BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

125 related articles for article (PubMed ID: 38583398)

  • 1. A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato.
    Yun D; Li C; Sun J; Xu F; Tang C; Liu J
    Food Chem; 2024 Aug; 449():139222. PubMed ID: 38583398
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Preparation of Steamed Purple Sweet Potato-Based Films Containing Mandarin Essential Oil for Smart Packaging.
    Yue R; Zhang Y; Liu J; Sun J
    Molecules; 2024 May; 29(10):. PubMed ID: 38792175
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Preparation and characterization of indicator films from carboxymethyl-cellulose/starch and purple sweet potato (Ipomoea batatas (L.) lam) anthocyanins for monitoring fish freshness.
    Jiang G; Hou X; Zeng X; Zhang C; Wu H; Shen G; Li S; Luo Q; Li M; Liu X; Chen A; Wang Z; Zhang Z
    Int J Biol Macromol; 2020 Jan; 143():359-372. PubMed ID: 31816383
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Comparison of the structural characterization and physicochemical properties of starches from seven purple sweet potato varieties cultivated in China.
    Yong H; Wang X; Sun J; Fang Y; Liu J; Jin C
    Int J Biol Macromol; 2018 Dec; 120(Pt B):1632-1638. PubMed ID: 30287360
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Preparation and characterization of a novel intelligent starch/gelatin binary film containing purple sweet potato anthocyanins for Flammulina velutipes mushroom freshness monitoring.
    Zong Z; Liu M; Chen H; Farag MA; Wu W; Fang X; Niu B; Gao H
    Food Chem; 2023 Mar; 405(Pt B):134839. PubMed ID: 36436235
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato.
    Choi I; Lee JY; Lacroix M; Han J
    Food Chem; 2017 Mar; 218():122-128. PubMed ID: 27719887
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Monitoring dynamic changes in chicken freshness at 4 °C and 25 °C using pH-sensitive intelligent films based on sodium alginate and purple sweet potato peel extracts.
    Zhao M; Nuerjiang M; Bai X; Feng J; Kong B; Sun F; Li Y; Xia X
    Int J Biol Macromol; 2022 Sep; 216():361-373. PubMed ID: 35803406
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Proteomic approach reveals that starch degradation contributes to anthocyanin accumulation in tuberous root of purple sweet potato.
    Wang S; Pan D; Lv X; Song X; Qiu Z; Huang C; Huang R; Chen W
    J Proteomics; 2016 Jun; 143():298-305. PubMed ID: 26957144
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A novel sensor based on bead-counting of purple sweet potato tapioca pearl for freshness monitoring of shrimp.
    Wangmo L; Suratsawadee A; Ratvijitvech T; Siripinyanond A
    Food Chem; 2022 Jan; 368():130863. PubMed ID: 34428691
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Novel pH-sensitive films based on starch/polyvinyl alcohol and food anthocyanins as a visual indicator of shrimp deterioration.
    Zhang K; Huang TS; Yan H; Hu X; Ren T
    Int J Biol Macromol; 2020 Feb; 145():768-776. PubMed ID: 31866540
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Anthocyanins from purple sweet potato (Ipomoea batatas (L.) Lam.) and their color modulation by the addition of phenolic acids and food-grade phenolic plant extracts.
    Gras CC; Nemetz N; Carle R; Schweiggert RM
    Food Chem; 2017 Nov; 235():265-274. PubMed ID: 28554635
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Research Advances of Purple Sweet Potato Anthocyanins: Extraction, Identification, Stability, Bioactivity, Application, and Biotransformation.
    Li A; Xiao R; He S; An X; He Y; Wang C; Yin S; Wang B; Shi X; He J
    Molecules; 2019 Oct; 24(21):. PubMed ID: 31652733
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH.
    Jiang T; Mao Y; Sui L; Yang N; Li S; Zhu Z; Wang C; Yin S; He J; He Y
    Food Chem; 2019 Feb; 274():460-470. PubMed ID: 30372966
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of Anthocyanin Associated Purple Sweet Potato Starch and Peel-Based pH Indicator Films.
    Sohany M; Tawakkal ISMA; Ariffin SH; Shah NNAK; Yusof YA
    Foods; 2021 Aug; 10(9):. PubMed ID: 34574115
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Characterisation and stability of anthocyanins in purple-fleshed sweet potato P40.
    Xu J; Su X; Lim S; Griffin J; Carey E; Katz B; Tomich J; Smith JS; Wang W
    Food Chem; 2015 Nov; 186():90-6. PubMed ID: 25976796
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Purple sweet potato color attenuates domoic acid-induced cognitive deficits by promoting estrogen receptor-α-mediated mitochondrial biogenesis signaling in mice.
    Lu J; Wu DM; Zheng YL; Hu B; Cheng W; Zhang ZF
    Free Radic Biol Med; 2012 Feb; 52(3):646-659. PubMed ID: 22178976
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour.
    Azeem M; Mu TH; Zhang M
    Food Sci Technol Int; 2020 Jul; 26(5):388-402. PubMed ID: 31870191
    [TBL] [Abstract][Full Text] [Related]  

  • 18. IbERF71, with IbMYB340 and IbbHLH2, coregulates anthocyanin accumulation by binding to the IbANS1 promoter in purple-fleshed sweet potato (Ipomoea batatas L.).
    Ning Z; Hu K; Zhou Z; Zhao D; Tang J; Wang H; Li L; Ding C; Chen X; Yao G; Zhang H
    Plant Cell Rep; 2021 Jan; 40(1):157-169. PubMed ID: 33084965
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Calf thymus DNA-binding ability study of anthocyanins from purple sweet potatoes ( Ipomoea batatas L.).
    Wang D; Wang X; Zhang C; Ma Y; Zhao X
    J Agric Food Chem; 2011 Jul; 59(13):7405-9. PubMed ID: 21678894
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Purple sweet potato anthocyanins attenuates steatohepatitis induced by high fat diet combined with carbon tetrachloride in rats].
    Mi W; Han F; Liang J; Liang Y; Guan B; Xu H
    Wei Sheng Yan Jiu; 2018 Jul; 47(4):517-524. PubMed ID: 30081974
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.