175 related articles for article (PubMed ID: 21190362)
1. Application of artificial neural network (ANN) and partial least-squares regression (PLSR) to predict the changes of anthocyanins, ascorbic acid, Total phenols, flavonoids, and antioxidant activity during storage of red bayberry juice based on fractal analysis and red, green, and blue (RGB) intensity values.
Zheng H; Jiang L; Lou H; Hu Y; Kong X; Lu H
J Agric Food Chem; 2011 Jan; 59(2):592-600. PubMed ID: 21190362
[TBL] [Abstract][Full Text] [Related]
2. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
Fang Z; Zhang M; Sun Y; Sun J
J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
[TBL] [Abstract][Full Text] [Related]
3. Using neural networks to estimate the losses of ascorbic acid, total phenols, flavonoid, and antioxidant activity in asparagus during thermal treatments.
Lu H; Zheng H; Lou H; Jiang L; Chen Y; Fang S
J Agric Food Chem; 2010 Mar; 58(5):2995-3001. PubMed ID: 20146474
[TBL] [Abstract][Full Text] [Related]
4. Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice.
Fang Z; Zhang M; Du W; Sun J
J Agric Food Chem; 2007 Jan; 55(1):113-9. PubMed ID: 17199321
[TBL] [Abstract][Full Text] [Related]
5. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
Del Pozo-Insfran D; Balaban MO; Talcott ST
J Agric Food Chem; 2006 Sep; 54(18):6705-12. PubMed ID: 16939329
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields.
Odriozola-Serrano I; Soliva-Fortuny R; Gimeno-Añó V; Martín-Belloso O
J Agric Food Chem; 2008 Sep; 56(18):8387-93. PubMed ID: 18759439
[TBL] [Abstract][Full Text] [Related]
8. Chemical composition of clarified bayberry (Myrica rubra Sieb. et Zucc.) juice sediment.
Fang Z; Zhang M; Tao G; Sun Y; Sun J
J Agric Food Chem; 2006 Oct; 54(20):7710-6. PubMed ID: 17002443
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Influence of processing on quality parameters of strawberries.
Hartmann A; Patz CD; Andlauer W; Dietrich H; Ludwig M
J Agric Food Chem; 2008 Oct; 56(20):9484-9. PubMed ID: 18821768
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Changes during storage in conventional and ecological wine: phenolic content and antioxidant activity.
Zafrilla P; Morillas J; Mulero J; Cayuela JM; Martínez-Cachá A; Pardo F; López Nicolás JM
J Agric Food Chem; 2003 Jul; 51(16):4694-700. PubMed ID: 14705898
[TBL] [Abstract][Full Text] [Related]
15. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.
Tiwari BK; O'Donnell CP; Patras A; Cullen PJ
J Agric Food Chem; 2008 Nov; 56(21):10071-7. PubMed ID: 18828602
[TBL] [Abstract][Full Text] [Related]
16. Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: prediction of antioxidant activities and classification of wines using artificial neural networks.
Hosu A; Cristea VM; Cimpoiu C
Food Chem; 2014 May; 150():113-8. PubMed ID: 24360427
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. [Fast discrimination of varieties of bayberry juice based on spectroscopy technology].
Cen HY; Bao YD; He Y
Guang Pu Xue Yu Guang Pu Fen Xi; 2007 Mar; 27(3):503-6. PubMed ID: 17554908
[TBL] [Abstract][Full Text] [Related]
19. Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes.
Del Caro A; Piga A; Pinna I; Fenu PM; Agabbio M
J Agric Food Chem; 2004 Jul; 52(15):4780-4. PubMed ID: 15264914
[TBL] [Abstract][Full Text] [Related]
20. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage.
Aaby K; Wrolstad RE; Ekeberg D; Skrede G
J Agric Food Chem; 2007 Jun; 55(13):5156-66. PubMed ID: 17550269
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
