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 *

130 related articles for article (PubMed ID: 38492300)

  • 1. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes.
    Yang Y; Ye Z; Qin Y; Pathirana S; Araujo LD; Culley NJ; Kilmartin PA
    Food Chem; 2024 Jul; 447():138976. PubMed ID: 38492300
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
    Lee KW; Kim YJ; Lee HJ; Lee CY
    J Agric Food Chem; 2003 Dec; 51(25):7292-5. PubMed ID: 14640573
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of SO
    Zhang Y; Jiang L; Zhang F; Yuan D; Yi L; Min Z
    J Food Sci; 2024 May; 89(5):2814-2826. PubMed ID: 38551189
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions.
    Cao QQ; Wang F; Wang JQ; Chen JX; Yin JF; Li L; Meng FK; Cheng Y; Xu YQ
    Food Chem; 2021 Dec; 364():130235. PubMed ID: 34175625
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging.
    Zhang XK; He F; Zhang B; Reeves MJ; Liu Y; Zhao X; Duan CQ
    Food Res Int; 2018 Apr; 106():568-579. PubMed ID: 29579962
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Winery by-products: extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species.
    Melo PS; Massarioli AP; Denny C; dos Santos LF; Franchin M; Pereira GE; Vieira TM; Rosalen PL; de Alencar SM
    Food Chem; 2015 Aug; 181():160-9. PubMed ID: 25794735
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
    Suriano S; Alba V; Tarricone L; Di Gennaro D
    Food Chem; 2015 Jun; 177():382-9. PubMed ID: 25660901
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
    Yang C; Hu Z; Lu M; Li P; Tan J; Chen M; Lv H; Zhu Y; Zhang Y; Guo L; Peng Q; Dai W; Lin Z
    Food Res Int; 2018 Apr; 106():909-919. PubMed ID: 29580004
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Mate extract is superior to green tea extract in the protection against chicken meat protein thiol oxidation.
    Jongberg S; Racanicci AMC; Skibsted LH
    Food Chem; 2019 Dec; 300():125134. PubMed ID: 31323608
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Determination and quality evaluation of green tea extracts through qualitative and quantitative analysis of multi-components by single marker (QAMS).
    Li DW; Zhu M; Shao YD; Shen Z; Weng CC; Yan WD
    Food Chem; 2016 Apr; 197 Pt B():1112-20. PubMed ID: 26675847
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect.
    Oliveira-Alves SC; Pereira RS; Pereira AB; Ferreira A; Mecha E; Silva AB; Serra AT; Bronze MR
    Food Res Int; 2020 May; 131():109026. PubMed ID: 32247467
    [TBL] [Abstract][Full Text] [Related]  

  • 12. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea.
    Stewart AJ; Mullen W; Crozier A
    Mol Nutr Food Res; 2005 Jan; 49(1):52-60. PubMed ID: 15602765
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine.
    Olejar KJ; Fedrizzi B; Kilmartin PA
    Food Chem; 2015 Sep; 183():181-9. PubMed ID: 25863627
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC.
    He X; Li J; Zhao W; Liu R; Zhang L; Kong X
    Food Chem; 2015 Mar; 171():405-11. PubMed ID: 25308687
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Visualized analysis of within-tissue spatial distribution of specialized metabolites in tea (Camellia sinensis) using desorption electrospray ionization imaging mass spectrometry.
    Liao Y; Fu X; Zhou H; Rao W; Zeng L; Yang Z
    Food Chem; 2019 Sep; 292():204-210. PubMed ID: 31054666
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
    Lv HP; Zhang Y; Shi J; Lin Z
    Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physicochemical properties, antioxidant activities and comprehensive phenolic profiles of tea-macerated Chardonnay wine and model wine.
    Liang Z; Zhang P; Ma W; Zeng XA; Fang Z
    Food Chem; 2024 Mar; 436():137748. PubMed ID: 37862991
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions.
    Ma C; Ma B; Wang J; Wang Z; Chen X; Zhou B; Li X
    Food Chem X; 2022 Dec; 16():100504. PubMed ID: 36519090
    [TBL] [Abstract][Full Text] [Related]  

  • 19. UHPLC-ESI-HRMS/MS analysis on phenolic compositions of different E Se tea extracts and their antioxidant and cytoprotective activities.
    Fan Z; Wang Y; Yang M; Cao J; Khan A; Cheng G
    Food Chem; 2020 Jul; 318():126512. PubMed ID: 32135418
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Changes of major tea polyphenols and production of four new B-ring fission metabolites of catechins from post-fermented Jing-Wei Fu brick tea.
    Zhu YF; Chen JJ; Ji XM; Hu X; Ling TJ; Zhang ZZ; Bao GH; Wan XC
    Food Chem; 2015 Mar; 170():110-7. PubMed ID: 25306324
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.