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Journal Abstract Search

120 related items for PubMed ID: 23692760

  • 1. A screening method based on UV-Visible spectroscopy and multivariate analysis to assess addition of filler juices and water to pomegranate juices.
    Boggia R, Casolino MC, Hysenaj V, Oliveri P, Zunin P.
    Food Chem; 2013 Oct 15; 140(4):735-41. PubMed ID: 23692760
    [Abstract] [Full Text] [Related]

  • 2. 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
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  • 3. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
    Borges G, Mullen W, Crozier A.
    Food Funct; 2010 Oct 25; 1(1):73-83. PubMed ID: 21776457
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  • 4. Investigation of Antioxidant Activity of Pomegranate Juices by Means of Electron Paramagnetic Resonance and UV-Vis Spectroscopy.
    Kozik V, Jarzembek K, Jędrzejowska A, Bąk A, Polak J, Bartoszek M, Pytlakowska K.
    J AOAC Int; 2015 Oct 25; 98(4):866-70. PubMed ID: 26268964
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  • 5. 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 25; 75(7):S398-404. PubMed ID: 21535574
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  • 8. 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 Sep 25; 76(5):S319-24. PubMed ID: 22417447
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  • 9. 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 25; 93(14):3565-73. PubMed ID: 23696344
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  • 10. Determination of amino acids in pomegranate juices and fingerprint for adulteration with apple juices.
    Tezcan F, Uzaşçı S, Uyar G, Oztekin N, Erim FB.
    Food Chem; 2013 Nov 15; 141(2):1187-91. PubMed ID: 23790902
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  • 11. 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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  • 12. Survey of South African fruit juices using a fast screening HILIC-MS method.
    Stander MA, Kühn W, Hiten NF.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013 Jun 01; 30(9):1473-84. PubMed ID: 23859722
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  • 15. 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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  • 17. 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
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  • 18. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
    Vardin H, Fenercioğlu H.
    Nahrung; 2003 Oct 14; 47(5):300-3. PubMed ID: 14609083
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  • 20. Determination of lignans in edible and nonedible parts of pomegranate (Punica granatum L.) and products derived therefrom, particularly focusing on the quantitation of isolariciresinol using HPLC-DAD-ESI/MSn.
    Fischer UA, Jaksch AV, Carle R, Kammerer DR.
    J Agric Food Chem; 2012 Jan 11; 60(1):283-92. PubMed ID: 22136560
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