Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China

Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties

(2019) Yanfang Li et al.   FOOD CHEMISTRY

Analysis of Methanolic Extracts and Crude Polysaccharides from the Leaves of Chuanminshen violaceum and Their Antioxidant Activities

(2019) Lin et al.   Antioxidants

Insights into the importance of dietary chrysanthemum flower (Chrysanthemum morifolium cv. Hangju)-wolfberry (Lycium barbarum fruit) combination in antioxidant and anti-inflammatory properties

(2018) Nan Zhang et al.   FOOD RESEARCH INTERNATIONAL

Extraction and purification of isochlorogenic acid C from Chrysanthemum morifolium using ionic liquid-based ultrasound-assisted extraction and aqueous two-phase system

(2018) Yuqi Jiang et al.   Food Science & Nutrition

Evaluation of Phenolic Compounds and Neurotrophic/neuroprotective Activity of Cultivar Extracts Derived from Chrysanthemum morifolium Flowers

(2017) Dongjian Ma et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Xanthine oxidase inhibitory effects of the constituents of Chrysanthemum morifolium stems

(2017) Lu Qu et al.   Phytochemistry Letters

Assessment of the differences in the physical, chemical and phytochemical properties of four strawberry cultivars using principal component analysis

(2016) Dunja Šamec et al.   FOOD CHEMISTRY

Stability and Degradation of Caffeoylquinic Acids under Different Storage Conditions Studied by High-Performance Liquid Chromatography with Photo Diode Array Detection and High-Performance Liquid Chromatography with Electrospray Ionization Collision-Induced Dissociation Tandem Mass Spectrometry

(2016) Meng Xue et al.   MOLECULES

Simultaneous Ultra Performance Liquid Chromatography Determination and Antioxidant Activity of Linarin, Luteolin, Chlorogenic Acid and Apigenin in Different Parts of Compositae Species

(2016) Seung Hwang et al.   MOLECULES

Antioxidant Capacities of Fractions of Bamboo Shaving Extract and Their Antioxidant Components

(2016) Jinyan Gong et al.   MOLECULES

Quantitative Comparison of Caffeoylquinic Acids and Flavonoids in Chrysanthemum morifolium Flowers and Their Sulfur-Fumigated Products by Three-Channel Liquid Chromatography with Electrochemical Detection

(2015) Liangmian Chen et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Functional Components of Bamboo Shavings and Bamboo Leaf Extracts and Their Antioxidant ActivitiesIn Vitro

(2015) Jinyan Gong et al.   JOURNAL OF MEDICINAL FOOD

Effects of drying methods on the phytochemicals contents and antioxidant properties of chrysanthemum flower heads harvested at two developmental stages

(2015) Jun Yuan et al.   Journal of Functional Foods

Flavonoid accumulation during florescence in three Chrysanthemum morifolium Ramat cv. ‘Hangju’ genotypes

(2014) Tao Wang et al.   BIOCHEMICAL SYSTEMATICS AND ECOLOGY

Transformation of 5-O-Caffeoylquinic Acid in Blueberries during High-Temperature Processing

(2014) Andrzej L. Dawidowicz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of Acyl Migration in Mono- and Dicaffeoylquinic Acids under Aqueous Basic, Aqueous Acidic, and Dry Roasting Conditions

(2014) Sagar Deshpande et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of the β-Catenin/Tcf Signaling by Caffeoylquinic Acids in Sweet Potato Leaf through down Regulation of the Tcf-4 Transcription

(2013) Junsei Taira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the effects of sulfur fumigation on chemical constituents and antioxidant activity of Chrysanthemum morifolium cv. Hang-ju

(2013) Shan Wang et al.   PHYTOMEDICINE

Comparative Evaluation of Cultivars of Chrysanthemum morifolium Flowers by HPLC-DAD-ESI/MS Analysis and Antiallergic Assay

(2012) Yuan-yuan Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Total flavonoids of Flos Chrysanthemi protect arterial endothelial cells against oxidative stress

(2011) Dongxu He et al.   JOURNAL OF ETHNOPHARMACOLOGY

Identification of the phenolic components of chrysanthemum flower (Chrysanthemum morifolium Ramat)

(2009) Long-Ze Lin et al.   FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity of extract from edible flowers of Prunus mume in China and its active components

(2008) Jiayi Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY