Effect of thermal processing on free and bound phenolic compounds and antioxidant activities of hawthorn

Anti-inflammatory Mechanism Involved in 4-Ethylguaiacol-Mediated Inhibition of LPS-Induced Inflammation in THP-1 Cells

(2019) Dong-Rui Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties

(2019) Yahya Maghsoudlou et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties

(2019) Hui Liu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries

(2019) Nan Yang et al.   FOOD CHEMISTRY

Research on mechanism of charred hawthorn on digestive through modulating “brain-gut” axis and gut flora

(2019) Yun Wang et al.   JOURNAL OF ETHNOPHARMACOLOGY

Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran

(2019) Lavinia Florina Călinoiu et al.   Biomolecules

Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities of different varieties of blueberry ( Vaccinium spp.)

(2017) Huailing Wang et al.   FOOD CHEMISTRY

Evaluation of hypolipidemic and antioxidant effects in phenol-rich fraction of Crataegus pinnatifida fruit in hyperlipidemia rats and identification of chemical composition by ultra-performance liquid chromatography coupled with quadropole time-of-flight mass spectrometry

(2017) Ming Yang et al.   Pharmacognosy Magazine

Effect of hydrothermal processing on changes of insoluble-bound phenolics of lentils

(2017) JuDong Yeo et al.   Journal of Functional Foods

Intracellular antioxidant effect of vanillin, 4-methylguaiacol and 4-ethylguaiacol: three components in Chinese Baijiu

(2017) Dongrui Zhao et al.   RSC Advances

Effect of thermal processing on phenolic profiles and antioxidant activities inCastanea mollissima

(2016) Fengyuan Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables

(2015) Senem Kamiloglu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

(2015) C. Rodríguez-Pérez et al.   FOOD CHEMISTRY

Critical Evaluation of Changes in the Ratio of Insoluble Bound to Soluble Phenolics on Antioxidant Activity of Lentils during Germination

(2015) JuDong Yeo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel triterpenoids isolated from hawthorn berries functioned as antioxidant and antiproliferative activities

(2015) Aimin Qiao et al.   Journal of Functional Foods

Wild grown red and yellow hawthorn fruits from Tunisia as source of antioxidants

(2015) Farouk Mraihi et al.   Arabian Journal of Chemistry

Antioxidant activity and mechanism of Rhizoma Cimicifugae

(2012) Xican Li et al.   Chemistry Central Journal

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

(2012) Sanaa Ragaee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)

(2012) Xinbo Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Composition and health effects of phenolic compounds in hawthorn (Crataegus spp.) of different origins

(2012) Baoru Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Hawthorn fruit increases the antioxidant capacity and reduces lipid peroxidation in senescence-accelerated mice

(2011) Hao Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography–electrospray ionisation mass spectrometry

(2011) Pengzhan Liu et al.   FOOD CHEMISTRY

Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

(2008) Haiying Liu et al.   FOOD RESEARCH INTERNATIONAL

Total Phenolics, Phenolic Acids, Isoflavones, and Anthocyanins and Antioxidant Properties of Yellow and Black Soybeans As Affected by Thermal Processing

(2008) Baojun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microwave-assisted extraction of chlorogenic acid from flower buds of Lonicera japonica Thunb.

(2008) Bin Zhang et al.   SEPARATION AND PURIFICATION TECHNOLOGY