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Journal Abstract Search

196 related items for PubMed ID: 27333542

  • 1. Total Phenolics, Total Anthocyanins, Antioxidant and Pro-oxidant Activity of Some Red Fruits Teas.
    Moldovan B, Hosu A, David L, Cimpoiu C.
    Acta Chim Slov; 2016; 63(2):213-9. PubMed ID: 27333542
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  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits.
    Rababah TM, Ereifej KI, Howard L.
    J Agric Food Chem; 2005 Jun 01; 53(11):4444-7. PubMed ID: 15913308
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  • 4. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
    Lee KW, Kim YJ, Lee HJ, Lee CY.
    J Agric Food Chem; 2003 Dec 03; 51(25):7292-5. PubMed ID: 14640573
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  • 5. Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador.
    Ortiz J, Marín-Arroyo MR, Noriega-Domínguez MJ, Navarro M, Arozarena I.
    J Food Sci; 2013 Jul 03; 78(7):C985-93. PubMed ID: 23701500
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  • 6. Composition and antioxidant activity of red fruit liqueurs.
    Sokół-Łętowska A, Kucharska AZ, Wińska K, Szumny A, Nawirska-Olszańska A, Mizgier P, Wyspiańska D.
    Food Chem; 2014 Aug 15; 157():533-9. PubMed ID: 24679815
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  • 7. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion.
    Carbonell-Capella JM, Buniowska M, Esteve MJ, Frígola A.
    Food Chem; 2015 Oct 01; 184():122-30. PubMed ID: 25872434
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  • 10. Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes berry (Rubus glaucus Benth) anthocyanin powder.
    Estupiñan DC, Schwartz SJ, Garzón GA.
    J Food Sci; 2011 Oct 01; 76(1):S26-34. PubMed ID: 21535712
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  • 11. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits.
    Kalt W, Forney CF, Martin A, Prior RL.
    J Agric Food Chem; 1999 Nov 01; 47(11):4638-44. PubMed ID: 10552863
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  • 12. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
    Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F.
    J Agric Food Chem; 2005 Sep 21; 53(19):7592-9. PubMed ID: 16159191
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  • 13. Fruit quality and bioactive compounds relevant to human health of sweet cherry (Prunus avium L.) cultivars grown in Italy.
    Ballistreri G, Continella A, Gentile A, Amenta M, Fabroni S, Rapisarda P.
    Food Chem; 2013 Oct 15; 140(4):630-8. PubMed ID: 23692746
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  • 14. Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.
    Rababah TM, Al-Mahasneh MA, Kilani I, Yang W, Alhamad MN, Ereifej K, Al-U'datt M.
    J Sci Food Agric; 2011 Apr 15; 91(6):1096-102. PubMed ID: 21254073
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  • 15. Phytochemical Composition and Antioxidant Activities of Two Different Color Chrysanthemum Flower Teas.
    Han AR, Nam B, Kim BR, Lee KC, Song BS, Kim SH, Kim JB, Jin CH.
    Molecules; 2019 Jan 17; 24(2):. PubMed ID: 30658439
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  • 19. The Phenolic Contents and Antioxidant Activities of Infusions of Sambucus nigra L.
    Viapiana A, Wesolowski M.
    Plant Foods Hum Nutr; 2017 Mar 17; 72(1):82-87. PubMed ID: 28084608
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  • 20. Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants.
    Wallace TC, Giusti MM.
    J Food Sci; 2008 May 17; 73(4):C241-8. PubMed ID: 18460117
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