147 related articles for article (PubMed ID: 21091292)
21. 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]
22. Assay of phenolic compounds from four species of ber (Ziziphus mauritiana L.) fruits: comparison of three base hydrolysis procedure for quantification of total phenolic acids.
Memon AA; Memon N; Bhanger MI; Luthria DL
Food Chem; 2013 Aug; 139(1-4):496-502. PubMed ID: 23561136
[TBL] [Abstract][Full Text] [Related]
23. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.
Oszmiański J; Wojdylo A; Kolniak J
J Agric Food Chem; 2009 Aug; 57(15):7078-85. PubMed ID: 19572518
[TBL] [Abstract][Full Text] [Related]
24. Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake.
Mohdaly AA; Sarhan MA; Smetanska I; Mahmoud A
J Sci Food Agric; 2010 Jan; 90(2):218-26. PubMed ID: 20355034
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. 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]
27. Potential nutraceutical food beverage with antioxidant properties from banana plant bio-waste (pseudostem and rhizome).
Saravanan K; Aradhya SM
Food Funct; 2011 Oct; 2(10):603-10. PubMed ID: 21915417
[TBL] [Abstract][Full Text] [Related]
28. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method.
Apak R; Güçlü K; Ozyürek M; Karademir SE
J Agric Food Chem; 2004 Dec; 52(26):7970-81. PubMed ID: 15612784
[TBL] [Abstract][Full Text] [Related]
29. Influence of extrusion on the bioactive compounds and the antioxidant capacity of the bean/corn mixtures.
Delgado-Licon E; Ayala AL; Rocha-Guzman NE; Gallegos-Infante JA; Atienzo-Lazos M; Drzewiecki J; Martínez-Sánchez CE; Gorinstein S
Int J Food Sci Nutr; 2009 Sep; 60(6):522-32. PubMed ID: 18608556
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. 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]
32. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
Xu B; Chang SK
J Agric Food Chem; 2008 Aug; 56(16):7165-75. PubMed ID: 18680298
[TBL] [Abstract][Full Text] [Related]
33. Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin).
Jordão AM; Gonçalves FJ; Correia AC; Cantão J; Rivero-Pérez MD; González Sanjosé ML
J Sci Food Agric; 2010 Sep; 90(12):2144-52. PubMed ID: 20623710
[TBL] [Abstract][Full Text] [Related]
34. Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice.
Yu Y; Xu Y; Wu J; Xiao G; Fu M; Zhang Y
Food Chem; 2014 Jun; 153():114-20. PubMed ID: 24491708
[TBL] [Abstract][Full Text] [Related]
35. Textural characteristic, antioxidant activity, sugar, organic acid, and phenolic profiles of 10 promising jujube (Ziziphus jujuba Mill.) selections.
Gao QH; Wu CS; Yu JG; Wang M; Ma YJ; Li CL
J Food Sci; 2012 Nov; 77(11):C1218-25. PubMed ID: 23057538
[TBL] [Abstract][Full Text] [Related]
36. Effect of different light transmittance paper bags on fruit quality and antioxidant capacity in loquat.
Xu HX; Chen JW; Xie M
J Sci Food Agric; 2010 Aug; 90(11):1783-8. PubMed ID: 20602521
[TBL] [Abstract][Full Text] [Related]
37. Effects of ultrasound treatments on quality of grapefruit juice.
Aadil RM; Zeng XA; Han Z; Sun DW
Food Chem; 2013 Dec; 141(3):3201-6. PubMed ID: 23871078
[TBL] [Abstract][Full Text] [Related]
38. Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods.
Van Der Sluis AA; Dekker M; Skrede G; Jongen WM
J Agric Food Chem; 2002 Dec; 50(25):7211-9. PubMed ID: 12452634
[TBL] [Abstract][Full Text] [Related]
39. The influence of organic/integrated production on the content of phenolic compounds in apple leaves and fruits in four different varieties over a 2-year period.
Mikulic Petkovsek M; Slatnar A; Stampar F; Veberic R
J Sci Food Agric; 2010 Nov; 90(14):2366-78. PubMed ID: 20662009
[TBL] [Abstract][Full Text] [Related]
40. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
Schmitzer V; Slatnar A; Veberic R; Stampar F; Solar A
J Food Sci; 2011; 76(1):S14-9. PubMed ID: 21535710
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
