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Journal Abstract Search

300 related items for PubMed ID: 25899046

  • 1. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.
    Mayuoni Kirshenbaum L, Benjamin O, Porat R.
    J Sci Food Agric; 2016 Mar 15; 96(4):1313-8. PubMed ID: 25899046
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
    Tzulker R, Glazer I, Bar-Ilan I, Holland D, Aviram M, Amir R.
    J Agric Food Chem; 2007 Nov 14; 55(23):9559-70. PubMed ID: 17914875
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  • 4. Overall quality and shelf life of minimally processed and modified atmosphere packaged 'ready-to-eat' pomegranate arils.
    Ayhan Z, Eştürk O.
    J Food Sci; 2009 Jun 14; 74(5):C399-405. PubMed ID: 19646034
    [Abstract] [Full Text] [Related]

  • 5. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing.
    Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA.
    J Agric Food Chem; 2000 Oct 14; 48(10):4581-9. PubMed ID: 11052704
    [Abstract] [Full Text] [Related]

  • 6. HS-GC-MS volatile compounds recovered in freshly pressed 'Wonderful' cultivar and commercial pomegranate juices.
    Beaulieu JC, Stein-Chisholm RE.
    Food Chem; 2016 Jan 01; 190():643-656. PubMed ID: 26213022
    [Abstract] [Full Text] [Related]

  • 7. Environmental conditions affect the color, taste, and antioxidant capacity of 11 pomegranate accessions' fruits.
    Schwartz E, Tzulker R, Glazer I, Bar-Ya'akov I, Wiesman Z, Tripler E, Bar-Ilan I, Fromm H, Borochov-Neori H, Holland D, Amir R.
    J Agric Food Chem; 2009 Oct 14; 57(19):9197-209. PubMed ID: 19725542
    [Abstract] [Full Text] [Related]

  • 8. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P, Nicolas TS, Gabaldon JA, Mercader-Ros MT, Calín-Sánchez A, Carbonell-Barrachina AA, Pérez-López AJ.
    J Food Sci; 2011 Oct 14; 76(5):S319-24. PubMed ID: 22417447
    [Abstract] [Full Text] [Related]

  • 9. International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.
    Zhang Y, Krueger D, Durst R, Lee R, Wang D, Seeram N, Heber D.
    J Agric Food Chem; 2009 Mar 25; 57(6):2550-7. PubMed ID: 19249817
    [Abstract] [Full Text] [Related]

  • 10. Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation.
    Tarantino A, Difonzo G, Lopriore G, Disciglio G, Paradiso VM, Gambacorta G, Caponio F.
    J Sci Food Agric; 2020 Dec 25; 100(15):5539-5545. PubMed ID: 32596812
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  • 18. 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
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  • 20. Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity.
    El Kar C, Ferchichi A, Attia F, Bouajila J.
    J Food Sci; 2011 Aug 01; 76(6):C795-800. PubMed ID: 21623786
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