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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

122 related items for PubMed ID: 39269290

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  • 8. A novel NAC transcription factor, MdNAC42, regulates anthocyanin accumulation in red-fleshed apple by interacting with MdMYB10.
    Zhang S, Chen Y, Zhao L, Li C, Yu J, Li T, Yang W, Zhang S, Su H, Wang L.
    Tree Physiol; 2020 Mar 11; 40(3):413-423. PubMed ID: 32031661
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  • 11. Evolution of typical aromas and phenolic compounds of a red-fleshed apple throughout different fruit developmental periods in Xinjiang, China.
    Zhao P, Yang Y, Wang X, Guo Y.
    Food Res Int; 2021 Oct 11; 148():110635. PubMed ID: 34507778
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  • 12. Activity and contents of polyphenolic antioxidants in the whole fruit, flesh and peel of three apple cultivars.
    Vieira FG, Borges Gda S, Copetti C, Gonzaga LV, Nunes Eda C, Fett R.
    Arch Latinoam Nutr; 2009 Mar 11; 59(1):101-6. PubMed ID: 19480352
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  • 14. Red-fleshed Apples: Old Autochthonous Fruits as a Novel Source of Anthocyanin Antioxidants.
    Faramarzi S, Pacifico S, Yadollahi A, Lettieri A, Nocera P, Piccolella S.
    Plant Foods Hum Nutr; 2015 Sep 11; 70(3):324-30. PubMed ID: 26134879
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  • 16. Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.).
    Özdemir GB, Özdemir N, Ertekin-Filiz B, Gökırmaklı Ç, Kök-Taş T, Budak NH.
    J Food Biochem; 2022 Mar 11; 46(3):e13676. PubMed ID: 33650149
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  • 20. The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach (Prunus cerasus L. Batsch) vinegar during the fermentation process.
    Budak NH, Özdemir N, Gökırmaklı Ç.
    J Food Biochem; 2022 Jun 11; 46(6):e13978. PubMed ID: 34694011
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