Leafy Stems of Phagnalon saxatile subsp. saxatile from Algeriaas a Source of Chlorogenic Acids and Flavonoids with Antioxidant Activity: Characterization and Quantification Using UPLC-DAD-ESI-MSn

Catechol thioethers with physiologically active fragments: Electrochemistry, antioxidant and cryoprotective activities

(2019) Ivan V. Smolyaninov et al.   BIOORGANIC CHEMISTRY

What is responsible for antioxidant properties of polyphenolic compounds from plants?

(2019) Małgorzata Olszowy   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Chlorogenic acid isomer contents in 100 plants commercialized in Brazil

(2017) Adriana Dillenburg Meinhart et al.   FOOD RESEARCH INTERNATIONAL

A new 2-alkylhydroquinone glucoside from Phagnalon saxatile (L.) Cass

(2017) Hanene Cherchar et al.   NATURAL PRODUCT RESEARCH

Evaluation of Asteraceae herbal extracts in the management of diabetes and obesity. Contribution of caffeoylquinic acids on the inhibition of digestive enzymes activity and formation of advanced glycation end-products ( in vitro )

(2017) Vítor Spínola et al.   PHYTOCHEMISTRY

Good cup quality roasted coffees show wide variation in chlorogenic acids content

(2016) Rodolfo Campos Zanin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Caffeoylquinic acid derivatives from the roots of Arctium lappa L. (burdock) and their structure–activity relationships (SARs) of free radical scavenging activities

(2016) Xiao-Wen Jiang et al.   Phytochemistry Letters

Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant

(2015) Nadia Chougui et al.   FOOD CHEMISTRY

Antioxidant, haemolytic activities and HPLC–DAD–ESI–MSn characterization of phenolic compounds from root bark of Juniperus oxycedrus subsp. oxycedrus

(2015) Tarik Mohammed Chaouche et al.   INDUSTRIAL CROPS AND PRODUCTS

Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress

(2014) Gema Baeza et al.   FOOD RESEARCH INTERNATIONAL

Oil composition and characterisation of phenolic compounds of Opuntia ficus-indica seeds

(2013) Nadia Chougui et al.   FOOD CHEMISTRY

Phytochemical Characterization of Phagnalon graecum Boiss. by HPLC and GC-MS with its Enzyme Inhibitory and Antioxidant Activity Profiling by Spectrophotometric Methods

(2012) Ilkay Erdogan Orhan et al.   Food Analytical Methods

Hydrolyzable tannin analysis in food

(2012) Panagiotis Arapitsas   FOOD CHEMISTRY

Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting

(2011) Ivana Hečimović et al.   FOOD CHEMISTRY

Validation of a HPLC-DAD–ESI/MSn method for caffeoylquinic acids separation, quantification and identification in medicinal Helichrysum species from Macaronesia

(2011) Sandra C. Gouveia et al.   FOOD RESEARCH INTERNATIONAL

Phenylpropanoid and phenylisoprenoid metabolites from Asteraceae species as inhibitors of protein carbonylation

(2011) Marta Marín et al.   PHYTOCHEMISTRY

Enzyme-assisted extraction of flavonoids from Ginkgo biloba leaves: Improvement effect of flavonol transglycosylation catalyzed by Penicillium decumbens cellulase

(2010) Shuo Chen et al.   ENZYME AND MICROBIAL TECHNOLOGY

Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

(2010) Adriene Ribeiro Lima et al.   QUIMICA NOVA

Compositions, antioxidant and antimicrobial activities of Helichrysum (Asteraceae) species collected from Turkey

(2009) Sevil Albayrak et al.   FOOD CHEMISTRY

Metabolite profile andin vitroactivities ofPhagnalon saxatile(L.) Cass. relevant to treatment of Alzheimer’s disease

(2009) Filomena Conforti et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Solvent effects on phenolic contents and biological activities of the halophyte Limoniastrum monopetalum leaves

(2009) Najla Trabelsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Liquid chromatography coupled with ultraviolet absorbance detection, electrospray ionization, collision-induced dissociation and tandem mass spectrometry on a triple quadrupole for the on-line characterization of polyphenols and methylxanthines in green coffee beans

(2009) Rosa Maria Alonso-Salces et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke

(2008) Rosalia Ferracane et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Widely Targeted Metabolomics Based on Large-Scale MS/MS Data for Elucidating Metabolite Accumulation Patterns in Plants

(2008) Yuji Sawada et al.   PLANT AND CELL PHYSIOLOGY

Antioxidant properties of water extracts from Monascus fermented soybeans

(2007) Yu-Ling Lee et al.   FOOD CHEMISTRY

Scavenging and antioxidant properties of compound derived from chlorogenic acid in South-China honeysuckle

(2007) Zhinan Xiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract

(2007) Keyvan Dastmalchi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY