551 related articles for article (PubMed ID: 17373816)
1. Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products.
Tsai HL; Chang SK; Chang SJ
J Agric Food Chem; 2007 Apr; 55(8):2867-72. PubMed ID: 17373816
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
[TBL] [Abstract][Full Text] [Related]
4. Differences in the carotenoid content of ordinary citrus and lycopene-accumulating mutants.
Xu CJ; Fraser PD; Wang WJ; Bramley PM
J Agric Food Chem; 2006 Jul; 54(15):5474-81. PubMed ID: 16848534
[TBL] [Abstract][Full Text] [Related]
5. Targeting excessive free radicals with peels and juices of citrus fruits: grapefruit, lemon, lime and orange.
Guimarães R; Barros L; Barreira JC; Sousa MJ; Carvalho AM; Ferreira IC
Food Chem Toxicol; 2010 Jan; 48(1):99-106. PubMed ID: 19770018
[TBL] [Abstract][Full Text] [Related]
6. Radical scavenging activity of orange and tangerine varieties cultivated in Brazil.
Duzzioni AG; Franco AG; de Sylos CM
Int J Food Sci Nutr; 2009; 60 Suppl 6():107-15. PubMed ID: 19381992
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant contents and antioxidative properties of traditional rye breads.
Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
[TBL] [Abstract][Full Text] [Related]
8. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
Sánchez-Moreno C; Plaza L; Elez-Martínez P; De Ancos B; Martín-Belloso O; Cano MP
J Agric Food Chem; 2005 Jun; 53(11):4403-9. PubMed ID: 15913302
[TBL] [Abstract][Full Text] [Related]
9. Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems.
Jayaprakasha GK; Girennavar B; Patil BS
Bioresour Technol; 2008 Jul; 99(10):4484-94. PubMed ID: 17935981
[TBL] [Abstract][Full Text] [Related]
10. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
Dhuique-Mayer C; Tbatou M; Carail M; Caris-Veyrat C; Dornier M; Amiot MJ
J Agric Food Chem; 2007 May; 55(10):4209-16. PubMed ID: 17451252
[TBL] [Abstract][Full Text] [Related]
11. Juice quality of two new mandarin-like hybrids (Citrus clementina Hort. ex Tan x Citrus sinensis L. Osbeck) containing anthocyanins.
Rapisarda P; Bellomo SE; Fabroni S; Russo G
J Agric Food Chem; 2008 Mar; 56(6):2074-8. PubMed ID: 18298061
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant properties of fruit and vegetable juices: more to the story than ascorbic acid.
Leonard SS; Cutler D; Ding M; Vallyathan V; Castranova V; Shi X
Ann Clin Lab Sci; 2002; 32(2):193-200. PubMed ID: 12017203
[TBL] [Abstract][Full Text] [Related]
13. Comparative antioxidant and antiproliferative activities of red and white pitayas and their correlation with flavonoid and polyphenol content.
Kim H; Choi HK; Moon JY; Kim YS; Mosaddik A; Cho SK
J Food Sci; 2011; 76(1):C38-45. PubMed ID: 21535651
[TBL] [Abstract][Full Text] [Related]
14. Fresh israeli jaffa sweetie juice consumption improves lipid metabolism and increases antioxidant capacity in hypercholesterolemic patients suffering from coronary artery disease: studies in vitro and in humans and positive changes in albumin and fibrinogen fractions.
Gorinstein S; Caspi A; Libman I; Katrich E; Lerner HT; Trakhtenberg S
J Agric Food Chem; 2004 Aug; 52(16):5215-22. PubMed ID: 15291499
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Antioxidant activity of some foods containing phenolic compounds.
Karakaya S; El SN; Taş AA
Int J Food Sci Nutr; 2001 Nov; 52(6):501-8. PubMed ID: 11570016
[TBL] [Abstract][Full Text] [Related]
17. Lichens as possible sources of antioxidants.
Kosanić M; Ranković B
Pak J Pharm Sci; 2011 Apr; 24(2):165-70. PubMed ID: 21454165
[TBL] [Abstract][Full Text] [Related]
18. Solanum diploconos fruits: profile of bioactive compounds and in vitro antioxidant capacity of different parts of the fruit.
Ribeiro AB; Chisté RC; Lima JL; Fernandes E
Food Funct; 2016 May; 7(5):2249-57. PubMed ID: 27142444
[TBL] [Abstract][Full Text] [Related]
19. Polymethoxylated flavones, flavanone glycosides, carotenoids, and antioxidants in different cultivation types of tangerines ( Citrus reticulata Blanco cv. Sainampueng) from Northern Thailand.
Stuetz W; Prapamontol T; Hongsibsong S; Biesalski HK
J Agric Food Chem; 2010 May; 58(10):6069-74. PubMed ID: 20420369
[TBL] [Abstract][Full Text] [Related]
20. Classification and prediction of free-radical scavenging activities of dangyuja (Citrus grandis Osbeck) fruit extracts using (1)H NMR spectroscopy and multivariate statistical analysis.
Cho SK; Yang SO; Kim SH; Kim H; Ko JS; Riu KZ; Lee HY; Choi HK
J Pharm Biomed Anal; 2009 Feb; 49(2):567-71. PubMed ID: 19147314
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]