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Journal Abstract Search

202 related items for PubMed ID: 23017400

  • 21. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel.
    Mastrodi Salgado J, Baroni Ferreira TR, de Oliveira Biazotto F, Dos Santos Dias CT.
    Plant Foods Hum Nutr; 2012 Mar; 67(1):39-43. PubMed ID: 22392496
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  • 22. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
    Vardin H, Fenercioğlu H.
    Nahrung; 2003 Oct; 47(5):300-3. PubMed ID: 14609083
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  • 23. Absence of pomegranate ellagitannins in the majority of commercial Pomegranate extracts: implications for standardization and quality control.
    Zhang Y, Wang D, Lee RP, Henning SM, Heber D.
    J Agric Food Chem; 2009 Aug 26; 57(16):7395-400. PubMed ID: 20349921
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  • 26. Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.
    El Kar C, Ferchichi A, Attia F, Bouajila J.
    J Food Sci; 2011 Aug 26; 76(6):C795-800. PubMed ID: 21623786
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  • 27. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
    Vaithiyanathan S, Naveena BM, Muthukumar M, Girish PS, Kondaiah N.
    Meat Sci; 2011 Jul 26; 88(3):409-14. PubMed ID: 21345604
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  • 28. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D.
    J Agric Food Chem; 2008 Feb 27; 56(4):1415-22. PubMed ID: 18220345
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  • 29. Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices.
    Türkyılmaz M, Tağı Ş, Dereli U, Özkan M.
    Food Chem; 2013 Jun 01; 138(2-3):1810-8. PubMed ID: 23411313
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  • 30. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
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  • 31. Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts.
    García-Villalba R, Espín JC, Aaby K, Alasalvar C, Heinonen M, Jacobs G, Voorspoels S, Koivumäki T, Kroon PA, Pelvan E, Saha S, Tomás-Barberán FA.
    J Agric Food Chem; 2015 Jul 29; 63(29):6555-66. PubMed ID: 26158321
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  • 32. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.
    Fischer UA, Carle R, Kammerer DR.
    Food Chem; 2013 Jun 01; 138(2-3):1800-9. PubMed ID: 23411312
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  • 33. Evaluation of antioxidant activity, colour and some nutritional characteristics of pomegranate (Punica granatum L.) juice and its sour concentrate processed by conventional evaporation.
    Orak HH.
    Int J Food Sci Nutr; 2009 Jun 01; 60(1):1-11. PubMed ID: 19031321
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  • 37. Pomegranate fruit components modulate human thrombin.
    Cuccioloni M, Mozzicafreddo M, Sparapani L, Spina M, Eleuteri AM, Fioretti E, Angeletti M.
    Fitoterapia; 2009 Jul 01; 80(5):301-5. PubMed ID: 19358882
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  • 39. Removal of phenolic compounds in pomegranate juices using ultrafiltration and laccase-ultrafiltration combinations.
    Alper N, Acar J.
    Nahrung; 2004 Jun 01; 48(3):184-7. PubMed ID: 15285108
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  • 40. Counteraction of oxidative damage by pomegranate juice: influence of the cultivar.
    Di Nunzio M, Toselli M, Verardo V, Caboni MF, Bordoni A.
    J Sci Food Agric; 2013 Nov 01; 93(14):3565-73. PubMed ID: 23696344
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