Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity

Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization

(2020) Luana Fernandes et al.   FOOD RESEARCH INTERNATIONAL

Flower colour divergence is associated with post-fire regeneration dimorphism in the fynbos heath Erica coccinea subsp. coccinea (Ericaceae)

(2019) Fernando Ojeda et al.   EVOLUTIONARY ECOLOGY

Polyphenols regulate endothelial functions and reduce the risk of cardiovascular disease

(2019) Kazuo Yamagata   CURRENT PHARMACEUTICAL DESIGN

Use of visual and olfactory cues of flowers of two brassicaceous species by insect pollinators

(2019) Katherine Y. Barragán‐Fonseca et al.   ECOLOGICAL ENTOMOLOGY

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

(2019) Przemysław Łukasz Kowalczewski et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China

(2019) Jingyun Zheng et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Pollination intensity and paternity in flowering plants

(2019) Dorothy A Christopher et al.   ANNALS OF BOTANY

Comparing Insect Pollinator Visitation for Six Native Shrub Species and Their Cultivars

(2019) Jacob G. Ricker et al.   HORTSCIENCE

Flavonoids of the rose-pink, blue, and white flowers of Nigella damascena L. (Ranunculaceae)

(2019) Natsu Tanikawa et al.   SCIENTIA HORTICULTURAE

The Profile and Content of Polyphenols and Carotenoids in Local and Commercial Sweet Cherry Fruits (Prunus avium L.) and Their Antioxidant Activity In Vitro

(2019) Dominika Średnicka-Tober et al.   Antioxidants

The effects of organic and conventional farm management and harvest time on the polyphenol content in different raspberry cultivars

(2019) Alicja Ponder et al.   FOOD CHEMISTRY

Chronic consumption of a low calorie, high polyphenol cranberry beverage attenuates inflammation and improves glucoregulation and HDL cholesterol in healthy overweight humans: a randomized controlled trial

(2018) Boon Chew et al.   EUROPEAN JOURNAL OF NUTRITION

Analysis of Metabolites in White Flowers of Magnolia Denudata Desr. and Violet Flowers of Magnolia Liliiflora Desr.

(2018) Chang Park et al.   MOLECULES

Total polyphenol intake and breast cancer risk in the SUN cohort

(2018) I. Gardeazabal et al.   BRITISH JOURNAL OF NUTRITION

Effect of high hydrostatic pressure on the quality of four edible flowers: Viola  × wittrockiana , Centaurea cyanus , Borago officinalis and Camellia japonica

(2017) Luana Fernandes et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Accumulation of Carotenoids and Metabolic Profiling in Different Cultivars of Tagetes Flowers

(2017) Yun Park et al.   MOLECULES

Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion

(2015) Guan-Lin Chen et al.   Journal of Functional Foods

Effect of artificial ageing using different wood chips on the antioxidant activity, resveratrol and catechin concentration, sensory properties and colour of two Greek red wines

(2013) Olga Gortzi et al.   FOOD CHEMISTRY

Antioxidant activity, color characteristics, total phenol content and general HPLC fingerprints of six Polish unifloral honey types

(2013) Piotr Marek Kuś et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheological behavior of different honey types from Romania

(2012) Irina Dobre et al.   FOOD RESEARCH INTERNATIONAL

Phenolic compounds and antioxidant activities of edible flowers from Thailand

(2011) Onanong Kaisoon et al.   Journal of Functional Foods

Determination of the geographical origin of Slovenian black locust, lime and chestnut honey

(2010) Urška Kropf et al.   FOOD CHEMISTRY