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Journal Abstract Search

201 related items for PubMed ID: 24799219

  • 1. Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing.
    Ruiz-Cano D, Pérez-Llamas F, Frutos MJ, Arnao MB, Espinosa C, López-Jiménez JÁ, Castillo J, Zamora S.
    Food Chem; 2014 Oct 01; 160():134-40. PubMed ID: 24799219
    [Abstract] [Full Text] [Related]

  • 2. An Overview of the Versatility of the Parts of the Globe Artichoke (Cynara scolymus L.), Its By-Products and Dietary Supplements.
    Olas B.
    Nutrients; 2024 Feb 22; 16(5):. PubMed ID: 38474726
    [Abstract] [Full Text] [Related]

  • 3. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
    Schütz K, Kammerer D, Carle R, Schieber A.
    J Agric Food Chem; 2004 Jun 30; 52(13):4090-6. PubMed ID: 15212452
    [Abstract] [Full Text] [Related]

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  • 5. Artichoke (Cynara cardunculus var. scolymus L.) by-products as a source of inulin: how to valorise an agricultural supply chain extracting an added-value compound.
    Cavini S, Guzzetti L, Givoia F, Regonesi ME, Di Gennaro P, Magoni C, Campone L, Labra M, Bruni I.
    Nat Prod Res; 2022 Apr 30; 36(8):2140-2144. PubMed ID: 33118389
    [Abstract] [Full Text] [Related]

  • 6. Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties.
    Dadalı C.
    J Sci Food Agric; 2023 Mar 30; 103(5):2564-2573. PubMed ID: 36600680
    [Abstract] [Full Text] [Related]

  • 7. Characterization and purification of polyphenol oxidase from artichoke (Cynara scolymus L.).
    Dogan S, Turan Y, Ertürk H, Arslan O.
    J Agric Food Chem; 2005 Feb 09; 53(3):776-85. PubMed ID: 15686433
    [Abstract] [Full Text] [Related]

  • 8. Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient.
    Boubaker M, Omri AE, Blecker C, Bouzouita N.
    Food Sci Technol Int; 2016 Dec 09; 22(8):759-768. PubMed ID: 27277817
    [Abstract] [Full Text] [Related]

  • 9. In vivo genotoxicity evaluation of an artichoke (Cynara scolymus L.) aqueous extract.
    Zan MA, Ferraz AB, Richter MF, Picada JN, de Andrade HH, Lehmann M, Dihl RR, Nunes E, Semedo J, Da Silva J.
    J Food Sci; 2013 Feb 09; 78(2):T367-71. PubMed ID: 23330610
    [Abstract] [Full Text] [Related]

  • 10. Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS.
    Abu-Reidah IM, Arráez-Román D, Segura-Carretero A, Fernández-Gutiérrez A.
    Food Chem; 2013 Dec 01; 141(3):2269-77. PubMed ID: 23870957
    [Abstract] [Full Text] [Related]

  • 11. Molecular properties and prebiotic effect of inulin obtained from artichoke (Cynara scolymus L.).
    López-Molina D, Navarro-Martínez MD, Rojas Melgarejo F, Hiner AN, Chazarra S, Rodríguez-López JN.
    Phytochemistry; 2005 Jun 01; 66(12):1476-84. PubMed ID: 15960982
    [Abstract] [Full Text] [Related]

  • 12. Antioxidant, Antimicrobial and Metmyoglobin Reducing Activity of Artichoke (Cynara scolymus) Powder Extract-Added Minced Meat during Frozen Storage.
    Demir T, Ağaoğlu S.
    Molecules; 2021 Sep 09; 26(18):. PubMed ID: 34576964
    [Abstract] [Full Text] [Related]

  • 13. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).
    Wang M, Simon JE, Aviles IF, He K, Zheng QY, Tadmor Y.
    J Agric Food Chem; 2003 Jan 29; 51(3):601-8. PubMed ID: 12537429
    [Abstract] [Full Text] [Related]

  • 14. Preharvest application of oxalic acid improves quality and phytochemical content of artichoke (Cynara scolymus L.) at harvest and during storage.
    Martínez-Esplá A, García-Pastor ME, Zapata PJ, Guillén F, Serrano M, Valero D, Gironés-Vilaplana A.
    Food Chem; 2017 Sep 01; 230():343-349. PubMed ID: 28407920
    [Abstract] [Full Text] [Related]

  • 15. Developmental changes in leaf phenolics composition from three artichoke cvs. (Cynara scolymus) as determined via UHPLC-MS and chemometrics.
    El Senousy AS, Farag MA, Al-Mahdy DA, Wessjohann LA.
    Phytochemistry; 2014 Dec 01; 108():67-76. PubMed ID: 25301664
    [Abstract] [Full Text] [Related]

  • 16. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
    Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V.
    J Agric Food Chem; 2008 Sep 24; 56(18):8601-8. PubMed ID: 18759447
    [Abstract] [Full Text] [Related]

  • 17. Extraction of bioactive carbohydrates from artichoke (Cynara scolymus L.) external bracts using microwave assisted extraction and pressurized liquid extraction.
    Ruiz-Aceituno L, García-Sarrió MJ, Alonso-Rodriguez B, Ramos L, Sanz ML.
    Food Chem; 2016 Apr 01; 196():1156-62. PubMed ID: 26593602
    [Abstract] [Full Text] [Related]

  • 18. Caffeoylquinic acids and flavonoids in the immature inflorescence of globe artichoke, wild cardoon, and cultivated cardoon.
    Pandino G, Courts FL, Lombardo S, Mauromicale G, Williamson G.
    J Agric Food Chem; 2010 Jan 27; 58(2):1026-31. PubMed ID: 20028012
    [Abstract] [Full Text] [Related]

  • 19. Chemical and morphological characteristics of new clones and commercial varieties of globe artichoke (Cynara cardunculus var. scolymus).
    Pandino G, Lombardo S, Mauromicale G.
    Plant Foods Hum Nutr; 2011 Sep 27; 66(3):291-7. PubMed ID: 21792680
    [Abstract] [Full Text] [Related]

  • 20. Bioaccessibility of Tudela artichoke (Cynara scolymus cv. Blanca de Tudela) (poly)phenols: the effects of heat treatment, simulated gastrointestinal digestion and human colonic microbiota.
    Domínguez-Fernández M, Ludwig IA, De Peña MP, Cid C.
    Food Funct; 2021 Mar 07; 12(5):1996-2011. PubMed ID: 33537693
    [Abstract] [Full Text] [Related]

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