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1 d for enhancing the functional attributes of amaranth.
2 ng the repeated independent domestication of amaranth.
3 udy evaluates the effect of DIC treatment on amaranth.
4 fibre content was 10% for quinoa and 11% for amaranth.
5 the existence of diverse replicons in Palmer amaranth.
6 bute to the super-grain status of quinoa and amaranth.
7  landscape map of the ancient pseudo-cereal, amaranth.
8 of storage for both red beet (+1.3-fold) and amaranth (+1.1-fold).
9                                      'Gemuse-Amaranth' (A. tricolor L.) had a high amount of caffeoyl
10                                           In amaranth, a C(4) dicotyledonous plant, the plastid rbcL
11        A second glufosinate-resistant Palmer amaranth accession (MSR1) showed distinct GS2.1 and GS2.
12 45 % pea protein isolate (PPI) enriched with amaranth (AF) and oat (OF) flours using high-moisture ex
13 thetic food dyes: Tartrazine, Sunset Yellow, Amaranth, Allura Red, Indigotine, and Brilliant Blue.
14 ork aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red w
15                 Quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and buckwheat (Fagopyrum
16 ative analysis of orthologous genes in grain amaranth (Amaranthus hypochondriacus) and waterhemp (Ama
17                                              Amaranth (Amaranthus hypochondriacus) is an ancestral nu
18 sistance in the glufosinate-resistant Palmer amaranth (Amaranthus palmeri) accession MSR2.
19                                       Palmer amaranth (Amaranthus palmeri) is an annual plant native
20 aboratory to predict the longevity of Palmer amaranth (Amaranthus palmeri) seeds in soil seedbank in
21 ical profile of red beet (Beta vulgaris) and amaranth (Amaranthus sp.) microgreens.
22                   Amaranthus palmeri (Palmer amaranth), Amaranthus retroflexus (redroot pigweed), and
23                       As a proof of concept, amaranth (AMR), a synthetic dye, was selected as an anal
24 s (bread wheat and spelt) and pseudocereals (amaranth and buckwheat).
25 als bread wheat and spelt and pseudocereals (amaranth and buckwheat).
26                                      Quinoa, amaranth and purple corn are Andean cereals largely cons
27                                              Amaranth and quinoa flours were evaluated for use as alt
28 d of retaining proteins naturally present in amaranth and quinoa not only bolsters their nutritional
29 rate an alkaline isolation method to extract amaranth and quinoa starch from flour while retaining a
30                        It allowed indicating amaranth and teff products as flakes with the highest im
31                                       Palmer amaranth and waterhemp populations were recurrently expo
32      Aqueous suspensions (30% w/w) of spelt, amaranth and wheat starches were illuminated with linear
33 the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food
34 l composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maiz
35 a and corn-starch sausages were compared and amaranth aroma was disliked.
36                                       Palmer amaranth biotypes responded differently to elevated CO(2
37                                   The Palmer amaranth biotypes were grown under four different scenar
38                                  A hazel nut-amaranth bread diet significantly increased the level of
39 ickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using s
40 r percentages of late scaffold recoil in the Amaranth BRS at 3 months (Amaranth BRS=-10+/-16.1% versu
41            No fractures were observed in the Amaranth BRS group at 1.3 mm above nominal values ( appr
42                    A total of 99 devices (65 Amaranth BRS versus 34 Absorb bioresorbable vascular sca
43 .0 [5.0-9.0] Absorb BVS versus 0.0 [0.0-0.5] Amaranth BRS).
44 ght, amorphous poly-l-lactic acid-based BRS (Amaranth BRS).
45 fold recoil in the Amaranth BRS at 3 months (Amaranth BRS=-10+/-16.1% versus Absorb BVS=10.7+/-13.2%;
46 (barley, rye, spelt, wheat) and gluten-free (amaranth, buckwheat, corn, quinoa, millet, oat, rice, te
47 r grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingred
48    As such, it was concluded that quinoa and amaranth can be used as alternative binders in sausage p
49 nts did not yield significant alterations in amaranth composition.
