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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

450 related items for PubMed ID: 28317736

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  • 22. Effects of pretreatments on anthocyanin composition, phenolics contents and antioxidant capacities during fermentation of hawthorn (Crataegus pinnatifida) drink.
    Liu S, Chang X, Liu X, Shen Z.
    Food Chem; 2016 Dec 01; 212():87-95. PubMed ID: 27374510
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  • 25. Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking.
    Melini V, Panfili G, Fratianni A, Acquistucci R.
    Food Chem; 2019 Mar 30; 277():119-127. PubMed ID: 30502126
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  • 26. Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit.
    Pereira GA, Arruda HS, de Morais DR, Eberlin MN, Pastore GM.
    Food Res Int; 2018 Jun 30; 108():264-273. PubMed ID: 29735056
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  • 29. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
    Sahan Y, Gurbuz O, Guldas M, Degirmencioglu N, Begenirbas A.
    Food Chem; 2017 Feb 15; 217():483-489. PubMed ID: 27664662
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  • 30. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
    Demoliner F, de Britto Policarpi P, Vasconcelos LFL, Vitali L, Micke GA, Block JM.
    Food Res Int; 2018 Oct 15; 112():434-442. PubMed ID: 30131155
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  • 33. Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.
    Shao Y, Xu F, Sun X, Bao J, Beta T.
    Food Chem; 2014 Jan 15; 143():90-6. PubMed ID: 24054217
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  • 38. Effect of degree of milling on phenolic profiles and cellular antioxidant activity of whole brown rice.
    Liu L, Guo J, Zhang R, Wei Z, Deng Y, Guo J, Zhang M.
    Food Chem; 2015 Oct 15; 185():318-25. PubMed ID: 25952874
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