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Journal Abstract Search

655 related items for PubMed ID: 20722929

  • 1. Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.
    Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M, Simpson R, Almonacid S.
    J Food Sci; 2010 Aug 01; 75(6):H172-81. PubMed ID: 20722929
    [Abstract] [Full Text] [Related]

  • 2. Apple peels as a value-added food ingredient.
    Wolfe KL, Liu RH.
    J Agric Food Chem; 2003 Mar 12; 51(6):1676-83. PubMed ID: 12617604
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  • 3. Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México Region.
    Guzmán-Maldonado SH, Morales-Montelongo AL, Mondragón-Jacobo C, Herrera-Hernández G, Guevara-Lara F, Reynoso-Camacho R.
    J Food Sci; 2010 Aug 01; 75(6):C485-92. PubMed ID: 20722901
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  • 5. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.
    Abdul Aziz NA, Wong LM, Bhat R, Cheng LH.
    J Sci Food Agric; 2012 Feb 01; 92(3):557-63. PubMed ID: 25363645
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  • 6. Total phenolics content, anthocyanins, and dietary fiber content of apple pomace powders produced by vacuum-belt drying.
    Yan H, Kerr WL.
    J Sci Food Agric; 2013 Apr 01; 93(6):1499-504. PubMed ID: 23080413
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  • 8. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
    Ross CF, Hoye C, Fernandez-Plotka VC.
    J Food Sci; 2011 Aug 01; 76(6):C884-90. PubMed ID: 22417486
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  • 10. Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets.
    Leontowicz M, Gorinstein S, Leontowicz H, Krzeminski R, Lojek A, Katrich E, Cíz M, Martin-Belloso O, Soliva-Fortuny R, Haruenkit R, Trakhtenberg S.
    J Agric Food Chem; 2003 Sep 10; 51(19):5780-5. PubMed ID: 12952433
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  • 11. Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties.
    Cerda-Tapia A, Pérez-Chabela Mde L, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M.
    Plant Foods Hum Nutr; 2015 Sep 10; 70(3):310-6. PubMed ID: 26130115
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  • 12. Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican 'Ataulfo' mango (Mangifera indica L.) by-products.
    Blancas-Benitez FJ, Mercado-Mercado G, Quirós-Sauceda AE, Montalvo-González E, González-Aguilar GA, Sáyago-Ayerdi SG.
    Food Funct; 2015 Mar 10; 6(3):859-68. PubMed ID: 25608953
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  • 13. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
    Mildner-Szkudlarz S, Bajerska J, Zawirska-Wojtasiak R, Górecka D.
    J Sci Food Agric; 2013 Jan 10; 93(2):389-95. PubMed ID: 22806270
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  • 14. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars.
    Vieira FG, Borges Gda S, Copetti C, Gonzaga LV, Nunes Eda C, Fett R.
    Arch Latinoam Nutr; 2009 Mar 10; 59(1):101-6. PubMed ID: 19480352
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  • 15. Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
    Tseng A, Zhao Y.
    J Food Sci; 2012 Sep 10; 77(9):H192-201. PubMed ID: 22908851
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  • 16. The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples.
    Kim AN, Lee KY, Kim HJ, Chun J, Kerr WL, Choi SG.
    J Food Sci; 2018 Dec 10; 83(12):3019-3026. PubMed ID: 30440087
    [Abstract] [Full Text] [Related]

  • 17. Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder.
    Akter MS, Ahmed M, Eun JB.
    Int J Food Sci Nutr; 2010 Nov 10; 61(7):702-12. PubMed ID: 20465471
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  • 18. Comparison of antioxidant capacity and phenolic composition of peel and flesh of some apple varieties.
    Karaman S, Tütem E, Başkan KS, Apak R.
    J Sci Food Agric; 2013 Mar 15; 93(4):867-75. PubMed ID: 22886366
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