Antioxidant Capacities and Analysis of Phenolic Compounds in Three Endemic Nolana Species by HPLC-PDA-ESI-MS

Inhibitory effects of cardols and related compounds on superoxide anion generation by xanthine oxidase

(2015) Noriyoshi Masuoka et al.   FOOD CHEMISTRY

Anthocyanins and antioxidant capacities of six Chilean berries by HPLC–HR-ESI-ToF-MS

(2015) Javier E. Ramirez et al.   FOOD CHEMISTRY

HPLC-ESI-MSn characterization of phenolic compounds, terpenoid saponins, and other minor compounds in Bituminaria bituminosa

(2015) Eulogio J. Llorent-Martínez et al.   INDUSTRIAL CROPS AND PRODUCTS

A NON-CENTROSYMMETRIC POLYMORPH OF 5-HYDROXY-7-METHOXY-2-PHENYLCHROMAN-4-ONE

(2015) IVÁN BRITO et al.   JOURNAL OF THE CHILEAN CHEMICAL SOCIETY

Antifungal activity of three Chilean plant extracts on Botrytis cinerea

(2015) Sofia Vio-Michaelis et al.   Botanical Sciences

Berries: Anti-inflammatory Effects in Humans

(2014) Shama V. Joseph et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC-UV-MS Profiles of Phenolic Compounds and Antioxidant Activity of Fruits from Three Citrus Species Consumed in Northern Chile

(2014) Anghel Brito et al.   MOLECULES

Characterization of phenolic constituents in Lithocarpus polystachyus

(2013) Ya Zhao et al.   Analytical Methods

Antioxidant capacity, polyphenolic content and tandem HPLC–DAD–ESI/MS profiling of phenolic compounds from the South American berries Luma apiculata and L. chequén

(2013) Mario J. Simirgiotis et al.   FOOD CHEMISTRY

Fatty acid profiling of the seed oils of some varieties of field peas (Pisum sativum) by RP-LC/ESI-MS/MS: Towards the development of an oilseed pea

(2013) Manuel Ivan Villalobos Solis et al.   FOOD CHEMISTRY

Activity guided isolation of isoflavones and hyphenated HPLC-PDA-ESI-ToF-MS metabolome profiling of Azorella madreporica Clos. from northern Chile

(2013) Jorge Bórquez et al.   FOOD RESEARCH INTERNATIONAL

Bioactive coumarins and HPLC-PDA-ESI-ToF-MS metabolic profiling of edible queule fruits (Gomortega keule), an endangered endemic Chilean species

(2013) Mario J. Simirgiotis et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and phenolic compounds in 10 selected herbs from Vrujci Spa, Serbia

(2013) Ana Žugić et al.   INDUSTRIAL CROPS AND PRODUCTS

Bioactive and Marker Compounds from Two Edible Dark-Colored Myrciaria Fruits and the Synthesis of Jaboticabin

(2013) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of Liquiritigenin-4'-Apiosyl-Glucoside and Liquiritin from the Root of Glycyrrhiza uralensis by High-Performance Centrifugal Partition Chromatography

(2013) J. Wang et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

The Passiflora tripartita (Banana Passion) Fruit: A Source of Bioactive Flavonoid C-Glycosides Isolated by HSCCC and Characterized by HPLC–DAD–ESI/MS/MS

(2013) Mario Simirgiotis et al.   MOLECULES

Antioxidant Capacity and HPLC-DAD-MS Profiling of Chilean Peumo (Cryptocarya alba) Fruits and Comparison with German Peumo (Crataegus monogyna) from Southern Chile

(2013) Mario Simirgiotis   MOLECULES

Screening natural antioxidants in peanut shell using DPPH–HPLC–DAD–TOF/MS methods

(2012) Jiying Qiu et al.   FOOD CHEMISTRY

Metabolite Profiling of Jaboticaba (Myrciaria cauliflora) and Other Dark-Colored Fruit Juices

(2012) Shi-Biao Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-performance liquid chromatographic phenolic compound fingerprint for authenticity assessment of honey

(2012) Antonella Cavazza et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization and Quantification of Phenolic Compounds in Four Tomato (Lycopersicon esculentum L.) Farmers’ Varieties in Northeastern Portugal Homegardens

(2012) Lillian Barros et al.   PLANT FOODS FOR HUMAN NUTRITION

Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract

(2011) Salvador Fernández-Arroyo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry

(2011) Christina Engels et al.   FOOD RESEARCH INTERNATIONAL

Mediterranean diet and red wine protect against oxidative damage in young volunteers

(2010) Inés Urquiaga et al.   ATHEROSCLEROSIS

Characterization and propagation of some medicinal plants in the central-south region of Chile

(2010) Fischer Susana et al.   INDUSTRIAL CROPS AND PRODUCTS

Polyphenols and Antioxidant Activity of Calafate (Berberis microphylla) Fruits and Other Native Berries from Southern Chile

(2010) Antonieta Ruiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of buckwheat phenolic compounds by reverse phase high performance liquid chromatography–electrospray ionization-time of flight-mass spectrometry (RP-HPLC–ESI-TOF-MS)

(2010) Vito Verardo et al.   JOURNAL OF CEREAL SCIENCE

Food component profiles for fruit and vegetable subgroups

(2010) Jean A.T. Pennington et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Determination of phenolic composition and antioxidant activity in fruits, rhizomes and leaves of the white strawberry (Fragaria chiloensis spp. chiloensis form chiloensis) using HPLC-DAD–ESI-MS and free radical quenching techniques

(2010) Mario J. Simirgiotis et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Identification and characterization of five new classes of chlorogenic acids in burdock (Arctium lappa L.) roots by liquid chromatography/tandem mass spectrometry

(2010) Rakesh Jaiswal et al.   Food & Function

Biogeographic diversification inNolana(Solanaceae), a ubiquitous member of the Atacama and Peruvian Deserts along the western coast of South America

(2009) Michael O. DILLON et al.   Journal of Systematics and Evolution

Identification of phenolic compounds from the fruits of the mountain papaya Vasconcellea pubescens A. DC. grown in Chile by liquid chromatography–UV detection–mass spectrometry

(2008) Mario J. Simirgiotis et al.   FOOD CHEMISTRY

Cytotoxic chalcones and antioxidants from the fruits of Syzygium samarangense (Wax Jambu)

(2007) Mario J. Simirgiotis et al.   FOOD CHEMISTRY