Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

Composition of flavonoids and phenolic acids in Glycin tomentella Hayata cultivated in various soils

(2010) Jau-Tien Lin et al.   FOOD CHEMISTRY

Dietary fibre components, antioxidant activities and hydration properties of ripe persimmon (Diospyros kaki L. cv. Daebong) peel powders as affected by different washing treatments

(2010) Mst. Sorifa Akter et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Invited review: Modelling quality changes of fruits and vegetables during drying: a review

(2010) Sakamon Devahastin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

(2009) Muhammad Kamran Khan et al.   FOOD CHEMISTRY

Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel

(2009) Yung-Sheng Huang et al.   FOOD CHEMISTRY

Effect of far-infrared radiation drying of citrus press-cakes on free radical scavenging and antioxidant activities

(2009) Mahinda Senevirathne et al.   JOURNAL OF FOOD ENGINEERING

Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes

(2008) S CHEN et al.   FOOD CHEMISTRY

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation of Heat Treating Conditions for Enhancing the Anti-Inflammatory Activity of Citrus Fruit (Citrus reticulata) Peels

(2008) Su-Chen Ho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Submerged Citric Acid Fermentation on Orange Peel Autohydrolysate

(2008) Beatriz Rivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat treatment enhances the NO-suppressing and peroxynitrite-intercepting activities of kumquat (Fortunella margarita Swingle) peel

(2007) Chih-Cheng Lin et al.   FOOD CHEMISTRY

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY