243 related articles for article (PubMed ID: 25976794)
1. Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades.
Kamiloglu S; Pasli AA; Ozcelik B; Van Camp J; Capanoglu E
Food Chem; 2015 Nov; 186():74-82. PubMed ID: 25976794
[TBL] [Abstract][Full Text] [Related]
2. Bioaccessibility of Polyphenols from Plant-Processing Byproducts of Black Carrot (Daucus carota L.).
Kamiloglu S; Capanoglu E; Bilen FD; Gonzales GB; Grootaert C; Van de Wiele T; Van Camp J
J Agric Food Chem; 2016 Mar; 64(12):2450-8. PubMed ID: 26262673
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production.
Toktaş B; Bildik F; Özçelik B
J Sci Food Agric; 2018 Jun; 98(8):3066-3075. PubMed ID: 29194639
[TBL] [Abstract][Full Text] [Related]
5. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.
Ma T; Tian C; Luo J; Zhou R; Sun X; Ma J
Food Chem; 2013 Dec; 141(3):1637-44. PubMed ID: 23870871
[TBL] [Abstract][Full Text] [Related]
6. Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage.
Rayman A; Baysal T
J Food Sci; 2011 May; 76(4):C598-605. PubMed ID: 22417341
[TBL] [Abstract][Full Text] [Related]
7. Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.
Macura R; Michalczyk M; Fiutak G; Maciejaszek I
Acta Sci Pol Technol Aliment; 2019; 18(2):135-142. PubMed ID: 31256541
[TBL] [Abstract][Full Text] [Related]
8. Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity.
Howard LR; Castrodale C; Brownmiller C; Mauromoustakos A
J Agric Food Chem; 2010 Apr; 58(7):4022-9. PubMed ID: 20055410
[TBL] [Abstract][Full Text] [Related]
9. Simulated Gastrointestinal Digestion, Bioaccessibility and Antioxidant Capacity of Polyphenols from Red Chiltepin (Capsicum annuum L. Var. glabriusculum) Grown in Northwest Mexico.
Ovando-Martínez M; Gámez-Meza N; Molina-Domínguez CC; Hayano-Kanashiro C; Medina-Juárez LA
Plant Foods Hum Nutr; 2018 Jun; 73(2):116-121. PubMed ID: 29700672
[TBL] [Abstract][Full Text] [Related]
10. Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product.
Lingua MS; Theumer MG; Kruzynski P; Wunderlin DA; Baroni MV
Food Res Int; 2019 Aug; 122():496-505. PubMed ID: 31229105
[TBL] [Abstract][Full Text] [Related]
11. Ultrasound-assisted vacuum impregnation on the fortification of fresh-cut apple with calcium and black carrot phenolics.
Yılmaz FM; Ersus Bilek S
Ultrason Sonochem; 2018 Nov; 48():509-516. PubMed ID: 30080578
[TBL] [Abstract][Full Text] [Related]
12. Phytochemical Characterization of Five Edible Purple-Reddish Vegetables: Anthocyanins, Flavonoids, and Phenolic Acid Derivatives.
Frond AD; Iuhas CI; Stirbu I; Leopold L; Socaci S; Andreea S; Ayvaz H; Andreea S; Mihai S; Diaconeasa Z; Carmen S
Molecules; 2019 Apr; 24(8):. PubMed ID: 31003505
[TBL] [Abstract][Full Text] [Related]
13. Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis.
Ozdal T; Ceylan FD; Eroglu N; Kaplan M; Olgun EO; Capanoglu E
Food Res Int; 2019 Aug; 122():528-536. PubMed ID: 31229108
[TBL] [Abstract][Full Text] [Related]
14. Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace.
Wang S; Amigo-Benavent M; Mateos R; Bravo L; Sarriá B
Int J Food Sci Nutr; 2017 Mar; 68(2):188-200. PubMed ID: 27609024
[TBL] [Abstract][Full Text] [Related]
15. Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity.
Surjadinata BB; Cisneros-Zevallos L
Food Chem; 2012 Sep; 134(2):615-24. PubMed ID: 23107670
[TBL] [Abstract][Full Text] [Related]
16. Polyphenolic profile and biological activities of black carrot crude extract (Daucus carota L. ssp. sativus var. atrorubens Alef.).
Smeriglio A; Denaro M; Barreca D; D'Angelo V; Germanò MP; Trombetta D
Fitoterapia; 2018 Jan; 124():49-57. PubMed ID: 29050970
[TBL] [Abstract][Full Text] [Related]
17. Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion.
Padayachee A; Netzel G; Netzel M; Day L; Mikkelsen D; Gidley MJ
Food Funct; 2013 Jun; 4(6):906-16. PubMed ID: 23660747
[TBL] [Abstract][Full Text] [Related]
18. Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage.
Barcia MT; Pertuzatti PB; Rodrigues D; Bochi VC; Hermosín-Gutiérrez I; Godoy HT
Int J Food Sci Nutr; 2015; 66(8):895-903. PubMed ID: 26560711
[TBL] [Abstract][Full Text] [Related]
19. Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
Avena-Bustillos RJ; Du WX; Woods R; Olson D; Breksa AP; McHugh TH
J Sci Food Agric; 2012 Aug; 92(11):2341-8. PubMed ID: 22419219
[TBL] [Abstract][Full Text] [Related]
20. Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice.
Moreira SA; Pintado ME; Saraiva JA
J Sci Food Agric; 2021 Jan; 101(1):74-81. PubMed ID: 32609872
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
