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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

295 related items for PubMed ID: 27210900

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  • 25. Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles.
    Rózek A, Achaerandio I, Almajano MP, Güell C, López F, Ferrando M.
    J Agric Food Chem; 2007 Jun 27; 55(13):5147-55. PubMed ID: 17536831
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  • 26. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide.
    Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs DR, Blomhoff R.
    Nutr J; 2010 Jan 22; 9():3. PubMed ID: 20096093
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  • 29. Recent applications of grape polyphenols in foods, beverages and supplements.
    Gollücke AP.
    Recent Pat Food Nutr Agric; 2010 Jun 22; 2(2):105-9. PubMed ID: 20653555
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  • 30. Investigation of antioxidant capacity, bioaccessibility and LC-MS/MS phenolic profile of Turkish propolis.
    Ozdal T, Ceylan FD, Eroglu N, Kaplan M, Olgun EO, Capanoglu E.
    Food Res Int; 2019 Aug 22; 122():528-536. PubMed ID: 31229108
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  • 31. Antioxidant and antiinflammation capacities of some pear cultivars.
    Li X, Gao WY, Huang LJ, Zhang JY, Guo XH.
    J Food Sci; 2011 Sep 22; 76(7):C985-90. PubMed ID: 21824135
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  • 33. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.
    Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F.
    J Nutr; 2003 Sep 22; 133(9):2812-9. PubMed ID: 12949370
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  • 34. Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli.
    Sumczynski D, Bubelova Z, Sneyd J, Erb-Weber S, Mlcek J.
    Food Chem; 2015 May 01; 174():319-25. PubMed ID: 25529687
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  • 38. Antioxidant capacity of different fractions of vegetables and correlation with the contents of ascorbic acid, phenolics, and flavonoids.
    Ji L, Wu J, Gao W, Wei J, Yang J, Guo C.
    J Food Sci; 2011 May 01; 76(9):C1257-61. PubMed ID: 22416686
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