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 *

107 related articles for article (PubMed ID: 38877535)

  • 1. Orange passion fruit (Passiflora caerulea L.) as a new raw material for acetic fermentation: evaluation of organic acids and phenolic profile, in vitro digestion, and biological activities.
    da Silva Monteiro Wanderley BR; de Lima ND; Deolindo CTP; Ansiliero R; Kempka AP; Moroni LS; Louredo FJC; Gonzaga LV; Costa ACO; Amboni RDMC; de Sena Aquino ACM; Fritzen-Freire CB
    J Sci Food Agric; 2024 Oct; 104(13):8275-8289. PubMed ID: 38877535
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Screening strategy for predominant phenolic components of digestive enzyme inhibitors in passion fruit peel extracts on simulated gastrointestinal digestion.
    Tang F; Cao Q; Wei B; Teng J; Huang L; Xia N
    J Sci Food Agric; 2023 Jun; 103(8):3871-3881. PubMed ID: 36317249
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Impact of in vitro gastrointestinal digestion on the bioaccessibility and antioxidant capacity of bioactive compounds from Passion fruit (Passiflora edulis) leaves and juice extracts.
    Aguillón-Osma J; Luzardo-Ocampo I; Cuellar-Nuñez ML; Maldonado-Celis ME; Loango-Chamorro N; Campos-Vega R
    J Food Biochem; 2019 Jul; 43(7):e12879. PubMed ID: 31353739
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process.
    Budak NH; Özdemir N; Gökırmaklı Ç
    J Food Biochem; 2022 Jun; 46(6):e13978. PubMed ID: 34694011
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Date Fruits as Raw Material for Vinegar and Non-Alcoholic Fermented Beverages.
    Cantadori E; Brugnoli M; Centola M; Uffredi E; Colonello A; Gullo M
    Foods; 2022 Jul; 11(13):. PubMed ID: 35804787
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Preparation, chemical profiles, antioxidative activities, and angiotensin-converting enzyme 2 inhibitory effect of date fruit vinegar.
    Tang M; Wang Z; Luo J; Zhu T; Song F; Chen H
    J Food Sci; 2024 Jan; 89(1):684-700. PubMed ID: 38010752
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Development and optimisation by means of sensory analysis of new beverages based on different fruit juices and sherry wine vinegar.
    Cejudo-Bastante MJ; Rodríguez Dodero MC; Durán Guerrero E; Castro Mejías R; Natera Marín R; García Barroso C
    J Sci Food Agric; 2013 Mar; 93(4):741-8. PubMed ID: 22806566
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste.
    Roda A; Lucini L; Torchio F; Dordoni R; De Faveri DM; Lambri M
    Food Chem; 2017 Aug; 229():734-742. PubMed ID: 28372238
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Characterization of Fruit Vinegars via Bioactive and Organic Acid Profile Using Chemometrics.
    Yildiz E
    Foods; 2023 Oct; 12(20):. PubMed ID: 37893661
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Sensorial, antioxidant and antimicrobial evaluation of vinegars from surpluses of physalis (Physalis pubescens L.) and red pitahaya (Hylocereus monacanthus).
    Fernandes ACF; de Souza AC; Ramos CL; Pereira AA; Schwan RF; Dias DR
    J Sci Food Agric; 2019 Mar; 99(5):2267-2274. PubMed ID: 30328118
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Vinegar Production from Jabuticaba (
    Dias DR; Silva MS; Cristina de Souza A; Magalhăes-Guedes KT; Ribeiro FS; Schwan RF
    Food Technol Biotechnol; 2016 Sep; 54(3):351-359. PubMed ID: 27956867
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.
    Hornedo-Ortega R; Álvarez-Fernández MA; Cerezo AB; Garcia-Garcia I; Troncoso AM; Garcia-Parrilla MC
    J Food Sci; 2017 Feb; 82(2):364-372. PubMed ID: 28071800
    [TBL] [Abstract][Full Text] [Related]  

  • 13. [Comparative of functional components, antioxidant and α-glucosidase inhibition activities between Choerospondias axillaris fruit peel vinegar and apple vinegar].
    Jiang T; Lyu XL; Li XW; Li ZY; Yang D; Zhang ZL; Zhu JJ; Wang ZM; Liu ZG; Liu JY
    Zhongguo Zhong Yao Za Zhi; 2020 Mar; 45(5):1180-1187. PubMed ID: 32237463
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities.
    Hammouda MB; Castro R; Durán-Guerrero E; Attia H; Azabou S
    J Sci Food Agric; 2023 Aug; 103(11):5221-5230. PubMed ID: 37017953
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Benchmarking laboratory-scale pomegranate vinegar against commercial wine vinegars: antioxidant activity and chemical composition.
    Kharchoufi S; Gomez J; Lasanta C; Castro R; Sainz F; Hamdi M
    J Sci Food Agric; 2018 Sep; 98(12):4749-4758. PubMed ID: 29542127
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars.
    Liu Q; Tang GY; Zhao CN; Gan RY; Li HB
    Antioxidants (Basel); 2019 Mar; 8(4):. PubMed ID: 30934715
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Comparative study of submerged and surface culture acetification process for orange vinegar.
    Cejudo-Bastante C; Durán-Guerrero E; García-Barroso C; Castro-Mejías R
    J Sci Food Agric; 2018 Feb; 98(3):1052-1060. PubMed ID: 28722176
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Microbiological diversity and prevalence of spoilage and pathogenic bacteria in commercial fermented alcoholic beverages (beer, fruit wine, refined rice wine, and yakju).
    Jeon SH; Kim NH; Shim MB; Jeon YW; Ahn JH; Lee SH; Hwang IG; Rhee MS
    J Food Prot; 2015 Apr; 78(4):812-8. PubMed ID: 25836410
    [TBL] [Abstract][Full Text] [Related]  

  • 19. A dynamic view on the chemical composition and bioactive properties of mulberry fruit using an
    Dou ZM; Chen C; Fu X; Liu RH
    Food Funct; 2022 Apr; 13(7):4142-4157. PubMed ID: 35316313
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.).
    Özdemir GB; Özdemir N; Ertekin-Filiz B; Gökırmaklı Ç; Kök-Taş T; Budak NH
    J Food Biochem; 2022 Mar; 46(3):e13676. PubMed ID: 33650149
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.