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Journal Abstract Search

214 related items for PubMed ID: 24876308

  • 1. Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea.
    Gheisari HR, Abhari KH.
    Acta Sci Pol Technol Aliment; 2014; 13(2):129-34. PubMed ID: 24876308
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  • 4. Kinetics, biocompounds, antioxidant activity, and sensory attributes of quinces as affected by drying method.
    Szychowski PJ, Lech K, Sendra-Nadal E, Hernández F, Figiel A, Wojdyło A, Carbonell-Barrachina ÁA.
    Food Chem; 2018 Jul 30; 255():157-164. PubMed ID: 29571462
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  • 5. Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts.
    Fattouch S, Caboni P, Coroneo V, Tuberoso CI, Angioni A, Dessi S, Marzouki N, Cabras P.
    J Agric Food Chem; 2007 Feb 07; 55(3):963-9. PubMed ID: 17263500
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  • 6. Preliminary evaluation of quince (Cydonia oblonga Mill.) fruit as extraction source of antioxidant phytoconstituents for nutraceutical and functional food applications.
    Sut S, Dall'Acqua S, Poloniato G, Maggi F, Malagoli M.
    J Sci Food Agric; 2019 Feb 07; 99(3):1046-1054. PubMed ID: 30014572
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  • 8. Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits.
    Hamauzu Y, Yasui H, Inno T, Kume C, Omanyuda M.
    J Agric Food Chem; 2005 Feb 23; 53(4):928-34. PubMed ID: 15713000
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  • 9. Evaluation of free radical-scavenging and antihemolytic activities of quince (Cydonia oblonga) leaf: a comparative study with green tea (Camellia sinensis).
    Costa RM, Magalhães AS, Pereira JA, Andrade PB, Valentão P, Carvalho M, Silva BM.
    Food Chem Toxicol; 2009 Apr 23; 47(4):860-5. PubMed ID: 19271320
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  • 10. Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products.
    Tsai HL, Chang SK, Chang SJ.
    J Agric Food Chem; 2007 Apr 18; 55(8):2867-72. PubMed ID: 17373816
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  • 11. Antioxidant property and storage stability of quince juice phenolic compounds.
    Wojdyło A, Teleszko M, Oszmiański J.
    Food Chem; 2014 Apr 18; 152():261-70. PubMed ID: 24444935
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  • 12. Technological aspects as the main impact on quality of quince liquors.
    Carbonell-Barrachina AA, Szychowski PJ, Vásquez MV, Hernández F, Wojdyło A.
    Food Chem; 2015 Jan 15; 167():387-95. PubMed ID: 25149002
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  • 16. Proximate composition, total phenolic content, and antioxidant activity of seagrape (Caulerpa lentillifera).
    Nguyen VT, Ueng JP, Tsai GJ.
    J Food Sci; 2011 Sep 15; 76(7):C950-8. PubMed ID: 21806610
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  • 17. Effect of drying of figs (Ficus carica L.) on the contents of sugars, organic acids, and phenolic compounds.
    Slatnar A, Klancar U, Stampar F, Veberic R.
    J Agric Food Chem; 2011 Nov 09; 59(21):11696-702. PubMed ID: 21958361
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  • 18. Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel).
    Silva BM, Andrade PB, Ferreres F, Domingues AL, Seabra RM, Ferreira MA.
    J Agric Food Chem; 2002 Jul 31; 50(16):4615-8. PubMed ID: 12137485
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  • 20. Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensisSchneid.) fruit.
    Grygorieva O, Klymenko S, Vergun O, Mňahončáková E, Brindza J, Terentjeva M, Ivanišová E.
    Acta Sci Pol Technol Aliment; 2020 Jul 31; 19(1):25-36. PubMed ID: 32227695
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