663 related articles for article (PubMed ID: 17914875)
1. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
Tzulker R; Glazer I; Bar-Ilan I; Holland D; Aviram M; Amir R
J Agric Food Chem; 2007 Nov; 55(23):9559-70. PubMed ID: 17914875
[TBL] [Abstract][Full Text] [Related]
2. Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions' fruits.
Schwartz E; Tzulker R; Glazer I; Bar-Ya'akov I; Wiesman Z; Tripler E; Bar-Ilan I; Fromm H; Borochov-Neori H; Holland D; Amir R
J Agric Food Chem; 2009 Oct; 57(19):9197-209. PubMed ID: 19725542
[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. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
Borges G; Mullen W; Crozier A
Food Funct; 2010 Oct; 1(1):73-83. PubMed ID: 21776457
[TBL] [Abstract][Full Text] [Related]
5. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
Mena P; Vegara S; Martí N; García-Viguera C; Saura D; Valero M
Food Chem; 2013 Dec; 141(3):2122-9. PubMed ID: 23870937
[TBL] [Abstract][Full Text] [Related]
6. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
Gómez-Caravaca AM; Verardo V; Toselli M; Segura-Carretero A; Fernández-Gutiérrez A; Caboni MF
J Agric Food Chem; 2013 Jun; 61(22):5328-37. PubMed ID: 23656584
[TBL] [Abstract][Full Text] [Related]
7. Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.
El Kar C; Ferchichi A; Attia F; Bouajila J
J Food Sci; 2011 Aug; 76(6):C795-800. PubMed ID: 21623786
[TBL] [Abstract][Full Text] [Related]
8. Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions.
Dafny-Yalin M; Glazer I; Bar-Ilan I; Kerem Z; Holland D; Amir R
J Agric Food Chem; 2010 Apr; 58(7):4342-52. PubMed ID: 20232916
[TBL] [Abstract][Full Text] [Related]
9. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain.
Mena P; García-Viguera C; Navarro-Rico J; Moreno DA; Bartual J; Saura D; Martí N
J Sci Food Agric; 2011 Aug; 91(10):1893-906. PubMed ID: 21480278
[TBL] [Abstract][Full Text] [Related]
10. Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties.
Russo M; Fanali C; Tripodo G; Dugo P; Muleo R; Dugo L; De Gara L; Mondello L
Anal Bioanal Chem; 2018 Jun; 410(15):3507-3520. PubMed ID: 29350256
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation.
Orak HH
Int J Food Sci Nutr; 2009; 60(1):1-11. PubMed ID: 19031321
[TBL] [Abstract][Full Text] [Related]
12. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa).
Aaby K; Skrede G; Wrolstad RE
J Agric Food Chem; 2005 May; 53(10):4032-40. PubMed ID: 15884835
[TBL] [Abstract][Full Text] [Related]
13. Polyphenol composition and antioxidant activity of Kei-apple (Dovyalis caffra) juice.
Loots DT; van der Westhuizen FH; Jerling J
J Agric Food Chem; 2006 Feb; 54(4):1271-6. PubMed ID: 16478247
[TBL] [Abstract][Full Text] [Related]
14. Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.
Vegara S; Martí N; Lorente J; Coll L; Streitenberger S; Valero M; Saura D
Food Chem; 2014 Mar; 147():203-8. PubMed ID: 24206706
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant properties of commercial alcoholic and nonalcoholic beverages.
Lugasi A; Hóvári J
Nahrung; 2003 Apr; 47(2):79-86. PubMed ID: 12744283
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.
Zhang Y; Krueger D; Durst R; Lee R; Wang D; Seeram N; Heber D
J Agric Food Chem; 2009 Mar; 57(6):2550-7. PubMed ID: 19249817
[TBL] [Abstract][Full Text] [Related]
18. Total anthocyanin, flavonoid, polyphenol and tannin contents of seven pomegranate cultivars grown in Iran.
Mottaghipisheh J; Ayanmanesh M; Babadayei-Samani R; Javid A; Sanaeifard M; Vitalini S; Iriti M
Acta Sci Pol Technol Aliment; 2018; 17(3):211-217. PubMed ID: 30269460
[TBL] [Abstract][Full Text] [Related]
19. Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods.
van der Sluis AA; Dekker M; Skrede G; Jongen WM
J Agric Food Chem; 2004 May; 52(10):2840-8. PubMed ID: 15137823
[TBL] [Abstract][Full Text] [Related]
20. Pomegranate as a functional food and nutraceutical source.
Johanningsmeier SD; Harris GK
Annu Rev Food Sci Technol; 2011; 2():181-201. PubMed ID: 22129380
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]