Variation of the Phytochemical Constituents and Antioxidant Activities of Zingiber officinale var. rubrum Theilade Associated with Different Drying Methods and Polyphenol Oxidase Activity

Optimization protocol for the extraction of 6-gingerol and 6-shogaol from Zingiber officinale var. rubrum Theilade and improving antioxidant and anticancer activity using response surface methodology

(2015) Ali Ghasemzadeh et al.   BMC Complementary and Alternative Medicine

Evaluation of Bioactive Compounds, Pharmaceutical Quality, and Anticancer Activity of Curry Leaf (Murraya koenigiiL.)

(2014) Ali Ghasemzadeh et al.   Evidence-based Complementary and Alternative Medicine

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Combined effect of CO2 enrichment and foliar application of salicylic acid on the production and antioxidant activities of anthocyanin, flavonoids and isoflavonoids from ginger

(2012) Ali Ghasemzadeh et al.   BMC Complementary and Alternative Medicine

Flavonoid compounds and their antioxidant activity in extract of some tropical plants

(2012) Ali Ghasemzadeh   Journal of Medicinal Plants Research

Effect of salicylic acid application on biochemical changes in ginger (Zingiber officinale Roscoe)

(2012) Ali Ghasemzadeh   Journal of Medicinal Plants Research

Composition and stability of phytochemicals in five varieties of black soybeans (Glycine max)

(2010) Camila R. Correa et al.   FOOD CHEMISTRY

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

(2009) C. de Torres et al.   ANALYTICA CHIMICA ACTA

Comparative antioxidant and anti-inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol

(2009) Swarnalatha Dugasani et al.   JOURNAL OF ETHNOPHARMACOLOGY

Purification and kinetic characterization of polyphenol oxidase from Barbados cherry (Malpighia glabra L.)

(2008) V.B. Anil Kumar et al.   FOOD CHEMISTRY

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

(2008) SeungWook Lee et al.   FOOD CHEMISTRY

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

(2007) A ALTUNKAYA et al.   FOOD CHEMISTRY