Polyphenolic compounds and antioxidant activity of new and old apple varieties.
about
Flavonoid bioavailability and attempts for bioavailability enhancementApples and cardiovascular health--is the gut microbiota a core consideration?A comprehensive review of apples and apple components and their relationship to human healthFlavanols and anthocyanins in cardiovascular health: a review of current evidence.Polyphenol content and antioxidant activity of California almonds depend on cultivar and harvest yearMolecular characterization of genes encoding leucoanthocyanidin reductase involved in proanthocyanidin biosynthesis in apple.Cultivar and Year Rather than Agricultural Practices Affect Primary and Secondary Metabolites in Apple FruitQuality Characteristics and Quantification of Acetaldehyde and Methanol in Apple Wine Fermentation by Various Pre-Treatments of Mash.Fruit Intake and Abdominal Aortic Calcification in Elderly Women: A Prospective Cohort StudyInvestigation of the Protective Effects of Phlorizin on Diabetic Cardiomyopathy in db/db Mice by Quantitative Proteomics.Dietary polyphenols in the prevention and treatment of allergic diseases.Red-fleshed Apples: Old Autochthonous Fruits as a Novel Source of Anthocyanin Antioxidants.Metabolite profiling and quantitative genetics of natural variation for flavonoids in Arabidopsis.Transcriptional analysis of apple fruit proanthocyanidin biosynthesis.Gastrointestinal absorption and metabolism of apple polyphenols ex vivo by the pig intestinal mucosa in the Ussing chamber.UPLC-PDA quantification of chemical constituents of two different varieties (golden and royal) of apple leaves and their antioxidant activity.Polyphenol variability in the fruits and juices of a cider apple progeny.In vitro antioxidant capacities of eight different kinds of apples and their effects on lipopolysaccharide-induced oxidative damage in mice.Polyphenolic Compounds Analysis of Old and New Apple Cultivars and Contribution of Polyphenolic Profile to the In Vitro Antioxidant Capacity.Antioxidant Phytochemicals in Fresh Produce: Exploitation of Genotype Variation and Advancements in Analytical Protocols.Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties.The influence of plant protection by effective microorganisms on the content of bioactive phytochemicals in apples.Opportunities and challenges for metabolic engineering of secondary metabolite pathways for improved human health characters in fruit and vegetable cropsA graphene-based electrochemical sensor for sensitive detection of quercetin in foods1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage timeBioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit speciesEffect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juicesComparative polyphenolic antioxidant profile and quality of traditional apple cultivars as affected by cold storage
P2860
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P2860
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
@en
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
@nl
type
label
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
@en
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
@nl
prefLabel
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
@en
Polyphenolic compounds and antioxidant activity of new and old apple varieties.
@nl
P356
P1476
Polyphenolic compounds and antioxidant activity of new and old apple varieties
@en
P2093
Jan Oszmiański
Piotr Laskowski
P304
P356
10.1021/JF800510J
P407
P577
2008-07-09T00:00:00Z