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Journal Abstract Search

840 related items for PubMed ID: 15826041

  • 1. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps.
    Hassimotto NM, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2005 Apr 20; 53(8):2928-35. PubMed ID: 15826041
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  • 2. Determination of the total antioxidant activity of fruits and vegetables by a liposome assay.
    Roberts WG, Gordon MH.
    J Agric Food Chem; 2003 Feb 26; 51(5):1486-93. PubMed ID: 12590503
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  • 5. Antioxidant activities and anthocyanin content of fresh fruits of common fig (Ficus carica L.).
    Solomon A, Golubowicz S, Yablowicz Z, Grossman S, Bergman M, Gottlieb HE, Altman A, Kerem Z, Flaishman MA.
    J Agric Food Chem; 2006 Oct 04; 54(20):7717-23. PubMed ID: 17002444
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  • 6. Lipid peroxidation and coupled vitamin oxidation in simulated and human gastric fluid inhibited by dietary polyphenols: health implications.
    Gorelik S, Lapidot T, Shaham I, Granit R, Ligumsky M, Kohen R, Kanner J.
    J Agric Food Chem; 2005 May 04; 53(9):3397-402. PubMed ID: 15853378
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  • 8. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D.
    J Agric Food Chem; 2008 Feb 27; 56(4):1415-22. PubMed ID: 18220345
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  • 9. Which polyphenolic compounds contribute to the total antioxidant activities of apple?
    Tsao R, Yang R, Xie S, Sockovie E, Khanizadeh S.
    J Agric Food Chem; 2005 Jun 15; 53(12):4989-95. PubMed ID: 15941346
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  • 11. The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
    Zielinski AA, Ávila S, Ito V, Nogueira A, Wosiacki G, Haminiuk CW.
    J Food Sci; 2014 Apr 15; 79(4):C510-6. PubMed ID: 24547813
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  • 13. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition.
    Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA.
    Free Radic Res; 2002 Feb 15; 36(2):217-33. PubMed ID: 11999391
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  • 15. Ascorbic acid contents of Pakistani fruits and vegetables.
    Iqbal MP, Kazim SF, Mehboobali N.
    Pak J Pharm Sci; 2006 Oct 15; 19(4):282-5. PubMed ID: 17105704
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  • 16. Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population.
    Arabbi PR, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2004 Mar 10; 52(5):1124-31. PubMed ID: 14995109
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  • 17. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg).
    Abe LT, Lajolo FM, Genovese MI.
    J Sci Food Agric; 2012 Jun 10; 92(8):1679-87. PubMed ID: 22173652
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  • 18. Antioxidant protective effect of flavonoids on linoleic acid peroxidation induced by copper(II)/ascorbic acid system.
    Beker BY, Bakır T, Sönmezoğlu I, Imer F, Apak R.
    Chem Phys Lipids; 2011 Nov 10; 164(8):732-9. PubMed ID: 21925488
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  • 20. Antioxidant and micronutrient potential of common fruits available in the Indian subcontinent.
    Tarwadi K, Agte V.
    Int J Food Sci Nutr; 2007 Aug 10; 58(5):341-9. PubMed ID: 17558726
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