Effects of Various Processing Methods on the Metabolic Profile and Antioxidant Activity of Dendrobium catenatum Lindley Leaves

Optimization of process conditions to improve the quality properties of healthy watermelon snacks developed by hot-air drying

(2021) Emine Nakilcioğlu-Taş et al.   Journal of Food Measurement and Characterization

Analysis of aroma‐active volatiles in an SDE extract of white tea

(2021) Qi Lin et al.   Food Science & Nutrition

Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil

(2021) Kanchan Suri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The chromosome-level reference genome assembly for Dendrobium officinale and its utility of functional genomics research and molecular breeding study

(2021) Zhitao Niu et al.   Acta Pharmaceutica Sinica B

Traditional uses, chemical constituents, pharmacological activities, and toxicological effects of Dendrobium leaves: A review

(2021) Yue-Hu Wang   JOURNAL OF ETHNOPHARMACOLOGY

Physicochemical characterization of polysaccharide from the leaf of Dendrobium officinale and effect on LPS induced damage in GES-1 cell

(2020) Ke Yang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Comparison of methylxantines, trigonelline, nicotinic acid and nicotinamide contents in brews of green and processed Arabica and Robusta coffee beans – Influence of steaming, decaffeination and roasting processes on coffee beans

(2020) Magdalena Jeszka-Skowron et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances

(2020) Huajie Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of catechins on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in green tea and model systems

(2019) Ye Jiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification and quantitative analysis of phenolic glycosides with antioxidant activity in methanolic extract of Dendrobium catenatum flowers and selection of quality control herb-markers

(2019) Xinfeng Zhang et al.   FOOD RESEARCH INTERNATIONAL

Identification of Bioactive Phytochemicals in Mulberries

(2019) Gilda D’Urso et al.   Metabolites

A polysaccharide of Dendrobium officinale ameliorates H 2 O 2 -induced apoptosis in H9c2 cardiomyocytes via PI3K/AKT and MAPK pathways

(2017) Jing-yi Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Advancing Human Health through Exploration of Plant Metabolism and Reaping the Benefits of Edible Medicinal Plants

(2017) Li Tian et al.   Molecular Plant

UHPLC-TQ-MS Coupled with Multivariate Statistical Analysis to Characterize Nucleosides, Nucleobases and Amino Acids in Angelicae Sinensis Radix Obtained by Different Drying Methods

(2017) et al.   MOLECULES

Dendrobium officinale leaves as a new antioxidant source

(2017) Yuan Zhang et al.   Journal of Functional Foods

Comparative metabolite profiling and fingerprinting of genus Passiflora leaves using a multiplex approach of UPLC-MS and NMR analyzed by chemometric tools

(2016) Mohamed A. Farag et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel

(2016) Rebogile R. Mphahlele et al.   BMC Complementary and Alternative Medicine

Changes in Levels of Phenylethanoid Glycosides, Antioxidant Activity, and Other Quality Traits in Cistanche deserticola Slices by Steam Processing

(2016) Fang Peng et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Simultaneous determination of free amino acids in Pu-erh tea and their changes during fermentation

(2016) Yuchen Zhu et al.   FOOD CHEMISTRY

Ultrafiltration coupled with high-performance liquid chromatography and quadrupole-time-of-flight mass spectrometry for screening lipase binders from different extracts of Dendrobium officinale

(2015) Yi Tao et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Effects of Different Drying Methods on Bioactive Compound Yield and Antioxidant Capacity ofPhyllanthus amarus

(2015) Van Tang Nguyen et al.   DRYING TECHNOLOGY

Investigation on biochemical compositional changes during the microbial fermentation process of Fu brick tea by LC–MS based metabolomics

(2015) Jie Xu et al.   FOOD CHEMISTRY

Effect of drying methods on the free and conjugated bufadienolide content in toad venom determined by ultra-performance liquid chromatography-triple quadrupole mass spectrometry coupled with a pattern recognition approach

(2015) Jing Zhou et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Measurement of antioxidant activity

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

Changes in the Content of Pectic Substances in Tea Leaves (Camellia sinensis L.) during Steam Processing of Green Tea

(2014) Hisako Hirono et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Identification and quantification of flavonoid glycosides from fenugreek (Trigonella foenum-graecum) germinated seeds by LC–DAD–ESI/MS analysis

(2014) Zakia Benayad et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenolic compound contents and antioxidant activity in plants with nutritional and/or medicinal properties from the Peruvian Andean region

(2013) Rosana Chirinos et al.   INDUSTRIAL CROPS AND PRODUCTS

Characterization of phenolics of Sarcandra glabra by non-targeted high-performance liquid chromatography fingerprinting and following targeted electrospray ionisation tandem mass spectrometry/time-of-flight mass spectrometry analyses

(2012) Hui Zhou et al.   FOOD CHEMISTRY