LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities

Nutritional Composition, Anti-Diabetic Properties and Identification of Active Compounds Using UHPLC-ESI-Orbitrap-MS/MS in Mangifera odorata L. Peel and Seed Kernel

(2019) Nur Fatimah Lasano et al.   MOLECULES

Endorsing and extending the repertory of nutraceutical and antioxidant sources in mangoes during postharvest shelf life

(2019) Juan L. Monribot-Villanueva et al.   FOOD CHEMISTRY

LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

(2019) Chunhe Gu et al.   Antioxidants

Antioxidant properties of catechins: Comparison with other antioxidants

(2018) Michalina Grzesik et al.   FOOD CHEMISTRY

Phytochemical profiling of the ripening of Chinese mango ( Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients

(2018) Kai Hu et al.   FOOD CHEMISTRY

LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp

(2018) Balarabe B. Ismail et al.   FOOD CHEMISTRY

Use of HPLC- and GC-QTOF to determine hydrophilic and lipophilic phenols in mango fruit ( Mangifera indica L.) and its by-products

(2017) Ana López-Cobo et al.   FOOD RESEARCH INTERNATIONAL

Details of the antioxidant mechanism of hydroxycinnamic acids

(2016) Y.-J. Shang et al.   CZECH JOURNAL OF FOOD SCIENCES

Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction

(2015) Miguel A. Meneses et al.   JOURNAL OF FOOD ENGINEERING

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient

(2014) Eva Dorta et al.   FOOD RESEARCH INTERNATIONAL

Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods

(2013) Dalbir Singh Sogi et al.   FOOD CHEMISTRY

Phytochemical extraction, characterisation and comparative distribution across four mango (Mangifera indica L.) fruit varieties

(2013) Jean T. Pierson et al.   FOOD CHEMISTRY

Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

(2011) Eva Dorta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts

(2010) C.M. Ajila et al.   FOOD AND CHEMICAL TOXICOLOGY

α-Glucosidase and α-amylase inhibitory activities of guava leaves

(2010) Hui Wang et al.   FOOD CHEMISTRY

Gene transcript accumulation associated with physiological and chemical changes during developmental stages of strawberry cv. Camarosa

(2010) Joseana Severo et al.   FOOD CHEMISTRY

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Health effects of quercetin: From antioxidant to nutraceutical

(2008) Agnes W. Boots et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

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

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

FTIR spectrophotometry, kinetics and adsorption isotherms modeling, ion exchange, and EDX analysis for understanding the mechanism of Cd2+ and Pb2+ removal by mango peel waste

(2008) Muhammad Iqbal et al.   JOURNAL OF HAZARDOUS MATERIALS

Polyphenol Content and Antioxidant Activity of Fourteen Wild Edible Fruits from Burkina Faso

(2008) Aline Lamien-Meda et al.   MOLECULES