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Items: 9

1.

PAOT-Liquid® Technology: An Easy Electrochemical Method for Evaluating Antioxidant Capacity of Wines.

Pincemail J, Kaci MM, Kevers C, Tabart J, Elle RE, Meziane S.

Diseases. 2019 Jan 21;7(1). pii: E10. doi: 10.3390/diseases7010010.

2.

Validation of a food frequency questionnaire assessing dietary polyphenol exposure using the method of triads.

Hoge A, Guillaume M, Albert A, Tabart J, Dardenne N, Donneau AF, Kevers C, Defraigne JO, Pincemail J.

Free Radic Biol Med. 2019 Jan;130:189-195. doi: 10.1016/j.freeradbiomed.2018.11.001. Epub 2018 Nov 3.

PMID:
30395973
3.

The potency of commercial blackcurrant juices to induce relaxation in porcine coronary artery rings is not correlated to their antioxidant capacity but to their anthocyanin content.

Tabart J, Auger C, Kevers C, Dommes J, Pollet B, Defraigne JO, Schini-Kerth VB, Pincemail J.

Nutrition. 2018 Jul - Aug;51-52:53-59. doi: 10.1016/j.nut.2018.01.009. Epub 2018 Feb 5.

PMID:
29605764
4.

Antioxidant potential of different plum cultivars during storage.

Mihalache Arion C, Tabart J, Kevers C, Niculaua M, Filimon R, Beceanu D, Dommes J.

Food Chem. 2014 Mar 1;146:485-91. doi: 10.1016/j.foodchem.2013.09.072. Epub 2013 Sep 20.

PMID:
24176372
5.

Cultivars, culture conditions, and harvest time influence phenolic and ascorbic acid contents and antioxidant capacity of strawberry (Fragaria x ananassa).

Pincemail J, Kevers C, Tabart J, Defraigne JO, Dommes J.

J Food Sci. 2012 Feb;77(2):C205-10. doi: 10.1111/j.1750-3841.2011.02539.x. Epub 2012 Jan 17.

PMID:
22251305
6.

Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears.

Kevers C, Pincemail J, Tabart J, Defraigne JO, Dommes J.

J Agric Food Chem. 2011 Jun 8;59(11):6165-71. doi: 10.1021/jf201013k. Epub 2011 May 12.

PMID:
21548601
7.

Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum.

Tabart J, Kevers C, Evers D, Dommes J.

J Agric Food Chem. 2011 May 11;59(9):4763-70. doi: 10.1021/jf104445c. Epub 2011 Apr 13.

PMID:
21417457
8.

Evolution of antioxidant capacity during storage of selected fruits and vegetables.

Kevers C, Falkowski M, Tabart J, Defraigne JO, Dommes J, Pincemail J.

J Agric Food Chem. 2007 Oct 17;55(21):8596-603. Epub 2007 Sep 20.

PMID:
17880151
9.

Antioxidant capacity of black currant varies with organ, season, and cultivar.

Tabart J, Kevers C, Pincemail J, Defraigne JO, Dommes J.

J Agric Food Chem. 2006 Aug 23;54(17):6271-6.

PMID:
16910719

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