Antioxidant activity evaluation and HPLC-photodiode array/MS polyphenols analysis of pomegranate juice from selected italian cultivars: A comparative study

Unravelling of the health effects of polyphenols is a complex puzzle complicated by metabolism

(2014) Peter C.H. Hollman   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

A nano-LC/UV method for the analysis of principal phenolic compounds in commercial citrus juices and evaluation of antioxidant potential

(2014) Anna Rocco et al.   ELECTROPHORESIS

Modeling of the total antioxidant capacity of rooibos (Aspalathus linearis) tea infusions from chromatographic fingerprints and identification of potential antioxidant markers

(2014) Joanna Orzel et al.   JOURNAL OF CHROMATOGRAPHY A

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis viniferaL.)

(2014) Aarón de la Cerda-Carrasco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

(2014) Daniel Granato et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

(2013) Acácio Antonio Ferreira Zielinski et al.   FOOD RESEARCH INTERNATIONAL

Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation

(2013) Alejandro Galindo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays

(2012) Camilo López-Alarcón et al.   ANALYTICA CHIMICA ACTA

Total Phenols and Antioxidant Capacity in 10 Moroccan Pomegranate Varieties

(2012) Pilar Legua et al.   JOURNAL OF FOOD SCIENCE

Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

(2012) Pedro Mena et al.   MOLECULES

Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

(2011) Daniel Granato et al.   FOOD CHEMISTRY

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

(2011) Ulrike A. Fischer et al.   FOOD CHEMISTRY

Simultaneous Determination of Phenolic Compounds and Saponins in Quinoa (Chenopodium quinoaWilld) by a Liquid Chromatography–Diode Array Detection–Electrospray Ionization–Time-of-Flight Mass Spectrometry Methodology

(2011) Ana María Gómez-Caravaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Capacity Changes of 3 Cultivar Chinese Pomegranate (Punica granatum L.) Juices and Corresponding Wines

(2011) Huiting Zhuang et al.   JOURNAL OF FOOD SCIENCE

Pomegranate (Punica granatum) Juices: Chemical Composition, Micronutrient Cations, and Antioxidant Capacity

(2011) Chiraz El Kar et al.   JOURNAL OF FOOD SCIENCE

Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain

(2011) Pedro Mena et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pomegranate and its Many Functional Components as Related to Human Health: A Review

(2010) M. Viuda-Martos et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fruit quality of Italian pomegranate (Punica granatum L.) autochthonous varieties

(2010) Valerio Cristofori et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Improved characterization of tomato polyphenols using liquid chromatography/electrospray ionization linear ion trap quadrupole Orbitrap mass spectrometry and liquid chromatography/electrospray ionization tandem mass spectrometry

(2010) Anna Vallverdú-Queralt et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars

(2009) Gelareh Mousavinejad et al.   FOOD CHEMISTRY

Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions

(2009) Elinor Shwartz et al.   FOOD CHEMISTRY

Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey

(2008) Mustafa Ozgen et al.   FOOD CHEMISTRY

Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

(2008) Jungmin Lee et al.   FOOD CHEMISTRY

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY