168 related articles for article (PubMed ID: 32904012)
1. Nutritional and functional potential of pumpkin (
Bemfeito CM; Carneiro JDS; Carvalho EEN; Coli PC; Pereira RC; Vilas Boas EVB
J Food Sci Technol; 2020 Oct; 57(10):3920-3925. PubMed ID: 32904012
[TBL] [Abstract][Full Text] [Related]
2. Application of the nutrient profile model in the development of food bars with functional potential.
Bemfeito CM; Vilas Boas EVB; de Angelis-Pereira MC; Souza NO; Carneiro JDS
J Food Sci Technol; 2021 Nov; 58(11):4313-4322. PubMed ID: 34538914
[TBL] [Abstract][Full Text] [Related]
3. Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products.
Leão DP; Franca AS; Oliveira LS; Bastos R; Coimbra MA
Food Chem; 2017 Jun; 225():146-153. PubMed ID: 28193408
[TBL] [Abstract][Full Text] [Related]
4. Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours.
Brito Cangussu L; P Leão D; Oliveira LS; Franca AS
Food Chem; 2021 Jul; 350():129221. PubMed ID: 33618096
[TBL] [Abstract][Full Text] [Related]
5. Prebiotic Activity of Pequi (
Alves-Santos AM; Silva MMA; Rodrigues CAP; Albuquerque TMR; Souza EL; Naves MMV
J Med Food; 2024 Feb; 27(2):145-153. PubMed ID: 38079198
[TBL] [Abstract][Full Text] [Related]
6. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product.
Cunha MCD; Terra LH; Campos E Sousa P; Vilela DR; Oliveira AL; Silva JS; Simão SD; Pereira J; Alves JGLF; Carvalho EEN; Vilas Boas EVB
An Acad Bras Cienc; 2023; 95(2):e20201550. PubMed ID: 37436198
[TBL] [Abstract][Full Text] [Related]
7. Potential of Whole Pequi (
Nascimento-Silva NRRD; Naves MMV
J Med Food; 2019 Sep; 22(9):952-962. PubMed ID: 31074677
[TBL] [Abstract][Full Text] [Related]
8. Bioactive compounds of pequi pulp and oil extracts modulate antioxidant activity and antiproliferative activity in cocultured blood mononuclear cells and breast cancer cells.
Brito RM; Barcia MT; Farias CAA; Zambiazi RC; de Marchi PGF; Fujimori M; Honorio-França AC; França EL; Pertuzatti PB
Food Nutr Res; 2022; 66():. PubMed ID: 35173567
[TBL] [Abstract][Full Text] [Related]
9. Assessment of Phenolic Acid Content and Antioxidant Properties of the Pulp of Five Pumpkin Species Cultivated in Southeastern Poland.
Stryjecka M; Krochmal-Marczak B; Cebulak T; Kiełtyka-Dadasiewicz A
Int J Mol Sci; 2023 May; 24(10):. PubMed ID: 37239966
[TBL] [Abstract][Full Text] [Related]
10. The Profile of Secondary Metabolites and Other Bioactive Compounds in
Kulczyński B; Gramza-Michałowska A
Molecules; 2019 Aug; 24(16):. PubMed ID: 31416184
[TBL] [Abstract][Full Text] [Related]
11. Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre.
Patiño-Rodríguez O; Bello-Pérez LA; Agama-Acevedo E; Pacheco-Vargas G
Food Res Int; 2020 Dec; 138(Pt A):109719. PubMed ID: 33292964
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.
Abdul Aziz NA; Wong LM; Bhat R; Cheng LH
J Sci Food Agric; 2012 Feb; 92(3):557-63. PubMed ID: 25363645
[TBL] [Abstract][Full Text] [Related]
13. Potential Challenges of the Extraction of Carotenoids and Fatty Acids from Pequi (
Carneiro CR; Alhaji AM; da Silva CAS; de Sousa RCS; Monteiro S; Coimbra JSDR
Foods; 2023 May; 12(9):. PubMed ID: 37174442
[TBL] [Abstract][Full Text] [Related]
14. Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (
de Melo FABR; Galvão MBF; da Costa AF; da Silva CF; Guerra JMC; Stamford TCM
Foods; 2024 May; 13(11):. PubMed ID: 38890933
[TBL] [Abstract][Full Text] [Related]
15. Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian
Miljić M; Rocchetti G; Krstić S; Mišan A; Brdar-Jokanović M; Marcheggiani F; Martinelli E; Lucini L; Damiani E
Antioxidants (Basel); 2021 Oct; 10(10):. PubMed ID: 34679715
[TBL] [Abstract][Full Text] [Related]
16. Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects.
Botella-Martínez C; Lucas-González R; Pérez-Álvarez JA; Fernández-López J; Viuda-Martos M
Food Sci Technol Int; 2021 Jul; 27(5):383-391. PubMed ID: 32962449
[TBL] [Abstract][Full Text] [Related]
17. Carotenoid Content and Profiles of Pumpkin Products and By-Products.
Ninčević Grassino A; Rimac Brnčić S; Badanjak Sabolović M; Šic Žlabur J; Marović R; Brnčić M
Molecules; 2023 Jan; 28(2):. PubMed ID: 36677916
[TBL] [Abstract][Full Text] [Related]
18. Effect of extraction method and specie on the content of bioactive compounds and antioxidant activity of pumpkin oil from Yucatan, Mexico.
Can-Cauich CA; Sauri-Duch E; Moo-Huchin VM; Betancur-Ancona D; Cuevas-Glory LF
Food Chem; 2019 Jul; 285():186-193. PubMed ID: 30797334
[TBL] [Abstract][Full Text] [Related]
19. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction.
Moreira RV; Costa MP; Castro VS; Paes CE; Mutz YS; Frasao BS; Mano SB; Conte-Junior CA
J Dairy Sci; 2019 Apr; 102(4):2966-2972. PubMed ID: 30712936
[TBL] [Abstract][Full Text] [Related]
20. The pequi pulp oil (Caryocar brasiliense Camb.) provides protection against aging-related anemia, inflammation and oxidative stress in Swiss mice, especially in females.
Roll MM; Miranda-Vilela AL; Longo JPF; Agostini-Costa TDS; Grisolia CK
Genet Mol Biol; 2018; 41(4):858-869. PubMed ID: 30507999
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]