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Journal Abstract Search

365 related items for PubMed ID: 15769176

  • 21. Screening of the antioxidant and nutritional properties, phenolic contents and proteins of five durian cultivars.
    Toledo F, Arancibia-Avila P, Park YS, Jung ST, Kang SG, Heo BG, Drzewiecki J, Zachwieja Z, Zagrodzki P, Pasko P, Gorinstein S.
    Int J Food Sci Nutr; 2008 Aug; 59(5):415-27. PubMed ID: 18979619
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  • 22. Onions: a source of unique dietary flavonoids.
    Slimestad R, Fossen T, Vågen IM.
    J Agric Food Chem; 2007 Dec 12; 55(25):10067-80. PubMed ID: 17997520
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  • 23. Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle liqueur.
    Montoro P, Tuberoso CI, Piacente S, Perrone A, De Feo V, Cabras P, Pizza C.
    J Pharm Biomed Anal; 2006 Aug 28; 41(5):1614-9. PubMed ID: 16554139
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  • 24. Metabolite profiling of grape: Flavonols and anthocyanins.
    Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R.
    J Agric Food Chem; 2006 Oct 04; 54(20):7692-702. PubMed ID: 17002441
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  • 25. Ultra performance liquid chromatography-tandem quadrupole mass spectrometry profiling of anthocyanins and flavonols in cowpea (Vigna unguiculata) of varying genotypes.
    Ojwang LO, Dykes L, Awika JM.
    J Agric Food Chem; 2012 Apr 11; 60(14):3735-44. PubMed ID: 22429113
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  • 28. High-performance liquid chromatography with photodiode array detection (HPLC-DAD)/HPLC-mass spectrometry (MS) profiling of anthocyanins from Andean Mashua Tubers (Tropaeolum tuberosum Ruíz and Pavón) and their contribution to the overall antioxidant activity.
    Chirinos R, Campos D, Betalleluz I, Giusti MM, Schwartz SJ, Tian Q, Pedreschi R, Larondelle Y.
    J Agric Food Chem; 2006 Sep 20; 54(19):7089-97. PubMed ID: 16968067
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  • 29. Polyphenol-enriched fractions from Sicilian grape pomace: HPLC-DAD analysis and antioxidant activity.
    Amico V, Chillemi R, Mangiafico S, Spatafora C, Tringali C.
    Bioresour Technol; 2008 Sep 20; 99(13):5960-6. PubMed ID: 18054486
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  • 30. Anthocyanin composition and oxygen radical scavenging capacity (ORAC) of milled and pearled purple, black, and common barley.
    Bellido GG, Beta T.
    J Agric Food Chem; 2009 Feb 11; 57(3):1022-8. PubMed ID: 19159302
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  • 32. Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening.
    Pérez-Magariño S, González-San José ML.
    J Agric Food Chem; 2004 Mar 10; 52(5):1181-9. PubMed ID: 14995118
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  • 34. Methyl jasmonate reduces decay and enhances antioxidant capacity in Chinese bayberries.
    Wang K, Jin P, Cao S, Shang H, Yang Z, Zheng Y.
    J Agric Food Chem; 2009 Jul 08; 57(13):5809-15. PubMed ID: 19522511
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  • 35. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B, Chang SK.
    J Agric Food Chem; 2008 Aug 27; 56(16):7165-75. PubMed ID: 18680298
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  • 36. Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).
    Garzón GA, Riedl KM, Schwartz SJ.
    J Food Sci; 2009 Apr 27; 74(3):C227-32. PubMed ID: 19397707
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