Determination of anthocyanins and non-anthocyanin polyphenols by ultra performance liquid chromatography/electrospray ionization mass spectrometry (UPLC/ESI–MS) in jussara (Euterpe edulis) extracts

Juçara fruit ( Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds

(2016) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

(2015) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanin profiling of Berberis lycium Royle berry and its bioactivity evaluation for its nutraceutical potential

(2015) Prakash Chandra Pradhan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Protective effect of black raspberry seed containing anthocyanins against oxidative damage to DNA, protein, and lipid

(2015) Mi-Hee Choi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran

(2015) Patiwit Loypimai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Acute consumption of juçara juice (Euterpe edulis) and antioxidant activity in healthy individuals

(2015) Alyne Lizane Cardoso et al.   Journal of Functional Foods

Anthocyanins, Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

(2014) Milene Oliveira Pereira Bicudo et al.   PLANT FOODS FOR HUMAN NUTRITION

Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview

(2013) Maria-José Motilva et al.   JOURNAL OF CHROMATOGRAPHY A

Chemical and economic evaluation of natural antioxidant extracts obtained by ultrasound-assisted and agitated bed extraction from jussara pulp (Euterpe edulis)

(2013) Gláucia S. Vieira et al.   JOURNAL OF FOOD ENGINEERING

Chemical characterization and evaluation of antioxidant properties of Açaí fruits (Euterpe oleraceae Mart.) during ripening

(2012) André Gordon et al.   FOOD CHEMISTRY

Liquid chromatography/mass spectrometry based fingerprinting analysis and mass profiling of Euterpe oleracea (açaí) dietary supplement raw materials

(2012) Vanisree Mulabagal et al.   FOOD CHEMISTRY

Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC−ESI-MS/MS

(2012) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

A rapid validated UHPLC–PDA method for anthocyanins quantification from Euterpe oleracea fruits

(2012) A.L.S. Dias et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Separation, Identification, and Quantitation of Phenolic Acids in Chinese Waxberry (Myrica Rubra) Juice by HPLC-PDA-ESI-MS

(2012) Chengjun Wang et al.   JOURNAL OF FOOD SCIENCE

Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties

(2012) Maria Anastasiadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of the mass spectrometric behaviors of anthocyanins in negative ionization mode and its applications for characterization of anthocyanins and non-anthocyanin polyphenols

(2012) Jianghao Sun et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Aqueous two-phase extraction, identification and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.)

(2011) Xiangyang Wu et al.   FOOD CHEMISTRY

Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil

(2010) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

Determination of polyphenolic compounds by liquid chromatography–mass spectrometry in Thymus species

(2010) Borbála Boros et al.   JOURNAL OF CHROMATOGRAPHY A

Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents

(2009) Renata V. Tonon et al.   FOOD RESEARCH INTERNATIONAL

Determination of anthocyanins from acerola (Malpighia emarginata DC.) and açai (Euterpe oleracea Mart.) by HPLC–PDA–MS/MS

(2008) Veridiana Vera de Rosso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS

(2008) Zhiliang Huang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY