Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil

Chemical compositions, HPLC/MS fingerprinting profiles and radical scavenging properties of commercial Gynostemma pentaphyllum (Thunb.) Makino samples

(2012) Yang Zhao et al.   FOOD CHEMISTRY

Characterization of phenolics of Sarcandra glabra by non-targeted high-performance liquid chromatography fingerprinting and following targeted electrospray ionisation tandem mass spectrometry/time-of-flight mass spectrometry analyses

(2012) Hui Zhou et al.   FOOD CHEMISTRY

Is there any difference between the phenolic content of organic and conventional tomato juices?

(2011) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Volatiles of plums evaluated by HS-SPME with GC–MS at the germplasm level

(2011) Qianqian Chai et al.   FOOD CHEMISTRY

Rapid Differentiation of Three Chamaecyparis Species (Cupressaceae) Grown in Taiwan Using Solid-Phase Microextraction–Gas Chromatography/Mass Spectrometry, Cluster Analysis, and Principal Component Analysis

(2011) Chun-Ya Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROMZANTHOXYLUM BUNGEANUMMAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHY

(2011) Shi Wang et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Evolution of sensory aroma attributes from coffee beans to brewed coffee

(2011) Natnicha Bhumiratana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolomic analysis in food science: a review

(2009) Juan M. Cevallos-Cevallos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

New polyunsaturated fatty acid amides isolated from the seeds of Zanthoxylum piperitum

(2008) Kyoung Hwa Jang et al.   ARCHIVES OF PHARMACAL RESEARCH

Identification and quantification of phenolic compounds from sunflower (Helianthus annuus L.) kernels and shells by HPLC-DAD/ESI-MSn

(2008) Georg M. Weisz et al.   FOOD CHEMISTRY

Determination of Theanine, GABA, and Other Amino Acids in Green, Oolong, Black, and Pu-erh Teas with Dabsylation and High-Performance Liquid Chromatography

(2008) Kai-Yang Syu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)

(2008) Xiaogen Yang   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

(2007) Rafael Llorach et al.   FOOD CHEMISTRY