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 *

188 related articles for article (PubMed ID: 36018462)

  • 1. Melanoidins present in traditional fermented foods and beverages.
    Yang S; Fan W; Xu Y
    Compr Rev Food Sci Food Saf; 2022 Sep; 21(5):4164-4188. PubMed ID: 36018462
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Metaproteomics insights into traditional fermented foods and beverages.
    Yang L; Fan W; Xu Y
    Compr Rev Food Sci Food Saf; 2020 Sep; 19(5):2506-2529. PubMed ID: 33336970
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Contribution of melanoidins to the antioxidant capacity of the Spanish diet.
    Pastoriza S; Rufián-Henares JA
    Food Chem; 2014 Dec; 164():438-45. PubMed ID: 24996355
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities.
    Liu L; Chen X; Hao L; Zhang G; Jin Z; Li C; Yang Y; Rao J; Chen B
    Crit Rev Food Sci Nutr; 2022; 62(7):1971-1989. PubMed ID: 33226273
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Angiotensin-I converting enzyme inhibitory activity of coffee melanoidins.
    Rufian-Henares JA; Morales FJ
    J Agric Food Chem; 2007 Feb; 55(4):1480-5. PubMed ID: 17243703
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Dissecting dietary melanoidins: formation mechanisms, gut interactions and functional properties.
    Shaheen S; Shorbagi M; Lorenzo JM; Farag MA
    Crit Rev Food Sci Nutr; 2022; 62(32):8954-8971. PubMed ID: 34137312
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Bioactivity of food melanoidins is mediated by gut microbiota.
    Pérez-Burillo S; Rajakaruna S; Pastoriza S; Paliy O; Ángel Rufián-Henares J
    Food Chem; 2020 Jun; 316():126309. PubMed ID: 32059165
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Formation and distribution of 2,4-dihydroxy-2,5-dimethyl-3(2H)-thiophenone, a pigment, an aroma and a biologically active compound formed by the Maillard reaction, in foods and beverages.
    Furusawa R; Goto C; Satoh M; Nomi Y; Murata M
    Food Funct; 2013 Jul; 4(7):1076-81. PubMed ID: 23536157
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits.
    Qiao Y; Zhang K; Zhang Z; Zhang C; Sun Y; Feng Z
    Food Res Int; 2022 Aug; 158():111575. PubMed ID: 35840260
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.
    Baschali A; Tsakalidou E; Kyriacou A; Karavasiloglou N; Matalas AL
    Nutr Res Rev; 2017 Jun; 30(1):1-24. PubMed ID: 28115036
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Formation mechanisms and characterisation of the typical polymers in melanoidins from vinegar, coffee and model experiments.
    Wang Z; Zhang Z; Li S; Zhang X; Xia M; Xia T; Wang M
    Food Chem; 2021 Sep; 355():129444. PubMed ID: 33780797
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Acetic acid bacteria in fermented foods and beverages.
    De Roos J; De Vuyst L
    Curr Opin Biotechnol; 2018 Feb; 49():115-119. PubMed ID: 28863341
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Microbial Ecology of Fermented Vegetables and Non-Alcoholic Drinks and Current Knowledge on Their Impact on Human Health.
    Lavefve L; Marasini D; Carbonero F
    Adv Food Nutr Res; 2019; 87():147-185. PubMed ID: 30678814
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical characterization and antioxidant properties of coffee melanoidins.
    Borrelli RC; Visconti A; Mennella C; Anese M; Fogliano V
    J Agric Food Chem; 2002 Oct; 50(22):6527-33. PubMed ID: 12381145
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Survey and analysis of ethyl carbamate in commercial fermented foods in Hangzhou in 2010].
    Wu PG; Yang DJ; Shen XH; Wang LY; Pan XD; Zhang J; Zhao YX; Tan Y
    Zhonghua Yu Fang Yi Xue Za Zhi; 2011 Jul; 45(7):609-11. PubMed ID: 22041564
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Health benefits of fermented foods.
    Şanlier N; Gökcen BB; Sezgin AC
    Crit Rev Food Sci Nutr; 2019; 59(3):506-527. PubMed ID: 28945458
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physiological relevance of dietary melanoidins.
    Morales FJ; Somoza V; Fogliano V
    Amino Acids; 2012 Apr; 42(4):1097-109. PubMed ID: 20949365
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Towards semi-synthetic microbial communities: enhancing soy sauce fermentation properties in B. subtilis co-cultures.
    Det-Udom R; Gilbert C; Liu L; Prakitchaiwattana C; Ellis T; Ledesma-Amaro R
    Microb Cell Fact; 2019 Jun; 18(1):101. PubMed ID: 31159886
    [TBL] [Abstract][Full Text] [Related]  

  • 19. "Ethno-microbiology" of ethnic Indian fermented foods and alcoholic beverages.
    Tamang JP
    J Appl Microbiol; 2022 Jul; 133(1):145-161. PubMed ID: 34821430
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Omics in traditional vegetable fermented foods and beverages.
    Rizo J; Guillén D; Farrés A; Díaz-Ruiz G; Sánchez S; Wacher C; Rodríguez-Sanoja R
    Crit Rev Food Sci Nutr; 2020; 60(5):791-809. PubMed ID: 30582346
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.