Evaluation of the impact of chlorophyll removal techniques on polyphenols in rosemary and thyme by‐products

Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy

(2018) Yi Yang et al.   FOOD CHEMISTRY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Effects of in vitro gastrointestinal digestion and colonic fermentation on a rosemary ( Rosmarinus officinalis L) extract rich in rosmarinic acid

(2018) Geferson A. Gonçalves et al.   FOOD CHEMISTRY

Profiling polyphenol composition by HPLC-DAD-ESI/MSn and the antibacterial activity of infusion preparations obtained from four medicinal plants

(2018) Borhane E. C. Ziani et al.   Food & Function

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

(2018) Oladipupo Odunayo Olatunde et al.   JOURNAL OF FOOD BIOCHEMISTRY

Physico-chemical chlorophyll-a species in aqueous alcohol solutions determine the rate of its discoloration under UV light

(2018) Midori Yasuda et al.   FOOD CHEMISTRY

Modification of Multiresidue QuEChERS Protocol to Minimize Matrix Effect and Improve Recoveries for Determination of Pesticide Residues in Dried Herbs Followed by GC-MS/MS

(2017) Ewa Rutkowska et al.   Food Analytical Methods

Protective effect of carnosic acid against acrylamide-induced toxicity in RPE cells

(2017) Aishah Albalawi et al.   FOOD AND CHEMICAL TOXICOLOGY

Health-Promoting Effects of Thymus herba-barona, Thymus pseudolanuginosus, and Thymus caespititius Decoctions

(2017) Andrea Afonso et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Flavone polyphenols dominate in Thymus schimperi Ronniger : LC–ESI–MS/MS characterization and study of anti-proliferative effects of plant extract on AGS and HepG2 cancer cells

(2017) Kebede Taye Desta et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Process optimization of polyphenol extraction from carob (Ceratonia siliqua ) kibbles using microwave-assisted technique

(2017) Zill-E. Huma et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Carnosic Acid and Carnosol, Two Major Antioxidants of Rosemary, Act through Different Mechanisms

(2017) Margot Loussouarn et al.   PLANT PHYSIOLOGY

Stability of O/W emulsions packed with PLA film with incorporated rosemary and thyme

(2016) Gabriela Gallego et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant-guided isolation and mass spectrometric identification of the major polyphenols in barley ( Hordeum vulgare ) grain

(2016) Nirupama Gangopadhyay et al.   FOOD CHEMISTRY

Phytochemical Profiling of Flavonoids, Phenolic Acids, Terpenoids, and Volatile Fraction of a Rosemary (Rosmarinus officinalis L.) Extract

(2016) Pedro Mena et al.   MOLECULES

A polyphenol complex from Thymus vulgaris L. plants cultivated in the Campania Region (Italy): New perspectives against neuroblastoma

(2016) Severina Pacifico et al.   Journal of Functional Foods

Carnosic acid

(2015) Simona Birtić et al.   PHYTOCHEMISTRY

Spices and herbs: Natural sources of antioxidants – a mini review

(2015) Milda E. Embuscado   Journal of Functional Foods

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

(2014) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

An examination of the potential of seaweed extracts as functional ingredients in milk

(2014) Anthoney M O'Sullivan et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Rosmarinus Officinalis Leaves as a Natural Source of Bioactive Compounds

(2014) Isabel Borrás-Linares et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Quantitation of Chlorophylls and 22 of Their Colored Degradation Products in Culinary Aromatic Herbs by HPLC-DAD-MS and Correlation with Color Changes During the Dehydration Process

(2014) Jean-Louis Lafeuille et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Simultaneous characterization and quantification of phenolic compounds in Thymus x citriodorus using a validated HPLC–UV and ESI–MS combined method

(2013) Olívia R. Pereira et al.   FOOD RESEARCH INTERNATIONAL

UPLC-UV-MSE analysis for quantification and identification of major carotenoid and chlorophyll species in algae

(2012) Weiqi Fu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Phytochemical profile of Rosmarinus officinalis and Salvia officinalis extracts and correlation to their antioxidant and anti-proliferative activity

(2012) Vassiliki G. Kontogianni et al.   FOOD CHEMISTRY

An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked andIn VitroDigested Culinary Herbs

(2012) Magali Chohan et al.   Oxidative Medicine and Cellular Longevity

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

(2010) M.B. Hossain et al.   FOOD CHEMISTRY

Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

(2010) Mohammad B. Hossain et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In Vitro Activity of Vitamins, Flavonoids, and Natural Phenolic Antioxidants Against the Oxidative Deterioration of Oil-Based Systems

(2008) Sotirios Kiokias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION