guo Y; Wu M; Jiang S; He J
    Food Chem; 2023 Jan; 400():134050. PubMed ID: 36058042
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Highly Acylated Anthocyanins from Purple Sweet Potato ( Ipomoea batatas L.) Alleviate Hyperuricemia and Kidney Inflammation in Hyperuricemic Mice: Possible Attenuation Effects on Allopurinol.
    Zhang ZC; Zhou Q; Yang Y; Wang Y; Zhang JL
    J Agric Food Chem; 2019 Jun; 67(22):6202-6211. PubMed ID: 31091873
    [TBL] [Abstract][Full Text] [Related]  

  • 24. An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars.
    Hu Y; Deng L; Chen J; Zhou S; Liu S; Fu Y; Yang C; Liao Z; Chen M
    Food Chem; 2016 Mar; 194():46-54. PubMed ID: 26471525
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.
    Truong VD; Deighton N; Thompson RT; McFeeters RF; Dean LO; Pecota KV; Yencho GC
    J Agric Food Chem; 2010 Jan; 58(1):404-10. PubMed ID: 20017481
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Preparative isolation of anthocyanins from Japanese purple sweet potato (Ipomoea batatas L.) varieties by high-speed countercurrent chromatography.
    Montilla EC; Hillebrand S; Butschbach D; Baldermann S; Watanabe N; Winterhalter P
    J Agric Food Chem; 2010 Sep; 58(18):9899-904. PubMed ID: 20731350
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Anthocyanins from red cabbage--stability to simulated gastrointestinal digestion.
    McDougall GJ; Fyffe S; Dobson P; Stewart D
    Phytochemistry; 2007 May; 68(9):1285-94. PubMed ID: 17382979
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki.
    Kano M; Takayanagi T; Harada K; Makino K; Ishikawa F
    Biosci Biotechnol Biochem; 2005 May; 69(5):979-88. PubMed ID: 15914919
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The blue anthocyanin pigments from the blue flowers of Heliophila coronopifolia L. (Brassicaceae).
    Saito N; Tatsuzawa F; Toki K; Shinoda K; Shigihara A; Honda T
    Phytochemistry; 2011 Dec; 72(17):2219-29. PubMed ID: 21903230
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Variation in anthocyanin profiles of 27 genotypes of red cabbage over two growing seasons.
    Strauch RC; Mengist MF; Pan K; Yousef GG; Iorizzo M; Brown AF; Lila MA
    Food Chem; 2019 Dec; 301():125289. PubMed ID: 31387047
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato.
    Wang S; Pan D; Lv X; Song X; Qiu Z; Huang C; Huang R; Chen W
    J Proteomics; 2016 Jun; 143():298-305. PubMed ID: 26957144
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Absorption of acylated anthocyanins in rats and humans after ingesting an extract of Ipomoea batatas purple sweet potato tuber.
    Harada K; Kano M; Takayanagi T; Yamakawa O; Ishikawa F
    Biosci Biotechnol Biochem; 2004 Jul; 68(7):1500-7. PubMed ID: 15277754
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Anthocyanin compositions in sweetpotato (Ipomoea batatas L.) leaves.
    Islam MS; Yoshimoto M; Terahara N; Yamakawa O
    Biosci Biotechnol Biochem; 2002 Nov; 66(11):2483-6. PubMed ID: 12506993
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Evaluation of structure and bioprotective activity of key high molecular weight acylated anthocyanin compounds isolated from the purple sweet potato (Ipomoea batatas L. cultivar Eshu No.8).
    Luo CL; Zhou Q; Yang ZW; Wang RD; Zhang JL
    Food Chem; 2018 Feb; 241():23-31. PubMed ID: 28958523
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of hydroxycinnamic acids on blue color expression of cyanidin derivatives and their metal chelates.
    Sigurdson GT; Robbins RJ; Collins TM; Giusti MM
    Food Chem; 2017 Nov; 234():131-138. PubMed ID: 28551216
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Direct absorption of acylated anthocyanin in purple-fleshed sweet potato into rats.
    Suda I; Oki T; Masuda M; Nishiba Y; Furuta S; Matsugano K; Sugita K; Terahara N
    J Agric Food Chem; 2002 Mar; 50(6):1672-6. PubMed ID: 11879056
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Color and antioxidant properties of cyanidin-based anthocyanin pigments.
    Stintzing FC; Stintzing AS; Carle R; Frei B; Wrolstad RE
    J Agric Food Chem; 2002 Oct; 50(21):6172-81. PubMed ID: 12358498
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra- and intermolecular copigmentation.
    Malien-Aubert C; Dangles O; Amiot MJ
    J Agric Food Chem; 2001 Jan; 49(1):170-6. PubMed ID: 11170573
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS.
    He W; Zeng M; Chen J; Jiao Y; Niu F; Tao G; Zhang S; Qin F; He Z
    J Agric Food Chem; 2016 Jan; 64(1):171-7. PubMed ID: 26687974
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Anthocyanins contents, profiles, and color characteristics of red cabbage extracts from different cultivars and maturity stages.
    Ahmadiani N; Robbins RJ; Collins TM; Giusti MM
    J Agric Food Chem; 2014 Jul; 62(30):7524-31. PubMed ID: 24991694
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 18.