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Journal Abstract Search

283 related items for PubMed ID: 23870871

  • 21. Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (Daucus carota L.).
    Umair M, Jabbar S, Nasiru MM, Senan AM, Zhuang H, Zhang J.
    J Agric Food Chem; 2020 Dec 23; 68(51):15311-15318. PubMed ID: 33300338
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  • 27. Differential effects of hexaconazole and paclobutrazol on biomass, electrolyte leakage, lipid peroxidation and antioxidant potential of Daucus carota L.
    Gopi R, Jaleel CA, Sairam R, Lakshmanan GM, Gomathinayagam M, Panneerselvam R.
    Colloids Surf B Biointerfaces; 2007 Nov 15; 60(2):180-6. PubMed ID: 17644352
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  • 29. Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study.
    Fanali C, Belluomo MG, Cirilli M, Cristofori V, Zecchini M, Cacciola F, Russo M, Muleo R, Dugo L.
    Electrophoresis; 2016 Jul 15; 37(13):1947-55. PubMed ID: 26814700
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  • 30. Polyphenolic profile and biological activities of black carrot crude extract (Daucus carota L. ssp. sativus var. atrorubens Alef.).
    Smeriglio A, Denaro M, Barreca D, D'Angelo V, Germanò MP, Trombetta D.
    Fitoterapia; 2018 Jan 15; 124():49-57. PubMed ID: 29050970
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  • 31. Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures.
    Jiang B, Mantri N, Hu Y, Lu J, Jiang W, Lu H.
    Food Sci Technol Int; 2015 Jul 15; 21(5):392-9. PubMed ID: 24917651
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  • 34. Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice.
    Moreira SA, Pintado ME, Saraiva JA.
    J Sci Food Agric; 2021 Jan 15; 101(1):74-81. PubMed ID: 32609872
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  • 35. Ultraviolet-B light treatment increases antioxidant capacity of carrot products.
    Avena-Bustillos RJ, Du WX, Woods R, Olson D, Breksa AP, McHugh TH.
    J Sci Food Agric; 2012 Aug 30; 92(11):2341-8. PubMed ID: 22419219
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  • 36. Composition of bound polyphenols from carrot dietary fiber and its in vivo and in vitro antioxidant activity.
    Dong R, Yu Q, Liao W, Liu S, He Z, Hu X, Chen Y, Xie J, Nie S, Xie M.
    Food Chem; 2021 Mar 01; 339():127879. PubMed ID: 32877814
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  • 38. Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults.
    Potter AS, Foroudi S, Stamatikos A, Patil BS, Deyhim F.
    Nutr J; 2011 Sep 24; 10():96. PubMed ID: 21943297
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