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Journal Abstract Search

262 related items for PubMed ID: 23957402

  • 21. Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide.
    Kalaycıoğlu Z, Erim FB.
    Food Chem; 2017 Apr 15; 221():496-507. PubMed ID: 27979233
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  • 22. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
    Meng J, Fang Y, Gao J, Qiao L, Zhang A, Guo Z, Qin M, Huang J, Hu Y, Zhuang X.
    J Food Sci; 2012 Jan 15; 77(1):C8-14. PubMed ID: 22181048
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  • 23. Contribution of anthocyanin fraction to the antioxidant properties of wine.
    Rivero-Pérez MD, Muñiz P, González-Sanjosé ML.
    Food Chem Toxicol; 2008 Aug 15; 46(8):2815-22. PubMed ID: 18590944
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  • 30. Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.
    Rababah TM, Banat F, Rababah A, Ereifej K, Yang W.
    J Food Sci; 2010 Sep 15; 75(7):C626-32. PubMed ID: 21535529
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  • 31. Assessment of the impact of the addition of antimicrobial plant extracts to wine: volatile and phenolic composition.
    García-Ruiz A, Rodríguez-Bencomo JJ, Garrido I, Martín-Álvarez PJ, Moreno-Arribas MV, Bartolomé B.
    J Sci Food Agric; 2013 Aug 15; 93(10):2507-16. PubMed ID: 23483568
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  • 32. Identification of phenolic antioxidants and bioactives of pomegranate seeds following juice extraction using HPLC-DAD-ESI-MSn.
    Ambigaipalan P, de Camargo AC, Shahidi F.
    Food Chem; 2017 Apr 15; 221():1883-1894. PubMed ID: 27979177
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  • 33. 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 Apr 15; 98(4):866-70. PubMed ID: 26268964
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  • 34. 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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  • 35. 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 15; 76(6):C795-800. PubMed ID: 21623786
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  • 36. Thermal stability of liquid antioxidative extracts from pomegranate peel.
    Qu W, Li P, Hong J, Liu Z, Chen Y, Breksa AP, Pan Z.
    J Sci Food Agric; 2014 Mar 30; 94(5):1005-12. PubMed ID: 23965817
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  • 37. The potent in vitro antioxidant ellagitannins from pomegranate juice are metabolised into bioavailable but poor antioxidant hydroxy-6H-dibenzopyran-6-one derivatives by the colonic microflora of healthy humans.
    Cerdá B, Espín JC, Parra S, Martínez P, Tomás-Barberán FA.
    Eur J Nutr; 2004 Aug 30; 43(4):205-20. PubMed ID: 15309440
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  • 38. Evolution of phenolic composition of red wine during vinification and storage and its contribution to wine sensory properties and antioxidant activity.
    Sun B, Neves AC, Fernandes TA, Fernandes AL, Mateus N, De Freitas V, Leandro C, Spranger MI.
    J Agric Food Chem; 2011 Jun 22; 59(12):6550-7. PubMed ID: 21561162
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  • 39. Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions' fruits.
    Schwartz E, Tzulker R, Glazer I, Bar-Ya'akov I, Wiesman Z, Tripler E, Bar-Ilan I, Fromm H, Borochov-Neori H, Holland D, Amir R.
    J Agric Food Chem; 2009 Oct 14; 57(19):9197-209. PubMed ID: 19725542
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  • 40. Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity.
    Nowak D, Gośliński M, Szwengiel A.
    J Sci Food Agric; 2017 Jun 14; 97(8):2657-2663. PubMed ID: 27739084
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