172 related articles for article (PubMed ID: 27701748)
1. Effect of high hydrostatic pressure on the polyphenols and antioxidant activity of plantain pulp (Musa paradisiaca AAB).
Jiménez-Martínez MC; Montalvo-González E; Sáyago-Ayerdi SG; Mercado-Mercado G; Ramírez-de León JA; Paz-Gamboa E; Vivar-Vera MA
J Sci Food Agric; 2017 Jun; 97(8):2508-2515. PubMed ID: 27701748
[TBL] [Abstract][Full Text] [Related]
2. Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat.
Escobedo-Avellaneda Z; Pérez-Simón I; Lavilla-Martín M; Baranda-González A; Welti-Chanes J
Food Sci Technol Int; 2017 Mar; 23(2):185-193. PubMed ID: 27831529
[TBL] [Abstract][Full Text] [Related]
3. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
4. Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties.
Wojdyło A; Oszmiański J; Bielicki P
J Agric Food Chem; 2013 Mar; 61(11):2762-72. PubMed ID: 23461298
[TBL] [Abstract][Full Text] [Related]
5. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
García-Parra J; González-Cebrino F; Delgado-Adámez J; Cava R; Martín-Belloso O; Élez-Martínez P; Ramírez R
Food Sci Technol Int; 2018 Mar; 24(2):145-160. PubMed ID: 29020810
[TBL] [Abstract][Full Text] [Related]
6. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
7. Considerations to prevent the breakdown and loss of fruit carotenoids during extraction and analysis in Musa.
Davey MW; Mellidou I; Keulemans W
J Chromatogr A; 2009 Jul; 1216(30):5759-62. PubMed ID: 19541318
[TBL] [Abstract][Full Text] [Related]
8. Fruit peels as sources of non-extractable polyphenols or macromolecular antioxidants: Analysis and nutritional implications.
Pérez-Jiménez J; Saura-Calixto F
Food Res Int; 2018 Sep; 111():148-152. PubMed ID: 30007671
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant properties of aqueous extracts of unripe Musa paradisiaca on sodium nitroprusside induced lipid peroxidation in rat pancreas in vitro.
Shodehinde SA; Oboh G
Asian Pac J Trop Biomed; 2013 Jun; 3(6):449-57. PubMed ID: 23730557
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant activity and protective effect of banana peel against oxidative hemolysis of human erythrocyte at different stages of ripening.
Sundaram S; Anjum S; Dwivedi P; Rai GK
Appl Biochem Biotechnol; 2011 Aug; 164(7):1192-206. PubMed ID: 21369778
[TBL] [Abstract][Full Text] [Related]
11. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage.
Andrés V; Villanueva MJ; Tenorio MD
Food Chem; 2016 Feb; 192():328-35. PubMed ID: 26304355
[TBL] [Abstract][Full Text] [Related]
12. Phenolic profiling in the pulp and peel of nine plantain cultivars (Musa sp.).
Passo Tsamo CV; Herent MF; Tomekpe K; Happi Emaga T; Quetin-Leclercq J; Rogez H; Larondelle Y; Andre C
Food Chem; 2015 Jan; 167():197-204. PubMed ID: 25148979
[TBL] [Abstract][Full Text] [Related]
13. Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican 'Ataulfo' mango (Mangifera indica L.) by-products.
Blancas-Benitez FJ; Mercado-Mercado G; Quirós-Sauceda AE; Montalvo-González E; González-Aguilar GA; Sáyago-Ayerdi SG
Food Funct; 2015 Mar; 6(3):859-68. PubMed ID: 25608953
[TBL] [Abstract][Full Text] [Related]
14. Characterization of Musa sp. fruits and plantain banana ripening stages according to their physicochemical attributes.
Valérie Passo Tsamo C; Andre CM; Ritter C; Tomekpe K; Ngoh Newilah G; Rogez H; Larondelle Y
J Agric Food Chem; 2014 Aug; 62(34):8705-15. PubMed ID: 25101926
[TBL] [Abstract][Full Text] [Related]
15. Modification on the polyphenols and dietary fiber content of grape pomace by instant controlled pressure drop.
Martínez-Meza Y; Pérez-Jiménez J; Rocha-Guzmán NE; Rodríguez-García ME; Alonzo-Macías M; Reynoso-Camacho R
Food Chem; 2021 Oct; 360():130035. PubMed ID: 34029922
[TBL] [Abstract][Full Text] [Related]
16. Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans.
Cheng A; Hou C; Sun J; Wan F
J Sci Food Agric; 2020 Sep; 100(12):4495-4503. PubMed ID: 32399976
[TBL] [Abstract][Full Text] [Related]
17. In vitro antioxidant activity of different cultivars of banana flower (Musa paradicicus L.) extracts available in India.
China R; Dutta S; Sen S; Chakrabarti R; Bhowmik D; Ghosh S; Dhar P
J Food Sci; 2011; 76(9):C1292-9. PubMed ID: 22416691
[TBL] [Abstract][Full Text] [Related]
18. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase.
Jesus ALT; Leite TS; Cristianini M
Food Res Int; 2018 Mar; 105():853-862. PubMed ID: 29433282
[TBL] [Abstract][Full Text] [Related]
19. Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains.
Borges CV; Maraschin M; Coelho DS; Leonel M; Gomez HAG; Belin MAF; Diamante MS; Amorim EP; Gianeti T; Castro GR; Lima GPP
Food Res Int; 2020 Jun; 132():109061. PubMed ID: 32331671
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]