By-product from decoction process ofHibiscus sabdariffaL. calyces as a source of polyphenols and dietary fiber

Hibiscus sabdariffa L. in the treatment of hypertension and hyperlipidemia: A comprehensive review of animal and human studies

(2013) Allison L. Hopkins et al.   FITOTERAPIA

In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut

(2012) Adriana Villanueva-Carvajal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Relationships among twelve genotypes of roselle (Hibiscus sabdariffa L.) cultivated in western Mexico

(2011) Martha Isabel Torres-Morán et al.   INDUSTRIAL CROPS AND PRODUCTS

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Bioactive Compounds of Four Hot Pepper Varieties (Capsicum annuumL.), Antioxidant Capacity, and Intestinal Bioaccessibility

(2010) Deisy Hervert-Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber

(2010) Sara Bensadón et al.   PLANT FOODS FOR HUMAN NUTRITION

Review: Condensed tannin and grape cell wall interactions and their impact on tannin extractability into wine

(2009) R.L. HANLIN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural-Product Industry in Senegal

(2009) H. R. Juliani et al.   JOURNAL OF FOOD SCIENCE

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

(2009) S.G. Sáyago-Ayerdi et al.   MEAT SCIENCE

Dietary phenolics: chemistry, bioavailability and effects on health

(2009) Alan Crozier et al.   NATURAL PRODUCT REPORTS

Effect of processing on antioxidant contents in selected dry beans (Phaseolus spp. L.)

(2007) J. Boateng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY