Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

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Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

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A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices

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Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

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The oxidation of luteolin, the natural flavonoid dye

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The Photodegradation of Quercetin: Relation to Oxidation

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Automated analysis of synthesized oligorutin and oligoesculin by laccase

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Unusual amount of (−)-mesquitol from the heartwood of Prosopis juliflora

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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

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