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Journal Abstract Search

399 related items for PubMed ID: 23870870

  • 1. 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
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  • 4. 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
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  • 5. 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
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  • 6. 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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  • 8. 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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  • 10. Effect of clarification techniques and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice.
    Pinelo M, Landbo AK, Vikbjerg AF, Meyer AS.
    J Agric Food Chem; 2006 Sep 06; 54(18):6564-71. PubMed ID: 16939310
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  • 11. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
    Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF.
    J Agric Food Chem; 2013 Jun 05; 61(22):5328-37. PubMed ID: 23656584
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  • 13. Varietal blends as a way of optimizing and preserving the anthocyanin content of pomegranate (Punica granatum L.) juices.
    Mena P, Martí N, García-Viguera C.
    J Agric Food Chem; 2014 Jul 23; 62(29):6936-43. PubMed ID: 24611561
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  • 14. 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 23; 76(5):S319-24. PubMed ID: 22417447
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  • 15. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
    Del Pozo-Insfran D, Balaban MO, Talcott ST.
    J Agric Food Chem; 2006 Jul 26; 54(15):5468-73. PubMed ID: 16848533
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  • 17. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain.
    Mena P, García-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Martí N.
    J Sci Food Agric; 2011 Aug 15; 91(10):1893-906. PubMed ID: 21480278
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  • 18. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.
    Hager TJ, Howard LR, Prior RL.
    J Agric Food Chem; 2008 Feb 13; 56(3):689-95. PubMed ID: 18211025
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  • 19. 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 13; 76(6):C795-800. PubMed ID: 21623786
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  • 20. Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation.
    Sabanci S, Cevik M, Cokgezme OF, Yildiz H, Icier F.
    J Sci Food Agric; 2019 Mar 30; 99(5):2589-2595. PubMed ID: 30411365
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