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Items: 1 to 20 of 100

1.

Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies.

Ismail T, Akhtar S, Riaz M, Ismail A.

Int J Food Sci Nutr. 2014 Sep;65(6):661-6. doi: 10.3109/09637486.2014.908170.

PMID:
24725173
2.

Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate (Punica granatum) ecotypes.

Elfalleh W, Nasri N, Marzougui N, Thabti I, M'rabet A, Yahya Y, Lachiheb B, Guasmi F, Ferchichi A.

Int J Food Sci Nutr. 2009;60 Suppl 2:197-210. doi: 10.1080/09637480903067037.

PMID:
19629823
3.

Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.

Msaddak L, Siala R, Fakhfakh N, Ayadi MA, Nasri M, Zouari N.

Int J Food Sci Nutr. 2015;66(8):851-7. doi: 10.3109/09637486.2015.1095862.

PMID:
26460166
4.

Antioxidant capacity, total phenolics and nutritional content in selected ethiopian staple food ingredients.

Forsido SF, Rupasinghe HP, Astatkie T.

Int J Food Sci Nutr. 2013 Dec;64(8):915-20. doi: 10.3109/09637486.2013.806448.

PMID:
23777527
5.

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties.

Devatkal SK, Narsaiah K, Borah A.

Meat Sci. 2010 May;85(1):155-9. doi: 10.1016/j.meatsci.2009.12.019.

PMID:
20374879
6.

Preparation method and stability of ellagic acid-rich pomegranate fruit peel extract.

Panichayupakaranant P, Itsuriya A, Sirikatitham A.

Pharm Biol. 2010 Feb;48(2):201-5. doi: 10.3109/13880200903078503.

PMID:
20645841
7.

The antioxidant potency of Punica granatum L. Fruit peel reduces cell proliferation and induces apoptosis on breast cancer.

Dikmen M, Ozturk N, Ozturk Y.

J Med Food. 2011 Dec;14(12):1638-46. doi: 10.1089/jmf.2011.0062.

PMID:
21861726
8.

Nutritive and antioxidative potential of fresh and stored pomegranate industrial byproduct as a novel beef cattle feed.

Shabtay A, Eitam H, Tadmor Y, Orlov A, Meir A, Weinberg P, Weinberg ZG, Chen Y, Brosh A, Izhaki I, Kerem Z.

J Agric Food Chem. 2008 Nov 12;56(21):10063-70. doi: 10.1021/jf8016095.

PMID:
18925742
9.

Pomegranate peel and peel extracts: chemistry and food features.

Akhtar S, Ismail T, Fraternale D, Sestili P.

Food Chem. 2015 May 1;174:417-25. doi: 10.1016/j.foodchem.2014.11.035. Review.

PMID:
25529700
10.

Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.

Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M, Simpson R, Almonacid S.

J Food Sci. 2010 Aug 1;75(6):H172-81. doi: 10.1111/j.1750-3841.2010.01700.x.

PMID:
20722929
11.

Protective effect of quince (Cydonia oblonga Miller) fruit against oxidative hemolysis of human erythrocytes.

Magalhães AS, Silva BM, Pereira JA, Andrade PB, Valentão P, Carvalho M.

Food Chem Toxicol. 2009 Jun;47(6):1372-7. doi: 10.1016/j.fct.2009.03.017.

PMID:
19306906
12.

Changes in phenolics and antioxidant activity at each step of processing from pomegranate into nectar.

Surek E, Nilufer-Erdil D.

Int J Food Sci Nutr. 2014 Mar;65(2):194-202. doi: 10.3109/09637486.2013.854745.

PMID:
24517861
13.

Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits.

Srivastava P, Indrani D, Singh RP.

Int J Food Sci Nutr. 2014 Nov;65(7):827-33. doi: 10.3109/09637486.2014.937797.

PMID:
25019979
14.

Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel.

Mastrodi Salgado J, Baroni Ferreira TR, de Oliveira Biazotto F, Dos Santos Dias CT.

Plant Foods Hum Nutr. 2012 Mar;67(1):39-43. doi: 10.1007/s11130-011-0264-y.

PMID:
22392496
15.

Blue-green algae (Arthrospira platensis) as an ingredient in pasta: free radical scavenging activity, sensory and cooking characteristics evaluation.

Zouari N, Abid M, Fakhfakh N, Ayadi MA, Zorgui L, Ayadi M, Attia H.

Int J Food Sci Nutr. 2011 Dec;62(8):811-3. doi: 10.3109/09637486.2011.582461.

PMID:
21568819
16.

Antiliperoxidant activity of pomegranate peel extracts on lard.

Zhang Q, Jia D, Yao K.

Nat Prod Res. 2007 Mar;21(3):211-6.

PMID:
17365710
17.

Variation in minerals, phenolics and antioxidant activity of peel and pulp of different varieties of peach (Prunus persica L.) fruit from Pakistan.

Manzoor M, Anwar F, Mahmood Z, Rashid U, Ashraf M.

Molecules. 2012 May 30;17(6):6491-506. doi: 10.3390/molecules17066491.

18.

Sugar beet molasses as an ingredient to enhance the nutritional and functional properties of gluten-free cookies.

Filipčev B, Mišan A, Šarić B, Šimurina O.

Int J Food Sci Nutr. 2016;67(3):249-56. doi: 10.3109/09637486.2016.1157140.

PMID:
26947667
19.

Thermal stability of liquid antioxidative extracts from pomegranate peel.

Qu W, Li P, Hong J, Liu Z, Chen Y, Breksa AP 3rd, Pan Z.

J Sci Food Agric. 2014 Mar 30;94(5):1005-12. doi: 10.1002/jsfa.6361.

PMID:
23965817
20.

Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea.

Kim IS, Yang M, Goo TH, Jo C, Ahn DU, Park JH, Lee OH, Kang SN.

Int J Food Sci Nutr. 2012 Aug;63(5):603-9. doi: 10.3109/09637486.2011.641942.

PMID:
22149899
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