235 related articles for article (PubMed ID: 24491708)
1. 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]
2. Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice.
Wang F; Du BL; Cui ZW; Xu LP; Li CY
Food Sci Technol Int; 2017 Mar; 23(2):119-127. PubMed ID: 27413016
[TBL] [Abstract][Full Text] [Related]
3. The effects of juice processing on black mulberry antioxidants.
Tomas M; Toydemir G; Boyacioglu D; Hall R; Beekwilder J; Capanoglu E
Food Chem; 2015 Nov; 186():277-84. PubMed ID: 25976822
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures.
Jiang B; Mantri N; Hu Y; Lu J; Jiang W; Lu H
Food Sci Technol Int; 2015 Jul; 21(5):392-9. PubMed ID: 24917651
[TBL] [Abstract][Full Text] [Related]
5. Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice.
Yu Y; Wu J; Xu Y; Xiao G; Zou B
J Food Sci; 2016 Mar; 81(3):M702-8. PubMed ID: 26764561
[TBL] [Abstract][Full Text] [Related]
6. Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility.
Tomas M; Toydemir G; Boyacioglu D; Hall RD; Beekwilder J; Capanoglu E
J Sci Food Agric; 2017 Aug; 97(10):3106-3113. PubMed ID: 27882564
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant and anti-fatigue effects of anthocyanins of mulberry juice purification (MJP) and mulberry marc purification (MMP) from different varieties mulberry fruit in China.
Jiang DQ; Guo Y; Xu DH; Huang YS; Yuan K; Lv ZQ
Food Chem Toxicol; 2013 Sep; 59():1-7. PubMed ID: 23727333
[TBL] [Abstract][Full Text] [Related]
8. A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice.
Li F; Yan H; Li W; Zhao J; Ming J
J Food Sci; 2019 Dec; 84(12):3565-3572. PubMed ID: 31750950
[TBL] [Abstract][Full Text] [Related]
9. Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice.
Suárez-Jacobo A; Rüfer CE; Gervilla R; Guamis B; Roig-Sagués AX; Saldo J
Food Chem; 2011 Jul; 127(2):447-54. PubMed ID: 23140685
[TBL] [Abstract][Full Text] [Related]
10. Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection.
Brambilla A; Lo Scalzo R; Bertolo G; Torreggiani D
J Agric Food Chem; 2008 Apr; 56(8):2643-8. PubMed ID: 18370394
[TBL] [Abstract][Full Text] [Related]
11. Phenolic compounds participating in mulberry juice sediment formation during storage.
Zou B; Xu YJ; Wu JJ; Yu YS; Xiao GS
J Zhejiang Univ Sci B; 2017 Oct.; 18(10):854-866. PubMed ID: 28990376
[TBL] [Abstract][Full Text] [Related]
12. Effect of clarification techniques and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice.
Pinelo M; Landbo AK; Vikbjerg AF; Meyer AS
J Agric Food Chem; 2006 Sep; 54(18):6564-71. PubMed ID: 16939310
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Comparison of Polyphenol Profile and Inhibitory Activities Against Oxidation and α-Glucosidase in Mulberry (Genus Morus) Cultivars from China.
Jin Q; Yang J; Ma L; Cai J; Li J
J Food Sci; 2015 Nov; 80(11):C2440-51. PubMed ID: 26469191
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Protease-assisted clarification of black currant juice: synergy with other clarifying agents and effects on the phenol content.
Landbo AK; Pinelo M; Vikbjerg AF; Let MB; Meyer AS
J Agric Food Chem; 2006 Sep; 54(18):6554-63. PubMed ID: 16939309
[TBL] [Abstract][Full Text] [Related]
18. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.
Kwaw E; Ma Y; Tchabo W; Apaliya MT; Wu M; Sackey AS; Xiao L; Tahir HE
Food Chem; 2018 Jun; 250():148-154. PubMed ID: 29412905
[TBL] [Abstract][Full Text] [Related]
19. Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels.
Ma YQ; Ye XQ; Fang ZX; Chen JC; Xu GH; Liu DH
J Agric Food Chem; 2008 Jul; 56(14):5682-90. PubMed ID: 18572916
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
