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 *

165 related articles for article (PubMed ID: 35335226)

  • 1. Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (
    Doniec J; Florkiewicz A; Duliński R; Filipiak-Florkiewicz A
    Molecules; 2022 Mar; 27(6):. PubMed ID: 35335226
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of
    Doniec J; Florkiewicz A; Dziadek K; Filipiak-Florkiewicz A
    Antioxidants (Basel); 2022 Feb; 11(3):. PubMed ID: 35326097
    [No Abstract]   [Full Text] [Related]  

  • 3. Nutritional quality of sous vide cooked carrots and brussels sprouts.
    Chiavaro E; Mazzeo T; Visconti A; Manzi C; Fogliano V; Pellegrini N
    J Agric Food Chem; 2012 Jun; 60(23):6019-25. PubMed ID: 22568492
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples.
    da Silva FLF; de Lima JPS; Melo LS; da Silva YSM; Gouveia ST; Lopes GS; Matos WO
    Food Res Int; 2017 Oct; 100(Pt 1):566-571. PubMed ID: 28873722
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
    Rinaldi M; Santi S; Paciulli M; Ganino T; Pellegrini N; Visconti A; Vitaglione P; Barbanti D; Chiavaro E
    J Sci Food Agric; 2021 Apr; 101(6):2534-2541. PubMed ID: 33063346
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Sous-vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables.
    Florkiewicz A; Socha R; Filipiak-Florkiewicz A; Topolska K
    J Sci Food Agric; 2019 Jan; 99(1):173-182. PubMed ID: 29851088
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.
    Dos Reis LC; de Oliveira VR; Hagen ME; Jablonski A; Flôres SH; de Oliveira Rios A
    Food Chem; 2015 Apr; 172():770-7. PubMed ID: 25442619
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Application and optimisation of air-steam cooking on selected vegetables: impact on physical and antioxidant properties.
    Paciulli M; Dall'Asta C; Rinaldi M; Pellegrini N; Pugliese A; Chiavaro E
    J Sci Food Agric; 2018 Apr; 98(6):2267-2276. PubMed ID: 28984926
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega).
    Armesto J; Gómez-Limia L; Carballo J; Martínez S
    Int J Food Sci Nutr; 2019 Mar; 70(2):136-149. PubMed ID: 30037287
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked.
    Sikora E; Bodziarczyk I
    Acta Sci Pol Technol Aliment; 2012; 11(3):239-48. PubMed ID: 22744944
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Impact of Mild Oven Cooking Treatments on Carotenoids and Tocopherols of
    Nartea A; Fanesi B; Falcone PM; Pacetti D; Frega NG; Lucci P
    Antioxidants (Basel); 2021 Jan; 10(2):. PubMed ID: 33572861
    [TBL] [Abstract][Full Text] [Related]  

  • 12. First Report of Bacterial Blight of Brussels sprouts (Brassica oleracea var. gemmifera) Caused by Pseudomonas cannabina pv. alisalensis in California.
    Bull CT; Mauzey SJ; Koike ST
    Plant Dis; 2010 Nov; 94(11):1375. PubMed ID: 30743633
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures.
    Nartea A; Fanesi B; Giardinieri A; Campmajó G; Lucci P; Saurina J; Pacetti D; Fiorini D; Frega NG; Núñez O
    Foods; 2022 Sep; 11(19):. PubMed ID: 36230116
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
    Bongoni R; Verkerk R; Steenbekkers B; Dekker M; Stieger M
    Plant Foods Hum Nutr; 2014 Sep; 69(3):228-34. PubMed ID: 24853375
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Salmon (
    Głuchowski A; Czarniecka-Skubina E; Rutkowska J
    Molecules; 2020 Dec; 25(23):. PubMed ID: 33271777
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
    Iborra-Bernad C; García-Segovia P; Martínez-Monzó J
    J Food Sci; 2015 Aug; 80(8):E1725-34. PubMed ID: 26130376
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls.
    Modzelewska-Kapituła M; Pietrzak-Fiećko R; Tkacz K; Draszanowska A; Więk A
    Meat Sci; 2019 Nov; 157():107877. PubMed ID: 31254802
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Changes provoked by boiling, steaming and sous-vide cooking in the lipid and volatile profile of European sea bass.
    Nieva-Echevarría B; Manzanos MJ; Goicoechea E; Guillén MD
    Food Res Int; 2017 Sep; 99(Pt 1):630-640. PubMed ID: 28784526
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Light influence in the nutritional composition of Brassica oleracea sprouts.
    Vale AP; Santos J; Brito NV; Peixoto V; Carvalho R; Rosa E; Oliveira MB
    Food Chem; 2015 Jul; 178():292-300. PubMed ID: 25704714
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.
    Rondanelli M; Daglia M; Meneghini S; Di Lorenzo A; Peroni G; Faliva MA; Perna S
    Food Sci Nutr; 2017 May; 5(3):827-833. PubMed ID: 28572974
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.