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Journal Abstract Search

356 related items for PubMed ID: 36136952

  • 1. [Instant drinks based on extracts of Japan sea brown algae and fruit and berry juices as functional products].
    Tabakaev AV, Tabakaeva OV.
    Vopr Pitan; 2022; 91(4):107-114. PubMed ID: 36136952
    [Abstract] [Full Text] [Related]

  • 2. Characteristics of Polyphenolic Content in Brown Algae of the Pacific Coast of Russia.
    Aminina NM, Karaulova EP, Vishnevskaya TI, Yakush EV, Kim YK, Nam KH, Son KT.
    Molecules; 2020 Aug 27; 25(17):. PubMed ID: 32867195
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  • 3. [Biologically active agents of potential trade brown seaweed of the Far East Region].
    Tabakaeva OV, Tabakaev AV.
    Vopr Pitan; 2016 Aug 27; 85(3):126-132. PubMed ID: 30645912
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  • 4. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.
    Nowak D, Gośliński M, Wojtowicz E, Przygoński K.
    J Food Sci; 2018 Aug 27; 83(8):2237-2246. PubMed ID: 30044505
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  • 5. Chemical profile and antioxidative and antimicrobial activity of juices and extracts of 4 black currants varieties (Ribes nigrum L.).
    Miladinović B, Kostić M, Šavikin K, Đorđević B, Mihajilov-Krstev T, Živanović S, Kitić D.
    J Food Sci; 2014 Mar 27; 79(3):C301-9. PubMed ID: 24506271
    [Abstract] [Full Text] [Related]

  • 6. [Stability and antioxidant activity of black currant and black aronia berry juices].
    Kasparaviciene G, Briedis V.
    Medicina (Kaunas); 2003 Mar 27; 39 Suppl 2():65-9. PubMed ID: 14617862
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  • 7. 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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  • 10. The effect of bioactive compounds on in vitro and in vivo antioxidant activity of different berry juices.
    Slatnar A, Jakopic J, Stampar F, Veberic R, Jamnik P.
    PLoS One; 2012 Jun 30; 7(10):e47880. PubMed ID: 23110118
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  • 15. [Biologically active substances of black currant of new varieties].
    Miasishcheva NV, Artemova EN.
    Vopr Pitan; 2013 Jun 30; 82(5):68-71. PubMed ID: 24640163
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  • 17. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
    Mäkilä L, Laaksonen O, Kallio H, Yang B.
    Food Chem; 2017 Apr 15; 221():422-430. PubMed ID: 27979223
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  • 19. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
    Nielsen IL, Haren GR, Magnussen EL, Dragsted LO, Rasmussen SE.
    J Agric Food Chem; 2003 Sep 24; 51(20):5861-6. PubMed ID: 13129285
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