Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueño)

Phenolic profile characterization of pomegranate (Punica granatum) juice by high-performance liquid chromatography with diode array detection coupled to an electrospray ion trap mass analyzer

(2013) Enrique Sentandreu et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

(2013) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Mango peel dietary fibre: Composition and associated bound phenolics

(2013) C.M. Ajila et al.   Journal of Functional Foods

Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS

(2012) Shuyi Li et al.   FOOD CHEMISTRY

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

(2012) H. Palafox-Carlos et al.   FOOD CHEMISTRY

Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China

(2012) Feng-Xia Liu et al.   FOOD CHEMISTRY

Mexican ‘Ataulfo’ mango (Mangifera indica L) as a source of hydrolyzable tannins. Analysis by MALDI-TOF/TOF MS

(2012) Sonia G. Sáyago-Ayerdi et al.   FOOD RESEARCH INTERNATIONAL

Quantification and Purification of Mangiferin from Chinese Mango (Mangifera indica L.) Cultivars and Its Protective Effect on Human Umbilical Vein Endothelial Cells under H2O2-induced Stress

(2012) Fenglei Luo et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Extraction of antioxidant compounds from different varieties of Mangifera indica leaves using green technologies

(2012) Mª Teresa Fernández-Ponce et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

(2011) Ulrike A. Fischer et al.   FOOD CHEMISTRY

Direct characterisation of phenolic antioxidants in infusions from four Mapuche medicinal plants by liquid chromatography with diode array detection (HPLC-DAD) and electrospray ionisation tandem mass spectrometry (HPLC-ESI–MS)

(2011) Mario J. Simirgiotis et al.   FOOD CHEMISTRY

Fast LC–MS analysis of gallotannins from mango (Mangifera indica L.) kernels and effects of methanolysis on their antibacterial activity and iron binding capacity

(2011) Christina Engels et al.   FOOD RESEARCH INTERNATIONAL

CAROTENOID COMPOSITION OF MANGO (MANGIFERA INDICA L.) WINE AND ITS ANTIOXIDANT ACTIVITY

(2011) SADINENI VARAKUMAR et al.   JOURNAL OF FOOD BIOCHEMISTRY

Structure elucidation of in vivo and in vitro metabolites of mangiferin

(2011) Huihui Liu et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Polyphenolic compounds and antioxidant properties in mango fruits

(2011) Xiaowei Ma et al.   SCIENTIA HORTICULTURAE

Effects of drying methods on assay and antioxidant activity of xanthones in mangosteen rind

(2010) Peamsuk Suvarnakuta et al.   FOOD CHEMISTRY

Synthesis of Mangiferin, Isomangiferin, and Homomangiferin

(2010) Zhongtao Wu et al.   JOURNAL OF ORGANIC CHEMISTRY

In vitro effects of Mangifera indica and polyphenols derived on ABCB1/P-glycoprotein activity

(2009) Elisabetta Chieli et al.   FOOD AND CHEMICAL TOXICOLOGY

Bioassay-guided isolation and EPR-assisted antioxidant evaluation of two valuable compounds from mango peels

(2009) L.Y. Jiang et al.   FOOD CHEMISTRY

Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indicaL.)

(2009) John A. Manthey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

(2008) S.M.R. Ribeiro et al.   FOOD CHEMISTRY

Comparison of phenolic composition and antioxidant properties of two native Chilean and one domestic strawberry genotypes

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

Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (Mangifera indicaL.)

(2008) Jacqueline C. Barreto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC/ESI-MS and NMR analysis of flavonoids and tannins in bioactive extract from leaves of Maytenus ilicifolia

(2008) Lauro M. de Souza et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

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

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