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Journal Abstract Search

281 related items for PubMed ID: 26084730

  • 1. Bioactive compounds of juices from two Brazilian grape cultivars.
    da Silva JK, Cazarin CB, Correa LC, Batista ÂG, Furlan CP, Biasoto AC, Pereira GE, de Camargo AC, Maróstica Junior MR.
    J Sci Food Agric; 2016 Apr; 96(6):1990-6. PubMed ID: 26084730
    [Abstract] [Full Text] [Related]

  • 2. Grape juices produced from new hybrid varieties grown on Brazilian rootstocks - Bioactive compounds, organic acids and antioxidant capacity.
    da Silva MJR, da Silva Padilha CV, Dos Santos Lima M, Pereira GE, Filho WGV, Moura MF, Tecchio MA.
    Food Chem; 2019 Aug 15; 289():714-722. PubMed ID: 30955671
    [Abstract] [Full Text] [Related]

  • 3. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.
    Oh YS, Lee JH, Yoon SH, Oh CH, Choi DS, Choe E, Jung MY.
    J Food Sci; 2008 Jun 15; 73(5):C378-89. PubMed ID: 18576983
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 37(13):1947-55. PubMed ID: 26814700
    [Abstract] [Full Text] [Related]

  • 5. Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice.
    Zhu M, Huang Y, Wang Y, Shi T, Zhang L, Chen Y, Xie M.
    Food Chem; 2019 Jan 15; 271():425-432. PubMed ID: 30236697
    [Abstract] [Full Text] [Related]

  • 6. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
    Briedis V, Povilaityte V, Kazlauskas S, Venskutonis PR.
    Medicina (Kaunas); 2003 Jan 15; 39 Suppl 2():104-12. PubMed ID: 14617869
    [Abstract] [Full Text] [Related]

  • 7. Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: phenolic and elemental composition and effect on lipid peroxidation in healthy subjects.
    Toaldo IM, Cruz FA, Alves Tde L, de Gois JS, Borges DL, Cunha HP, da Silva EL, Bordignon-Luiz MT.
    Food Chem; 2015 Apr 15; 173():527-35. PubMed ID: 25466055
    [Abstract] [Full Text] [Related]

  • 8. An innovative grape juice enriched in polyphenols by microwave-assisted extraction.
    Al Bittar S, Périno-Issartier S, Dangles O, Chemat F.
    Food Chem; 2013 Dec 01; 141(3):3268-72. PubMed ID: 23871086
    [Abstract] [Full Text] [Related]

  • 9. Intake of purple grape juice as a hepatoprotective agent in Wistar rats.
    Dani C, Oliboni LS, Pasquali MA, Oliveira MR, Umezu FM, Salvador M, Moreira JC, Henriques JA.
    J Med Food; 2008 Mar 01; 11(1):127-32. PubMed ID: 18361748
    [Abstract] [Full Text] [Related]

  • 10. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
    Dani C, Oliboni LS, Vanderlinde R, Bonatto D, Salvador M, Henriques JA.
    Food Chem Toxicol; 2007 Dec 01; 45(12):2574-80. PubMed ID: 17683842
    [Abstract] [Full Text] [Related]

  • 11. Acute consumption of organic and conventional tropical grape juices (Vitis labrusca L.) increases antioxidants in plasma and erythrocytes, but not glucose and uric acid levels, in healthy individuals.
    Toaldo IM, Cruz FA, da Silva EL, Bordignon-Luiz MT.
    Nutr Res; 2016 Aug 01; 36(8):808-17. PubMed ID: 27440535
    [Abstract] [Full Text] [Related]

  • 12. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
    Vieira FN, Lourenço S, Fidalgo LG, Santos SAO, Silvestre AJD, Jerónimo E, Saraiva JA.
    Molecules; 2018 Oct 20; 23(10):. PubMed ID: 30347848
    [Abstract] [Full Text] [Related]

  • 13. Phenolic composition of the Brazilian seedless table grape varieties BRS Clara and BRS Morena.
    Lago-Vanzela ES, Da-Silva R, Gomes E, García-Romero E, Hermosín-Gutiérrez I.
    J Agric Food Chem; 2011 Aug 10; 59(15):8314-23. PubMed ID: 21714563
    [Abstract] [Full Text] [Related]

  • 14. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
    Genova G, Tosetti R, Tonutti P.
    J Sci Food Agric; 2016 Jan 30; 96(2):664-71. PubMed ID: 25683953
    [Abstract] [Full Text] [Related]

  • 15. Trans-resveratrol concentrations and antimutagenic potential of juice from the grape cultivars Vênus, BRS Violeta and Isabel.
    Polonio NC, Rocha CL, Clemente E.
    Genet Mol Res; 2014 Feb 25; 13(1):1152-9. PubMed ID: 24634171
    [Abstract] [Full Text] [Related]

  • 16. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
    de la Cerda-Carrasco A, López-Solís R, Nuñez-Kalasic H, Peña-Neira Á, Obreque-Slier E.
    J Sci Food Agric; 2015 May 25; 95(7):1521-7. PubMed ID: 25082193
    [Abstract] [Full Text] [Related]

  • 17. Phenolic Compounds Contained in Little-known Wild Fruits as Antiadhesive Agents Against the Beverage-Spoiling Bacteria Asaia spp.
    Antolak H, Czyzowska A, Sakač M, Mišan A, Đuragić O, Kregiel D.
    Molecules; 2017 Jul 28; 22(8):. PubMed ID: 28788076
    [Abstract] [Full Text] [Related]

  • 18. Analysis of 17 polyphenolic compounds in organic and conventional legumes by high-performance liquid chromatography-diode array detection (HPLC-DAD) and evaluation of their antioxidant activity.
    Giusti F, Caprioli G, Ricciutelli M, Torregiani E, Vittori S, Sagratini G.
    Int J Food Sci Nutr; 2018 Aug 28; 69(5):557-565. PubMed ID: 29117733
    [Abstract] [Full Text] [Related]

  • 19. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
    Ross CF, Hoye C, Fernandez-Plotka VC.
    J Food Sci; 2011 Aug 28; 76(6):C884-90. PubMed ID: 22417486
    [Abstract] [Full Text] [Related]

  • 20. Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage.
    Barcia MT, Pertuzatti PB, Rodrigues D, Bochi VC, Hermosín-Gutiérrez I, Godoy HT.
    Int J Food Sci Nutr; 2015 Aug 28; 66(8):895-903. PubMed ID: 26560711
    [Abstract] [Full Text] [Related]

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