Similar articles for PMID: 29195954

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1

Dehydration of jambolan [Syzygium cumini (L.)] juice during foam mat drying: Quantitative and qualitative changes of the phenolic compounds.

Iasnaia Maria de Carvalho T, Nogueira TYK, Mauro MA, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Lago-Vanzela ES. Iasnaia Maria de Carvalho T, et al. Food Res Int. 2017 Dec;102:32-42. doi: 10.1016/j.foodres.2017.09.068. Epub 2017 Sep 28. Food Res Int. 2017. PMID: 29195954 Free article.

2

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying.

Tavares IMC, Sumere BR, Gómez-Alonso S, Gomes E, Hermosín-Gutiérrez I, Da-Silva R, Lago-Vanzela ES. Tavares IMC, et al. Food Res Int. 2020 Feb;128:108750. doi: 10.1016/j.foodres.2019.108750. Epub 2019 Oct 31. Food Res Int. 2020. PMID: 31955732 Free article.

3

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity.

Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E. Maria de Carvalho Tavares I, et al. Food Chem. 2019 Nov 15;298:124971. doi: 10.1016/j.foodchem.2019.124971. Epub 2019 Jun 19. Food Chem. 2019. PMID: 31260997

4

Analysis of phenolic compounds in different parts of pomegranate (Punica granatum) fruit by HPLC-PDA-ESI/MS and evaluation of their antioxidant activity: application to different Italian varieties.

Russo M, Fanali C, Tripodo G, Dugo P, Muleo R, Dugo L, De Gara L, Mondello L. Russo M, et al. Anal Bioanal Chem. 2018 Jun;410(15):3507-3520. doi: 10.1007/s00216-018-0854-8. Epub 2018 Jan 19. Anal Bioanal Chem. 2018. PMID: 29350256

5

Bioactive Compounds from Jambolan (Syzygium cumini (L.)) Extract Concentrated by Ultra- and Nanofiltration: a Potential Natural Antioxidant for Food.

Koop BL, Knapp MA, Di Luccio M, Pinto VZ, Tormen L, Valencia GA, Monteiro AR. Koop BL, et al. Plant Foods Hum Nutr. 2021 Mar;76(1):90-97. doi: 10.1007/s11130-021-00878-8. Epub 2021 Jan 30. Plant Foods Hum Nutr. 2021. PMID: 33517518

6

Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations.

Michalska A, Wojdyło A, Łysiak GP, Figiel A. Michalska A, et al. Int J Mol Sci. 2017 Jan 17;18(1):176. doi: 10.3390/ijms18010176. Int J Mol Sci. 2017. PMID: 28106740 Free PMC article.

7

Changes in polyphenolics during maturation of Java plum (Syzygium cumini Lam.).

Lestario LN, Howard LR, Brownmiller C, Stebbins NB, Liyanage R, Lay JO. Lestario LN, et al. Food Res Int. 2017 Oct;100(Pt 3):385-391. doi: 10.1016/j.foodres.2017.04.023. Epub 2017 Apr 19. Food Res Int. 2017. PMID: 28964361

8

Determination of the major phenolic compounds in pomegranate juices by HPLC−DAD−ESI-MS.

Gómez-Caravaca AM, Verardo V, Toselli M, Segura-Carretero A, Fernández-Gutiérrez A, Caboni MF. Gómez-Caravaca AM, et al. J Agric Food Chem. 2013 Jun 5;61(22):5328-37. doi: 10.1021/jf400684n. Epub 2013 May 24. J Agric Food Chem. 2013. PMID: 23656584

9

Characterization and Quantification of Nonanthocyanin Phenolic Compounds in White and Blue Bilberry (Vaccinium myrtillus) Juices and Wines Using UHPLC-DAD-ESI-QTOF-MS and UHPLC-DAD.

Liu S, Marsol-Vall A, Laaksonen O, Kortesniemi M, Yang B. Liu S, et al. J Agric Food Chem. 2020 Jul 22;68(29):7734-7744. doi: 10.1021/acs.jafc.0c02842. Epub 2020 Jul 14. J Agric Food Chem. 2020. PMID: 32609509 Free PMC article.

10

The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruits.

Mikulic-Petkovsek M, Koron D, Rusjan D. Mikulic-Petkovsek M, et al. J Food Sci. 2020 Feb;85(2):386-393. doi: 10.1111/1750-3841.15030. Epub 2020 Jan 27. J Food Sci. 2020. PMID: 31985832

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