LC-ESI-QTOF/MS Characterization of Phenolic Compounds in Palm Fruits (Jelly and Fishtail Palm) and Their Potential Antioxidant Activities

Phenolic Compounds from Butia odorata (Barb. Rodr.) Noblick Fruit and Its Antioxidant and Antitumor Activities

(2019) Joana Schuelter Boeing et al.   Food Analytical Methods

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

Bioactive compounds and health benefits of some palm species traditionally used in Africa and the Americas – A review

(2018) Tânia da Silveira Agostini-Costa   JOURNAL OF ETHNOPHARMACOLOGY

Characterization of phenolic compounds in mature Moroccan Medjool date palm fruits ( Phoenix dactylifera ) by HPLC-DAD-ESI-MS

(2018) Farid Khallouki et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Systematic review of palm oil consumption and the risk of cardiovascular disease

(2018) Sophia Rasheeqa Ismail et al.   PLoS One

Stability of bioactive compounds in butiá ( Butia odorata ) fruit pulp and nectar

(2017) Jessica Fernanda Hoffmann et al.   FOOD CHEMISTRY

Polyphenolic composition and antioxidant activity of açai ( Euterpe oleracea Mart.) from Colombia

(2017) G. Astrid Garzón et al.   FOOD CHEMISTRY

Phenolic composition profiling of different edible parts and by-products of date palm ( Phoenix dactylifera L.) by using HPLC-DAD-ESI/MS n

(2017) Ibrahim M. Abu-Reidah et al.   FOOD RESEARCH INTERNATIONAL

Butia spp. (Arecaceae) LC-MS-Based Metabolomics for Species and Geographical Origin Discrimination

(2017) Jessica Fernanda Hoffmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Details of the antioxidant mechanism of hydroxycinnamic acids

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

Metabolite profiling, antioxidant activity, and glycosidase inhibition property of the mesocarp tissue extracts of sugar date palm [Phoenix sylvestris (L.) Roxb.] fruits

(2016) Susmita Das et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.)

(2015) Günter Timm Beskow et al.   FOOD CHEMISTRY

Antioxidant capacity and bioactive compounds of four Brazilian native fruits

(2015) Cristiane C. Denardin et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process

(2015) Tiphaine J Jachna et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of suitable standards for quantitative determination of persimmon phenol contents in Folin-Ciocalteu and vanillin assays

(2014) Bo Zou et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Structure characterization of proanthocyanidins from Caryota ochlandra Hance and their bioactivities

(2014) Xiao-Xin Chen et al.   FOOD CHEMISTRY

Metabolomic fingerprints of 21 date palm fruit varieties from Egypt using UPLC/PDA/ESI–qTOF-MS and GC–MS analyzed by chemometrics

(2014) Mohamed A. Farag et al.   FOOD RESEARCH INTERNATIONAL

Use and Diversity of Palm (Arecaceae) Resources in Central Western Brazil

(2014) Renata Corrêa Martins et al.   TheScientificWorldJOURNAL

Flavonoids as prospective compounds for anti-cancer therapy

(2013) Divyashree Ravishankar et al.   INTERNATIONAL JOURNAL OF BIOCHEMISTRY & CELL BIOLOGY

Non-extractable proanthocyanidins from grapes are a source of bioavailable (epi)catechin and derived metabolites in rats

(2011) María Luisa Mateos-Martín et al.   BRITISH JOURNAL OF NUTRITION

Antioxidant potential of Artemisia argentea L'Hér alcoholic extract and its relation with the phenolic composition

(2011) Sandra Gouveia et al.   FOOD RESEARCH INTERNATIONAL

Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

(2011) Yingqiang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2010) Joseana Severo et al.   FOOD CHEMISTRY

Avaliação de populações de Butia capitata de Santa Vitória do Palmar

(2010) Elisane Schwartz et al.   Revista Brasileira de Fruticultura

Phytochemical composition and thermal stability of two commercial açai species, Euterpe oleracea and Euterpe precatoria

(2009) Lisbeth A. Pacheco-Palencia et al.   FOOD CHEMISTRY

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY