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Journal Abstract Search

291 related items for PubMed ID: 30411365

  • 21. Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC-Orbitrap-MS approach.
    Di Stefano V, Pitonzo R, Novara ME, Bongiorno D, Indelicato S, Gentile C, Avellone G, Bognanni R, Scandurra S, Melilli MG.
    J Sci Food Agric; 2019 Feb; 99(3):1038-1045. PubMed ID: 30014464
    [Abstract] [Full Text] [Related]

  • 22. Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries.
    Vázquez-Araújo L, Chambers E, Adhikari K, Carbonell-Barrachina ÁA.
    J Food Sci; 2010 Sep; 75(7):S398-404. PubMed ID: 21535574
    [Abstract] [Full Text] [Related]

  • 23. Effects of different maturity stages and growing locations on changes in chemical, biochemical and aroma volatile composition of 'Wonderful' pomegranate juice.
    Mphahlele RR, Caleb OJ, Fawole OA, Opara UL.
    J Sci Food Agric; 2016 Feb; 96(3):1002-9. PubMed ID: 25809070
    [Abstract] [Full Text] [Related]

  • 24. Freeze dried pomegranate juices of Moroccan fruits: main representative phenolic compounds.
    Indelicato S, Houmanat K, Bongiorno D, Ejjilani A, Hssaini L, Razouk R, Charafi J, Ennahli S, Hanine H.
    J Sci Food Agric; 2023 Feb; 103(3):1355-1365. PubMed ID: 36131535
    [Abstract] [Full Text] [Related]

  • 25. Effects of juicing methods on the bioactive compounds and flavor quality of 'Black-seed' pomegranate from three producing areas.
    Yuan L, Zou W, Peng Y, Zhou L.
    J Sci Food Agric; 2024 Apr; 104(6):3448-3457. PubMed ID: 38117127
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  • 26. Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies.
    Trishitman D, Negi PS, Rastogi NK.
    Food Chem; 2023 Jan 15; 399():133972. PubMed ID: 36027810
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  • 27. Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.
    Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF.
    J Agric Food Chem; 2013 Jun 05; 61(22):5328-37. PubMed ID: 23656584
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  • 28. Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation.
    Tarantino A, Difonzo G, Lopriore G, Disciglio G, Paradiso VM, Gambacorta G, Caponio F.
    J Sci Food Agric; 2020 Dec 05; 100(15):5539-5545. PubMed ID: 32596812
    [Abstract] [Full Text] [Related]

  • 29. A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice.
    Li F, Yan H, Li W, Zhao J, Ming J.
    J Food Sci; 2019 Dec 05; 84(12):3565-3572. PubMed ID: 31750950
    [Abstract] [Full Text] [Related]

  • 30. Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization.
    Benjamin O, Gamrasni D.
    J Food Sci; 2020 Mar 05; 85(3):592-599. PubMed ID: 32037585
    [Abstract] [Full Text] [Related]

  • 31. Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis.
    Li X, Wasila H, Liu L, Yuan T, Gao Z, Zhao B, Ahmad I.
    Food Chem; 2015 May 15; 175():575-84. PubMed ID: 25577122
    [Abstract] [Full Text] [Related]

  • 32. Physical and chemical properties of pomegranate fruit accessions from Croatia.
    Radunić M, Jukić Špika M, Goreta Ban S, Gadže J, Díaz-Pérez JC, MacLean D.
    Food Chem; 2015 Jun 15; 177():53-60. PubMed ID: 25660857
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  • 33. Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process.
    Wang L, Deng W, Wang P, Huang W, Wu J, Zheng T, Chen J.
    J Food Sci; 2020 Apr 15; 85(4):1140-1150. PubMed ID: 32220139
    [Abstract] [Full Text] [Related]

  • 34. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P, Nicolas TS, Gabaldon JA, Mercader-Ros MT, Calín-Sánchez A, Carbonell-Barrachina AA, Pérez-López AJ.
    J Food Sci; 2011 Apr 15; 76(5):S319-24. PubMed ID: 22417447
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  • 35. 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 15; 83(4):911-921. PubMed ID: 29574726
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  • 36. Clarification of pomegranate juice with chitosan: changes on quality characteristics during storage.
    Tastan O, Baysal T.
    Food Chem; 2015 Aug 01; 180():211-218. PubMed ID: 25766820
    [Abstract] [Full Text] [Related]

  • 37. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
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  • 38. Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices.
    Kidoń M, Narasimhan G.
    Molecules; 2022 Jan 05; 27(1):. PubMed ID: 35011548
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  • 39. Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study.
    Fanali C, Belluomo MG, Cirilli M, Cristofori V, Zecchini M, Cacciola F, Russo M, Muleo R, Dugo L.
    Electrophoresis; 2016 Jul 05; 37(13):1947-55. PubMed ID: 26814700
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  • 40. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.
    Beaulieu JC, Stein-Chisholm RE, Lloyd SW, Bett-Garber KL, Grimm CC, Watson MA, Lea JM.
    J Sci Food Agric; 2017 Jan 05; 97(2):469-478. PubMed ID: 27060570
    [Abstract] [Full Text] [Related]

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