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1.543  Articles
1 of 155 pages  |  10  records  |  more records»
The present investigation was carried out to study the refrigeration preservation of the cauda epididymal retrieved spermatozoa of buck in Tris egg yolk citrate (TEYC) dilutor containing pomegranate juice as antioxidant additive. The retrieved cauda epidi... see more

Cytochrome P450 3A4 (CYP3A4) and P-glycoprotein (P-gp) play an important role in the first pass metabolism thereby limits the oral bioavailability of many clinically important and frequently prescribed drugs. The absolute oral bioavailability of saquinavi... see more

The purpose of this study was to investigate the thermal resistance of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella enterica Typhimurium and Listeria monocytogenes in pomegranate juice. In addition, the performance of... see more

Nowadays, the interest in antioxidants, mainly present in fruits and vegetables, has prompted research in the field of commercial beverages. Taking into account new requirements to improve the quality of feeding behaviour by getting juices without added s... see more

Background: Pomegranate (Punica granatum) fruits are commonly regarded as medicinal plant in Indonesia, and the polyphenols found in pomegranate juice (punicalagin and ellagic acid) have been shown to have antibacterial properties. Objectives: Using monos... see more

In this study, it is aimed to produce Turkish delight by using fresh squeezed pomegranate juice obtained from two different sour and sweet pomegranate varieties in 20% and 30% of the water to be used in the formulation. Water soluble dry matter, pH, total... see more

Background: Pomegranate seeds are the remains of industrial processing of pomegranate fruit into various products such as juice, jam, and jelly that cause environmental pollution and a loss of lipid and water-soluble bioactive compounds. The seeds compris... see more

Pomegranate (Punica granatum L.) is a fruit that grows in most tropical and subtropical regions. It has 52% aril, consisting of 78% juice which is used as; juice, molasses, jam, wine, and dried kernels. Potential health benefits increase the demand for th... see more

Physicochemical and microbiological properties changes of new beverages combining sour (‘Garoussi 2’, ‘Mezzi 1’, ‘Mezzi 2’) and sweet (‘Gabsi’, ‘Tounsi’) pomegranate juices with different proportions (10% and 20% of sour juices) were studied over a 14 day... see more

1 of 155 pages  |  10  records  |  more records»