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415 related items for PubMed ID: 23965817

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Storage stability of sterilized liquid extracts from pomegranate peel.
    Qu W, Breksa Iii AP, Pan Z, Ma H, McHugh TH.
    J Food Sci; 2012 Jul 30; 77(7):C765-72. PubMed ID: 22757697
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  • 3. Preparation method and stability of ellagic acid-rich pomegranate fruit peel extract.
    Panichayupakaranant P, Itsuriya A, Sirikatitham A.
    Pharm Biol; 2010 Feb 30; 48(2):201-5. PubMed ID: 20645841
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  • 4. Antimicrobial activity of pomegranate peel extracts as affected by cultivar.
    Rosas-Burgos EC, Burgos-Hernández A, Noguera-Artiaga L, Kačániová M, Hernández-García F, Cárdenas-López JL, Carbonell-Barrachina ÁA.
    J Sci Food Agric; 2017 Feb 30; 97(3):802-810. PubMed ID: 27173758
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  • 5. Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage.
    Ling SS, Chang SK, Sia WC, Yim HS.
    Acta Sci Pol Technol Aliment; 2015 Feb 30; 14(4):343-356. PubMed ID: 28068040
    [Abstract] [Full Text] [Related]

  • 6. Absence of pomegranate ellagitannins in the majority of commercial Pomegranate extracts: implications for standardization and quality control.
    Zhang Y, Wang D, Lee RP, Henning SM, Heber D.
    J Agric Food Chem; 2009 Aug 26; 57(16):7395-400. PubMed ID: 20349921
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  • 7. Reutilization of mango byproducts: study of the effect of extraction solvent and temperature on their antioxidant properties.
    Dorta E, Lobo MG, Gonzalez M.
    J Food Sci; 2012 Jan 26; 77(1):C80-8. PubMed ID: 22132766
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  • 8. A new method of standartization of health-promoting pomegranate fruit (Punica granatum) extract.
    Jimenez Del Rio M, Ramazanov A, Sikorski S, Ramazanov Z, Chkhikvishvili I.
    Georgian Med News; 2006 Nov 26; (140):70-7. PubMed ID: 17179594
    [Abstract] [Full Text] [Related]

  • 9. A Comparative Study Between Labeling and Reality: The Case of Phytochemical Composition of Commercial Pomegranate-Based Products.
    Cano-Lamadrid M, Lipan L, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA.
    J Food Sci; 2017 Aug 26; 82(8):1820-1826. PubMed ID: 28631823
    [Abstract] [Full Text] [Related]

  • 10. Bioaccessibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican 'Ataulfo' mango (Mangifera indica L.) by-products.
    Blancas-Benitez FJ, Mercado-Mercado G, Quirós-Sauceda AE, Montalvo-González E, González-Aguilar GA, Sáyago-Ayerdi SG.
    Food Funct; 2015 Mar 26; 6(3):859-68. PubMed ID: 25608953
    [Abstract] [Full Text] [Related]

  • 11. Validated Method for the Characterization and Quantification of Extractable and Nonextractable Ellagitannins after Acid Hydrolysis in Pomegranate Fruits, Juices, and Extracts.
    García-Villalba R, Espín JC, Aaby K, Alasalvar C, Heinonen M, Jacobs G, Voorspoels S, Koivumäki T, Kroon PA, Pelvan E, Saha S, Tomás-Barberán FA.
    J Agric Food Chem; 2015 Jul 29; 63(29):6555-66. PubMed ID: 26158321
    [Abstract] [Full Text] [Related]

  • 12. Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids.
    Kazemi M, Karim R, Mirhosseini H, Abdul Hamid A.
    Food Chem; 2016 Sep 01; 206():156-66. PubMed ID: 27041311
    [Abstract] [Full Text] [Related]

  • 13. Stability of the Ellagitannin Fraction and Antioxidant Capacity of Varietal Pomegranate Juices.
    Mena P, García-Viguera C.
    Nat Prod Commun; 2015 Jun 01; 10(6):1019-24. PubMed ID: 26197541
    [Abstract] [Full Text] [Related]

  • 14. Volatile aroma components and antioxidant activities of the flavedo peel extract of unripe Shiikuwasha (Citrus depressa Hayata).
    Asikin Y, Taira I, Inafuku S, Sumi H, Sawamura M, Takara K, Wada K.
    J Food Sci; 2012 Apr 01; 77(4):C469-75. PubMed ID: 22394020
    [Abstract] [Full Text] [Related]

  • 15. Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.
    Tárrega MA, Varela P, Fromentin E, Feuillère N, Issaly N, Roller M, Sanz-Buenhombre M, Villanueva S, Moro C, Guadarrama A, Fiszman S.
    Food Sci Technol Int; 2014 Sep 01; 20(6):421-9. PubMed ID: 23774607
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  • 16. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
    Ross CF, Hoye C, Fernandez-Plotka VC.
    J Food Sci; 2011 Aug 01; 76(6):C884-90. PubMed ID: 22417486
    [Abstract] [Full Text] [Related]

  • 17. Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation.
    Silva LO, Garrett R, Monteiro MLG, Conte-Junior CA, Torres AG.
    Food Chem; 2021 Nov 15; 362():130159. PubMed ID: 34167065
    [Abstract] [Full Text] [Related]

  • 18. Pomegranate phenolics inhibit formation of advanced glycation endproducts by scavenging reactive carbonyl species.
    Liu W, Ma H, Frost L, Yuan T, Dain JA, Seeram NP.
    Food Funct; 2014 Nov 15; 5(11):2996-3004. PubMed ID: 25233108
    [Abstract] [Full Text] [Related]

  • 19. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
    [Abstract] [Full Text] [Related]

  • 20. Pomegranate and type 2 diabetes.
    Banihani S, Swedan S, Alguraan Z.
    Nutr Res; 2013 May 01; 33(5):341-8. PubMed ID: 23684435
    [Abstract] [Full Text] [Related]

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