145 related articles for article (PubMed ID: 22582920)
1. Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam.
Rababah TM; Al-u'datt M; Almajwal A; Brewer S; Feng H; Al-Mahasneh M; Ereifej K; Yang W
J Food Sci; 2012 Jun; 77(6):C609-13. PubMed ID: 22582920
[TBL] [Abstract][Full Text] [Related]
2. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
Kelebek H; Jourdes M; Selli S; Teissedre PL
J Sci Food Agric; 2013 Sep; 93(12):2963-72. PubMed ID: 23580476
[TBL] [Abstract][Full Text] [Related]
3. Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.
Rababah TM; Al-Mahasneh MA; Kilani I; Yang W; Alhamad MN; Ereifej K; Al-U'datt M
J Sci Food Agric; 2011 Apr; 91(6):1096-102. PubMed ID: 21254073
[TBL] [Abstract][Full Text] [Related]
4. Corinthian raisins (Vitis vinifera L., var. Apyrena) antioxidant and sugar content as affected by the drying process: a 3-year study.
Panagopoulou EA; Chiou A; Nikolidaki EK; Christea M; Karathanos VT
J Sci Food Agric; 2019 Jan; 99(2):915-922. PubMed ID: 30009464
[TBL] [Abstract][Full Text] [Related]
5. Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology.
Morelli LL; Prado MA
Ultrason Sonochem; 2012 Nov; 19(6):1144-9. PubMed ID: 22512996
[TBL] [Abstract][Full Text] [Related]
6. Ampelographic and chemical characterization of Reggio Emilia and Modena (northern Italy) grapes for two traditional seasonings: 'saba' and 'agresto'.
Simone GV; Montevecchi G; Masino F; Matrella V; Imazio SA; Antonelli A; Bignami C
J Sci Food Agric; 2013 Nov; 93(14):3502-11. PubMed ID: 23818414
[TBL] [Abstract][Full Text] [Related]
7. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
de la Cerda-Carrasco A; López-Solís R; Nuñez-Kalasic H; Peña-Neira Á; Obreque-Slier E
J Sci Food Agric; 2015 May; 95(7):1521-7. PubMed ID: 25082193
[TBL] [Abstract][Full Text] [Related]
8. Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.
Keser S; Celik S; Turkoglu S
Int J Food Sci Nutr; 2013 Mar; 64(2):210-6. PubMed ID: 23025419
[TBL] [Abstract][Full Text] [Related]
9. Biodegradable film for raisins packaging application: Evaluation of physico-chemical characteristics and antioxidant potential.
Miglioranza BMG; Spinelli FR; Stoffel F; Piemolini-Barreto LT
Food Chem; 2021 Dec; 365():130538. PubMed ID: 34256227
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant and rheological properties of guava jam with added concentrated grape juice.
Corrêa RC; Haminiuk CW; Sora GT; Bergamasco R; Vieira AM
J Sci Food Agric; 2014 Jan; 94(1):146-52. PubMed ID: 23696312
[TBL] [Abstract][Full Text] [Related]
11. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
Mildner-Szkudlarz S; Bajerska J; Zawirska-Wojtasiak R; Górecka D
J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
[TBL] [Abstract][Full Text] [Related]
12. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
Meng J; Fang Y; Gao J; Qiao L; Zhang A; Guo Z; Qin M; Huang J; Hu Y; Zhuang X
J Food Sci; 2012 Jan; 77(1):C8-14. PubMed ID: 22181048
[TBL] [Abstract][Full Text] [Related]
13. Dried plum products as a substitute for phosphate in chicken marinade.
Jarvis N; Clement AR; O'Bryan CA; Babu D; Crandall PG; Owens CM; Meullenet JF; Ricke SC
J Food Sci; 2012 Jun; 77(6):S253-7. PubMed ID: 22671532
[TBL] [Abstract][Full Text] [Related]
14. Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
Iyer MM; Sacks GL; Padilla-Zakour OI
J Food Sci; 2010 Apr; 75(3):C297-304. PubMed ID: 20492283
[TBL] [Abstract][Full Text] [Related]
15. Pre-harvest application of polyamines enhances antioxidants and table grape (Vitis vinifera L.) quality during postharvest period.
Mirdehghan SH; Rahimi S
Food Chem; 2016 Apr; 196():1040-7. PubMed ID: 26593587
[TBL] [Abstract][Full Text] [Related]
16. Effect of Hormonization Treatment on Yield Quantity and Quality, Contents of Biologically Active Compounds, and Antioxidant Activity in 'Einset Seedless' Grapevine Fruits and Raisins.
Kapłan M; Klimek K; Jabłońska-Ryś E; Sławińska A; Stój A
Molecules; 2021 Oct; 26(20):. PubMed ID: 34684785
[TBL] [Abstract][Full Text] [Related]
17. Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.
Wojdyło A; Oszmiański J; Teleszko M; Sokół-Łętowska A
Int J Food Sci Nutr; 2013 Sep; 64(6):749-56. PubMed ID: 23642260
[TBL] [Abstract][Full Text] [Related]
18. Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.
Monagas M; Hernández-Ledesma B; Gómez-Cordovés C; Bartolomé B
J Agric Food Chem; 2006 Jan; 54(2):319-27. PubMed ID: 16417286
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity.
Parker TL; Wang XH; Pazmiño J; Engeseth NJ
J Agric Food Chem; 2007 Oct; 55(21):8472-7. PubMed ID: 17880162
[TBL] [Abstract][Full Text] [Related]
20. Prediction of wine color attributes from the phenolic profiles of red grapes (Vitis vinifera).
Jensen JS; Demiray S; Egebo M; Meyer AS
J Agric Food Chem; 2008 Feb; 56(3):1105-15. PubMed ID: 18173238
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]