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Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1876 1
1945 2
1946 12
1947 10
1948 37
1949 8
1950 14
1951 8
1952 14
1953 16
1954 12
1955 13
1956 16
1957 15
1958 4
1959 6
1960 9
1961 12
1962 12
1963 22
1964 28
1965 31
1966 14
1967 16
1968 16
1969 13
1970 18
1971 21
1972 11
1973 8
1974 14
1975 14
1976 13
1977 2
1978 4
1979 7
1980 13
1981 13
1982 13
1983 14
1984 17
1985 11
1986 20
1987 24
1988 13
1989 14
1990 24
1991 23
1992 24
1993 34
1994 33
1995 45
1996 33
1997 39
1998 46
1999 51
2000 58
2001 51
2002 74
2003 82
2004 72
2005 104
2006 106
2007 107
2008 146
2009 118
2010 113
2011 130
2012 168
2013 159
2014 197
2015 191
2016 167
2017 146
2018 161
2019 233
2020 221
2021 215
2022 201
2023 17
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3,755 results
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Page 1
Removing the major allergen Bra j I from brown mustard (Brassica juncea) by CRISPR/Cas9.
Assou J, Zhang D, Roth KDR, Steinke S, Hust M, Reinard T, Winkelmann T, Boch J. Assou J, et al. Plant J. 2022 Feb;109(3):649-663. doi: 10.1111/tpj.15584. Epub 2021 Dec 2. Plant J. 2022. PMID: 34784073
This study addressed the major allergen Bra j I, a seed storage protein of the 2S albumin class, in the allotetraploid brown mustard (Brassica juncea). Cotyledon explants of an Indian gene bank accession (CR2664) and the German variety Terratop were transformed usin …
This study addressed the major allergen Bra j I, a seed storage protein of the 2S albumin class, in the allotetraploid brown musta
Reply.
François K. François K. Ann Thorac Surg. 2020 Apr;109(4):1310. doi: 10.1016/j.athoracsur.2019.09.086. Epub 2019 Nov 22. Ann Thorac Surg. 2020. PMID: 31765617 No abstract available.
Evaluation of the QuEChERS method for the determination of phenolic compounds in yellow (Brassica alba), brown (Brassica juncea), and black (Brassica nigra) mustard seeds.
Nicácio AE, Rodrigues CA, Visentainer JV, Maldaner L. Nicácio AE, et al. Food Chem. 2021 Mar 15;340:128162. doi: 10.1016/j.foodchem.2020.128162. Epub 2020 Sep 24. Food Chem. 2021. PMID: 33027718
Studies about the phenolic composition of yellow (Brassica alba), brown (Brassica juncea), and black (Brassica nigra) mustard seeds are still scarce in the literature. ...The most abundant phenolic compound was sinapic acid, which was found in amounts ranging from 4 …
Studies about the phenolic composition of yellow (Brassica alba), brown (Brassica juncea), and black (Brassica nigra) mustard
Natural occurrence of bisphenol F in mustard.
Zoller O, Brüschweiler BJ, Magnin R, Reinhard H, Rhyn P, Rupp H, Zeltner S, Felleisen R. Zoller O, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016;33(1):137-46. doi: 10.1080/19440049.2015.1110623. Epub 2015 Nov 23. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2016. PMID: 26555822 Free PMC article.
Bisphenol F (BPF) was found in mustard up to a concentration of around 8 mg kg(-1). Contamination of the raw products or caused by the packaging could be ruled out. ...Hot mustard made only from brown mustard seeds (Brassica juncea) or black mustard
Bisphenol F (BPF) was found in mustard up to a concentration of around 8 mg kg(-1). Contamination of the raw products or caused by th …
Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds.
Okunade OA, Ghawi SK, Methven L, Niranjan K. Okunade OA, et al. Food Chem. 2015 Nov 15;187:485-90. doi: 10.1016/j.foodchem.2015.04.054. Epub 2015 Apr 25. Food Chem. 2015. PMID: 25977054
This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow mustard seeds. Brown mustard had higher myrosinase activity (2.75 un/mL) than black (1.50 un/mL) and yellow mustard
This study investigates the effects of temperature and pressure on inactivation of myrosinase extracted from black, brown and yellow …
Development and validation of a real-time PCR method for the simultaneous detection of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food.
Palle-Reisch M, Wolny M, Cichna-Markl M, Hochegger R. Palle-Reisch M, et al. Food Chem. 2013 May 1;138(1):348-55. doi: 10.1016/j.foodchem.2012.10.055. Epub 2012 Nov 8. Food Chem. 2013. PMID: 23265498
The paper presents a real-time PCR method allowing the simultaneous detection of traces of black mustard (Brassica nigra) and brown mustard (Brassica juncea) in food. ...By analysing serially diluted DNA extracts from black and brown mustard, th …
The paper presents a real-time PCR method allowing the simultaneous detection of traces of black mustard (Brassica nigra) and brow
Arabidopsis thaliana.
Meyerowitz EM. Meyerowitz EM. Annu Rev Genet. 1987;21:93-111. doi: 10.1146/annurev.ge.21.120187.000521. Annu Rev Genet. 1987. PMID: 3327474 Review. No abstract available.
Mustard allergy as a new food allergy.
Rancé F. Rancé F. Allergy. 2003 Apr;58(4):287-8. doi: 10.1034/j.1398-9995.2003.00109.x. Allergy. 2003. PMID: 12708974 No abstract available.
Sandwich enzyme-linked immunosorbent assay (ELISA) for detection of mustard in foods.
Lee PW, Hefle SL, Taylor SL. Lee PW, et al. J Food Sci. 2008 May;73(4):T62-8. doi: 10.1111/j.1750-3841.2008.00725.x. J Food Sci. 2008. PMID: 18460147
Undeclared mustard residues in food products could trigger allergic reactions in mustard-allergic consumers. Our objective was to develop and validate a sandwich-type ELISA for the detection of mustard residues in foods. A mixture of yellow, brown, and …
Undeclared mustard residues in food products could trigger allergic reactions in mustard-allergic consumers. Our objective was …
Anaphylaxis to mustard.
Vidal C, Díaz C, Sáez A, Rodriguez M, Iglesias A. Vidal C, et al. Postgrad Med J. 1991 Apr;67(786):404. doi: 10.1136/pgmj.67.786.404. Postgrad Med J. 1991. PMID: 2068046 Free PMC article. No abstract available.
3,755 results