These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

377 related items for PubMed ID: 32889131

  • 1. Antimicrobial, antioxidant, volatile and phenolic profiles of cabbage-stalk and pineapple-crown flour revealed by GC-MS and UPLC-MSE.
    Brito TBN, R S Lima L, B Santos MC, A Moreira RF, Cameron LC, C Fai AE, S L Ferreira M.
    Food Chem; 2021 Mar 01; 339():127882. PubMed ID: 32889131
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 108():264-273. PubMed ID: 29735056
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 131():109026. PubMed ID: 32247467
    [Abstract] [Full Text] [Related]

  • 4. UHPLC-ESI-HRMS/MS analysis on phenolic compositions of different E Se tea extracts and their antioxidant and cytoprotective activities.
    Fan Z, Wang Y, Yang M, Cao J, Khan A, Cheng G.
    Food Chem; 2020 Jul 15; 318():126512. PubMed ID: 32135418
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Rapid screening and identification of phenolic antioxidants in Hydrocotyle sibthorpioides Lam. by UPLC-ESI-MS/MS.
    Kumari S, Elancheran R, Kotoky J, Devi R.
    Food Chem; 2016 Jul 15; 203():521-529. PubMed ID: 26948646
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Metabolic profiling of antioxidants constituents in Artemisia selengensis leaves.
    Zhang L, Tu ZC, Wang H, Fu ZF, Wen QH, Fan D.
    Food Chem; 2015 Nov 01; 186():123-32. PubMed ID: 25976801
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Evaluation of Phytochemical Compositions and Biological Properties of Achillea gypsicola at Different Phenological Stages.
    Akif Açıkgöz M.
    Chem Biodivers; 2019 Dec 15; 16(12):e1900373. PubMed ID: 31654549
    [Abstract] [Full Text] [Related]

  • 11. Chemical composition and antimicrobial and antioxidant activities of essential oils and various extracts of Juniperus phoenicea L. (Cupressacees).
    Ennajar M, Bouajila J, Lebrihi A, Mathieu F, Abderraba M, Raies A, Romdhane M.
    J Food Sci; 2009 Sep 15; 74(7):M364-71. PubMed ID: 19895482
    [Abstract] [Full Text] [Related]

  • 12. Evaluation of phenolic profile and antioxidant capacity in gluten-free flours.
    Rocchetti G, Chiodelli G, Giuberti G, Masoero F, Trevisan M, Lucini L.
    Food Chem; 2017 Aug 01; 228():367-373. PubMed ID: 28317736
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 14. Bioguided extraction of phenolic compounds and UHPLC-ESI-Q-TOF-MS/MS characterization of extracts of Moringa oleifera leaves collected in Brazil.
    Oldoni TLC, Merlin N, Karling M, Carpes ST, Alencar SM, Morales RGF, Silva EAD, Pilau EJ.
    Food Res Int; 2019 Nov 01; 125():108647. PubMed ID: 31554035
    [Abstract] [Full Text] [Related]

  • 15. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
    Alves G, Perrone D.
    Food Chem; 2015 Oct 15; 185():65-74. PubMed ID: 25952842
    [Abstract] [Full Text] [Related]

  • 16. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta.
    Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M.
    Food Res Int; 2017 Oct 15; 100(Pt 2):69-77. PubMed ID: 28888460
    [Abstract] [Full Text] [Related]

  • 17. Determination of phytochemicals and antioxidant activity of methanol extracts obtained from the fruit and leaves of Tunisian Lycium intricatum Boiss.
    Abdennacer B, Karim M, Yassine M, Nesrine R, Mouna D, Mohamed B.
    Food Chem; 2015 May 01; 174():577-84. PubMed ID: 25529722
    [Abstract] [Full Text] [Related]

  • 18. Edible flowers from Theobroma speciosum: Aqueous extract rich in antioxidant compounds.
    Mar JM, da Silva LS, Moreira WP, Biondo MM, Pontes FLD, Campos FR, Kinupp VF, Campelo PH, Sanches EA, Bezerra JA.
    Food Chem; 2021 Sep 15; 356():129723. PubMed ID: 33845252
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. Assessment of Cota altissima (L.) J. Gay for phytochemical composition and antioxidant, anti-inflammatory, antidiabetic and antimicrobial activities.
    Göger G, Allak M, Şen A, Göger F, Tekin M, Özek G.
    Z Naturforsch C J Biosci; 2021 Jul 27; 76(7-8):317-327. PubMed ID: 33559461
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 19.