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Journal Abstract Search

221 related items for PubMed ID: 24517861

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  • 4. 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; 37(13):1947-55. PubMed ID: 26814700
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  • 6. Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages.
    Yang J, Liu X, Zhang X, Jin Q, Li J.
    J Food Sci; 2016 Oct; 81(10):C2439-C2446. PubMed ID: 27588828
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  • 7. Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC-Orbitrap-MS approach.
    Di Stefano V, Pitonzo R, Novara ME, Bongiorno D, Indelicato S, Gentile C, Avellone G, Bognanni R, Scandurra S, Melilli MG.
    J Sci Food Agric; 2019 Feb; 99(3):1038-1045. PubMed ID: 30014464
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  • 8. Pomegranate fruit components modulate human thrombin.
    Cuccioloni M, Mozzicafreddo M, Sparapani L, Spina M, Eleuteri AM, Fioretti E, Angeletti M.
    Fitoterapia; 2009 Jul; 80(5):301-5. PubMed ID: 19358882
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  • 9. 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. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing.
    Xu B, Chang SK.
    J Agric Food Chem; 2008 Aug 27; 56(16):7165-75. PubMed ID: 18680298
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  • 11. 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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  • 12. In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice.
    Seeram NP, Adams LS, Henning SM, Niu Y, Zhang Y, Nair MG, Heber D.
    J Nutr Biochem; 2005 Jun 01; 16(6):360-7. PubMed ID: 15936648
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  • 13. Influence of processing on quality parameters of strawberries.
    Hartmann A, Patz CD, Andlauer W, Dietrich H, Ludwig M.
    J Agric Food Chem; 2008 Oct 22; 56(20):9484-9. PubMed ID: 18821768
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  • 15. 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
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  • 17. Crystal Guava (Psidium guajava L. "Crystal"): Evaluation of In Vitro Antioxidant Capacities and Phytochemical Content.
    Hartati R, Nadifan HI, Fidrianny I.
    ScientificWorldJournal; 2020 Dec 01; 2020():9413727. PubMed ID: 32952456
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  • 18. Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity.
    Bamba BSB, Shi J, Tranchant CC, Xue SJ, Forney CF, Lim LT.
    Molecules; 2018 Jul 11; 23(7):. PubMed ID: 29997308
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  • 19. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
    Klopotek Y, Otto K, Böhm V.
    J Agric Food Chem; 2005 Jul 13; 53(14):5640-6. PubMed ID: 15998127
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