Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties

(2021) Zening Wang et al.   Antioxidants

Application of Nanotechnology to Enhance Adsorption and Bioavailability of Procyanidins: A Review

(2021) Kexin Hou et al.   FOOD REVIEWS INTERNATIONAL

Cleavage rules of mass spectrometry fragments and rapid identification of chemical components of Radix Paeoniae Alba using UHPLC‐Q‐TOF‐MS

(2021) Shenshen Yang et al.   PHYTOCHEMICAL ANALYSIS

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

(2021) Yili Hong et al.   Antioxidants

Characterization of Phenolics in Rejected Kiwifruit and Their Antioxidant Potential

(2021) Chen Zhu et al.   Processes

LC‐ESI‐QTOF/MS characterization of Australian herb and spices (garlic, ginger, and onion) and potential antioxidant activity

(2020) Danwei Yang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

LC-ESI-QTOF/MS characterization of bioactive compounds from black spices and their potential antioxidant activities

(2020) Yuying Feng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phytochemical and pharmacological review of Cinnamomum verum J. Presl-a versatile spice used in food and nutrition

(2020) Neetu Singh et al.   FOOD CHEMISTRY

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

(2020) Biming Zhong et al.   Marine Drugs

Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

(2020) Hafiz A. R. Suleria et al.   Foods

Determination of phenolic acids and flavonoids from Myrciaria cauliflora edible part employing vortex-assisted matrix solid-phase dispersion (VA-MSPD) and UHPLC-MS/MS

(2020) Carlos Eduardo Rubio Senes et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential

(2020) Vigasini Subbiah et al.   Antioxidants

Comparative Analysis of Chemical Constituents of Moringa oleifera Leaves from China and India by Ultra-Performance Liquid Chromatography Coupled with Quadrupole-Time-Of-Flight Mass Spectrometry

(2019) Hongqiang Lin et al.   MOLECULES

A comprehensive study of pomegranate flowers polyphenols and metabolites in rat biological samples by high-performance liquid chromatography quadrupole time-of-flight mass spectrometry

(2019) Zainaipuguli Yisimayili et al.   JOURNAL OF CHROMATOGRAPHY A

LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities

(2019) Chunhe Gu et al.   Antioxidants

LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity

(2019) Jiafei Tang et al.   Foods

Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria

(2018) Henrietta Ene-Obong et al.   FOOD CHEMISTRY

Identification of Hypotensive Biofunctional Compounds of Coriandrum sativum and Evaluation of Their Angiotensin-Converting Enzyme (ACE) Inhibition Potential

(2018) Farieha Hussain et al.   Oxidative Medicine and Cellular Longevity

Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon

(2018) T.A. Sokamte et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Changes in the composition of the polar fraction of Persian lime ( Citrus latifolia ) during fruit growth by LC–QTOF MS/MS analysis

(2017) C.A. Ledesma-Escobar 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

Characterization of free, esterified and bound phenolics in custard apple (Annona squamosa L) fruit pulp by UPLC-ESI-MS/MS

(2016) Revathy Baskaran et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Antioxidant Activity of Extracts and Active Principles of Commonly Consumed Indian Spices

(2016) Kartick Patra et al.   JOURNAL OF ENVIRONMENTAL PATHOLOGY TOXICOLOGY AND ONCOLOGY

Comparative analyses of flavonoid content in Moringa oleifera and Moringa ovalifolia with the aid of UHPLC-qTOF-MS fingerprinting

(2016) Charlene Makita et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Metabolomic fingerprinting of saffron by LC/MS: novel authenticity markers

(2015) Miguel Guijarro-Díez et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

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

Structure characterization of proanthocyanidins from Caryota ochlandra Hance and their bioactivities

(2014) Xiao-Xin Chen et al.   FOOD CHEMISTRY

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

(2014) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Rapid characterization of chemical constituents in Saniculiphyllum guangxiense by ultra fast liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry

(2014) Chang-An Geng et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

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

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Antioxidant Activity of Various Parts of Cinnamomum cassia Extracted with Different Extraction Methods

(2012) Cheng-Hong Yang et al.   MOLECULES

Antioxidant Activities of Hot Water Extracts from Various Spices

(2011) Il-Suk Kim et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antioxidant activity of selected plant species; potential new sources of natural antioxidants

(2010) N. Nićiforović et al.   FOOD AND CHEMICAL TOXICOLOGY

Gene transcript accumulation associated with physiological and chemical changes during developmental stages of strawberry cv. Camarosa

(2010) Joseana Severo et al.   FOOD CHEMISTRY

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

(2010) Mei Lu et al.   FOOD RESEARCH INTERNATIONAL

Pharmacological Properties and Traditional Therapeutic Uses of Important Indian Spices: A Review

(2010) Mradu Gupta   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Hypoglycemic and antioxidant effects of phenolic extracts and purified hydroxytyrosol from olive mill waste in vitro and in rats

(2009) Khaled Hamden et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

(2009) Manuel Viuda-Martos et al.   FLAVOUR AND FRAGRANCE JOURNAL