Effect of Drying Methods on Volatile Compounds of Burdock (Arctium lappa L.) Root Tea as Revealed by Gas Chromatography Mass Spectrometry-Based Metabolomics

Evaluating technological quality of okara flours obtained by different drying processes

(2020) Rafaiane Macedo Guimarães et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review of strategies for untargeted urinary metabolomic analysis using gas chromatography–mass spectrometry

(2020) Mohammad Khodadadi et al.   Metabolomics

Estimating the sensory qualities of tomatoes using visible and near-infrared spectroscopy and interpretation based on gas chromatography–mass spectrometry metabolomics

(2020) Xinyue Li et al.   FOOD CHEMISTRY

Screening of Antifungal and Antibacterial Activity of 90 Commercial Essential Oils against 10 Pathogens of Agronomical Importance

(2020) Caroline De Clerck et al.   Foods

Impact of Three Different Dehydration Methods on Nutritional Values and Sensory Quality of Dried Broccoli, Oranges, and Carrots

(2020) Xanyar Mohammadi et al.   Foods

Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods

(2020) Nana Jing et al.   INDUSTRIAL CROPS AND PRODUCTS

Development of antifungal gelatin-based nanocomposite films functionalized with natamycin-loaded zein/casein nanoparticles

(2020) Xiepeng Mo et al.   FOOD HYDROCOLLOIDS

Identification of alkylpyrazines by gas chromatography mass spectrometry (GC-MS)

(2019) Sihang Xu et al.   JOURNAL OF CHROMATOGRAPHY A

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Effect of Arctium lappa linne (Burdock) root tea consumption on lipid profile and blood pressure in patients with knee osteoarthritis

(2019) Leila Maghsoumi-Norouzabad et al.   Journal of Herbal Medicine

Structural characterization of water-soluble polysaccharide from Arctium lappa and its effects on colitis mice

(2019) Yao Wang et al.   CARBOHYDRATE POLYMERS

Headspace Gas Chromatography-Mass Spectrometry for Volatile Components Analysis in Ipomoea Cairica (L.) Sweet Leaves: Natural Deep Eutectic Solvents as Green Extraction and Dilution Matrix

(2019) Wei Zhang et al.   Foods

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

(2019) Jiahui Zhang et al.   FOOD RESEARCH INTERNATIONAL

Sensory qualities, aroma components, and bioactive compounds of Anoectochilus roxburghii (Wall.) Lindl. as affected by different drying methods

(2019) Shenyi Ye et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of freeze drying and hot-air drying on the physicochemical properties and bioactivities of polysaccharides from Lentinula edodes

(2019) Ying Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Vacuum drying of rosehip leathers: Modelling of coupled moisture content and temperature curves as a function of time with simultaneous time-varying ascorbic acid retention

(2018) Silvana M. Demarchi et al.   JOURNAL OF FOOD ENGINEERING

Use of burdock root flour as a prebiotic ingredient in cookies

(2018) Thaísa Menezes Alves Moro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Semi-Preparative Separation of 10 Caffeoylquinic Acid Derivatives Using High Speed Counter-Current Chromatogaphy Combined with Semi-Preparative HPLC from the Roots of Burdock (Arctium lappa L.)

(2018) Zhenjia Zheng et al.   MOLECULES

Key composition optimization of meat processed protein source by vacuum freeze-drying technology

(2018) Yan Ma et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

(2018) Wenjiang Dong et al.   FOOD CHEMISTRY

Metabolomics Characterization of Two Apocynaceae Plants, Catharanthus roseus and Vinca minor, Using GC-MS and LC-MS Methods in Combination

(2017) Qi Chen et al.   MOLECULES

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure

(2016) Kejing An et al.   FOOD CHEMISTRY

Tea Polysaccharides and Their Bioactivities

(2016) Ling-Ling Du et al.   MOLECULES

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

Protective effects of Arctium lappa L. root extracts (AREs) on high fat diet induced quail atherosclerosis

(2015) Zhi Wang et al.   BMC Complementary and Alternative Medicine

Identification of a novel compound (β-sesquiphellandrene) from turmeric (Curcuma longa) with anticancer potential: comparison with curcumin

(2015) Amit Kumar Tyagi et al.   INVESTIGATIONAL NEW DRUGS

Antifungal Volatile Organic Compounds from the Endophyte Nodulisporium sp. Strain GS4d2II1a: a Qualitative Change in the Intraspecific and Interspecific Interactions with Pythium aphanidermatum

(2015) Rosa Elvira Sánchez-Fernández et al.   MICROBIAL ECOLOGY

MS-DIAL: data-independent MS/MS deconvolution for comprehensive metabolome analysis

(2015) Hiroshi Tsugawa et al.   NATURE METHODS

In vitro and in vivo antioxidant activity of a fructan from the roots of Arctium lappa L.

(2014) Wei Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chemical Analysis and Antihyperglycemic Activity of an Original Extract from Burdock Root (Arctium lappa)

(2014) Didier Tousch et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anti-biofilm Activities and Chemical Composition of Essential Oil from Burdock Leaf

(2013) Zaixiang LOU et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Effect of different drying techniques on the aroma profile of Thymus vulgaris analyzed by GC–MS and sensory profile methods

(2013) Sz. Sárosi et al.   INDUSTRIAL CROPS AND PRODUCTS

Biosynthesis, function and metabolic engineering of plant volatile organic compounds

(2013) Natalia Dudareva et al.   NEW PHYTOLOGIST

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

Antioxidative and in vitro antiproliferative activity of Arctium lappa root extracts

(2011) Fabricia S Predes et al.   BMC Complementary and Alternative Medicine

Antineoplastic effect ofβ-elemene on prostate cancer cells and other types of solid tumour cells

(2010) Qingdi Quentin Li et al.   JOURNAL OF PHARMACY AND PHARMACOLOGY

Identification and characterization of five new classes of chlorogenic acids in burdock (Arctium lappa L.) roots by liquid chromatography/tandem mass spectrometry

(2010) Rakesh Jaiswal et al.   Food & Function

A review of the pharmacological effects of Arctium lappa (burdock)

(2010) Yuk-Shing Chan et al.   INFLAMMOPHARMACOLOGY

Metabolic profile of the bioactive compounds of burdock (Arctium lappa) seeds, roots and leaves

(2009) Rosalia Ferracane et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Identification of Hydroxycinnamoylquinic Acids of Arnica Flowers and Burdock Roots Using a Standardized LC-DAD-ESI/MS Profiling Method

(2008) Long-Ze Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY