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242 related items for PubMed ID: 31784074

  • 21. Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds.
    Hacke AC, Granato D, Maciel LG, Weinert PL, Prado-Silva Ld, Alvarenga VO, de Souza Sant'Ana A, Bataglion GA, Eberlin MN, Rosso ND.
    J Food Sci; 2016 Sep; 81(9):C2206-17. PubMed ID: 27490163
    [Abstract] [Full Text] [Related]

  • 22. Pomegranate (Punica granatum) peel fractions obtained by supercritical CO2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation.
    Silva LO, Garrett R, Monteiro MLG, Conte-Junior CA, Torres AG.
    Food Chem; 2021 Nov 15; 362():130159. PubMed ID: 34167065
    [Abstract] [Full Text] [Related]

  • 23. Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.
    He Y, Wen L, Yu H, Zheng F, Wang Z, Xu X, Zhang H, Cao Y, Wang B, Chu B, Hao J.
    Food Chem; 2018 Dec 01; 268():15-26. PubMed ID: 30064742
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  • 24. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS.
    Arruda HS, Pereira GA, de Morais DR, Eberlin MN, Pastore GM.
    Food Chem; 2018 Apr 15; 245():738-749. PubMed ID: 29287435
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  • 25. Identification of key phenolic compounds responsible for antioxidant activities of free and bound fractions of blackberry varieties' extracts by boosted regression trees.
    Gong ES, Li B, Li B, Podio NS, Chen H, Li T, Sun X, Gao N, Wu W, Yang T, Xin G, Tian J, Si X, Liu C, Zhang J, Liu RH.
    J Sci Food Agric; 2022 Feb 15; 102(3):984-994. PubMed ID: 34302364
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  • 26. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.
    Zhou J, Ma Y, Jia Y, Pang M, Cheng G, Cai S.
    Food Chem; 2019 Aug 01; 288():68-77. PubMed ID: 30902316
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  • 27. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S.
    Food Chem; 2019 Oct 15; 295():350-360. PubMed ID: 31174768
    [Abstract] [Full Text] [Related]

  • 28. Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia).
    Fracassetti D, Costa C, Moulay L, Tomás-Barberán FA.
    Food Chem; 2013 Aug 15; 139(1-4):578-88. PubMed ID: 23561148
    [Abstract] [Full Text] [Related]

  • 29. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 15; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 30. Antioxidant and genoprotective activity of selected cucurbitaceae seed extracts and LC-ESIMS/MS identification of phenolic components.
    Yasir M, Sultana B, Nigam PS, Owusu-Apenten R.
    Food Chem; 2016 May 15; 199():307-13. PubMed ID: 26775976
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  • 31. Characterization of bioactive compounds and antioxidant activity of fruit beers.
    Nardini M, Garaguso I.
    Food Chem; 2020 Feb 01; 305():125437. PubMed ID: 31499290
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  • 32. Determination of the phenolic content, profile, and antioxidant activity of seeds from nine tree peony (Paeonia section Moutan DC.) species native to China.
    Zhang XX, Shi QQ, Ji D, Niu LX, Zhang YL.
    Food Res Int; 2017 Jul 01; 97():141-148. PubMed ID: 28578034
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  • 33. High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba (Myrciaria jaboticaba) juice.
    Inada KO, Torres AG, Perrone D, Monteiro M.
    J Sci Food Agric; 2018 Jan 01; 98(1):231-239. PubMed ID: 28580689
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  • 34. A comparative study on the bioavailability of phenolic compounds from organic and nonorganic red grapes.
    Iglesias-Carres L, Mas-Capdevila A, Bravo FI, Aragonès G, Arola-Arnal A, Muguerza B.
    Food Chem; 2019 Nov 30; 299():125092. PubMed ID: 31280001
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  • 35. Metabolite profiling of jaboticaba (Myrciaria cauliflora) and other dark-colored fruit juices.
    Wu SB, Dastmalchi K, Long C, Kennelly EJ.
    J Agric Food Chem; 2012 Aug 01; 60(30):7513-25. PubMed ID: 22809264
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  • 36. Comparison of phenolic profiles and antioxidant properties of European Fagopyrum esculentum cultivars.
    Kiprovski B, Mikulic-Petkovsek M, Slatnar A, Veberic R, Stampar F, Malencic D, Latkovic D.
    Food Chem; 2015 Oct 15; 185():41-7. PubMed ID: 25952839
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  • 37. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
    Orsavová J, Hlaváčová I, Mlček J, Snopek L, Mišurcová L.
    Food Chem; 2019 Jun 30; 284():323-333. PubMed ID: 30744864
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  • 38. Bioactive and marker compounds from two edible dark-colored Myrciaria fruits and the synthesis of jaboticabin.
    Wu SB, Wu J, Yin Z, Zhang J, Long C, Kennelly EJ, Zheng S.
    J Agric Food Chem; 2013 May 01; 61(17):4035-43. PubMed ID: 23597039
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  • 39. Effects of industrial and home-made spread processing on bilberry phenolics.
    Može Bornšek S, Polak T, Skrt M, Demšar L, Poklar Ulrih N, Abram V.
    Food Chem; 2015 Apr 15; 173():61-9. PubMed ID: 25465995
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  • 40. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect.
    Oliveira-Alves SC, Pereira RS, Pereira AB, Ferreira A, Mecha E, Silva AB, Serra AT, Bronze MR.
    Food Res Int; 2020 May 15; 131():109026. PubMed ID: 32247467
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