178 related articles for article (PubMed ID: 29739583)
1. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties.
Jeż M; Wiczkowski W; Zielińska D; Białobrzewski I; Błaszczak W
Food Chem; 2018 Sep; 261():201-209. PubMed ID: 29739583
[TBL] [Abstract][Full Text] [Related]
2. Rapid screening and identification of phenolic antioxidants in Hydrocotyle sibthorpioides Lam. by UPLC-ESI-MS/MS.
Kumari S; Elancheran R; Kotoky J; Devi R
Food Chem; 2016 Jul; 203():521-529. PubMed ID: 26948646
[TBL] [Abstract][Full Text] [Related]
3. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC.
Jiao Y; Kilmartin PA; Fan M; Quek SY
Food Chem; 2018 Dec; 268():77-85. PubMed ID: 30064806
[TBL] [Abstract][Full Text] [Related]
4. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
[TBL] [Abstract][Full Text] [Related]
5. Phenolic composition and antioxidant properties of ex-situ conserved tomato (Solanum lycopersicum L.) germplasm.
Pinela J; Montoya C; Carvalho AM; Martins V; Rocha F; Barata AM; Barros L; Ferreira ICFR
Food Res Int; 2019 Nov; 125():108545. PubMed ID: 31554103
[TBL] [Abstract][Full Text] [Related]
6. Characterization of bioactive compounds and antioxidant activity of fruit beers.
Nardini M; Garaguso I
Food Chem; 2020 Feb; 305():125437. PubMed ID: 31499290
[TBL] [Abstract][Full Text] [Related]
7. Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.
Jacob K; Garcia-Alonso FJ; Ros G; Periago MJ
Arch Latinoam Nutr; 2010 Jun; 60(2):192-8. PubMed ID: 21425720
[TBL] [Abstract][Full Text] [Related]
8. Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes.
Błaszczak W; Jeż M; Szwengiel A
Food Chem; 2020 Jun; 314():126181. PubMed ID: 31954938
[TBL] [Abstract][Full Text] [Related]
9. Electrochemical tomato (Solanum lycopersicum L.) characterisation using contact probe in situ voltammetry.
Doménech-Carbó A; Domínguez I; Hernández-Muñoz P; Gavara R
Food Chem; 2015 Apr; 172():318-25. PubMed ID: 25442560
[TBL] [Abstract][Full Text] [Related]
10. Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo.
Di Paola Naranjo RD; Otaiza S; Saragusti AC; Baroni V; Carranza Adel V; Peralta IE; Valle EM; Carrari F; Asis R
Food Chem; 2016 Sep; 206():146-55. PubMed ID: 27041310
[TBL] [Abstract][Full Text] [Related]
11. Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products.
Gahler S; Otto K; Böhm V
J Agric Food Chem; 2003 Dec; 51(27):7962-8. PubMed ID: 14690380
[TBL] [Abstract][Full Text] [Related]
12. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS.
Arruda HS; Pereira GA; de Morais DR; Eberlin MN; Pastore GM
Food Chem; 2018 Apr; 245():738-749. PubMed ID: 29287435
[TBL] [Abstract][Full Text] [Related]
13. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
Sahan Y; Gurbuz O; Guldas M; Degirmencioglu N; Begenirbas A
Food Chem; 2017 Feb; 217():483-489. PubMed ID: 27664662
[TBL] [Abstract][Full Text] [Related]
14. LC-ESI-QTOF-MS/MS characterization of phenolic compounds from Prosopis farcta (Banks & Sol.) J.F.Macbr. and their potential antioxidant activities.
Sharifi-Rad J; Zhong J; Ayatollahi SA; Kobarfard F; Faizi M; Khosravi-Dehaghi N; Suleria HAR
Cell Mol Biol (Noisy-le-grand); 2021 Jan; 67(1):189-200. PubMed ID: 34817348
[TBL] [Abstract][Full Text] [Related]
15. Changes in phenolic acid content during dry-grind processing of corn into ethanol and DDGS.
Luthria DL; Memon AA; Liu K
J Sci Food Agric; 2014 Jul; 94(9):1723-8. PubMed ID: 24243569
[TBL] [Abstract][Full Text] [Related]
16. Changes in phenolic content of tomato products during storage.
Vallverdú-Queralt A; Arranz S; Medina-Remón A; Casals-Ribes I; Lamuela-Raventós RM
J Agric Food Chem; 2011 Sep; 59(17):9358-65. PubMed ID: 21819081
[TBL] [Abstract][Full Text] [Related]
17. Effects of Industrial Processes on Antioxidant Power and Polyphenols Profile in Cherry Tomato Cultivar.
Tommonaro G; De Prisco R; Pergamo R; Iodice C; Abbamondi GR; Spagnuolo A; Nicolaus B
J Med Food; 2015 Oct; 18(10):1173-8. PubMed ID: 25785644
[TBL] [Abstract][Full Text] [Related]
18. Phenolic profile and hydrophilic antioxidant capacity as chemotaxonomic markers of tomato varieties.
Vallverdú-Queralt A; Medina-Remón A; Martínez-Huélamo M; Jáuregui O; Andres-Lacueva C; Lamuela-Raventos RM
J Agric Food Chem; 2011 Apr; 59(8):3994-4001. PubMed ID: 21395257
[TBL] [Abstract][Full Text] [Related]
19. Q-TOF LC/MS identification and UHPLC-Online ABTS antioxidant activity guided mapping of barley polyphenols.
Rao S; Santhakumar AB; Chinkwo KA; Blanchard CL
Food Chem; 2018 Nov; 266():323-328. PubMed ID: 30381193
[TBL] [Abstract][Full Text] [Related]
20. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
Lv HP; Zhang Y; Shi J; Lin Z
Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
