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 *

154 related articles for article (PubMed ID: 38318731)

  • 1. Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds.
    Nemli E; Ozkan G; Gultekin Subasi B; Cavdar H; Lorenzo JM; Zhao C; Capanoglu E
    J Sci Food Agric; 2024 Mar; 104(5):2535-2550. PubMed ID: 38318731
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn.
    Li M; Chen X; Deng J; Ouyang D; Wang D; Liang Y; Chen Y; Sun Y
    Food Chem; 2020 Dec; 332():127429. PubMed ID: 32645678
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.
    Nayak B; Liu RH; Tang J
    Crit Rev Food Sci Nutr; 2015; 55(7):887-919. PubMed ID: 24915381
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits.
    Mikulic-Petkovsek M; Koron D; Rusjan D
    J Food Sci; 2020 Feb; 85(2):386-393. PubMed ID: 31985832
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Dietary protein-phenolic interactions: characterization, biochemical-physiological consequences, and potential food applications.
    Zhang Q; Cheng Z; Wang Y; Fu L
    Crit Rev Food Sci Nutr; 2021; 61(21):3589-3615. PubMed ID: 32814438
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Wheat grain phenolics: a review on composition, bioactivity, and influencing factors.
    Ma D; Wang C; Feng J; Xu B
    J Sci Food Agric; 2021 Dec; 101(15):6167-6185. PubMed ID: 34312865
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods.
    Ribas-Agustí A; Martín-Belloso O; Soliva-Fortuny R; Elez-Martínez P
    Crit Rev Food Sci Nutr; 2018; 58(15):2531-2548. PubMed ID: 28609142
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bound phenolics in foods, a review.
    Acosta-Estrada BA; Gutiérrez-Uribe JA; Serna-Saldívar SO
    Food Chem; 2014; 152():46-55. PubMed ID: 24444905
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds.
    de Camargo AC; Schwember AR; Parada R; Garcia S; Maróstica MR; Franchin M; Regitano-d'Arce MAB; Shahidi F
    Int J Mol Sci; 2018 Nov; 19(11):. PubMed ID: 30404239
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Phytochemical profiles and health-promoting effects of cool-season food legumes as influenced by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2009 Nov; 57(22):10718-31. PubMed ID: 19873971
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processing.
    Liu Y; Cai C; Yao Y; Xu B
    J Sci Food Agric; 2019 Sep; 99(12):5565-5576. PubMed ID: 31152448
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds.
    Wang R; Li M; Brennan MA; Dhital S; Kulasiri D; Brennan CS; Guo B
    Compr Rev Food Sci Food Saf; 2023 Jul; 22(4):3185-3211. PubMed ID: 37254305
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
    Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
    J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B; Chang SK
    J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of processing on quality attributes and phenolic profile of quince dried bar snack.
    Torres CA; Sepúlveda G; Concha-Meyer AA
    J Sci Food Agric; 2019 Mar; 99(5):2556-2564. PubMed ID: 30393859
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants.
    Alu'datt MH; Rababah T; Alhamad MN; Al-Rabadi GJ; Tranchant CC; Almajwal A; Kubow S; Alli I
    Crit Rev Food Sci Nutr; 2018; 58(18):3209-3218. PubMed ID: 29027830
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Phenolic Compounds in Mesoamerican Fruits-Characterization, Health Potential and Processing with Innovative Technologies.
    Gómez-Maqueo A; Escobedo-Avellaneda Z; Welti-Chanes J
    Int J Mol Sci; 2020 Nov; 21(21):. PubMed ID: 33171785
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods.
    Leonard W; Zhang P; Ying D; Adhikari B; Fang Z
    Biotechnol Adv; 2021; 49():107763. PubMed ID: 33961978
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A comprehensive review on impact of non-thermal processing on the structural changes of food components.
    Barbhuiya RI; Singha P; Singh SK
    Food Res Int; 2021 Nov; 149():110647. PubMed ID: 34600649
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.