BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

39 related articles for article (PubMed ID: 34455328)

  • 21. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
    Blandino M; Locatelli M; Sovrani V; Coïsson JD; Rolle L; Travaglia F; Giacosa S; Bordiga M; Scarpino V; Reyneri A; Arlorio M
    J Agric Food Chem; 2015 Jul; 63(25):5875-84. PubMed ID: 25818020
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Folate distribution in barley (Hordeum vulgare L.), common wheat (Triticum aestivum L.) and durum wheat (Triticum turgidum durum Desf.) pearled fractions.
    Giordano D; Reyneri A; Blandino M
    J Sci Food Agric; 2016 Mar; 96(5):1709-15. PubMed ID: 26018777
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Dynamic metabolome profiling reveals significant metabolic changes during grain development of bread wheat (Triticum aestivum L.).
    Zhen S; Dong K; Deng X; Zhou J; Xu X; Han C; Zhang W; Xu Y; Wang Z; Yan Y
    J Sci Food Agric; 2016 Aug; 96(11):3731-40. PubMed ID: 26676564
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties.
    Francavilla A; Joye IJ
    Molecules; 2022 Oct; 27(21):. PubMed ID: 36364005
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M; Sovrani V; Marinaccio F; Reyneri A; Rolle L; Giacosa S; Locatelli M; Bordiga M; Travaglia F; Coïsson JD; Arlorio M
    Food Chem; 2013 Dec; 141(3):2549-57. PubMed ID: 23870994
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Metabolomic analysis of the grain pearling fractions of six bread wheat varieties.
    Zhu A; Zhou Q; Hu S; Wang F; Tian Z; Hu X; Liu H; Jiang D; Chen W
    Food Chem; 2022 Feb; 369():130881. PubMed ID: 34455328
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Wheat gluten functionality as a quality determinant in cereal-based food products.
    Delcour JA; Joye IJ; Pareyt B; Wilderjans E; Brijs K; Lagrain B
    Annu Rev Food Sci Technol; 2012; 3():469-92. PubMed ID: 22224557
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review.
    Păucean A; Mureșan V; Maria-Man S; Chiș MS; Mureșan AE; Șerban LR; Pop A; Muste S
    Int J Mol Sci; 2021 Aug; 22(16):. PubMed ID: 34445648
    [TBL] [Abstract][Full Text] [Related]  

  • 29. What Makes Bread and Durum Wheat Different?
    Mastrangelo AM; Cattivelli L
    Trends Plant Sci; 2021 Jul; 26(7):677-684. PubMed ID: 33612402
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Next Generation Health Claims Based on Resilience: The Example of Whole-Grain Wheat.
    Hoevenaars F; van der Kamp JW; van den Brink W; Wopereis S
    Nutrients; 2020 Sep; 12(10):. PubMed ID: 32992860
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Insights into the Functional Components in Wheat Grain: Spatial Pattern, Underlying Mechanism and Cultivation Regulation.
    Zhong Y; Chen Y; Pan M; Wang H; Sun J; Chen Y; Cai J; Zhou Q; Wang X; Jiang D
    Plants (Basel); 2023 May; 12(11):. PubMed ID: 37299171
    [TBL] [Abstract][Full Text] [Related]  

  • 32.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 33.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 34.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 35.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 36.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 37.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 38.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

  • 39.
    ; ; . PubMed ID:
    [No Abstract]   [Full Text] [Related]  

    [Previous]     [New Search]
    of 2.