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Items: 1 to 20 of 141

1.

Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts.

Constanza KE, White BL, Davis JP, Sanders TH, Dean LL.

J Agric Food Chem. 2012 Oct 31;60(43):10776-83. doi: 10.1021/jf3035258. Epub 2012 Oct 19.

PMID:
23050560
2.

Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity.

Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB.

Food Chem. 2014 Feb 15;145:883-91. doi: 10.1016/j.foodchem.2013.08.125. Epub 2013 Sep 7.

PMID:
24128560
3.

Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins.

Monagas M, Garrido I, Lebrón-Aguilar R, Gómez-Cordovés MC, Rybarczyk A, Amarowicz R, Bartolomé B.

J Agric Food Chem. 2009 Nov 25;57(22):10590-9. doi: 10.1021/jf901391a.

PMID:
19863084
4.

Impact of different stages of juice processing on the anthocyanin, flavonol, and procyanidin contents of cranberries.

White BL, Howard LR, Prior RL.

J Agric Food Chem. 2011 May 11;59(9):4692-8. doi: 10.1021/jf200149a. Epub 2011 Apr 5.

PMID:
21438531
5.

Gamma radiation effects on peanut skin antioxidants.

de Camargo AC, de Souza Vieira TM, Regitano-D'Arce MA, Calori-Domingues MA, Canniatti-Brazaca SG.

Int J Mol Sci. 2012;13(3):3073-84. doi: 10.3390/ijms13033073. Epub 2012 Mar 7.

6.

Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.

Hathorn CS, Sanders TH.

J Food Sci. 2012 Nov;77(11):S407-11. doi: 10.1111/j.1750-3841.2012.02953.x. Epub 2012 Oct 11.

PMID:
23057836
7.

Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry by-products.

Lim K, Ma M, Dolan KD.

J Food Sci. 2011 Sep;76(7):H156-64. doi: 10.1111/j.1750-3841.2011.02286.x. Epub 2011 Aug 1.

PMID:
21806608
8.

Procyanidin composition of selected fruits and fruit byproducts is affected by extraction method and variety.

Khanal RC, Howard LR, Prior RL.

J Agric Food Chem. 2009 Oct 14;57(19):8839-43. doi: 10.1021/jf9015398.

PMID:
19722520
9.

Combined normal-phase and reversed-phase liquid chromatography/ESI-MS as a tool to determine the molecular diversity of A-type procyanidins in peanut skins.

Appeldoorn MM, Vincken JP, Sanders M, Hollman PC, Gruppen H.

J Agric Food Chem. 2009 Jul 22;57(14):6007-13. doi: 10.1021/jf9010092.

PMID:
19537791
11.

Processing and storage effects on procyanidin composition and concentration of processed blueberry products.

Brownmiller C, Howard LR, Prior RL.

J Agric Food Chem. 2009 Mar 11;57(5):1896-902. doi: 10.1021/jf803015s.

PMID:
19215129
12.

Polyphenols and antioxidant properties of almond skins: influence of industrial processing.

Garrido I, Monagas M, Gómez-Cordovés C, Bartolomé B.

J Food Sci. 2008 Mar;73(2):C106-15. doi: 10.1111/j.1750-3841.2007.00637.x.

PMID:
18298714
13.

Comparison of phenolic profiles and antioxidant properties of European Fagopyrum esculentum cultivars.

Kiprovski B, Mikulic-Petkovsek M, Slatnar A, Veberic R, Stampar F, Malencic D, Latkovic D.

Food Chem. 2015 Oct 15;185:41-7. doi: 10.1016/j.foodchem.2015.03.137. Epub 2015 Apr 4.

PMID:
25952839
14.

Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.

Ahmed M, Akter MS, Eun JB.

J Sci Food Agric. 2010 Feb;90(3):494-502. doi: 10.1002/jsfa.3845.

PMID:
20355072
15.

ORAChromatography and total phenolics content of peanut root extracts.

Holland KW, Balota M, Eigel WN 3rd, Mallikarjunan P, Tanko JM, Zhou K, O'Keefe SF.

J Food Sci. 2011 Apr;76(3):C380-4. doi: 10.1111/j.1750-3841.2011.02069.x. Epub 2011 Mar 16.

PMID:
21535803
16.

Increasing antioxidant activity of procyanidin extracts from the pericarp of Litchi chinensis processing waste by two probiotic bacteria bioconversions.

Li S, Chen L, Yang T, Wu Q, Lv Z, Xie B, Sun Z.

J Agric Food Chem. 2013 Mar 13;61(10):2506-12. doi: 10.1021/jf305213e. Epub 2013 Mar 5.

PMID:
23330597
17.

Polyphenols from peanut skins and their free radical-scavenging effects.

Lou H, Yuan H, Ma B, Ren D, Ji M, Oka S.

Phytochemistry. 2004 Aug;65(16):2391-9.

PMID:
15381013
18.

Procyanidin-rich extract from grape seeds prevents cataract formation in hereditary cataractous (ICR/f) rats.

Yamakoshi J, Saito M, Kataoka S, Tokutake S.

J Agric Food Chem. 2002 Aug 14;50(17):4983-8.

PMID:
12166994
19.

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.

Khanal RC, Howard LR, Prior RL.

J Food Sci. 2009 Aug;74(6):H174-82. doi: 10.1111/j.1750-3841.2009.01221.x.

PMID:
19723202
20.

Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

Miller KB, Stuart DA, Smith NL, Lee CY, McHale NL, Flanagan JA, Ou B, Hurst WJ.

J Agric Food Chem. 2006 May 31;54(11):4062-8.

PMID:
16719535
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