These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

181 related items for PubMed ID: 24128560

  • 1. Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity.
    Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB.
    Food Chem; 2014 Feb 15; 145():883-91. PubMed ID: 24128560
    [Abstract] [Full Text] [Related]

  • 2. Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts.
    Constanza KE, White BL, Davis JP, Sanders TH, Dean LL.
    J Agric Food Chem; 2012 Oct 31; 60(43):10776-83. PubMed ID: 23050560
    [Abstract] [Full Text] [Related]

  • 3. Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.
    Hathorn CS, Sanders TH.
    J Food Sci; 2012 Nov 31; 77(11):S407-11. PubMed ID: 23057836
    [Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Application of proanthocyanidins from peanut skins as a natural yeast inhibitory agent.
    Sarnoski PJ, Boyer RR, O'Keefe SF.
    J Food Sci; 2012 Apr 31; 77(4):M242-9. PubMed ID: 22515250
    [Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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 31; 76(6):C884-90. PubMed ID: 22417486
    [Abstract] [Full Text] [Related]

  • 9. Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties.
    Abdul Aziz NA, Wong LM, Bhat R, Cheng LH.
    J Sci Food Agric; 2012 Feb 31; 92(3):557-63. PubMed ID: 25363645
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality.
    de Camargo AC, Vidal CM, Canniatti-Brazaca SG, Shahidi F.
    J Agric Food Chem; 2014 Nov 19; 62(46):11228-35. PubMed ID: 25350915
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts.
    Chukwumah Y, Walker L, Vogler B, Verghese M.
    J Agric Food Chem; 2007 Oct 31; 55(22):9266-73. PubMed ID: 17924703
    [Abstract] [Full Text] [Related]

  • 17. Screening natural antioxidants in peanut shell using DPPH-HPLC-DAD-TOF/MS methods.
    Qiu J, Chen L, Zhu Q, Wang D, Wang W, Sun X, Liu X, Du F.
    Food Chem; 2012 Dec 15; 135(4):2366-71. PubMed ID: 22980814
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia).
    Fracassetti D, Costa C, Moulay L, Tomás-Barberán FA.
    Food Chem; 2013 Aug 15; 139(1-4):578-88. PubMed ID: 23561148
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.