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400 related items for PubMed ID: 29574726
1. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments. Dorris MR, Voss DM, Bollom MA, Krawiec-Thayer MP, Bolling BW. J Food Sci; 2018 Apr; 83(4):911-921. PubMed ID: 29574726 [Abstract] [Full Text] [Related]
3. The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes. Tkaczyńska A, Rytel E, Kucharska AZ, Kolniak-Ostek J, Sokół-Łętowska A. Int J Mol Sci; 2024 Jul 10; 25(14):. PubMed ID: 39062826 [Abstract] [Full Text] [Related]
8. Inhibition of nonenzymatic protein glycation by pomegranate and other fruit juices. Dorsey PG, Greenspan P. J Med Food; 2014 Apr 10; 17(4):447-54. PubMed ID: 24433074 [Abstract] [Full Text] [Related]
14. Effect of pH on anti-rotavirus activity by comestible juices and proanthocyanidins in a cell-free assay system. Lipson SM, Ozen FS, Karthikeyan L, Gordon RE. Food Environ Virol; 2012 Dec 07; 4(4):168-78. PubMed ID: 23412889 [Abstract] [Full Text] [Related]
18. The comparison of the physicochemical parameters and antioxidant activity of homemade and commercial pomegranate juices. Dżugan M, Wesołowska M, Zaguła G, Puchalski C. Acta Sci Pol Technol Aliment; 2018 Dec 07; 17(1):59-68. PubMed ID: 29514425 [Abstract] [Full Text] [Related]