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Journal Abstract Search

178 related items for PubMed ID: 15053353

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  • 2. Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors.
    Sun T, Simon PW, Tanumihardjo SA.
    J Agric Food Chem; 2009 May 27; 57(10):4142-7. PubMed ID: 19358535
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  • 3. Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.
    Macura R, Michalczyk M, Fiutak G, Maciejaszek I.
    Acta Sci Pol Technol Aliment; 2019 May 27; 18(2):135-142. PubMed ID: 31256541
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  • 6. Ultrasonication assisted salt-spices impregnation in black carrots to attain anthocyanins stability, quality retention and antimicrobial efficacy on hot-air convective drying.
    Sucheta, Chaturvedi K, Yadav SK.
    Ultrason Sonochem; 2019 Nov 27; 58():104661. PubMed ID: 31450364
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  • 9. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Chen MH, Green BW.
    J Food Sci; 2009 Apr 27; 74(3):C268-77. PubMed ID: 19397712
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  • 10. Plasma and urine responses are lower for acylated vs nonacylated anthocyanins from raw and cooked purple carrots.
    Kurilich AC, Clevidence BA, Britz SJ, Simon PW, Novotny JA.
    J Agric Food Chem; 2005 Aug 10; 53(16):6537-42. PubMed ID: 16076146
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  • 11. Determination of antioxidant components in rice bran oil extracted by microwave-assisted method.
    Zigoneanu IG, Williams L, Xu Z, Sabliov CM.
    Bioresour Technol; 2008 Jul 10; 99(11):4910-8. PubMed ID: 17996444
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  • 12. Transcript profiling of structural genes involved in cyanidin-based anthocyanin biosynthesis between purple and non-purple carrot (Daucus carota L.) cultivars reveals distinct patterns.
    Xu ZS, Huang Y, Wang F, Song X, Wang GL, Xiong AS.
    BMC Plant Biol; 2014 Oct 01; 14():262. PubMed ID: 25269413
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  • 13. DPPH free radical scavenging activity and phenotypic difference in hepatoprotective plant (Silybum marianum L.).
    Ahmad N, Fazal H, Abbasi BH, Anwar S, Basir A.
    Toxicol Ind Health; 2013 Jun 01; 29(5):460-7. PubMed ID: 22362017
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  • 14. Effect of dehydration on raspberries: polyphenol and anthocyanin retention, antioxidant capacity, and antiadipogenic activity.
    Mejia-Meza EI, Yáñez JA, Remsberg CM, Takemoto JK, Davies NM, Rasco B, Clary C.
    J Food Sci; 2010 Jun 01; 75(1):H5-12. PubMed ID: 20492178
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  • 15. Encapsulation of black carrot juice using spray and freeze drying.
    Murali S, Kar A, Mohapatra D, Kalia P.
    Food Sci Technol Int; 2015 Dec 01; 21(8):604-12. PubMed ID: 25367889
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  • 16. Changing Carrot Color: Insertions in DcMYB7 Alter the Regulation of Anthocyanin Biosynthesis and Modification.
    Xu ZS, Yang QQ, Feng K, Xiong AS.
    Plant Physiol; 2019 Sep 01; 181(1):195-207. PubMed ID: 31213511
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  • 17. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.
    Wojdyło A, Figiel A, Oszmiański J.
    J Agric Food Chem; 2009 Feb 25; 57(4):1337-43. PubMed ID: 19170638
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  • 18. Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.
    Wang H, Fang XM, Sutar PP, Meng JS, Wang J, Yu XL, Xiao HW.
    Food Chem; 2021 Feb 15; 338():127799. PubMed ID: 32798816
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  • 19. Yield and quality effects of electroplasmolysis and microwave applications on carrot juice production and storage.
    Rayman A, Baysal T.
    J Food Sci; 2011 May 15; 76(4):C598-605. PubMed ID: 22417341
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  • 20. Anthocyanin kinetics are dependent on anthocyanin structure.
    Novotny JA, Clevidence BA, Kurilich AC.
    Br J Nutr; 2012 Feb 15; 107(4):504-9. PubMed ID: 22300834
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