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Journal Abstract Search

297 related items for PubMed ID: 14609083

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  • 4. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations.
    Alper N, Acar J.
    Nahrung; 2004 Jun; 48(3):184-7. PubMed ID: 15285108
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  • 5. 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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  • 10. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation.
    Orak HH.
    Int J Food Sci Nutr; 2009 Dec 01; 60(1):1-11. PubMed ID: 19031321
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  • 13. 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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  • 14. The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranate arils.
    Mirdehghan SH, Rahemi M, Serrano M, Guillén F, Martínez-Romero D, Valero D.
    J Agric Food Chem; 2007 Feb 07; 55(3):755-60. PubMed ID: 17263471
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  • 17. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
    Fang Z, Zhang M, Sun Y, Sun J.
    J Agric Food Chem; 2006 Jan 11; 54(1):99-106. PubMed ID: 16390184
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  • 18. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.
    Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina ÁA.
    J Food Sci; 2010 Sep 11; 75(7):S398-404. PubMed ID: 21535574
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