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Journal Abstract Search

831 related items for PubMed ID: 11052704

  • 1. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing.
    Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA.
    J Agric Food Chem; 2000 Oct; 48(10):4581-9. PubMed ID: 11052704
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  • 2. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
    Borges G, Mullen W, Crozier A.
    Food Funct; 2010 Oct; 1(1):73-83. PubMed ID: 21776457
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  • 3. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
    Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF.
    J Agric Food Chem; 2013 Jun 05; 61(22):5328-37. PubMed ID: 23656584
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  • 4. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices.
    Mena P, García-Viguera C.
    Nat Prod Commun; 2015 Jun 05; 10(6):1019-24. PubMed ID: 26197541
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  • 5. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.
    Mayuoni Kirshenbaum L, Benjamin O, Porat R.
    J Sci Food Agric; 2016 Mar 15; 96(4):1313-8. PubMed ID: 25899046
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  • 6. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
    Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R.
    J Agric Food Chem; 2007 Nov 14; 55(23):9559-70. PubMed ID: 17914875
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  • 7. The comparison of the physicochemical parameters and antioxidant activity of homemade and commercial pomegranate juices.
    Dżugan M, Wesołowska M, Zaguła G, Puchalski C.
    Acta Sci Pol Technol Aliment; 2018 Nov 14; 17(1):59-68. PubMed ID: 29514425
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  • 9. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
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  • 12. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.
    Fischer UA, Carle R, Kammerer DR.
    Food Chem; 2013 Jun 01; 138(2-3):1800-9. PubMed ID: 23411312
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  • 14. Detailed chemical composition of juice from autochthonous pomegranate genotypes (Punica granatum L.) grown in different locations in Montenegro.
    Topalović A, Knežević M, Gačnik S, Mikulic-Petkovsek M.
    Food Chem; 2020 Nov 15; 330():127261. PubMed ID: 32540531
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  • 17. Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices.
    Esposto S, Veneziani G, Taticchi A, Urbani S, Selvaggini R, Sordini B, Daidone L, Gironi G, Servili M.
    Antioxidants (Basel); 2021 Aug 29; 10(9):. PubMed ID: 34573013
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  • 19. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.
    Vegara S, Mena P, Martí N, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):1630-6. PubMed ID: 23870870
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  • 20. Biological Activity of Conventional and Organic Pomegranate Juices: Antioxidant and Antimutagenic Potential.
    Cano-Lamadrid M, Marhuenda-Egea FC, Hernández F, Rosas-Burgos EC, Burgos-Hernández A, Carbonell-Barrachina AA.
    Plant Foods Hum Nutr; 2016 Dec 01; 71(4):375-380. PubMed ID: 27423934
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