50 r zone for both Coomassie Brilliant Blue and Amaranth dyes; these values were 0.4 that required for t
51 07), Sunset Yellow (E110), Azorubine (E122), Amaranth (E123), Ponceau 4R (E124), Erythrosine (E127),
52                           Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue
53               Red dyes as Allura Red (E129), Amaranth (E124), Ponceau 4R (E123), Erythrosine (E127) a
54 eat, spelt, and rye as well as from einkorn, amaranth, emmer, and oat.
55 ith a nutraceutical consisting of spirulina, amaranth, flaxseed, and micronutrients augmented CT-IgA
56 (FPC), sesame protein concentrate (SPC), and amaranth flour (AF) to enhance the amino acid profiles.
57                    The effect of addition of amaranth flour and amaranth protein isolate to both a gl
58                                  Addition of amaranth flour, with a relatively low protein content (1
59                    Those made from quinoa or amaranth flours could meet these expectations.
60 d pepper, carrot, or zucchini with quinoa or amaranth flours, well-recognized superfoods.
61 d starch retrogradation in wheat, quinoa and amaranth flours.
62 ur gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads
63 is study increases the attractiveness of the amaranth genus as a food crop due to its strong diversit
64                   Mumm introduce the ancient amaranth genus, highlighting the ancient crop's controve
65               In silico tryptic digestion of amaranth globulins was carried out releasing peptides la
66 analysing the free amino acid composition of amaranth grain.
67                                       Palmer amaranth grown under 750 ppm of CO(2) was 15.5% taller,
68 tification of inhibitory DPPIV peptides from amaranth hydrolysates and the prediction of their bindin
69 nds are more frequently split in pressurized amaranth, Hylon VII, and waxy maize starch, while in sor
70 ract soil seedbank longevity data for Palmer amaranth in the United States.
71 tible biotypes of Amaranthus palmeri (Palmer amaranth) in terms of morphological development.
72                                              Amaranth induced the highest overall concentration of ca
73 est that the 2,4-D resistance in KCTR Palmer amaranth is a nuclear inherited trait controlled by mult
74                                   Therefore, amaranth is a potential pseudocereal that can be used as
75                                              Amaranth is a pre-Columbian staple crop used as a nutrit
76                                              Amaranth is a pseudocereal that contains between 50 and
77     Data on free amino acid content of grain amaranth is very inadequate.
78 nce in a multiple herbicide-resistant Palmer amaranth (KCTR) was investigated.
79 tween women who received vitamin A as liver, amaranth leaves, carrots, or retinyl palmitate.
80 (drumstick leaves, taro leaves, bele leaves, amaranth leaves, fern/ota, okra and French bean).
81 itate, vitamin A-fortified rice, goat liver, amaranth leaves, or carrots or 2000 microg retinol equiv
82 synthetic gene clusters conserved within the amaranth lineage.
83 hous poly-l-lactic acid-based BRS (APTITUDE, Amaranth Medical [AMA]) to Absorb (bioresorbable vascula
84 and, in vitro digestion of both red beet and amaranth microgreens produced a significant increase in
85 kwheat (CBPI), Tartary buckwheat (TBPI), and amaranth of A. hypochondriacus (AhPI) and A. caudatus (A
86 plant (39 sterols), moringa, chili seed, and amaranth oil (37 sterols).
87 strointestinal digestion (SGD) of germinated amaranth on the release of antioxidant and anti-inflamma
88 mpkin seeds, egg yolk, carum, hazel nuts and amaranth) on the morphological and biochemical parameter
89                              Out of the 2218 AMARANTH participants, 424 had a flortaucipir scan aroun
90                             Among germinated amaranth peptides fractions tested, F2 had the highest a
91                               The germinated amaranth peptides generated during SGD were released aft
92 ighest inhibition of DPPIV was observed with amaranth peptides released after simulated gastrointesti
93  processing operations related to quinoa and amaranth phenolics for food and nutritional applications
94 rbcL mRNA in light-grown, but not etiolated, amaranth plants.
