Production of high antioxidant activity flavonoid monoglucosides from citrus flavanone with immobilised α‐L‐rhamnosidase in one step

Enzymatic production of natural sweetener trilobatin from citrus flavanone naringin using immobilised α-l -rhamnosidase as the catalyst

(2018) Lin Lei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of in vitro digestion on the composition of flavonoids and antioxidant activities of the lotus leaf at different growth stages

(2018) Dongxiao Su et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee (Clausena lansium ) fruits

(2018) Xiaoxiao Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of the process, temperature, light and oxygen on naringin extraction and the evolution of its antioxidant activity

(2018) Irina Ioannou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Structure–activity relationships of flavanones, flavanone glycosides, and flavones in anti-degranulation activity in rat basophilic leukemia RBL-2H3 cells

(2018) Toshiro Noshita et al.   Journal of Natural Medicines

Recent discoveries of anticancer flavonoids

(2017) Demetrio Raffa et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Screening and quantification of the enzymatic deglycosylation of the plant flavonoid rutin by UV–visible spectrometry

(2017) Gisela Weiz et al.   FOOD CHEMISTRY

Inhibitory effects of flavonoids on biofilm formation by Staphylococcus aureus that overexpresses efflux protein genes

(2017) Laênia Angélica Andrade Lopes et al.   MICROBIAL PATHOGENESIS

Characterization of a naringinase from Aspergillus oryzae 11250 and its application in the debitterization of orange juice

(2017) Yunping Zhu et al.   PROCESS BIOCHEMISTRY

Spore-forming bacteria responsible for food spoilage

(2017) Stéphane André et al.   RESEARCH IN MICROBIOLOGY

Development of an antioxidant biomaterial by promoting the deglycosylation of rutin to isoquercetin and quercetin

(2016) Johana M. Cruz-Zúñiga et al.   FOOD CHEMISTRY

Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus

(2016) Yunbin Zhang et al.   FOOD CONTROL

In vitro antioxidant, anti-diabetic and antilipemic potentials of quercetagetin extracted from marigold (Tagetes erecta L.) inflorescence residues

(2016) Weiyou Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rice Seed Priming with Picomolar Rutin Enhances Rhizospheric Bacillus subtilis CIM Colonization and Plant Growth

(2016) Akanksha Singh et al.   PLoS One

Trilobatin attenuates the LPS-mediated inflammatory response by suppressing the NF-κB signaling pathway

(2015) Xiaolong Fan et al.   FOOD CHEMISTRY

Flavonoids identified from Korean Citrus aurantium L. inhibit Non-Small Cell Lung Cancer growth in vivo and in vitro

(2014) Kwang-Il Park et al.   Journal of Functional Foods

Development and Evaluation of an HPLC Method for Accurate Determinations of Enzyme Activities of Naringinase Complex

(2013) Hui Ni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cell surface engineering of α-l-rhamnosidase for naringin hydrolysis

(2012) Qian Liu et al.   BIORESOURCE TECHNOLOGY

Antioxidant and antibacterial activities of flavonoids and curcuminoids from Zingiber spectabile Griff.

(2012) Yasodha Sivasothy et al.   FOOD CONTROL

The constitutive phenolic composition of two Malus×domestica genotypes is not responsible for their contrasted susceptibilities to fire blight

(2011) Thomas Dugé de Bernonville et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Inhibitory potential of trilobatin from Lithocarpus polystachyus Rehd against α-glucosidase and α-amylase linked to type 2 diabetes

(2011) Hua-Qiang Dong et al.   FOOD CHEMISTRY

Antioxidant and Anti-Inflammatory Potential of Hesperetin Metabolites Obtained from Hesperetin-Administered Rat Serum: An Ex Vivo Approach

(2011) Hsin-Ling Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

(2010) Molay K Roy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Hydrolysis of citrus peel naringin by recombinant α-L-rhamnosidase from Clostridium stercorarium

(2010) Aneet Kaur et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Effect of naringin enzymatic hydrolysis towards naringenin on the anti-inflammatory activity of both compounds

(2007) Isabel A. Ribeiro et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC