Comparative Metabolomics Profiling of Polyphenols, Nutrients and Antioxidant Activities of Two Red Onion (Allium cepa L.) Cultivars

Health Benefits of the Flavonoids from Onion: Constituents and Their Pronounced Antioxidant and Anti-neuroinflammatory Capacities

(2020) Qiulin Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars

(2020) Narashans Alok Sagar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enhanced Yield of Bioactivities from Onion (Allium cepa L.) Skin and Their Antioxidant and Anti-α-Amylase Activities

(2020) Mariana Gois Ruivo da Silva et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Green-Synthesized Nanoparticles Enhanced Seedling Growth, Yield, and Quality of Onion (Allium cepa L.)

(2019) Pratibha Acharya et al.   ACS Sustainable Chemistry & Engineering

Chemometric characterization of 30 commercial thermal and cold processed juices using UPLC-QTOF-HR-MS fingerprints

(2019) Junyi Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanin Profiling Using UV-Vis Spectroscopy and Liquid Chromatography Mass Spectrometry

(2019) Supradip Saha et al.   JOURNAL OF AOAC INTERNATIONAL

Effect of Daily Ingestion of Quercetin-Rich Onion Powder for 12 Weeks on Visceral Fat: A Randomised, Double-Blind, Placebo-Controlled, Parallel-Group Study

(2019) Mie Nishimura et al.   Nutrients

Optimized method for the quantification of pyruvic acid in onions by microplate reader and confirmation by high resolution mass spectra

(2018) Rita Metrani et al.   FOOD CHEMISTRY

Effect of Cultivar and Cultivation Year on the Metabolite Profile of Onion Bulbs (Allium cepa L.)

(2018) Christoph Böttcher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid-Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale )

(2018) Maricella K. Gomez et al.   JOURNAL OF FOOD SCIENCE

Effect of harvest time on the levels of phytochemicals, free radical-scavenging activity, α -amylase inhibition and bile acid-binding capacity of spinach (Spinacia oleracea )

(2018) Noorani Barkat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An optimized solvent extraction and characterization of unidentified flavonoid glucuronide derivatives from spinach by UHPLC-HR-QTOF-MS

(2018) Jashbir Singh et al.   TALANTA

Potential role of cyanidin 3-glucoside (C3G) in diabetic cardiomyopathy in diabetic rats: An in vivo approach

(2018) Weizhen Li et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR)

(2018) A.I. Martinez-Gonzalez et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Chemical basis for the disparate neuroprotective effects of the anthocyanins, callistephin and kuromanin, against nitrosative stress

(2017) Aimee N. Winter et al.   FREE RADICAL BIOLOGY AND MEDICINE

Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion

(2017) Irene Fernández-Jalao et al.   JOURNAL OF FOOD ENGINEERING

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces

(2017) Loredana Liguori et al.   JOURNAL OF FOOD QUALITY

Rapid ultra-high-performance liquid chromatography/quadrupole time-of-flight tandem mass spectrometry and selected reaction monitoring strategy for the identification and quantification of minor spinacetin derivatives in spinach

(2017) Jashbir Singh et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Cocoplum (Chrysobalanus icaco L.) anthocyanins exert anti-inflammatory activity in human colon cancer and non-malignant colon cells

(2017) Vinicius P. Venancio et al.   Food & Function

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects

(2016) Eva Brglez Mojzer et al.   MOLECULES

Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects

(2016) Francisco Olivas-Aguirre et al.   MOLECULES

Chemistry, Pharmacology and Health Benefits of Anthocyanins

(2016) Antonella Smeriglio et al.   PHYTOTHERAPY RESEARCH

Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors

(2016) Shi-lin ZHANG et al.   Journal of Integrative Agriculture

Effects of Quercetin on Blood Pressure: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials

(2016) Maria‐Corina Serban et al.   Journal of the American Heart Association

A comparison of juice extraction methods in the pungency measurement of onion bulbs

(2015) Kil Sun Yoo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Breeding Vegetables with Increased Content in Bioactive Phenolic Acids

(2015) Prashant Kaushik et al.   MOLECULES

Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays

(2015) K.M. Schaich et al.   Journal of Functional Foods

Genetic analyses of anthocyanin concentrations and intensity of red bulb color among segregating haploid progenies of onion

(2014) Janejira Duangjit et al.   MOLECULAR BREEDING

Total phenolics, antioxidant and xanthine oxidase inhibitory activity of three colored onions (Allium cepaL.)

(2014) Shivraj Hariram Nile et al.   Frontiers in Life Science

Onion: Nature Protection Against Physiological Threats

(2013) Hafiz Ansar Rasul Suleria et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Inhibitory Effects of Onion Against α-Glucosidase Activity and its Correlation with Phenolic Antioxidants

(2013) Hairong Wu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics

(2013) G. Rajeswari et al.   Food Bioscience

Degreening and postharvest storage influences ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) bioactive compounds

(2012) Priyanka Chaudhary et al.   FOOD CHEMISTRY

Changes in Flavor Precursors, Pungency, and Sugar Content in Short-Day Onion Bulbs during 5-Month Storage at Various Temperatures or in Controlled Atmosphere

(2012) Kil S. Yoo et al.   JOURNAL OF FOOD SCIENCE

Dietary phosphorus in bone health and quality of life

(2012) Eiji Takeda et al.   NUTRITION REVIEWS

Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy

(2011) Xiaonan Lu et al.   FOOD CHEMISTRY

Quercetin and Isorhamnetin Glycosides in Onion (Allium cepaL.): Varietal Comparison, Physical Distribution, Coproduct Evaluation, and Long-Term Storage Stability

(2011) Jihyun Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory Activities of Cyanidin and Its Glycosides and Synergistic Effect with Acarbose against Intestinal α-Glucosidase and Pancreatic α-Amylase

(2010) Sarinya Akkarachiyasit et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Quantification of Quercetin Glycosides in 6 Onion Cultivars and Comparisons of Hydrolysis-HPLC and Spectrophotometric Methods in Measuring Total Quercetin Concentrations

(2010) Kil Sun Yoo et al.   JOURNAL OF FOOD SCIENCE

ANTIOXIDANTS IN ONION (ALLIUM CEPA L) CULTIVARS GROWN IN INDIA

(2009) CHARANJIT KAUR et al.   JOURNAL OF FOOD BIOCHEMISTRY

Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest

(2009) Rosa María Pérez-Gregorio et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Pressurised liquid extraction of flavonoids in onions. Method development and validation

(2009) Malene Søltoft et al.   TALANTA

Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

(2008) Seung Un Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant capacity of pummelo and navel oranges: Extraction efficiency of solvents in sequence

(2007) Guddadarangavvanahally K. Jayaprakasha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY