BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

199 related articles for article (PubMed ID: 36648179)

  • 1. [Amaranth, quinoa and buckwheat grain products: role in human nutrition and maintenance of the intestinal microbiome].
    Markova YM; Sidorova YS
    Vopr Pitan; 2022; 91(6):17-29. PubMed ID: 36648179
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses.
    Zhu F
    Carbohydr Polym; 2020 Nov; 248():116819. PubMed ID: 32919544
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Protein content and amino acids profile of pseudocereals.
    Mota C; Santos M; Mauro R; Samman N; Matos AS; Torres D; Castanheira I
    Food Chem; 2016 Feb; 193():55-61. PubMed ID: 26433287
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Amaranth grain proteins: prospects for use in specialized food products].
    Sidorova YS; Biryulina NA; Zilova IS; Mazo VK
    Vopr Pitan; 2022; 91(3):96-106. PubMed ID: 35852982
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Pseudocereals: a novel source of biologically active peptides.
    Morales D; Miguel M; Garcés-Rimón M
    Crit Rev Food Sci Nutr; 2021; 61(9):1537-1544. PubMed ID: 32406747
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (
    De Bock P; Daelemans L; Selis L; Raes K; Vermeir P; Eeckhout M; Van Bockstaele F
    Foods; 2021 Mar; 10(3):. PubMed ID: 33808595
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Can pseudocereals modulate microbiota by functioning as probiotics or prebiotics?
    Ugural A; Akyol A
    Crit Rev Food Sci Nutr; 2022; 62(7):1725-1739. PubMed ID: 33190507
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods.
    Martínez-Villaluenga C; Peñas E; Hernández-Ledesma B
    Food Chem Toxicol; 2020 Mar; 137():111178. PubMed ID: 32035214
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L; Arendt EK; Gallagher E
    Int J Food Sci Nutr; 2009; 60 Suppl 4():240-57. PubMed ID: 19462323
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits.
    Estivi L; Pellegrino L; Hogenboom JA; Brandolini A; Hidalgo A
    Molecules; 2022 Nov; 27(21):. PubMed ID: 36364365
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification and differences of total proteins and their soluble fractions in some pseudocereals based on electrophoretic patterns.
    Drzewiecki J; Delgado-Licon E; Haruenkit R; Pawelzik E; Martin-Belloso O; Park YS; Jung ST; Trakhtenberg S; Gorinstein S
    J Agric Food Chem; 2003 Dec; 51(26):7798-804. PubMed ID: 14664548
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Assessment of the prebiotic effect of quinoa and amaranth in the human intestinal ecosystem.
    Gullón B; Gullón P; Tavaria FK; Yáñez R
    Food Funct; 2016 Sep; 7(9):3782-3788. PubMed ID: 27713989
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans.
    Lamothe LM; Srichuwong S; Reuhs BL; Hamaker BR
    Food Chem; 2015 Jan; 167():490-6. PubMed ID: 25149016
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat.
    Schoenlechner R; Drausinger J; Ottenschlaeger V; Jurackova K; Berghofer E
    Plant Foods Hum Nutr; 2010 Dec; 65(4):339-49. PubMed ID: 20972627
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of Oats, Tartary Buckwheat, and Foxtail Millet Supplementation on Lipid Metabolism, Oxido-Inflammatory Responses, Gut Microbiota, and Colonic SCFA Composition in High-Fat Diet Fed Rats.
    Wang Y; Qi W; Guo X; Song G; Pang S; Fang W; Peng Z
    Nutrients; 2022 Jul; 14(13):. PubMed ID: 35807940
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Selenium in Gluten-free Products.
    Rybicka I; Krawczyk M; Stanisz E; Gliszczyńska-Świgło A
    Plant Foods Hum Nutr; 2015 Jun; 70(2):128-34. PubMed ID: 25690718
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective.
    Janssen F; Pauly A; Rombouts I; Jansens KJA; Deleu LJ; Delcour JA
    Compr Rev Food Sci Food Saf; 2017 Jan; 16(1):39-58. PubMed ID: 33371541
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds.
    Rocchetti G; Miragoli F; Zacconi C; Lucini L; Rebecchi A
    Food Res Int; 2019 May; 119():886-894. PubMed ID: 30884729
    [TBL] [Abstract][Full Text] [Related]  

  • 19. [
    Sidorova YS; Petrov NA; Kolobanov AI; Paleeva MA; Zorin SN; Mazo VK
    Vopr Pitan; 2023; 92(4):74-80. PubMed ID: 37801457
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.
    Cela N; Galgano F; Perretti G; Di Cairano M; Tolve R; Condelli N
    Food Chem; 2022 Aug; 384():132621. PubMed ID: 35257999
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.