Related references
Note: Only part of the references are listed.Identification and quantification of phenolic compounds and their effects on antioxidant activity in pomegranate juices of eight Iranian cultivars
Gelareh Mousavinejad et al.
FOOD CHEMISTRY (2009)
Antioxidant activity and total phenolic, organic acid and sugar content in commercial pomegranate juices
Filiz Tezcan et al.
FOOD CHEMISTRY (2009)
Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions
Elinor Shwartz et al.
FOOD CHEMISTRY (2009)
Characterisation of Pomegranate Juices from Ten Cultivars Grown in Turkey
Mustafa Cam et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2009)
Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman
F. A. Al-Said et al.
JOURNAL OF FOOD ENGINEERING (2009)
Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey
Mustafa Ozgen et al.
FOOD CHEMISTRY (2008)
Challenges for research on polyphenols from foods in Alzheimer's disease: Bioavailability, metabolism, and cellular and molecular mechanisms
Manjeet Singh et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
The genotypic effects on the chemical composition and antioxidant activity of sea buckthorn (Hippophae rhamnoides L.) berries grown in Turkey
Semi Ercisli et al.
SCIENTIA HORTICULTURAE (2007)
Pomegranate ellagitannin-derived metabolites inhibit prostate cancer growth and localize to the mouse prostate gland
Navindra P. Seeram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Oral consumption of pomegranate fruit extract inhibits growth and progression of primary lung tumors in mice
Naghma Khan et al.
CANCER RESEARCH (2007)
Seed characterisation of five new pomegranate (Punica granatum L.) varieties
J. J. Martinez et al.
SCIENTIA HORTICULTURAE (2006)
Prostate cancer prevention through pomegranate fruit
Arshi Malik et al.
CELL CYCLE (2006)
Chemical changes and antioxidant activity in pomegranate arils during fruit development
AP Kulkarni et al.
FOOD CHEMISTRY (2005)
Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease
MD Sumner et al.
AMERICAN JOURNAL OF CARDIOLOGY (2005)
Tracking color and pigment changes in anthocyanin products
RE Wrolstad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation
M Aviram et al.
CLINICAL NUTRITION (2004)
Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation
SA Al-Maiman et al.
FOOD CHEMISTRY (2002)
Pomegranate juice consumption inhibits serum angiotensin converting enzyme activity and reduces systolic blood pressure
M Aviram et al.
ATHEROSCLEROSIS (2001)
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
MI Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Organic acids and sugars composition of harvested pomegranate fruits
P Melgarejo et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)
Share Paper
