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Journal Abstract Search

187 related items for PubMed ID: 26784459

  • 21. Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas.
    Ariffin F, Heong Chew S, Bhupinder K, Karim AA, Huda N.
    J Sci Food Agric; 2011 Dec; 91(15):2731-9. PubMed ID: 21987075
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  • 22. Influence of steeping conditions (time, temperature, and particle size) on antioxidant properties and sensory attributes of some white and green teas.
    Castiglioni S, Damiani E, Astolfi P, Carloni P.
    Int J Food Sci Nutr; 2015 Dec; 66(5):491-7. PubMed ID: 26017324
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  • 23. 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; 99(3):1038-1045. PubMed ID: 30014464
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  • 24. Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth).
    Garzón GA, Riedl KM, Schwartz SJ.
    J Food Sci; 2009 Apr; 74(3):C227-32. PubMed ID: 19397707
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  • 25. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
    Lv HP, Zhang Y, Shi J, Lin Z.
    Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
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  • 26. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
    Kelebek H, Jourdes M, Selli S, Teissedre PL.
    J Sci Food Agric; 2013 Sep; 93(12):2963-72. PubMed ID: 23580476
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  • 27. Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions.
    Pękal A, Dróżdż P, Biesaga M, Pyrzynska K.
    J Sci Food Agric; 2012 Aug 30; 92(11):2244-9. PubMed ID: 22318940
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  • 28. Simultaneous determination of 15 phenolic compounds and caffeine in teas and mate using RP-HPLC/UV detection: method development and optimization of extraction process.
    Bae IK, Ham HM, Jeong MH, Kim DH, Kim HJ.
    Food Chem; 2015 Apr 01; 172():469-75. PubMed ID: 25442580
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  • 29. Classification of barberry genotypes by multivariate analysis of biochemical constituents and HPLC profiles.
    Gholizadeh-Moghadam N, Hosseini B, Alirezalu A.
    Phytochem Anal; 2019 Jul 01; 30(4):385-394. PubMed ID: 30762258
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  • 30. Phenolic contents and bioactive potential of peach fruit extracts.
    Mokrani A, Krisa S, Cluzet S, Da Costa G, Temsamani H, Renouf E, Mérillon JM, Madani K, Mesnil M, Monvoisin A, Richard T.
    Food Chem; 2016 Jul 01; 202():212-20. PubMed ID: 26920287
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  • 31. Functional Teas from the Leaves of Arbutus unedo: Phenolic Content, Antioxidant Activity, and Detection of Efficient Radical Scavengers.
    Erkekoglou I, Nenadis N, Samara E, Mantzouridou FT.
    Plant Foods Hum Nutr; 2017 Jun 01; 72(2):176-183. PubMed ID: 28421300
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  • 32. LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature.
    Kelebek H.
    Food Chem; 2016 Aug 01; 204():227-238. PubMed ID: 26988497
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  • 33. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
    Xiong L, Yang J, Jiang Y, Lu B, Hu Y, Zhou F, Mao S, Shen C.
    J Food Sci; 2014 Apr 01; 79(4):C517-25. PubMed ID: 24621197
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  • 34. Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.
    Jakubczyk K, Szymczykowska K, Kika J, Janda-Milczarek K, Palma J, Melkis K, Alshekh R, Maciejewska-Markiewicz D.
    Foods; 2024 Apr 21; 13(8):. PubMed ID: 38672941
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  • 35. Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices.
    Borges G, Mullen W, Crozier A.
    Food Funct; 2010 Oct 21; 1(1):73-83. PubMed ID: 21776457
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  • 36. Optimization of extraction conditions of total phenolics, antioxidant activities, and anthocyanin of oregano, thyme, terebinth, and pomegranate.
    Rababah TM, Banat F, Rababah A, Ereifej K, Yang W.
    J Food Sci; 2010 Sep 21; 75(7):C626-32. PubMed ID: 21535529
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  • 37. Phenolic content and antioxidant capacity of infusions herbs: Optimization of phenolic extraction and HPLC-DAD method.
    Santos WNLD, MagalhÃes BEA.
    An Acad Bras Cienc; 2020 Sep 21; 92(3):e20190646. PubMed ID: 33206800
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  • 38. Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit.
    Chan ST, Padam BS, Chye FY.
    J Food Sci Technol; 2023 Jan 21; 60(1):303-314. PubMed ID: 36618056
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  • 39. Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.
    Nicoletti I, Bello C, De Rossi A, Corradini D.
    J Agric Food Chem; 2008 Oct 08; 56(19):8801-8. PubMed ID: 18781764
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  • 40. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas.
    Zhao CN, Tang GY, Cao SY, Xu XY, Gan RY, Liu Q, Mao QQ, Shang A, Li HB.
    Antioxidants (Basel); 2019 Jul 10; 8(7):. PubMed ID: 31295859
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