Onion Peel: Turning a Food Waste into a Resource

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

(2020) Rita Metrani et al.   Plants-Basel

Novel insights on the multi-functional properties of flavonol glucosides from red onion (Allium cepa L) solid waste – In vitro and in silico approach

(2020) Arti Nile et al.   FOOD CHEMISTRY

Flavonoids as alpha-glucosidase inhibitors: mechanistic approaches merged with enzyme kinetics and molecular modelling

(2019) Didem Şöhretoğlu et al.   PHYTOCHEMISTRY REVIEWS

α-Glucosidase inhibitory effect of anthocyanins from Cinnamomum camphora fruit: Inhibition kinetics and mechanistic insights through in vitro and in silico studies

(2019) Ji-guang Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production of flavonol quercetin and fructooligosaccharides from onion (Allium cepa L.) waste: An environmental life cycle approach

(2019) Beatriz Santiago et al.   CHEMICAL ENGINEERING JOURNAL

Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

(2018) Luca Campone et al.   FOOD CHEMISTRY

Diet, cancer, and NCD prevention

(2018) Michael Marmot   LANCET ONCOLOGY

Antioxidant and anti-inflammatory activities of quercetin and its derivatives

(2018) Marija Lesjak et al.   Journal of Functional Foods

A research challenge vision regarding management of agricultural waste in a circular bio-based economy

(2018) Nathalie Gontard et al.   CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY

Relationship between Mediterranean Dietary Polyphenol Intake and Obesity

(2018) Sara Castro-Barquero et al.   Nutrients

Mediterranean diet and multiple health outcomes: an umbrella review of meta-analyses of observational studies and randomised trials

(2017) M Dinu et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value

(2017) Vanesa H. Beretta et al.   FOOD CHEMISTRY

Oil distillation wastewaters from aromatic herbs as new natural source of antioxidant compounds

(2017) Rita Celano et al.   FOOD RESEARCH INTERNATIONAL

Supercritical antisolvent fractionation of rosemary extracts obtained by pressurized liquid extraction to enhance their antiproliferative activity

(2016) A.P. Sánchez-Camargo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Identification and Quantification of Flavonoids from Two Southern Italian Cultivars of Allium cepa L., Tropea (Red Onion) and Montoro (Copper Onion), and Their Capacity to Protect Human Erythrocytes from Oxidative Stress

(2015) Idolo Tedesco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

In Vitro α-Glucosidase Inhibition, Antioxidant, Anticancer, and Antimycobacterial Properties of Ethyl Acetate Extract of Aegle tamilnadensis Abdul Kader (Rutaceae) Leaf

(2014) Pratap Chandran R. et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Medicinal plants and their natural components as future drugs for the treatment of burn wounds: an integrative review

(2014) Roodabeh Bahramsoltani et al.   ARCHIVES OF DERMATOLOGICAL RESEARCH

The potential of e-nose aroma profiling for identifying the geographical origin of licorice (Glycyrrhiza glabra L.) roots

(2014) Mariateresa Russo et al.   FOOD CHEMISTRY

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

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

Determination of Total Antioxidant Capacity by Oxygen Radical Absorbance Capacity (ORAC) Using Fluorescein as the Fluorescence Probe: First Action 2012.23

(2013) Boxin Ou et al.   JOURNAL OF AOAC INTERNATIONAL

Anthocyanin Characterization Utilizing Liquid Chromatography Combined with Advanced Mass Spectrometric Detection

(2011) Sarah Steimer et al.   JOURNAL OF AGRICULTURAL AND 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

Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds

(2011) Vanesa Benítez et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant activity and α-glucosidase inhibitory potential of onion (Allium cepa L.) extracts

(2010) Myung-Hee Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparative Evaluation of Quercetin, Isoquercetin and Rutin as Inhibitors of α-Glucosidase

(2009) Yan Qin Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correlations of Antioxidant Activity against Phenolic Content Revisited: A New Approach in Data Analysis for Food and Medicinal Plants

(2009) D.A. Jacobo-Velázquez et al.   JOURNAL OF FOOD SCIENCE

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Investigation on biocatalytic properties of a peroxidase-active homogenate from onion solid wastes: An insight into quercetin oxidation mechanism

(2008) Ali Osman et al.   PROCESS BIOCHEMISTRY

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

(2007) Eduvigis Roldán et al.   FOOD CHEMISTRY