186 related articles for article (PubMed ID: 10691607)
1. Low-density lipoprotein antioxidant activity of phenolic compounds and polyphenol oxidase activity in selected clingstone peach cultivars.
Chang S; Tan C; Frankel EN; Barrett DM
J Agric Food Chem; 2000 Feb; 48(2):147-51. PubMed ID: 10691607
[TBL] [Abstract][Full Text] [Related]
2. Diversity and relationships in key traits for functional and apparent quality in a collection of eggplant: fruit phenolics content, antioxidant activity, polyphenol oxidase activity, and browning.
Plazas M; López-Gresa MP; Vilanova S; Torres C; Hurtado M; Gramazio P; Andújar I; Herráiz FJ; Bellés JM; Prohens J
J Agric Food Chem; 2013 Sep; 61(37):8871-9. PubMed ID: 23972229
[TBL] [Abstract][Full Text] [Related]
3. Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena).
Mishra BB; Gautam S; Sharma A
Food Chem; 2013 Aug; 139(1-4):105-14. PubMed ID: 23561085
[TBL] [Abstract][Full Text] [Related]
4. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars.
Vieira FG; Borges Gda S; Copetti C; Gonzaga LV; Nunes Eda C; Fett R
Arch Latinoam Nutr; 2009 Mar; 59(1):101-6. PubMed ID: 19480352
[TBL] [Abstract][Full Text] [Related]
5. Carotenoids, Phenolic Profile, Mineral Content and Antioxidant Properties in Flesh and Peel of Prunus persica Fruits during Two Maturation Stages.
Dabbou S; Maatallah S; Castagna A; Guizani M; Sghaeir W; Hajlaoui H; Ranieri A
Plant Foods Hum Nutr; 2017 Mar; 72(1):103-110. PubMed ID: 27812831
[TBL] [Abstract][Full Text] [Related]
6. Effects of Peach Cultivar on Enzymatic Browning Following Cell Damage from High-Pressure Processing.
Techakanon C; Gradziel TM; Barrett DM
J Agric Food Chem; 2016 Oct; 64(40):7606-7614. PubMed ID: 27626457
[TBL] [Abstract][Full Text] [Related]
7. Internal browning disorder of eight pear cultivars affected by bioactive constituents and enzyme activity.
Koushesh Saba M; Moradi S
Food Chem; 2016 Aug; 205():257-63. PubMed ID: 27006238
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.
Gil MI; Tomás-Barberán FA; Hess-Pierce B; Kader AA
J Agric Food Chem; 2002 Aug; 50(17):4976-82. PubMed ID: 12166993
[TBL] [Abstract][Full Text] [Related]
9. Phenolic contents and bioactive potential of peach fruit extracts.
Mokrani A; Krisa S; Cluzet S; Da Costa G; Temsamani H; Renouf E; Mérillon JM; Madani K; Mesnil M; Monvoisin A; Richard T
Food Chem; 2016 Jul; 202():212-20. PubMed ID: 26920287
[TBL] [Abstract][Full Text] [Related]
10. Phytochemicals in fruits of two Prunus domestica L. plum cultivars during ripening.
Usenik V; Stampar F; Kastelec D
J Sci Food Agric; 2013 Feb; 93(3):681-92. PubMed ID: 22806493
[TBL] [Abstract][Full Text] [Related]
11. Low accumulation of chlorogenic acids represses reddening during flesh browning in Japanese peach "Okayama PEH7".
Yokotani N; Uraji M; Hara M; Hihara S; Hatanaka T; Oda K
Biosci Biotechnol Biochem; 2017 Jan; 81(1):147-152. PubMed ID: 27659491
[TBL] [Abstract][Full Text] [Related]
12. Tunisian table olive phenolic compounds and their antioxidant capacity.
Ben Othman N; Roblain D; Thonart P; Hamdi M
J Food Sci; 2008 May; 73(4):C235-40. PubMed ID: 18460116
[TBL] [Abstract][Full Text] [Related]
13. Which polyphenolic compounds contribute to the total antioxidant activities of apple?
Tsao R; Yang R; Xie S; Sockovie E; Khanizadeh S
J Agric Food Chem; 2005 Jun; 53(12):4989-95. PubMed ID: 15941346
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant Bioactive Compounds Changes in Fruit of Quince Genotypes Over Cold Storage.
Moradi S; Koushesh Saba M; Mozafari AA; Abdollahi H
J Food Sci; 2016 Jul; 81(7):H1833-9. PubMed ID: 27273124
[TBL] [Abstract][Full Text] [Related]
15. Modulation of antioxidant compounds in organic vs conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.).
Carbonaro M; Mattera M; Nicoli S; Bergamo P; Cappelloni M
J Agric Food Chem; 2002 Sep; 50(19):5458-62. PubMed ID: 12207491
[TBL] [Abstract][Full Text] [Related]
16. Influence of antioxidant compounds, total sugars and genetic background on the chilling injury susceptibility of a non-melting peach (Prunus persica (L.) Batsch) progeny.
Abidi W; Cantín CM; Jiménez S; Giménez R; Moreno MÁ; Gogorcena Y
J Sci Food Agric; 2015 Jan; 95(2):351-8. PubMed ID: 24796322
[TBL] [Abstract][Full Text] [Related]
17. Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of Apple.
Kim AN; Lee KY; Kim HJ; Chun J; Kerr WL; Choi SG
J Food Sci; 2018 Jan; 83(1):84-92. PubMed ID: 29243815
[TBL] [Abstract][Full Text] [Related]
18. Variation in major antioxidants and total antioxidant activity of Yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars.
Yoo KM; Lee KW; Park JB; Lee HJ; Hwang IK
J Agric Food Chem; 2004 Sep; 52(19):5907-13. PubMed ID: 15366841
[TBL] [Abstract][Full Text] [Related]
19. Relationship between polyphenol oxidase activity and nutrition, maturity and quality parameters in flat peach.
Pascual M; Villar JM; Lordan J; Fonseca F; Falguera V; Rufat J
J Sci Food Agric; 2013 Oct; 93(13):3384-9. PubMed ID: 23749493
[TBL] [Abstract][Full Text] [Related]
20. Inhibitory Potential against Digestive Enzymes Linked to Obesity and Type 2 Diabetes and Content of Bioactive Compounds in 20 Cultivars of the Peach Fruit Grown in Poland.
Nowicka P; Wojdyło A; Laskowski P
Plant Foods Hum Nutr; 2018 Dec; 73(4):314-320. PubMed ID: 30284108
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
