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Journal Abstract Search

411 related items for PubMed ID: 24961500

  • 41. Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice.
    Evrendilek GA.
    Food Sci Technol Int; 2017 Dec; 23(8):668-680. PubMed ID: 28610446
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  • 42. Detailed chemical composition of juice from autochthonous pomegranate genotypes (Punica granatum L.) grown in different locations in Montenegro.
    Topalović A, Knežević M, Gačnik S, Mikulic-Petkovsek M.
    Food Chem; 2020 Nov 15; 330():127261. PubMed ID: 32540531
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  • 45. 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 15; 99(3):1038-1045. PubMed ID: 30014464
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  • 46. Total phenols and antioxidant capacity in 10 Moroccan pomegranate varieties.
    Legua P, Melgarejo P, Abdelmajid H, Martínez JJ, Martínez R, Ilham H, Hafida H, Hernández F.
    J Food Sci; 2012 Jan 15; 77(1):C115-20. PubMed ID: 22260100
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  • 48. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S, Sun S, Lao F, Liao X, Wu J.
    Food Chem; 2020 May 01; 311():125913. PubMed ID: 31855770
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  • 49. Effect of Genotype on the Sprouting of Pomegranate (Punica granatum L.) Seeds as a Source of Phenolic Compounds from Juice Industry by-Products.
    Falcinelli B, Marconi O, Maranghi S, Lutts S, Rosati A, Famiani F, Benincasa P.
    Plant Foods Hum Nutr; 2017 Dec 01; 72(4):432-438. PubMed ID: 29098640
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  • 52. Bioactive properties of commercialised pomegranate (Punica granatum) juice: antioxidant, antiproliferative and enzyme inhibiting activities.
    Les F, Prieto JM, Arbonés-Mainar JM, Valero MS, López V.
    Food Funct; 2015 Jun 01; 6(6):2049-57. PubMed ID: 26030005
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  • 53. Changes of volatile flavor compounds of watermelon juice by heat treatment.
    Aboshi T, Musya S, Sato H, Ohta T, Murayama T.
    Biosci Biotechnol Biochem; 2020 Oct 01; 84(10):2157-2159. PubMed ID: 32603648
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  • 58. Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.
    Plotto A, Baldwin E, McCollum G, Manthey J, Narciso J, Irey M.
    J Food Sci; 2010 May 01; 75(4):S220-30. PubMed ID: 20546425
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  • 60. Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube).
    Cano-Lamadrid M, Nowicka P, Hernández F, Carbonell-Barrachina AA, Wojdyło A.
    J Sci Food Agric; 2018 Dec 01; 98(15):5731-5741. PubMed ID: 29737517
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