131 related articles for article (PubMed ID: 38602038)
1. Quantification of flavonoids, minerals, and pigments present in "Nanicão" bananas during the ripening process.
de Souza AV; Favaro VFDS; de Mello JM; Dos Santos FA; Dall'Antonia GB; Vicente EF
J Food Sci; 2024 May; 89(5):2774-2786. PubMed ID: 38602038
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. [Biological value of fruits and berries of Russian production].
Akimov MY; Bessonov VV; Kodentsova VM; Eller KI; Vrzhesinskaya OA; Beketova NA; Kosheleva OV; Bogachuk MN; Malinkin AD; Makarenko MA; Shevyakova LV; Perova IB; Rylina EV; Makarov VN; Zhidehina TV; Koltsov VA; Yushkov AN; Novotortsev AA; Briksin DM; Khromov NV
Vopr Pitan; 2020; 89(4):220-232. PubMed ID: 32986335
[TBL] [Abstract][Full Text] [Related]
4. Ripening stage impacts nutritional components, antiglycemic potential, digestibility and antioxidant properties of grumixama (Eugenia brasiliensis Lam.) fruit.
Bonin AMF; Ávila S; Etgeton SAP; de Lima JJ; Dos Santos MP; Grassi MT; Krüger CCH
Food Res Int; 2024 Feb; 178():113956. PubMed ID: 38309876
[TBL] [Abstract][Full Text] [Related]
5. Physico-chemical characterization of Cornus kousa Burg. fruit: determining optimal maturity for fresh consumption.
Schmitzer V; Sircelj H; Stampar F; Slatnar A
J Sci Food Agric; 2021 Jan; 101(2):778-785. PubMed ID: 32706119
[TBL] [Abstract][Full Text] [Related]
6. Phenolics and essential mineral profile of organic acid pretreated unripe banana flour.
Anyasi TA; Jideani AIO; Mchau GRA
Food Res Int; 2018 Feb; 104():100-109. PubMed ID: 29433774
[TBL] [Abstract][Full Text] [Related]
7. Changes in chloroplast pigments of olive varieties during fruit ripening.
Roca M; Mínguez-Mosquera MI
J Agric Food Chem; 2001 Feb; 49(2):832-9. PubMed ID: 11262037
[TBL] [Abstract][Full Text] [Related]
8. Fruit ripening: dynamics and integrated analysis of carotenoids and anthocyanins.
Kapoor L; Simkin AJ; George Priya Doss C; Siva R
BMC Plant Biol; 2022 Jan; 22(1):27. PubMed ID: 35016620
[TBL] [Abstract][Full Text] [Related]
9. [Physical, chemical and bioactive compounds of tree tomato (Cyphomandra betacea)].
Torres A
Arch Latinoam Nutr; 2012 Dec; 62(4):381-8. PubMed ID: 24020259
[TBL] [Abstract][Full Text] [Related]
10. Banana (Musa spp) from peel to pulp: ethnopharmacology, source of bioactive compounds and its relevance for human health.
Pereira A; Maraschin M
J Ethnopharmacol; 2015 Feb; 160():149-63. PubMed ID: 25449450
[TBL] [Abstract][Full Text] [Related]
11. Bioactive compounds, folates and antioxidant properties of tomatoes (Lycopersicum esculentum) during vine ripening.
Jesús Periago M; García-Alonso J; Jacob K; Belén Olivares A; José Bernal M; Dolores Iniesta M; Martínez C; Ros G
Int J Food Sci Nutr; 2009 Dec; 60(8):694-708. PubMed ID: 19919517
[TBL] [Abstract][Full Text] [Related]
12. Pigments in avocado tissue and oil.
Ashton OB; Wong M; McGhie TK; Vather R; Wang Y; Requejo-Jackman C; Ramankutty P; Woolf AB
J Agric Food Chem; 2006 Dec; 54(26):10151-8. PubMed ID: 17177553
[TBL] [Abstract][Full Text] [Related]
13. Ripening of Pithecellobium dulce (Roxb.) Benth. [Guamúchil] Fruit: Physicochemical, Chemical and Antioxidant Changes.
Wall-Medrano A; González-Aguilar GA; Loarca-Piña GF; López-Díaz JA; Villegas-Ochoa MA; Tortoledo-Ortiz O; Olivas-Aguirre FJ; Ramos-Jiménez A; Robles-Zepeda R
Plant Foods Hum Nutr; 2016 Dec; 71(4):396-401. PubMed ID: 27589874
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Antioxidant composition in cherry and high-pigment tomato cultivars.
Lenucci MS; Cadinu D; Taurino M; Piro G; Dalessandro G
J Agric Food Chem; 2006 Apr; 54(7):2606-13. PubMed ID: 16569051
[TBL] [Abstract][Full Text] [Related]
16. Peelu (
Razzaq K; Sadiq MM; Ashraf H; Naz A; Hussain A; Maqbool A; Altaf MT; Ullah S; Akhtar G; Faried HN; Amin M; Rajwana IA; Khan AS; Alfarraj S; Ansari MJ; Saleem A
Biomed Res Int; 2022; 2022():5707953. PubMed ID: 36277895
[TBL] [Abstract][Full Text] [Related]
17. Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages.
Yahia EM; Victoria-Campos CI; Gonzalez-Nava C
J Food Sci; 2023 Aug; 88(8):3422-3434. PubMed ID: 37326342
[TBL] [Abstract][Full Text] [Related]
18. [Juices in a healthy diet: recommendations for consumption based on chemical composition data].
Khomich LM; Kopytko MV
Vopr Pitan; 2022; 91(6):102-109. PubMed ID: 36648188
[TBL] [Abstract][Full Text] [Related]
19. Nutritional composition changes in bell pepper as affected by the ripening stage of fruits at harvest or postharvest storage and assessed non-destructively.
Kasampalis DS; Tsouvaltzis P; Ntouros K; Gertsis A; Gitas I; Moshou D; Siomos AS
J Sci Food Agric; 2022 Jan; 102(1):445-454. PubMed ID: 34143899
[TBL] [Abstract][Full Text] [Related]
20. Genetics of flavonoid, carotenoid, and chlorophyll pigments in melon fruit rinds.
Tadmor Y; Burger J; Yaakov I; Feder A; Libhaber SE; Portnoy V; Meir A; Tzuri G; Sa'ar U; Rogachev I; Aharoni A; Abeliovich H; Schaffer AA; Lewinsohn E; Katzir N
J Agric Food Chem; 2010 Oct; 58(19):10722-8. PubMed ID: 20815398
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
