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Journal Abstract Search

430 related items for PubMed ID: 19831402

  • 1. Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes.
    Xu X, Li W, Lu Z, Beta T, Hydamaka AW.
    J Agric Food Chem; 2009 Nov 11; 57(21):10231-8. PubMed ID: 19831402
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant profiling of native Andean potato tubers (Solanum tuberosum L.) reveals cultivars with high levels of beta-carotene, alpha-tocopherol, chlorogenic acid, and petanin.
    Andre CM, Oufir M, Guignard C, Hoffmann L, Hausman JF, Evers D, Larondelle Y.
    J Agric Food Chem; 2007 Dec 26; 55(26):10839-49. PubMed ID: 18044831
    [Abstract] [Full Text] [Related]

  • 3. Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes.
    Im HW, Suh BS, Lee SU, Kozukue N, Ohnisi-Kameyama M, Levin CE, Friedman M.
    J Agric Food Chem; 2008 May 14; 56(9):3341-9. PubMed ID: 18386928
    [Abstract] [Full Text] [Related]

  • 4. Andean potato cultivars (Solanum tuberosum L.) as a source of antioxidant and mineral micronutrients.
    Andre CM, Ghislain M, Bertin P, Oufir M, Herrera Mdel R, Hoffmann L, Hausman JF, Larondelle Y, Evers D.
    J Agric Food Chem; 2007 Jan 24; 55(2):366-78. PubMed ID: 17227067
    [Abstract] [Full Text] [Related]

  • 5. Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing.
    Mäder J, Rawel H, Kroh LW.
    J Agric Food Chem; 2009 Jul 22; 57(14):6292-7. PubMed ID: 19534529
    [Abstract] [Full Text] [Related]

  • 6. Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.).
    Kuti JO, Konuru HB.
    J Agric Food Chem; 2004 Jan 14; 52(1):117-21. PubMed ID: 14709023
    [Abstract] [Full Text] [Related]

  • 7. Genotype, location, and year influence antioxidant activity, carotenoid content, phenolic content, and composition in specialty potatoes.
    Reddivari L, Hale AL, Miller JC.
    J Agric Food Chem; 2007 Oct 03; 55(20):8073-9. PubMed ID: 17760413
    [Abstract] [Full Text] [Related]

  • 8. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
    Ranilla LG, Genovese MI, Lajolo FM.
    J Agric Food Chem; 2009 Jul 08; 57(13):5734-42. PubMed ID: 19507856
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Antioxidant compounds and antioxidant activity in "early potatoes".
    Leo L, Leone A, Longo C, Lombardi DA, Raimo F, Zacheo G.
    J Agric Food Chem; 2008 Jun 11; 56(11):4154-63. PubMed ID: 18476702
    [Abstract] [Full Text] [Related]

  • 11. Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods.
    Han JS, Kozukue N, Young KS, Lee KR, Friedman M.
    J Agric Food Chem; 2004 Oct 20; 52(21):6516-21. PubMed ID: 15479016
    [Abstract] [Full Text] [Related]

  • 12. Effect of peeling and three cooking methods on the content of selected phytochemicals in potato tubers with various colour of flesh.
    Lachman J, Hamouz K, Musilová J, Hejtmánková K, Kotíková Z, Pazderů K, Domkářová J, Pivec V, Cimr J.
    Food Chem; 2013 Jun 01; 138(2-3):1189-97. PubMed ID: 23411230
    [Abstract] [Full Text] [Related]

  • 13. Improving the screening process for the selection of potato breeding lines with enhanced polyphenolics content.
    Shiroma-Kian C, Tay D, Manrique I, Giusti MM, Rodriguez-Saona LE.
    J Agric Food Chem; 2008 Nov 12; 56(21):9835-42. PubMed ID: 18831562
    [Abstract] [Full Text] [Related]

  • 14. Antioxidant capacity, phenolic content, and profiling of phenolic compounds in the seeds, skin, and pulp of Vitis rotundifolia (Muscadine Grapes) As determined by HPLC-DAD-ESI-MS(n).
    Sandhu AK, Gu L.
    J Agric Food Chem; 2010 Apr 28; 58(8):4681-92. PubMed ID: 20334341
    [Abstract] [Full Text] [Related]

  • 15. Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means.
    Lemos MA, Aliyu MM, Hungerford G.
    Food Chem; 2015 Apr 15; 173():462-7. PubMed ID: 25466046
    [Abstract] [Full Text] [Related]

  • 16. Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.
    Tian J, Chen J, Lv F, Chen S, Chen J, Liu D, Ye X.
    Food Chem; 2016 Apr 15; 197 Pt B():1264-70. PubMed ID: 26675866
    [Abstract] [Full Text] [Related]

  • 17. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
    Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V.
    J Agric Food Chem; 2008 Sep 24; 56(18):8601-8. PubMed ID: 18759447
    [Abstract] [Full Text] [Related]

  • 18. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods.
    Xu BJ, Chang SK.
    J Food Sci; 2008 Mar 24; 73(2):H19-27. PubMed ID: 18298732
    [Abstract] [Full Text] [Related]

  • 19. Antioxidant activities, total phenolics and HPLC analyses of the phenolic compounds of extracts from common Mediterranean plants.
    Rababah TM, Ereifej KI, Esoh RB, Al-u'datt MH, Alrababah MA, Yang W.
    Nat Prod Res; 2011 Mar 24; 25(6):596-605. PubMed ID: 21409721
    [Abstract] [Full Text] [Related]

  • 20. Potato peel extract-a natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat.
    Kanatt SR, Chander R, Radhakrishna P, Sharma A.
    J Agric Food Chem; 2005 Mar 09; 53(5):1499-504. PubMed ID: 15740031
    [Abstract] [Full Text] [Related]

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