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Journal Abstract Search

155 related items for PubMed ID: 36027810

  • 1. 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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  • 2. 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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  • 9. Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds.
    Tarantino A, Difonzo G, Disciglio G, Frabboni L, Paradiso VM, Gambacorta G, Caponio F.
    J Sci Food Agric; 2022 Feb 15; 102(3):1185-1192. PubMed ID: 34329502
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  • 11. 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 15; 85(3):592-599. PubMed ID: 32037585
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  • 12. 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 15; 100(15):5539-5545. PubMed ID: 32596812
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  • 19. 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 15; 99(3):1038-1045. PubMed ID: 30014464
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