136 related articles for article (PubMed ID: 19368305)
1. [Chemical characterization of the jabuticaba fruits (Myrciaria cauliflora Berg) and their fractions].
Boari Lima Ade J; Duarte Corrêa A; Carvalho Alves AP; Patto Abreu CM; Dantas-Barros AM
Arch Latinoam Nutr; 2008 Dec; 58(4):416-21. PubMed ID: 19368305
[TBL] [Abstract][Full Text] [Related]
2. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg).
Abe LT; Lajolo FM; Genovese MI
J Sci Food Agric; 2012 Jun; 92(8):1679-87. PubMed ID: 22173652
[TBL] [Abstract][Full Text] [Related]
3. Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development.
Pereira LD; Barbosa JM; Ribeiro da Silva AJ; Ferri PH; Santos SC
J Agric Food Chem; 2017 Feb; 65(6):1209-1219. PubMed ID: 28170233
[TBL] [Abstract][Full Text] [Related]
4. Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.
Duarte WF; Amorim JC; Lago Lde A; Dias DR; Schwan RF
J Food Sci; 2011; 76(5):C782-90. PubMed ID: 22417427
[TBL] [Abstract][Full Text] [Related]
5. Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds.
Hacke AC; Granato D; Maciel LG; Weinert PL; Prado-Silva Ld; Alvarenga VO; de Souza Sant'Ana A; Bataglion GA; Eberlin MN; Rosso ND
J Food Sci; 2016 Sep; 81(9):C2206-17. PubMed ID: 27490163
[TBL] [Abstract][Full Text] [Related]
6. Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen.
Paludo MC; de Oliveira LF; Hermosín-Gutiérrez I; Ballus CA; Ribeiro AB; de Oliveira SBP; Godoy HT
Plant Foods Hum Nutr; 2019 Mar; 74(1):135-140. PubMed ID: 30644023
[TBL] [Abstract][Full Text] [Related]
7. [Composition and antioxidant capacity of the guava (Psidium guajava L.) fruit, pulp and jam].
Marquina V; Araujo L; Ruíz J; Rodríguez-Malaver A; Vit P
Arch Latinoam Nutr; 2008 Mar; 58(1):98-102. PubMed ID: 18589579
[TBL] [Abstract][Full Text] [Related]
8. Phenolic Compounds Determined by LC-MS/MS and In Vitro Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages.
Betta FD; Nehring P; Seraglio SKT; Schulz M; Valese AC; Daguer H; Gonzaga LV; Fett R; Costa ACO
Plant Foods Hum Nutr; 2018 Dec; 73(4):302-307. PubMed ID: 30218257
[TBL] [Abstract][Full Text] [Related]
9. Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MS
Neves NA; Stringheta PC; Gómez-Alonso S; Hermosín-Gutiérrez I
Food Chem; 2018 Jun; 252():61-71. PubMed ID: 29478564
[TBL] [Abstract][Full Text] [Related]
10. Bioactive and marker compounds from two edible dark-colored Myrciaria fruits and the synthesis of jaboticabin.
Wu SB; Wu J; Yin Z; Zhang J; Long C; Kennelly EJ; Zheng S
J Agric Food Chem; 2013 May; 61(17):4035-43. PubMed ID: 23597039
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region.
Guzmán-Maldonado SH; Morales-Montelongo AL; Mondragón-Jacobo C; Herrera-Hernández G; Guevara-Lara F; Reynoso-Camacho R
J Food Sci; 2010 Aug; 75(6):C485-92. PubMed ID: 20722901
[TBL] [Abstract][Full Text] [Related]
12. Jaboticabin and Related Polyphenols from Jaboticaba ( Myrciaria cauliflora) with Anti-inflammatory Activity for Chronic Obstructive Pulmonary Disease.
Zhao DK; Shi YN; Petrova V; Yue GGL; Negrin A; Wu SB; D'Armiento JM; Lau CBS; Kennelly EJ
J Agric Food Chem; 2019 Feb; 67(5):1513-1520. PubMed ID: 30675793
[TBL] [Abstract][Full Text] [Related]
13. Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients.
Morales P; Barros L; Dias MI; Santos-Buelga C; Ferreira IC; Ramirez Asquieri E; Berrios Jde J
Food Chem; 2016 Oct; 208():220-7. PubMed ID: 27132843
[TBL] [Abstract][Full Text] [Related]
14. Chemical constituents, in vitro protein digestibility, and presence of antinutritional substances in amaranth grains.
Correa AD; Jokl L; Carlsson R
Arch Latinoam Nutr; 1986 Jun; 36(2):319-26. PubMed ID: 3632210
[TBL] [Abstract][Full Text] [Related]
15. High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice.
Inada KO; Torres AG; Perrone D; Monteiro M
J Sci Food Agric; 2018 Jan; 98(1):231-239. PubMed ID: 28580689
[TBL] [Abstract][Full Text] [Related]
16. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food.
Veronezi CM; Jorge N
J Food Sci; 2012 Jun; 77(6):C653-7. PubMed ID: 22671521
[TBL] [Abstract][Full Text] [Related]
17. Radical Scavenger Capacity of Jabuticaba Fruit (
de Souza CG; de Andrade DML; Jordão JBR; de Ávila RI; Borges LL; Vaz BG; Valadares MC; de Souza Gil E; da Conceição EC; Rocha ML
Oxid Med Cell Longev; 2017; 2017():2383157. PubMed ID: 29422986
[TBL] [Abstract][Full Text] [Related]
18. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp.
Justi KC; Visentainer JV; Evelázio de Souza N; Matsushita M
Arch Latinoam Nutr; 2000 Dec; 50(4):405-8. PubMed ID: 11464674
[TBL] [Abstract][Full Text] [Related]
19. Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties.
Albuquerque BR; Pereira C; Calhelha RC; José Alves M; Abreu RMV; Barros L; Oliveira MBPP; Ferreira ICFR
Food Chem; 2020 Mar; 309():125735. PubMed ID: 31704077
[TBL] [Abstract][Full Text] [Related]
20. Profile of phenolic compounds in jabuticaba (
Dos Santos MCP; Cavalcanti EDC; Santos MCB; Seljan MP; Cameron LC; Ferreira MSL; Gonçalves ÉCBA
Nat Prod Res; 2022 Jul; 36(14):3717-3720. PubMed ID: 33397138
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
