Effect of High-Pressure Processing (HPP) on Phenolics of North Atlantic Sea Cucumber (Cucumaria frondosa)

Liberation of insoluble-bound phenolics from lentil hull matrices as affected by Rhizopus oryzae fermentation: Alteration in phenolic profiles and their inhibitory capacities against low-density lipoprotein (LDL) and DNA oxidation

(2021) JuDong Yeo et al.   FOOD CHEMISTRY

Screening and Characterization of Phenolic Compounds from Australian Grown Bananas and Their Antioxidant Capacity

(2021) Yasmeen M. Bashmil et al.   Antioxidants

Antibacterial activities and bioactive compounds of the ethyl acetate extract of the sea cucumber Holothuria forskali from Tunisian coasts

(2020) Khaoula Telahigue et al.   JOURNAL OF THE MARINE BIOLOGICAL ASSOCIATION OF THE UNITED KINGDOM

Northern Sea Cucumber (Cucumaria frondosa): A Potential Candidate for Functional Food, Nutraceutical, and Pharmaceutical Sector

(2020) Abul Hossain et al.   Marine Drugs

A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves

(2020) Piebiep Goufo et al.   Antioxidants

Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'

(2020) Begoña De Ancos et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Biming Zhong et al.   Marine Drugs

Preservation of aquatic food using edible films and coatings containing essential oils: a review

(2020) Fereidoon Shahidi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits

(2020) Wioletta Błaszczak et al.   FOOD CHEMISTRY

Effect of High Hydrostatic Pressure Extraction on Biological Activities and Phenolics Composition of Winter Savory Leaf Extracts

(2020) Sílvia A. Moreira et al.   Antioxidants

Effect of ultrasound, high-pressure processing, and enzymatic hydrolysis on carbohydrate hydrolyzing enzymes and antioxidant activity of lemon (Citrus limon) flavedo

(2020) Si-Yu Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization

(2019) Tayse Ferreira Ferreira da Silveira et al.   Innovative Food Science & Emerging Technologies

Extraction and Characterization of Organ Components of the Malaysian Sea Cucumber Holothuria leucospilota Yielded Bioactives Exhibiting Diverse Properties

(2019) Abdoulie Ceesay et al.   Biomed Research International

Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure

(2019) Jiexin Zhou et al.   FOOD CHEMISTRY

Phenolic profiles and antioxidant activity of defatted camelina and sophia seeds

(2018) Md. Jiaur Rahman et al.   FOOD CHEMISTRY

Effect of high-pressure processing on colour, phytochemical contents and antioxidant activities of purple waxy corn ( Zea mays L. var. ceratina ) kernels

(2018) Kawinchaya Saikaew et al.   FOOD CHEMISTRY

Antioxidant properties of Korean major persimmon (Diospyros kaki) leaves

(2017) Abul Hossain et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Phenolic and polyphenolic profiles of chia seeds and their in vitro biological activities

(2017) Md. Jiaur Rahman et al.   Journal of Functional Foods

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

(2016) Víctor Andrés et al.   FOOD CHEMISTRY

Antiglycation activity of lipophilized epigallocatechin gallate (EGCG) derivatives

(2016) Mingfu Wang et al.   FOOD CHEMISTRY

Effect of high pressure processing on carotenoid and phenolic compounds, antioxidant capacity, and microbial counts of bee-pollen paste and bee-pollen-based beverage

(2016) C. Zuluaga et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

(2016) I. Albertos et al.   Innovative Food Science & Emerging Technologies

Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products

(2016) Guanghe Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic Compounds of Pomegranate Byproducts (Outer Skin, Mesocarp, Divider Membrane) and Their Antioxidant Activities

(2016) Priyatharini Ambigaipalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Potential of Date (Phoenix dactylifera L.) Seed Protein Hydrolysates and Carnosine in Food and Biological Systems

(2015) Priyatharini Ambigaipalan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

α-Glucosidase Inhibitory Activities of Fatty Acids Purified from the Internal Organ of Sea CucumberStichopus japonicas

(2015) T. H. Nguyen et al.   JOURNAL OF FOOD SCIENCE

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

(2015) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Measurement of antioxidant activity

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

Protective and Curative Effects of the Sea CucumberHolothuria atraExtract against DMBA-Induced Hepatorenal Diseases in Rats

(2015) Ahmed I. Dakrory et al.   Biomed Research International

High pressure extraction of phenolic compounds from citrus peels†

(2014) R. Casquete et al.   HIGH PRESSURE RESEARCH

Antioxidant and Antiglycation Activity of Selected Dietary Polyphenols in a Cookie Model

(2014) Xinchen Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High hydrostatic pressure extraction of phenolic compounds from Maclura pomifera fruits

(2012) Ergin M. ALTUNER   AFRICAN JOURNAL OF BIOTECHNOLOGY

High-Pressure Processing as Emergent Technology for the Extraction of Bioactive Ingredients From Plant Materials

(2012) Xi Jun   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Rapid and Comprehensive Evaluation of (Poly)phenolic Compounds in Pomegranate (Punica granatum L.) Juice by UHPLC-MSn

(2012) Pedro Mena et al.   MOLECULES

Bioactive compounds, antioxidant potential, and hepatoprotective activity of sea cucumber (Holothuria atra) against thioacetamide intoxication in rats

(2012) Amr Y. Esmat et al.   NUTRITION

A High-Throughput Assay for Quantification of Starch Hydrolase Inhibition Based on Turbidity Measurement

(2011) Tingting Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Phenolics of Millet Control Lipid Peroxidation in Human LDL Cholesterol and Food Systems

(2011) Anoma Chandrasekara et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review

(2011) Sara Bordbar et al.   Marine Drugs

Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains

(2011) Anoma Chandrasekara et al.   Journal of Functional Foods

Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC-DAD-ESI-MSn

(2011) Anoma Chandrasekara et al.   Journal of Functional Foods

Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice

(2010) C. Queiroz et al.   HIGH PRESSURE RESEARCH

Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity

(2010) Anoma Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY