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Journal Abstract Search

412 related items for PubMed ID: 26304355

  • 21. Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one-year storage.
    Koh E, Charoenprasert S, Mitchell AE.
    J Sci Food Agric; 2012 Jan 15; 92(1):23-8. PubMed ID: 22131187
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  • 22. Effects of pulsed electric fields on the bioactive compound content and antioxidant capacity of tomato fruit.
    Vallverdú-Queralt A, Oms-Oliu G, Odriozola-Serrano I, Lamuela-Raventos RM, Martín-Belloso O, Elez-Martínez P.
    J Agric Food Chem; 2012 Mar 28; 60(12):3126-34. PubMed ID: 22372526
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  • 23. Yoghurts with addition of selected vegetables: acidity, antioxidant properties and sensory quality.
    Najgebauer-Lejko D, Grega T, Tabaszewska M.
    Acta Sci Pol Technol Aliment; 2014 Mar 28; 13(1):35-42. PubMed ID: 24583382
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  • 24. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
    Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L.
    Food Chem; 2019 Jun 30; 284():323-333. PubMed ID: 30744864
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  • 25. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice.
    Aaby K, Grimsbo IH, Hovda MB, Rode TM.
    Food Chem; 2018 Sep 15; 260():115-123. PubMed ID: 29699651
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  • 29. Kinetics of the carotenoid concentration degradation of smoothies and their influence on the antioxidant status of the human skin in vivo during 8 weeks of daily consumption.
    Jung B, Darvin ME, Jung S, Albrecht S, Schanzer S, Meinke MC, Thiede G, Lademann J.
    Nutr Res; 2020 Sep 15; 81():38-46. PubMed ID: 32871403
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  • 30. Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.
    Chang YH, Wu SJ, Chen BY, Huang HW, Wang CY.
    J Sci Food Agric; 2017 Aug 15; 97(10):3166-3172. PubMed ID: 27885688
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  • 31. Polyphenols, antioxidants, and antimutagenic effects of Copaifera langsdorffii fruit.
    Batista ÂG, Ferrari AS, da Cunha DC, da Silva JK, Cazarin CB, Correa LC, Prado MA, Carvalho-Silva LB, Esteves EA, Maróstica Júnior MR.
    Food Chem; 2016 Apr 15; 197 Pt B():1153-9. PubMed ID: 26675852
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  • 32. Targeted secondary metabolic and physico-chemical traits analysis to assess genetic variability within a germplasm collection of "long storage" tomatoes.
    Siracusa L, Patanè C, Rizzo V, Cosentino SL, Ruberto G.
    Food Chem; 2018 Apr 01; 244():275-283. PubMed ID: 29120782
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  • 33. Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation.
    Silva LO, Garrett R, Monteiro MLG, Conte-Junior CA, Torres AG.
    Food Chem; 2021 Nov 15; 362():130159. PubMed ID: 34167065
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  • 34. Intestinal and colonic bioaccessibility of phenolic compounds from fruit smoothies as affected by the thermal processing and the storage conditions.
    Van de Velde F, Vignatti C, Paula Méndez-Galarraga M, Gomila M, Fenoglio C, Donda Zbinden M, Élida Pirovani M.
    Food Res Int; 2022 May 15; 155():111086. PubMed ID: 35400462
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  • 35. Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata 'Chachi') during storage.
    Fu M, Xu Y, Chen Y, Wu J, Yu Y, Zou B, An K, Xiao G.
    Food Chem; 2017 Sep 01; 230():649-656. PubMed ID: 28407962
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  • 38. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.
    Basanta MF, Rizzo SA, Szerman N, Vaudagna SR, Descalzo AM, Gerschenson LN, Pérez CD, Rojas AM.
    Food Res Int; 2018 Apr 01; 106():1086-1094. PubMed ID: 29579902
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  • 40. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM).
    Belwal T, Dhyani P, Bhatt ID, Rawal RS, Pande V.
    Food Chem; 2016 Sep 15; 207():115-24. PubMed ID: 27080887
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