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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

510 related items for PubMed ID: 29020810

  • 41. Impact of year of harvest, genotype and cultivation method on bioactives and Pru d 1 allergen content in plums.
    Picchi V, Lo Scalzo R, Kurze E, Fibiani M, Vangdal E, Schwab W.
    Int J Food Sci Nutr; 2019 Sep; 70(6):688-700. PubMed ID: 30704309
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  • 42. Phytochemicals Accumulation in Sanhua Plum ( Prunus salicina L.) during Fruit Development and Their Potential Use as Antioxidants.
    Li Q, Chang XX, Wang H, Brennan CS, Guo XB.
    J Agric Food Chem; 2019 Mar 06; 67(9):2459-2466. PubMed ID: 30747531
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  • 45. Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.
    Sánchez-Moreno C, de Ancos B, Plaza L, Elez-Martínez P, Cano MP.
    Crit Rev Food Sci Nutr; 2009 Jun 06; 49(6):552-76. PubMed ID: 19484635
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  • 46. Enhancement of Antioxidant Systems and Storability of Two Plum Cultivars by Preharvest Treatments with Salicylates.
    Martínez-Esplá A, Serrano M, Valero D, Martínez-Romero D, Castillo S, Zapata PJ.
    Int J Mol Sci; 2017 Sep 06; 18(9):. PubMed ID: 28878169
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  • 47. Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries.
    Avalos-Llano KR, Martín-Belloso O, Soliva-Fortuny R.
    Food Chem; 2018 Oct 30; 264():393-400. PubMed ID: 29853392
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  • 52. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S264-70. PubMed ID: 20722947
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  • 53. Pectin-based edible coating preserves antioxidative capacity of plum fruit during shelf life.
    Panahirad S, Naghshiband-Hassani R, Mahna N.
    Food Sci Technol Int; 2020 Oct 01; 26(7):583-592. PubMed ID: 32279572
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  • 54. Food processing by high hydrostatic pressure.
    Yamamoto K.
    Biosci Biotechnol Biochem; 2017 Apr 01; 81(4):672-679. PubMed ID: 28300504
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  • 56. The functionality of plum ingredients in meat products: a review.
    Jarvis N, O'Bryan CA, Ricke SC, Crandall PG.
    Meat Sci; 2015 Apr 01; 102():41-8. PubMed ID: 25529288
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  • 57. Effect of calcium chloride treatments on calcium content, anthracnose severity and antioxidant activity in papaya fruit during ambient storage.
    Madani B, Mirshekari A, Yahia E.
    J Sci Food Agric; 2016 Jul 01; 96(9):2963-8. PubMed ID: 26374618
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  • 59. Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée.
    González-Cebrino F, Durán R, Delgado-Adámez J, Contador R, Bernabé RR.
    Food Sci Technol Int; 2016 Apr 01; 22(3):235-45. PubMed ID: 26123635
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