about
Apple phytochemicals and their health benefitsPolyphenols profile and antioxidant activity of skin and pulp of a rare apple from Marche region (Italy).Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel.Fruit cuticular waxes as a source of biologically active triterpenoids.Plant Food Residues as a Source of Nutraceuticals and Functional Foods.Antioxidant enrichment and antimicrobial protection of fresh-cut fruits using their own byproducts: looking for integral exploitationEffect of processing on phenolic antioxidants of fruits, vegetables, and grains--a review.Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues.Molecular progress in research on fruit astringency.Enhancement of phytochemical content and drying efficiency of onions (Allium cepa L.) through blanching.Polyphenol-rich apple (Malus domestica L.) peel extract attenuates arsenic trioxide induced cardiotoxicity in H9c2 cells via its antioxidant activity.Antioxidant activity and polyphenol content in cultivated and wild edible fruits grown in Panama.Assessment of by-products from fresh-cut products for reuse as bioactive compounds.Antiproliferative effects of apple peel extract against cancer cells.In vitro measures used to predict anticancer activity of apple cultivars and their comparison to outcomes from a rat model of experimentally induced breast cancer.MdHB1 down-regulation activates anthocyanin biosynthesis in the white-fleshed apple cultivar 'Granny Smith'.Estimated intake and major food sources of flavonoids among US adults: changes between 1999-2002 and 2007-2010 in NHANES.Factors affecting the content of the ursolic and oleanolic acid in apple peel: influence of cultivars, sun exposure, storage conditions, bruising and Penicillium expansum infection.Effects of location within the tree canopy on carbohydrates, organic acids, amino acids and phenolic compounds in the fruit peel and flesh from three apple (Malus × domestica) cultivars.Whole apple extracts increase lifespan, healthspan and resistance to stress in Caenorhabditis elegans.Efficiency and selectivity of triterpene acid extraction from decoctions and tinctures prepared from apple peelsDevelopment of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.Dietary flavonoids added to pharmacological antihypertensive therapy are effective in improving blood pressure.Flavonoid-enriched apple fraction AF4 induces cell cycle arrest, DNA topoisomerase II inhibition, and apoptosis in human liver cancer HepG2 cells.A mix of apple pomace polysaccharide improves mitochondrial function and reduces oxidative stress in the liver of high-fat diet-induced obese mice.Antioxidant capacity of extracts from wild and crop plants of the Mediterranean region.Physical and antibacterial properties of edible films formulated with apple skin polyphenols.Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins.Antioxidant activity and protective effect of banana peel against oxidative hemolysis of human erythrocyte at different stages of ripening.Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp.Antioxidant, Antibacterial, and Antiproliferative Activities of Free and Bound Phenolics from Peel and Flesh of Fuji Apple.Aqueous solutions of surface-active ionic liquids: remarkable alternative solvents to improve the solubility of triterpenic acids and their extraction from biomassEffect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour CherriesEffect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juicesMango (Mangifera indica L.) peel extracts inhibit proliferation of HeLa human cervical carcinoma cell via induction of apoptosisThe Use of Microwave and Pulsed Electric Field as a Pretreatment Step in Ultrasonic Extraction of Polyphenols from Defatted Hemp Seed Cake (Cannabis sativa) Using Response Surface Methodology
P2860
Q21245911-52DD04BE-EDE5-408D-869E-0C2E2CB68F0CQ33904127-A621B6DD-4A4D-4ACA-BCC6-19A9E6D0B876Q36031326-55CE6C5B-823B-494C-927D-5C7BFA15BEDFQ36695227-A8183567-5A74-42E4-9918-894922BDBFCCQ37636137-FA6FB4E1-642F-46B3-AB83-11C550CF973DQ37871080-49D4D8A2-8B16-4A24-9C45-6CFE5B82BE43Q38219162-EBA16C0A-7C81-4730-B6AF-00CD3B10842FQ38219169-CC652044-76A1-44CE-85BE-4873D5B6E693Q38323067-6533B9D0-E5FD-410D-8C83-1DC5CE475486Q38654069-6032B527-D3E1-4C8D-AE1D-43AF9DDE0189Q39032990-42D464F0-2C50-4B1D-8F0D-ACEEB08FD6E7Q39282516-C2E213BE-BB1F-4B12-89D7-C8998BBD1B3EQ39408033-2D83263D-5165-4C36-828B-A2AA48F7F4C5Q39708994-B49AD064-1D3C-4E32-B11D-4C493991374DQ39786105-8A7E4924-2C51-406F-B1A8-3C54E1ECE1AEQ40275867-346EB609-B0F4-4B10-B8E3-3F32DE6476C4Q40887117-B4319F50-0BE9-43A3-B196-5006ED2D546CQ41121143-0CE4C07D-BEDC-4B7B-8D2E-2715EB396185Q41180393-867C565C-9B02-4AC2-8AE3-436EDD9D6046Q42138075-CB0D6C4A-E0C3-4A48-9ED3-804CE55551A8Q42717267-053EB9A9-1F06-4880-9B22-02D75C216D47Q42932632-AE4F2959-D59E-479F-9A9D-1E7929509C46Q44890814-CAA2556F-0D1B-45BA-8AE4-6B9DD45EE83BQ44998050-4A039EDE-4542-4B06-BC75-63579551B2FCQ46491221-01E08581-0128-427A-879B-33AC50E5C106Q46905349-A7975CCD-C96F-4448-90BC-7D8A4AEF1178Q50042213-B47CAD2D-16F7-4F26-9C4A-9C656E5A91C0Q50519380-E06BD2FA-4E71-4500-939C-8BE63D15515EQ50543897-5872B9AC-9D29-458B-8D34-06FDA3485687Q51301403-5F67CB76-476B-4E98-912F-CBE6E6837B21Q54244197-67E0A719-1CDF-4D37-B1B6-96FAA525E243Q57152655-7870136F-7729-4A7D-95D0-A2FF50C3FDC9Q57711500-FFFD79EF-CD09-431D-B074-33A7B1ACEC44Q57711537-CAD38AF4-D3BB-487B-83D5-9E1719FF346AQ57931734-1134246E-B4D7-49A1-BD5E-D77D5AA358F3Q58418763-15951821-6A74-4E54-82B0-C655A0B4CB62
P2860
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年学术文章
@wuu
2003年学术文章
@zh-cn
2003年学术文章
@zh-hans
2003年学术文章
@zh-my
2003年学术文章
@zh-sg
2003年學術文章
@yue
2003年學術文章
@zh
2003年學術文章
@zh-hant
name
Apple peels as a value-added food ingredient.
@en
Apple peels as a value-added food ingredient.
@nl
type
label
Apple peels as a value-added food ingredient.
@en
Apple peels as a value-added food ingredient.
@nl
prefLabel
Apple peels as a value-added food ingredient.
@en
Apple peels as a value-added food ingredient.
@nl
P356
P1476
Apple peels as a value-added food ingredient.
@en
P2093
Kelly L Wolfe
Rui Hai Liu
P304
P356
10.1021/JF025916Z
P407
P577
2003-03-01T00:00:00Z