Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles

(2019) Dimas Rahadian Aji Muhammad et al.   Food and Bioprocess Technology

Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing

(2019) Wen-Yi Qiu et al.   FOOD CHEMISTRY

Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

(2019) Dimas Rahadian Aji Muhammad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate

(2019) Emmy Tuenter et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

(2018) Dimas Rahadian Aji Muhammad et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods

(2018) Jian Ju et al.   FOOD CHEMISTRY

Interactions of cinnamaldehyde and its metabolite cinnamic acid with human serum albumin and interference of other food additives

(2018) Qiaomei Sun et al.   FOOD CHEMISTRY

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

(2017) Dimas Rahadian Aji Muhammad et al.   FOOD CHEMISTRY

Revisiting an ancient spice with medicinal purposes: Cinnamon

(2017) Regiane Ribeiro-Santos et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Quantification of phenols in cinnamon: A special focus on “total phenols” and phenolic acids including DESI-Orbitrap MS detection

(2016) Bořivoj Klejdus et al.   INDUSTRIAL CROPS AND PRODUCTS

Research advances for the extraction, analysis and uses of anthraquinones: A review

(2016) Johanna Duval et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts

(2015) Eva Dvorackova et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Mapping study of an ultrasonic bath for the extraction of andrographolide from Andrographis paniculata using ultrasound

(2015) Priyanka R. Rao et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant, free radical scavenging and GC–MS composition of Cinnamomum iners Reinw. ex Blume

(2015) N.K. Udayaprakash et al.   INDUSTRIAL CROPS AND PRODUCTS

Coffee with cinnamon – Impact of phytochemicals interactions on antioxidant and anti-inflammatory in vitro activity

(2014) Agata Durak et al.   FOOD CHEMISTRY

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

(2013) Małgorzata Przygodzka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anti-inflammatory activity of cinnamon water extract in vivo and in vitro LPS-induced models

(2012) Joung-Woo Hong et al.   BMC Complementary and Alternative Medicine

Phenolic and Theobromine Contents of Commercial Dark, Milk and White Chocolates on the Malaysian Market

(2009) Cheng Chia Meng et al.   MOLECULES

Antioxidant activities of ethanolic extracts from the twigs of Cinnamomum osmophloeum

(2007) Meng-Thong Chua et al.   BIORESOURCE TECHNOLOGY