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Journal Abstract Search

202 related items for PubMed ID: 23017400

  • 1. Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels.
    Ventura J, Alarcón-Aguilar F, Roman-Ramos R, Campos-Sepulveda E, Reyes-Vega ML, Daniel Boone-Villa V, Jasso-Villagómez EI, Aguilar CN.
    Food Chem; 2013 Jan 01; 136(1):109-15. PubMed ID: 23017400
    [Abstract] [Full Text] [Related]

  • 2. Palatability and chemical safety of apple juice fortified with pomegranate peel extract.
    Altunkaya A, Hedegaard RV, Harholt J, Brimer L, Gökmen V, Skibsted LH.
    Food Funct; 2013 Oct 01; 4(10):1468-73. PubMed ID: 23989519
    [Abstract] [Full Text] [Related]

  • 3. International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.
    Zhang Y, Krueger D, Durst R, Lee R, Wang D, Seeram N, Heber D.
    J Agric Food Chem; 2009 Mar 25; 57(6):2550-7. PubMed ID: 19249817
    [Abstract] [Full Text] [Related]

  • 4. Storage stability of sterilized liquid extracts from pomegranate peel.
    Qu W, Breksa Iii AP, Pan Z, Ma H, McHugh TH.
    J Food Sci; 2012 Jul 25; 77(7):C765-72. PubMed ID: 22757697
    [Abstract] [Full Text] [Related]

  • 5. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P, Nicolas TS, Gabaldon JA, Mercader-Ros MT, Calín-Sánchez A, Carbonell-Barrachina AA, Pérez-López AJ.
    J Food Sci; 2011 Jul 25; 76(5):S319-24. PubMed ID: 22417447
    [Abstract] [Full Text] [Related]

  • 6. Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds.
    Derakhshan Z, Ferrante M, Tadi M, Ansari F, Heydari A, Hosseini MS, Conti GO, Sadrabad EK.
    Food Chem Toxicol; 2018 Apr 25; 114():108-111. PubMed ID: 29448088
    [Abstract] [Full Text] [Related]

  • 7. Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties.
    Legua P, Melgarejo P, Abdelmajid H, Martínez JJ, Martínez R, Ilham H, Hafida H, Hernández F.
    J Food Sci; 2012 Jan 25; 77(1):C115-20. PubMed ID: 22260100
    [Abstract] [Full Text] [Related]

  • 8. Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale.
    Vegara S, Martí N, Lorente J, Coll L, Streitenberger S, Valero M, Saura D.
    Food Chem; 2014 Mar 15; 147():203-8. PubMed ID: 24206706
    [Abstract] [Full Text] [Related]

  • 9. Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices.
    Vegara S, Mena P, Martí N, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):1630-6. PubMed ID: 23870870
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of antioxidant activity and preventing DNA damage effect of pomegranate extracts by chemiluminescence method.
    Guo S, Deng Q, Xiao J, Xie B, Sun Z.
    J Agric Food Chem; 2007 Apr 18; 55(8):3134-40. PubMed ID: 17381116
    [Abstract] [Full Text] [Related]

  • 11. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
    Borges G, Mullen W, Crozier A.
    Food Funct; 2010 Oct 18; 1(1):73-83. PubMed ID: 21776457
    [Abstract] [Full Text] [Related]

  • 12. Effects of olive oil and olive oil-pomegranate juice sauces on chemical, oxidative and sensorial quality of marinated anchovy.
    Topuz OK, Yerlikaya P, Ucak I, Gumus B, Büyükbenli HA.
    Food Chem; 2014 Jul 01; 154():63-70. PubMed ID: 24518316
    [Abstract] [Full Text] [Related]

  • 13. Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions' fruits.
    Schwartz E, Tzulker R, Glazer I, Bar-Ya'akov I, Wiesman Z, Tripler E, Bar-Ilan I, Fromm H, Borochov-Neori H, Holland D, Amir R.
    J Agric Food Chem; 2009 Oct 14; 57(19):9197-209. PubMed ID: 19725542
    [Abstract] [Full Text] [Related]

  • 14. [Intervention of antioxidant system function of aged rats by giving fruit juices with different antioxidant capacities].
    Xu J, Guo CJ, Yang JJ, Wei JY, Li YF, Pang W, Jiang YG, Cheng S.
    Zhonghua Yu Fang Yi Xue Za Zhi; 2005 Mar 14; 39(2):80-3. PubMed ID: 15842822
    [Abstract] [Full Text] [Related]

  • 15. Thermal stability of liquid antioxidative extracts from pomegranate peel.
    Qu W, Li P, Hong J, Liu Z, Chen Y, Breksa AP, Pan Z.
    J Sci Food Agric; 2014 Mar 30; 94(5):1005-12. PubMed ID: 23965817
    [Abstract] [Full Text] [Related]

  • 16. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
    Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R.
    J Agric Food Chem; 2007 Nov 14; 55(23):9559-70. PubMed ID: 17914875
    [Abstract] [Full Text] [Related]

  • 17. Peel effects on phenolic composition, antioxidant activity, and making of pomegranate juice and wine.
    Wasila H, Li X, Liu L, Ahmad I, Ahmad S.
    J Food Sci; 2013 Aug 14; 78(8):C1166-72. PubMed ID: 23957402
    [Abstract] [Full Text] [Related]

  • 18. Sustained deficit irrigation affects the colour and phytochemical characteristics of pomegranate juice.
    Mena P, Galindo A, Collado-González J, Ondoño S, García-Viguera C, Ferreres F, Torrecillas A, Gil-Izquierdo A.
    J Sci Food Agric; 2013 Jun 14; 93(8):1922-7. PubMed ID: 23239009
    [Abstract] [Full Text] [Related]

  • 19. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.
    Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina ÁA.
    J Food Sci; 2010 Sep 14; 75(7):S398-404. PubMed ID: 21535574
    [Abstract] [Full Text] [Related]

  • 20. Color, sugars and organic acids composition in aril juices and peel homogenates prepared from different pomegranate accessions.
    Dafny-Yalin M, Glazer I, Bar-Ilan I, Kerem Z, Holland D, Amir R.
    J Agric Food Chem; 2010 Apr 14; 58(7):4342-52. PubMed ID: 20232916
    [Abstract] [Full Text] [Related]

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