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Journal Abstract Search

216 related items for PubMed ID: 24939339

  • 1. Antioxidant activity and protein-polyphenol interactions in a pomegranate (Punica granatum L.) yogurt.
    Trigueros L, Wojdyło A, Sendra E.
    J Agric Food Chem; 2014 Jul 09; 62(27):6417-25. PubMed ID: 24939339
    [Abstract] [Full Text] [Related]

  • 2. Effect of chitosan coating on maintenance of aril quality, microbial population and PPO activity of pomegranate (Punica granatum L. cv. Tarom) at cold storage temperature.
    Ghasemnezhad M, Zareh S, Rassa M, Sajedi RH.
    J Sci Food Agric; 2013 Jan 09; 93(2):368-74. PubMed ID: 22821221
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. Total anthocyanin, flavonoid, polyphenol and tannin contents of seven pomegranate cultivars grown in Iran.
    Mottaghipisheh J, Ayanmanesh M, Babadayei-Samani R, Javid A, Sanaeifard M, Vitalini S, Iriti M.
    Acta Sci Pol Technol Aliment; 2018 Mar 30; 17(3):211-217. PubMed ID: 30269460
    [Abstract] [Full Text] [Related]

  • 6. Peel effects on phenolic composition, antioxidant activity, and making of pomegranate juice and wine.
    Wasila H, Li X, Liu L, Ahmad I, Ahmad S.
    J Food Sci; 2013 Aug 30; 78(8):C1166-72. PubMed ID: 23957402
    [Abstract] [Full Text] [Related]

  • 7. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants.
    Wallace TC, Giusti MM.
    J Food Sci; 2008 May 30; 73(4):C241-8. PubMed ID: 18460117
    [Abstract] [Full Text] [Related]

  • 8. 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 30; 99(3):1038-1045. PubMed ID: 30014464
    [Abstract] [Full Text] [Related]

  • 9. Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions.
    Fischer UA, Carle R, Kammerer DR.
    Food Chem; 2013 Jun 01; 138(2-3):1800-9. PubMed ID: 23411312
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 77(7):C765-72. PubMed ID: 22757697
    [Abstract] [Full Text] [Related]

  • 11. Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines.
    Zhuang H, Du J, Wang Y.
    J Food Sci; 2011 May 01; 76(4):C606-11. PubMed ID: 22417342
    [Abstract] [Full Text] [Related]

  • 12. A Review Study on Punica granatum L.
    Shaygannia E, Bahmani M, Zamanzad B, Rafieian-Kopaei M.
    J Evid Based Complementary Altern Med; 2016 Jul 01; 21(3):221-7. PubMed ID: 26232244
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 37(13):1947-55. PubMed ID: 26814700
    [Abstract] [Full Text] [Related]

  • 14. Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds.
    Mena P, Ascacio-Valdés JA, Gironés-Vilaplana A, Del Rio D, Moreno DA, García-Viguera C.
    Food Chem; 2014 Feb 15; 145():327-34. PubMed ID: 24128485
    [Abstract] [Full Text] [Related]

  • 15. Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys.
    Perna A, Intaglietta I, Simonetti A, Gambacorta E.
    J Dairy Sci; 2014 Nov 15; 97(11):6662-70. PubMed ID: 25200788
    [Abstract] [Full Text] [Related]

  • 16. Chemical composition and antioxidant, anti-inflammatory, and antiproliferation activities of pomegranate (Punica granatum) flowers.
    Bekir J, Mars M, Vicendo P, Fterrich A, Bouajila J.
    J Med Food; 2013 Jun 15; 16(6):544-50. PubMed ID: 23767863
    [Abstract] [Full Text] [Related]

  • 17. Effect of pectin methyl esterase and Ca²⁺ ions treatment on antioxidant capacity, shelf-life and quality of minimally processed pomegranate (Punica granatum L.) arils.
    Kumar S, Kumar R, Nambi VE.
    J Environ Biol; 2016 Mar 15; 37(2):193-9. PubMed ID: 27097437
    [Abstract] [Full Text] [Related]

  • 18. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain.
    Mena P, García-Viguera C, Navarro-Rico J, Moreno DA, Bartual J, Saura D, Martí N.
    J Sci Food Agric; 2011 Aug 15; 91(10):1893-906. PubMed ID: 21480278
    [Abstract] [Full Text] [Related]

  • 19. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis.
    Li X, Wasila H, Liu L, Yuan T, Gao Z, Zhao B, Ahmad I.
    Food Chem; 2015 May 15; 175():575-84. PubMed ID: 25577122
    [Abstract] [Full Text] [Related]

  • 20. The comparison of the physicochemical parameters and antioxidant activity of homemade and commercial pomegranate juices.
    Dżugan M, Wesołowska M, Zaguła G, Puchalski C.
    Acta Sci Pol Technol Aliment; 2018 May 15; 17(1):59-68. PubMed ID: 29514425
    [Abstract] [Full Text] [Related]

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