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 *

151 related articles for article (PubMed ID: 39125974)

  • 1. Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk.
    Khachatryan G; Pląder J; Piechowicz K; Witczak T; Liszka-Skoczylas M; Witczak M; Gałkowska D; Duraczyńska D; Hunter W; Waradzyn A; Khachatryan K
    Int J Mol Sci; 2024 Aug; 25(15):. PubMed ID: 39125974
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients.
    Lachowicz S; Michalska-Ciechanowska A; Oszmiański J
    Molecules; 2020 Apr; 25(8):. PubMed ID: 32326580
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Moisture sorption isotherm and thermodynamic analysis of egg powders dried by foam-mat-assisted refractance window drying.
    Arslan-Tontul S; Gunisik A; Tontul I
    J Sci Food Agric; 2024 Nov; 104(14):8646-8654. PubMed ID: 39392659
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of different protectants on the IgY content and physico-chemical properties of spray-dried egg yolk powder.
    Ang Y; Cao W; Wang Z; Li L; Zhao M; Liu Z; Jin X; Jin J; Dong J; Zhang Y; Bhandari B; Ren G; Duan X
    J Sci Food Agric; 2023 Jul; 103(9):4660-4667. PubMed ID: 36882894
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Composition and physicochemical properties of dried berry pomace.
    Reißner AM; Al-Hamimi S; Quiles A; Schmidt C; Struck S; Hernando I; Turner C; Rohm H
    J Sci Food Agric; 2019 Feb; 99(3):1284-1293. PubMed ID: 30073678
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Improved effect of ultrasound-assisted enzymolysis on egg yolk powder: Structural properties, hydration properties and stability characteristics.
    Li Q; Zhang X; Tang S; Mi S; Lu L; Zeng Q; Xia M; Cai Z
    Food Chem; 2022 Jul; 382():132549. PubMed ID: 35247662
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology.
    Dong L; Guo F; Gao Y; Bao Z; Lin S
    Food Chem; 2024 Dec; 460(Pt 2):140650. PubMed ID: 39089016
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Freeze-drying of black chokeberry pomace extract-loaded double emulsions to obtain dispersible powders.
    Eisinaitė V; Leskauskaitė D; Pukalskienė M; Venskutonis PR
    J Food Sci; 2020 Mar; 85(3):628-638. PubMed ID: 32052434
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying.
    Khanji AN; Michaux F; Petit J; Salameh D; Rizk T; Jasniewski J; Banon S
    Food Funct; 2018 Feb; 9(2):971-981. PubMed ID: 29322144
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Investigating the mechanism of antioxidants as egg white powder flavor modifiers.
    Zhang W; Yang Y; Su Y; Gu L; Chang C; Li J
    J Sci Food Agric; 2024 Mar; 104(5):2621-2629. PubMed ID: 37985210
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY.
    Wang Z; Duan X; Ren G; Guo J; Ji J; Xu Y; Cao W; Li L; Zhao M; Ang Y; Jin X; Bhandari B; Zhu L; Zhang Y
    Food Chem; 2023 Mar; 404(Pt A):134626. PubMed ID: 36444045
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Are olive pomace powders a safe source of bioactives and nutrients?
    Ribeiro TB; Oliveira A; Coelho M; Veiga M; Costa EM; Silva S; Nunes J; Vicente AA; Pintado M
    J Sci Food Agric; 2021 Mar; 101(5):1963-1978. PubMed ID: 32914435
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Nanoliposomal Encapsulation of
    Zahedi Y; Shaddel R; Salamatian M; Szumny A
    Molecules; 2024 Jun; 29(12):. PubMed ID: 38930869
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L
    J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds.
    Oszmiański J; Lachowicz S
    Molecules; 2016 Aug; 21(8):. PubMed ID: 27556441
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa).
    Šic Žlabur J; Dobričević N; Pliestić S; Galić A; Bilić DP; Voća S
    Molecules; 2017 Dec; 22(12):. PubMed ID: 29206179
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Black Chokeberry
    Sidor A; Gramza-Michałowska A
    Molecules; 2019 Oct; 24(20):. PubMed ID: 31619015
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Egg collagen content is increased by a diet supplemented with wood charcoal powder containing wood vinegar liquid.
    Yamauchi K; Matsumoto Y; Yamauchi K
    Br Poult Sci; 2016 Oct; 57(5):601-611. PubMed ID: 27376436
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders.
    Rao Q; Labuza TP
    Food Chem; 2012 May; 132(1):373-84. PubMed ID: 26434304
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Development of red apple pomace extract/chitosan-based films reinforced by TiO
    Lan W; Wang S; Zhang Z; Liang X; Liu X; Zhang J
    Int J Biol Macromol; 2021 Jan; 168():105-115. PubMed ID: 33309654
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.