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Journal Abstract Search

411 related items for PubMed ID: 24961500

  • 21. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds.
    Tarantino A, Difonzo G, Disciglio G, Frabboni L, Paradiso VM, Gambacorta G, Caponio F.
    J Sci Food Agric; 2022 Feb; 102(3):1185-1192. PubMed ID: 34329502
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  • 22. An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice.
    Margean A, Lupu MI, Alexa E, Padureanu V, Canja CM, Cocan I, Negrea M, Calefariu G, Poiana MA.
    Molecules; 2020 Apr 04; 25(7):. PubMed ID: 32260375
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  • 24. Freeze dried pomegranate juices of Moroccan fruits: main representative phenolic compounds.
    Indelicato S, Houmanat K, Bongiorno D, Ejjilani A, Hssaini L, Razouk R, Charafi J, Ennahli S, Hanine H.
    J Sci Food Agric; 2023 Feb 04; 103(3):1355-1365. PubMed ID: 36131535
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  • 25. Enrichment of functional properties of ice cream with pomegranate by-products.
    Çam M, Erdoğan F, Aslan D, Dinç M.
    J Food Sci; 2013 Oct 04; 78(10):C1543-C1550. PubMed ID: 24102443
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  • 27. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.
    Zhang W, Dong P, Lao F, Liu J, Liao X, Wu J.
    Food Chem; 2019 Aug 15; 289():215-222. PubMed ID: 30955605
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  • 28. Not-from-concentrate pilot plant 'Wonderful' cultivar pomegranate juice changes: Quality.
    Beaulieu JC, Lloyd SW, Obando-Ulloa JM.
    Food Chem; 2020 Jul 15; 318():126453. PubMed ID: 32143128
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  • 30. Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.
    Tárrega MA, Varela P, Fromentin E, Feuillère N, Issaly N, Roller M, Sanz-Buenhombre M, Villanueva S, Moro C, Guadarrama A, Fiszman S.
    Food Sci Technol Int; 2014 Sep 15; 20(6):421-9. PubMed ID: 23774607
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  • 34. Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide.
    Kalaycıoğlu Z, Erim FB.
    Food Chem; 2017 Apr 15; 221():496-507. PubMed ID: 27979233
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  • 35. Counteraction of oxidative damage by pomegranate juice: influence of the cultivar.
    Di Nunzio M, Toselli M, Verardo V, Caboni MF, Bordoni A.
    J Sci Food Agric; 2013 Nov 15; 93(14):3565-73. PubMed ID: 23696344
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  • 36. Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressa Hayata) juice.
    Asikin Y, Fukunaga H, Yamano Y, Hou DX, Maeda G, Wada K.
    J Sci Food Agric; 2014 Sep 15; 94(12):2384-92. PubMed ID: 24407942
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  • 37. Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.
    Melgarejo P, Calín-Sánchez Á, Vázquez-Araújo L, Hernández F, Martínez JJ, Legua P, Carbonell-Barrachina ÁA.
    J Food Sci; 2011 Sep 15; 76(1):S114-20. PubMed ID: 21535709
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  • 38. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
    Vardin H, Fenercioğlu H.
    Nahrung; 2003 Oct 15; 47(5):300-3. PubMed ID: 14609083
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  • 39. Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice.
    Zhu D, Kou C, Shen Y, Xi P, Cao X, Liu H, Li J.
    J Sci Food Agric; 2021 Jul 15; 101(9):3819-3826. PubMed ID: 33320966
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  • 40. Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity.
    Nowak D, Gośliński M, Szwengiel A.
    J Sci Food Agric; 2017 Jun 15; 97(8):2657-2663. PubMed ID: 27739084
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