335 related articles for article (PubMed ID: 15612791)
1. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties.
Siriwoharn T; Wrolstad RE; Finn CE; Pereira CB
J Agric Food Chem; 2004 Dec; 52(26):8021-30. PubMed ID: 15612791
[TBL] [Abstract][Full Text] [Related]
2. Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).
Garzón GA; Riedl KM; Schwartz SJ
J Food Sci; 2009 Apr; 74(3):C227-32. PubMed ID: 19397707
[TBL] [Abstract][Full Text] [Related]
3. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.
Hager TJ; Howard LR; Prior RL
J Agric Food Chem; 2008 Feb; 56(3):689-95. PubMed ID: 18211025
[TBL] [Abstract][Full Text] [Related]
4. Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes.
Lee JH; Talcott ST
J Agric Food Chem; 2004 Jan; 52(2):361-6. PubMed ID: 14733522
[TBL] [Abstract][Full Text] [Related]
5. Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.
Wu X; Gu L; Prior RL; McKay S
J Agric Food Chem; 2004 Dec; 52(26):7846-56. PubMed ID: 15612766
[TBL] [Abstract][Full Text] [Related]
6. Effects of different organic weed management strategies on the physicochemical, sensory, and antioxidant properties of machine-harvested blackberry fruits.
Cavender G; Liu M; Hobbs D; Frei B; Strik B; Zhao Y
J Food Sci; 2014 Oct; 79(10):S2107-16. PubMed ID: 25231550
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).
Solomon A; Golubowicz S; Yablowicz Z; Grossman S; Bergman M; Gottlieb HE; Altman A; Kerem Z; Flaishman MA
J Agric Food Chem; 2006 Oct; 54(20):7717-23. PubMed ID: 17002444
[TBL] [Abstract][Full Text] [Related]
8. Quantification of polyphenolics and their antioxidant capacity in fresh plums.
Kim DO; Chun OK; Kim YJ; Moon HY; Lee CY
J Agric Food Chem; 2003 Oct; 51(22):6509-15. PubMed ID: 14558771
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage.
Wang SY; Lin HS
J Agric Food Chem; 2000 Feb; 48(2):140-6. PubMed ID: 10691606
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Screening of the antioxidant and nutritional properties, phenolic contents and proteins of five durian cultivars.
Toledo F; Arancibia-Avila P; Park YS; Jung ST; Kang SG; Heo BG; Drzewiecki J; Zachwieja Z; Zagrodzki P; Pasko P; Gorinstein S
Int J Food Sci Nutr; 2008 Aug; 59(5):415-27. PubMed ID: 18979619
[TBL] [Abstract][Full Text] [Related]
12. Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries.
Sellappan S; Akoh CC; Krewer G
J Agric Food Chem; 2002 Apr; 50(8):2432-8. PubMed ID: 11929309
[TBL] [Abstract][Full Text] [Related]
13. Antioxidants in raspberry: on-line analysis links antioxidant activity to a diversity of individual metabolites.
Beekwilder J; Jonker H; Meesters P; Hall RD; van der Meer IM; Ric de Vos CH
J Agric Food Chem; 2005 May; 53(9):3313-20. PubMed ID: 15853365
[TBL] [Abstract][Full Text] [Related]
14. Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees.
Steed LE; Truong VD
J Food Sci; 2008 Jun; 73(5):S215-21. PubMed ID: 18577013
[TBL] [Abstract][Full Text] [Related]
15. Contribution of individual polyphenolics to total antioxidant capacity of plums.
Chun OK; Kim DO; Moon HY; Kang HG; Lee CY
J Agric Food Chem; 2003 Dec; 51(25):7240-5. PubMed ID: 14640564
[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. Identification of cyanidin 3-O-β-(6″-(3-hydroxy-3-methylglutaroyl)glucoside) and other anthocyanins from wild and cultivated blackberries.
Jordheim M; Enerstvedt KH; Andersen OM
J Agric Food Chem; 2011 Jul; 59(13):7436-40. PubMed ID: 21635009
[TBL] [Abstract][Full Text] [Related]
18. Phenolic content and antioxidant capacity of muscadine grapes.
Pastrana-Bonilla E; Akoh CC; Sellappan S; Krewer G
J Agric Food Chem; 2003 Aug; 51(18):5497-503. PubMed ID: 12926904
[TBL] [Abstract][Full Text] [Related]
19. Maturity stage at harvest determines the fruit quality and antioxidant potential after storage of sweet cherry cultivars.
Serrano M; Díaz-Mula HM; Zapata PJ; Castillo S; Guillén F; Martínez-Romero D; Valverde JM; Valero D
J Agric Food Chem; 2009 Apr; 57(8):3240-6. PubMed ID: 19284725
[TBL] [Abstract][Full Text] [Related]
20. High-performance liquid chromatography with photodiode array detection (HPLC-DAD)/HPLC-mass spectrometry (MS) profiling of anthocyanins from Andean Mashua Tubers (Tropaeolum tuberosum Ruíz and Pavón) and their contribution to the overall antioxidant activity.
Chirinos R; Campos D; Betalleluz I; Giusti MM; Schwartz SJ; Tian Q; Pedreschi R; Larondelle Y
J Agric Food Chem; 2006 Sep; 54(19):7089-97. PubMed ID: 16968067
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
