Cloud-point extraction and reversed-phase high performance liquid chromatography for analysis of phenolic compounds and their antioxidant activity in Thai local wines

Comparative studies on the physicochemical and antioxidant properties of different tea extracts

(2011) Haixia Chen et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant capacity, polyphenolics and pigments of broccoli-cheese powder blends

(2011) Krishan Datt Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L.

(2011) Nataraj Loganayaki et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

(2011) M.R. Pérez-Gregorio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions

(2010) A.S. Rodrigues et al.   FOOD CHEMISTRY

Antioxidative enzymatic profile of mushrooms stored at low temperature

(2010) Chhagan Lal Dama et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds

(2010) N. M. Sachindra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of natural coagulants on isoflavones and antioxidant activity of tofu

(2010) C. R. Rekha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

High performance liquid chromatographic analysis of phenolic compounds and their antioxidant activities in rice varieties

(2010) Jitlada Vichapong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cloud-point extraction and reversed-phase high-performance liquid chromatography for the determination of carbamate insecticide residues in fruits

(2009) Apichai Santalad et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts

(2009) Maria Leonora dL. Francisco et al.   FOOD CHEMISTRY

Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds

(2009) K. Nagendra Prasad et al.   FOOD CHEMISTRY

On-line HPLC–MS–DPPH assay for the analysis of phenolic antioxidant compounds in fruit wine: Antidesma thwaitesianum Muell.

(2009) Nitra Nuengchamnong et al.   FOOD CHEMISTRY

Determination of Prometryne in water and soil by HPLC–UV using cloud-point extraction

(2009) Jihai Zhou et al.   TALANTA

The antioxidant capacity of red wine in relationship with its polyphenolic constituents

(2008) Danila Di Majo et al.   FOOD CHEMISTRY

Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

(2008) F. Alén-Ruiz et al.   FOOD CHEMISTRY

Polyphenolic compounds and antioxidant properties of selected China wines

(2008) Hua Li et al.   FOOD CHEMISTRY

pH-mediated dual-cloud point extraction as a preconcentration and clean-up technique for capillary electrophoresis determination of phenol and m-nitrophenol

(2008) Wei Wei et al.   JOURNAL OF CHROMATOGRAPHY A

Cloud point extraction-HPLC method for determination and pharmacokinetic study of flurbiprofen in rat plasma after oral and transdermal administration

(2008) Fei Han et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Antioxidant activities of some Greek wines and wine phenolic extracts

(2008) Ioannis G. Roussis et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts

(2007) Yasunori Hamauzu et al.   FOOD CHEMISTRY

Online RP-HPLC-DPPH Screening Method for Detection of Radical-Scavenging Phytochemicals from Flowers of Acacia confusa

(2007) Jyh-Horng Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of three edible seaweeds from two areas in South East Asia

(2007) Y.L. Chew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY