375 related articles for article (PubMed ID: 15264914)
1. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.
Del Caro A; Piga A; Pinna I; Fenu PM; Agabbio M
J Agric Food Chem; 2004 Jul; 52(15):4780-4. PubMed ID: 15264914
[TBL] [Abstract][Full Text] [Related]
2. From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity.
Piga A; Del Caro A; Corda G
J Agric Food Chem; 2003 Jun; 51(12):3675-81. PubMed ID: 12769544
[TBL] [Abstract][Full Text] [Related]
3. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage.
Aaby K; Wrolstad RE; Ekeberg D; Skrede G
J Agric Food Chem; 2007 Jun; 55(13):5156-66. PubMed ID: 17550269
[TBL] [Abstract][Full Text] [Related]
4. Effect of processing conditions, prestorage treatment, and storage conditions on the phenol content and antioxidant activity of olive mill waste.
Obied HK; Bedgood DR; Prenzler PD; Robards K
J Agric Food Chem; 2008 Jun; 56(11):3925-32. PubMed ID: 18457398
[TBL] [Abstract][Full Text] [Related]
5. Effect of ripeness and postharvest storage on the phenolic profiles of Cherries (Prunus avium L.).
Gonçalves B; Landbo AK; Knudsen D; Silva AP; Moutinho-Pereira J; Rosa E; Meyer AS
J Agric Food Chem; 2004 Feb; 52(3):523-30. PubMed ID: 14759143
[TBL] [Abstract][Full Text] [Related]
6. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.
Wojdyło A; Figiel A; Oszmiański J
J Agric Food Chem; 2009 Feb; 57(4):1337-43. PubMed ID: 19170638
[TBL] [Abstract][Full Text] [Related]
7. Polyphenols and antioxidant properties of almond skins: influence of industrial processing.
Garrido I; Monagas M; Gómez-Cordovés C; Bartolomé B
J Food Sci; 2008 Mar; 73(2):C106-15. PubMed ID: 18298714
[TBL] [Abstract][Full Text] [Related]
8. Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment.
Shivashankara KS; Isobe S; Al-Haq MI; Takenaka M; Shiina T
J Agric Food Chem; 2004 Mar; 52(5):1281-6. PubMed ID: 14995134
[TBL] [Abstract][Full Text] [Related]
9. Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons.
Rössle C; Wijngaard HH; Gormley RT; Butler F; Brunton N
J Agric Food Chem; 2010 Feb; 58(3):1609-14. PubMed ID: 20000411
[TBL] [Abstract][Full Text] [Related]
10. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
Zafrilla P; Morillas J; Mulero J; Cayuela JM; Martínez-Cachá A; Pardo F; López Nicolás JM
J Agric Food Chem; 2003 Jul; 51(16):4694-700. PubMed ID: 14705898
[TBL] [Abstract][Full Text] [Related]
11. Cupric ion reducing antioxidant capacity assay for food antioxidants: vitamins, polyphenolics, and flavonoids in food extracts.
Apak R; Güçlü K; Ozyürek M; Bektas Oğlu B; Bener M
Methods Mol Biol; 2008; 477():163-93. PubMed ID: 19082947
[TBL] [Abstract][Full Text] [Related]
12. Effect of dehydration on raspberries: polyphenol and anthocyanin retention, antioxidant capacity, and antiadipogenic activity.
Mejia-Meza EI; Yáñez JA; Remsberg CM; Takemoto JK; Davies NM; Rasco B; Clary C
J Food Sci; 2010; 75(1):H5-12. PubMed ID: 20492178
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of the antioxidant capacity, phenolic compounds, and vitamin C content of different peach and nectarine [ Prunus persica (L.) Batsch] breeding progenies.
Cantín CM; Moreno MA; Gogorcena Y
J Agric Food Chem; 2009 Jun; 57(11):4586-92. PubMed ID: 19397288
[TBL] [Abstract][Full Text] [Related]
14. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.
González-Aguilar GA; Villegas-Ochoa MA; Martínez-Téllez MA; Gardea AA; Ayala-Zavala JF
J Food Sci; 2007 Apr; 72(3):S197-202. PubMed ID: 17995814
[TBL] [Abstract][Full Text] [Related]
15. Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage.
van der Sluis AA; Dekker M; van Boekel MA
J Agric Food Chem; 2005 Feb; 53(4):1073-80. PubMed ID: 15713022
[TBL] [Abstract][Full Text] [Related]
16. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits.
Rababah TM; Ereifej KI; Howard L
J Agric Food Chem; 2005 Jun; 53(11):4444-7. PubMed ID: 15913308
[TBL] [Abstract][Full Text] [Related]
17. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
Klopotek Y; Otto K; Böhm V
J Agric Food Chem; 2005 Jul; 53(14):5640-6. PubMed ID: 15998127
[TBL] [Abstract][Full Text] [Related]
18. Changes in polyphenolic content and radical-scavenging activity of sweet potato (Ipomoea batatas L.) during storage at optimal and low temperatures.
Ishiguro K; Yahara S; Yoshimoto M
J Agric Food Chem; 2007 Dec; 55(26):10773-8. PubMed ID: 18038989
[TBL] [Abstract][Full Text] [Related]
19. Influence of processing on quality parameters of strawberries.
Hartmann A; Patz CD; Andlauer W; Dietrich H; Ludwig M
J Agric Food Chem; 2008 Oct; 56(20):9484-9. PubMed ID: 18821768
[TBL] [Abstract][Full Text] [Related]
20. Apple peels as a value-added food ingredient.
Wolfe KL; Liu RH
J Agric Food Chem; 2003 Mar; 51(6):1676-83. PubMed ID: 12617604
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]