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Journal Abstract Search

228 related items for PubMed ID: 23122130

  • 1.
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  • 2. Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
    Sogi DS, Siddiq M, Roidoung S, Dolan KD.
    J Food Sci; 2012 Nov; 77(11):C1197-202. PubMed ID: 23094872
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  • 3. Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum).
    Bernaert N, De Paepe D, Bouten C, De Clercq H, Stewart D, Van Bockstaele E, De Loose M, Van Droogenbroeck B.
    Food Chem; 2012 Sep 15; 134(2):669-77. PubMed ID: 23107677
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  • 4. Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching.
    Ren F, Perussello CA, Zhang Z, Gaffney MT, Kerry JP, Tiwari BK.
    J Sci Food Agric; 2018 Mar 15; 98(4):1300-1309. PubMed ID: 28755395
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  • 6. Improving antioxidant capacity of fresh-cut mangoes treated with UV-C.
    González-Aguilar GA, Villegas-Ochoa MA, Martínez-Téllez MA, Gardea AA, Ayala-Zavala JF.
    J Food Sci; 2007 Apr 15; 72(3):S197-202. PubMed ID: 17995814
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  • 10. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage.
    Gil MI, Aguayo E, Kader AA.
    J Agric Food Chem; 2006 Jun 14; 54(12):4284-96. PubMed ID: 16756358
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  • 11. Effects of postharvest application of 1-MCP and postcutting dip treatment on the quality and nutritional properties of fresh-cut kiwifruit.
    Antunes MD, Dandlen S, Cavaco AM, Miguel G.
    J Agric Food Chem; 2010 May 26; 58(10):6173-81. PubMed ID: 20411941
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  • 12. Quality index, consumer acceptability, bioactive compounds, and antioxidant activity of fresh-cut "ataulfo" mangoes (mangifera indica L.) as affected by low-temperature storage.
    Robles-Sánchez RM, Islas-Osuna MA, Astiazarán-García H, Vázquez-Ortiz FA, Martín-Belloso O, Gorinstein S, González-Aguilar GA.
    J Food Sci; 2009 Apr 26; 74(3):S126-34. PubMed ID: 19397733
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  • 14. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.
    Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon JM.
    J Agric Food Chem; 2009 Mar 11; 57(5):1768-74. PubMed ID: 19199445
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  • 15. Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions.
    Ninfali P, Bacchiocca M.
    J Agric Food Chem; 2003 Apr 09; 51(8):2222-6. PubMed ID: 12670160
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  • 17. Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage.
    Shen Y, Zhong L, Sun Y, Chen J, Liu D, Ye X.
    Food Sci Technol Int; 2013 Dec 09; 19(6):511-21. PubMed ID: 23733808
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  • 18. Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content.
    Cavagnaro PF, Galmarini CR.
    J Agric Food Chem; 2012 Sep 05; 60(35):8731-7. PubMed ID: 22881190
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  • 20. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Chen MH, Green BW.
    J Food Sci; 2009 Apr 05; 74(3):C268-77. PubMed ID: 19397712
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