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Items: 1 to 20 of 130

1.

Antioxidant and antiradical capacities in apricot (Prunus armeniaca L.) fruits: variations from genotypes, years, and analytical methods.

Hegedus A, Engel R, Abrankó L, Balogh E, Blázovics A, Hermán R, Halász J, Ercisli S, Pedryc A, Stefanovits-Bányai É.

J Food Sci. 2010 Nov-Dec;75(9):C722-30. doi: 10.1111/j.1750-3841.2010.01826.x. Epub 2010 Oct 7.

PMID:
21535583
2.

Accumulation of antioxidants in apricot fruit through ripening: characterization of a genotype with enhanced functional properties.

Hegedüs A, Pfeiffer P, Papp N, Abrankó L, Blázovics A, Pedryc A, Stefanovits-Bányai E.

Biol Res. 2011;44(4):339-44. doi: /S0716-97602011000400004. Epub 2012 Feb 10.

3.

Antioxidant capacity and phenolics content of apricot (Prunus armeniaca L.) kernel as a function of genotype.

Korekar G, Stobdan T, Arora R, Yadav A, Singh SB.

Plant Foods Hum Nutr. 2011 Nov;66(4):376-83. doi: 10.1007/s11130-011-0246-0.

PMID:
21779763
4.

Content of phenolic compounds and antioxidant capacity in fruits of apricot genotypes.

Sochor J, Zitka O, Skutkova H, Pavlik D, Babula P, Krska B, Horna A, Adam V, Provaznik I, Kizek R.

Molecules. 2010 Sep 7;15(9):6285-305. doi: 10.3390/molecules15096285.

5.

Physical characters and antioxidant, sugar, and mineral nutrient contents in fruit from 29 apricot (Prunus armeniaca L.) cultivars and hybrids.

Drogoudi PD, Vemmos S, Pantelidis G, Petri E, Tzoutzoukou C, Karayiannis I.

J Agric Food Chem. 2008 Nov 26;56(22):10754-60. doi: 10.1021/jf801995x.

PMID:
18975966
6.

Nutritional content and in vitro antioxidant potential of Garcinia atroviridis (Asam gelugor) leaves and fruits.

Nursakinah I, Zulkhairi HA, Norhafizah M, Hasnah B, Zamree MS, Farrah SI, Razif D, Hamzah FH.

Malays J Nutr. 2012 Dec;18(3):363-71.

PMID:
24568077
7.

Assessment of antioxidant activity by using different in vitro methods.

Schlesier K, Harwat M, Böhm V, Bitsch R.

Free Radic Res. 2002 Feb;36(2):177-87.

PMID:
11999386
8.

Carotenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color.

Ruiz D, Egea J, Tomás-Barberán FA, Gil MI.

J Agric Food Chem. 2005 Aug 10;53(16):6368-74.

PMID:
16076120
9.

Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties.

Campbell OE, Merwin IA, Padilla-Zakour OI.

J Agric Food Chem. 2013 Dec 26;61(51):12700-10. doi: 10.1021/jf403644r. Epub 2013 Dec 11.

PMID:
24328399
10.

Effect of salicylic acid treatment on postharvest quality, antioxidant activities, and free polyamines of asparagus.

Wei Y, Liu Z, Su Y, Liu D, Ye X.

J Food Sci. 2011 Mar;76(2):S126-32. doi: 10.1111/j.1750-3841.2010.01987.x. Epub 2011 Feb 1.

PMID:
21535788
11.

High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes.

Li W, Wei CV, White PJ, Beta T.

J Agric Food Chem. 2007 Jan 24;55(2):291-8.

PMID:
17227056
12.

Phenolic and antioxidant profiles of rowan (Sorbus L.) fruits.

Raudonis R, Raudonė L, Gaivelytė K, Viškelis P, Janulis V.

Nat Prod Res. 2014;28(16):1231-40. doi: 10.1080/14786419.2014.895727. Epub 2014 Mar 17.

PMID:
24628690
13.

Application of reflectance colorimeter measurements and infrared spectroscopy methods to rapid and nondestructive evaluation of carotenoids content in apricot (Prunus armeniaca L.).

Ruiz D, Reich M, Bureau S, Renard CM, Audergon JM.

J Agric Food Chem. 2008 Jul 9;56(13):4916-22. doi: 10.1021/jf7036032. Epub 2008 Jun 17.

PMID:
18557619
14.

Towards further understanding on the antioxidative activities of Prunus persica fruit: a comparative study with four different fractions.

Dhingra N, Sharma R, Kar A.

Spectrochim Acta A Mol Biomol Spectrosc. 2014 Nov 11;132:582-7. doi: 10.1016/j.saa.2014.05.008. Epub 2014 May 15.

PMID:
24892537
15.

Mathematical evaluation of the amino acid and polyphenol content and antioxidant activities of fruits from different apricot cultivars.

Sochor J, Skutkova H, Babula P, Zitka O, Cernei N, Rop O, Krska B, Adam V, Provazník I, Kizek R.

Molecules. 2011 Sep 1;16(9):7428-57. doi: 10.3390/molecules16097428.

17.

Hydrophilic antioxidant capacities and total phenol content of seasonal fruits of Bangladesh.

Mamun S, Shaheen N, Basak TA, Mohiduzzaman M, Banu CP, Takano-Ishikawa Y.

Malays J Nutr. 2012 Dec;18(3):355-62.

PMID:
24568076
18.

The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.

Zielinski AA, Ávila S, Ito V, Nogueira A, Wosiacki G, Haminiuk CW.

J Food Sci. 2014 Apr;79(4):C510-6. doi: 10.1111/1750-3841.12389. Epub 2014 Feb 18.

PMID:
24547813
19.

Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.

Ross CF, Hoye C Jr, Fernandez-Plotka VC.

J Food Sci. 2011 Aug;76(6):C884-90. doi: 10.1111/j.1750-3841.2011.02280.x.

PMID:
22417486
20.

Antioxidant activity of South African red and white cultivar wines: free radical scavenging.

De Beer D, Joubert E, Gelderblom WC, Manley M.

J Agric Food Chem. 2003 Feb 12;51(4):902-9.

PMID:
12568547

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