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Journal Abstract Search

173 related items for PubMed ID: 22230974

  • 1. Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables.
    Sikora E, Cieślik E, Filipiak-Florkiewicz A, Leszczyńska T.
    Acta Sci Pol Technol Aliment; 2012; 11(1):45-51. PubMed ID: 22230974
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  • 4. Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini.
    Llorent-Martínez EJ, Ortega-Vidal J, Ruiz-Riaguas A, Ortega-Barrales P, Fernández-de Córdova ML.
    Food Res Int; 2020 Mar; 129():108798. PubMed ID: 32036908
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  • 5. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
    Gorinstein S, Leontowicz H, Leontowicz M, Namiesnik J, Najman K, Drzewiecki J, Cvikrová M, Martincová O, Katrich E, Trakhtenberg S.
    J Agric Food Chem; 2008 Jun 25; 56(12):4418-26. PubMed ID: 18494496
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  • 6. Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves.
    Seong GU, Hwang IW, Chung SK.
    Food Chem; 2016 May 15; 199():612-8. PubMed ID: 26776015
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  • 12. Changes in phenolic acid content during dry-grind processing of corn into ethanol and DDGS.
    Luthria DL, Memon AA, Liu K.
    J Sci Food Agric; 2014 Jul 15; 94(9):1723-8. PubMed ID: 24243569
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  • 13. Profiling of Phenolic Compounds and Antioxidant Activity of 12 Cruciferous Vegetables.
    Li Z, Lee HW, Liang X, Liang D, Wang Q, Huang D, Ong CN.
    Molecules; 2018 May 10; 23(5):. PubMed ID: 29748497
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  • 14. Identification of phenolic constituents in Cichorium endivia var. crispum and var. latifolium salads by high-performance liquid chromatography with diode array detection and electrospray ioniziation tandem mass spectrometry.
    Mascherpa D, Carazzone C, Marrubini G, Gazzani G, Papetti A.
    J Agric Food Chem; 2012 Dec 12; 60(49):12142-50. PubMed ID: 23157223
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  • 16. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds.
    Gil-Izquierdo A, Gil MI, Ferreres F.
    J Agric Food Chem; 2002 Aug 28; 50(18):5107-14. PubMed ID: 12188615
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  • 19. Thermal-induced changes of kale's antioxidant activity analyzed by HPLC-UV/Vis-online-TEAC detection.
    Fiol M, Weckmüller A, Neugart S, Schreiner M, Rohn S, Krumbein A, Kroh LW.
    Food Chem; 2013 Jun 01; 138(2-3):857-65. PubMed ID: 23411188
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