BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

349 related articles for article (PubMed ID: 33938780)

  • 1. Cereal grain-based functional beverages: from cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features.
    Xiong Y; Zhang P; Warner RD; Shen S; Fang Z
    Crit Rev Food Sci Nutr; 2022; 62(9):2404-2431. PubMed ID: 33938780
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types.
    Patra M; Bashir O; Amin T; Wani AW; Shams R; Chaudhary KS; Mirza AA; Manzoor S
    Heliyon; 2023 Jun; 9(6):e16804. PubMed ID: 37332944
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges.
    Saleh ASM; Wang P; Wang N; Yang S; Xiao Z
    Crit Rev Food Sci Nutr; 2019; 59(2):207-227. PubMed ID: 28846456
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Health Benefits of Cereal Grain- and Pulse-Derived Proteins.
    Bouchard J; Malalgoda M; Storsley J; Malunga L; Netticadan T; Thandapilly SJ
    Molecules; 2022 Jun; 27(12):. PubMed ID: 35744874
    [TBL] [Abstract][Full Text] [Related]  

  • 5. A review of the process-induced changes in the phytochemical content of cereal grains: the breadmaking process.
    Ktenioudaki A; Alvarez-Jubete L; Gallagher E
    Crit Rev Food Sci Nutr; 2015; 55(5):611-9. PubMed ID: 24915371
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Grains - a major source of sustainable protein for health.
    Poutanen KS; Kårlund AO; Gómez-Gallego C; Johansson DP; Scheers NM; Marklinder IM; Eriksen AK; Silventoinen PC; Nordlund E; Sozer N; Hanhineva KJ; Kolehmainen M; Landberg R
    Nutr Rev; 2022 May; 80(6):1648-1663. PubMed ID: 34741520
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies.
    Masisi K; Beta T; Moghadasian MH
    Food Chem; 2016 Apr; 196():90-7. PubMed ID: 26593469
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Carotenoids in Cereal Food Crops: Composition and Retention throughout Grain Storage and Food Processing.
    Trono D
    Plants (Basel); 2019 Nov; 8(12):. PubMed ID: 31795124
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Application of cereals and cereal components in functional foods: a review.
    Charalampopoulos D; Wang R; Pandiella SS; Webb C
    Int J Food Microbiol; 2002 Nov; 79(1-2):131-41. PubMed ID: 12382693
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The potential role of phytochemicals in wholegrain cereals for the prevention of type-2 diabetes.
    Belobrajdic DP; Bird AR
    Nutr J; 2013 May; 12():62. PubMed ID: 23679924
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks.
    Salmerón I
    Lett Appl Microbiol; 2017 Aug; 65(2):114-124. PubMed ID: 28378421
    [TBL] [Abstract][Full Text] [Related]  

  • 12. A comprehensive review of wheat phytochemicals: From farm to fork and beyond.
    Tian W; Zheng Y; Wang W; Wang D; Tilley M; Zhang G; He Z; Li Y
    Compr Rev Food Sci Food Saf; 2022 May; 21(3):2274-2308. PubMed ID: 35438252
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review.
    Adebo OA; Gabriela Medina-Meza I
    Molecules; 2020 Feb; 25(4):. PubMed ID: 32093014
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The applications of microfluidization in cereals and cereal-based products: An overview.
    Mert ID
    Crit Rev Food Sci Nutr; 2020; 60(6):1007-1024. PubMed ID: 30663888
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Whole grain in manufactured foods: Current use, challenges and the way forward.
    Schaffer-Lequart C; Lehmann U; Ross AB; Roger O; Eldridge AL; Ananta E; Bietry MF; King LR; Moroni AV; Srichuwong S; Wavreille AS; Redgwell R; Labat E; Robin F
    Crit Rev Food Sci Nutr; 2017 May; 57(8):1562-1568. PubMed ID: 25747755
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.
    Waters DM; Mauch A; Coffey A; Arendt EK; Zannini E
    Crit Rev Food Sci Nutr; 2015; 55(4):503-20. PubMed ID: 24915367
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Dietary fibers and associated phytochemicals in cereals.
    Bach Knudsen KE; Nørskov NP; Bolvig AK; Hedemann MS; Laerke HN
    Mol Nutr Food Res; 2017 Jul; 61(7):. PubMed ID: 27813269
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (
    Alemayehu GF; Forsido SF; Tola YB; Amare E
    ScientificWorldJournal; 2023; 2023():2730175. PubMed ID: 37492342
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The impact of milling and thermal processing on phenolic compounds in cereal grains.
    Ragaee S; Seetharaman K; Abdel-Aal el-SM
    Crit Rev Food Sci Nutr; 2014; 54(7):837-49. PubMed ID: 24499063
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Processing in the food chain: do cereals have to be processed to add value to the human diet?
    Thielecke F; Lecerf JM; Nugent AP
    Nutr Res Rev; 2021 Dec; 34(2):159-173. PubMed ID: 32854794
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.