95 ethod for the determination of 12 food dyes (Amaranth, Ponceau 4R, Carmine, Ponceau SX, Ponceau 3R, A
96 us (L. plantarum and L. helveticus) prepared amaranth protein hydrolysates, to determine the contribu
97                 On the contrary, addition of amaranth protein isolate decreased acrylamide content by
98 anged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%)
99 of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results su
100 The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine mo
101 , rheological and thermal characteristics of amaranth protein isolates (APIs) are reported in this st
102                                         Four amaranth protein isolates (P1, P2, P3 and P4) were prepa
103 d, the above results suggest that the use of amaranth protein may be an interesting way to both mitig
104 position and techno-functional properties of amaranth protein, including its solubility, emulsificati
105             These results support the use of amaranth protein/peptides in the elaboration of function
106 ork was to analyse the hypotensive effect of amaranth protein/peptides on spontaneously hypertensive
107                                              Amaranth proteins can be produced more sustainably than
108 %) and oil (185 %) binding capacities, while amaranth proteins exhibited higher solubility and foamin
109 perties play an important role in the use of amaranth proteins for formulating nanoparticle-based del
110                                              Amaranth proteins have structural and physicochemical pr
111  the presence of anti-nutritional factors in amaranth proteins need to be addressed.
112 id bacteria proteases released peptides from amaranth proteins with ACE-inhibitory properties that we
113 inal digestion (SGID) of proteins present in amaranth quinoa and chia was evaluated using their bioac
114 ectively) We can conclude that proteins from amaranth, quinoa and chia may be a good source of antidi
115 specially anti-inflammatory, from germinated amaranth released by in vitro gastrointestinal digestion
116                                              Amaranth released the lowest amount of saccharides and s
117 to evaluate the ACE-I inhibitory activity of amaranth seed hydrolysates after fermentation with Enter
118 nd time-efficient tool for predicting Palmer amaranth seed longevity in natural soil seedbanks, offer
119 nhibitory capacity of peptides released from amaranth seed proteins after enzymatic digestion, agains
120 s showed higher protein content in quinoa or amaranth snacks.
121 ocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice) or processed (such as
122 encing of multiple accessions of three grain amaranth species and two wild relatives, shows that the
123                                              Amaranth species are globally grown food crops.
124 this combined approach, three main groups of amaranth species were assigned.
125 he leaves of 14 genotypes from six different amaranth species were identified and quantified.
126 ofiles of the grains of quinoa and different amaranth species.
127 hum, Hylon VII) and amylopectin (waxy maize, amaranth) starches was studied.
128                                          The AMARANTH trial of lanabecestat, a BACE1 inhibitor, was d
129   Study 2 selected 205 participants from the AMARANTH trial, which was terminated after futility anal
130 th liposomes loaded with soybean lunasin and amaranth unsaponifiable matter (UM + LunLip) and cell cy
131                  Dietary fibre of quinoa and amaranth was analysed for its insoluble and soluble fibr
132 imate-3-phosphate synthase (EPSPS) in Palmer amaranth was determined to be driven by an extrachromoso
133        Insoluble fibre (IDF) from quinoa and amaranth was mainly composed of galacturonic acid, arabi
134 ains (sorghum, millet, buckwheat, quinoa and amaranth) was used in brewing process, in gelatinized an
135 plants, and the mercury contents in lettuce, amaranth, water spinach, cowpea and rice samples were co
136  sorbitol spherulites containing the azo dye amaranth were analyzed in detail so as to correct a pers
137 nd 3'-UTRs of AhRbcS1 mRNA from the C4 dicot amaranth were linked to a gusA reporter gene.
138 amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, mill
139 lucose, galacturonic acid and arabinose; for amaranth, xylose was also a major constituent.

 
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