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Journal Abstract Search

377 related items for PubMed ID: 18066116

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  • 29. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.).
    Espinosa-Alonso LG, Lygin A, Widholm JM, Valverde ME, Paredes-Lopez O.
    J Agric Food Chem; 2006 Jun 14; 54(12):4436-44. PubMed ID: 16756378
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  • 30. High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juices.
    Müller D, Schantz M, Richling E.
    J Food Sci; 2012 Apr 14; 77(4):C340-5. PubMed ID: 22394068
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  • 32. Phenolic content and antioxidant capacity of muscadine grapes.
    Pastrana-Bonilla E, Akoh CC, Sellappan S, Krewer G.
    J Agric Food Chem; 2003 Aug 27; 51(18):5497-503. PubMed ID: 12926904
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  • 33. Analysis of anthocyanin variation in wild populations of bilberry (Vaccinium myrtillus L.) in Finland.
    Lätti AK, Riihinen KR, Kainulainen PS.
    J Agric Food Chem; 2008 Jan 09; 56(1):190-6. PubMed ID: 18072741
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  • 34. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties.
    Zhang MW, Zhang RF, Zhang FX, Liu RH.
    J Agric Food Chem; 2010 Jul 14; 58(13):7580-7. PubMed ID: 20521821
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  • 35. Phenolic composition and antioxidant activity in seed coats of 60 Chinese black soybean (Glycine max L. Merr.) varieties.
    Zhang RF, Zhang FX, Zhang MW, Wei ZC, Yang CY, Zhang Y, Tang XJ, Deng YY, Chi JW.
    J Agric Food Chem; 2011 Jun 08; 59(11):5935-44. PubMed ID: 21548651
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  • 37. Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.).
    Choung MG, Choi BR, An YN, Chu YH, Cho YS.
    J Agric Food Chem; 2003 Nov 19; 51(24):7040-3. PubMed ID: 14611168
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  • 38. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
    Nielsen IL, Haren GR, Magnussen EL, Dragsted LO, Rasmussen SE.
    J Agric Food Chem; 2003 Sep 24; 51(20):5861-6. PubMed ID: 13129285
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  • 40. Comparative analysis of the chemical composition and antioxidant activity of red (Psidium cattleianum) and yellow (Psidium cattleianum var. lucidum) strawberry guava fruit.
    Biegelmeyer R, Andrade JM, Aboy AL, Apel MA, Dresch RR, Marin R, Raseira Mdo C, Henriques AT.
    J Food Sci; 2011 Sep 24; 76(7):C991-6. PubMed ID: 22417549
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