Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

UV-Visible Spectroscopy and Multivariate Classification as a Screening Tool for Determining the Adulteration of Sauces

(2016) Carolina V. Di Anibal et al.   Food Analytical Methods

Stability of anthocyanins- and anthocyanidins-enriched extracts, and formulations of fruit pulp of Eugenia jambolana (‘jamun’)

(2016) Ram Jee Sharma et al.   FOOD CHEMISTRY

Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

(2016) Nathália Moura-Nunes et al.   FOOD CHEMISTRY

Mulberry anthocyanin biotransformation by intestinal probiotics

(2016) Jing-Rong Cheng et al.   FOOD CHEMISTRY

Classification of plum spirit drinks by synchronous fluorescence spectroscopy

(2016) J. Sádecká et al.   FOOD CHEMISTRY

Profiling of anthocyanins from blueberries produced in China using HPLC-DAD-MS and exploratory analysis by principal component analysis

(2016) Dongnan Li et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Development of an all rice malt beer: A gluten free alternative

(2016) Heidi Mayer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of glycosylation patterns of Chinese eggplant anthocyanins and other derivatives on antioxidant effectiveness in human colon cell lines

(2015) Pu Jing et al.   FOOD CHEMISTRY

Identification of anthocyanins in black rice (Oryza sativa L.) by UPLC/Q-TOF-MS and their in vitro and in vivo antioxidant activities

(2015) Jie Hao et al.   JOURNAL OF CEREAL SCIENCE

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

(2015) Gisele Teixeira Souza Sora et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum, Capsicum baccatum, Capsicum chacoense and Capsicum chinense: A comparison between fresh and processed peppers

(2015) Monica R. Loizzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Authentication and Discrimination of Whiskies of High Commercial Value by Pattern Recognition

(2014) Miguel Ángel Cantarelli et al.   Food Analytical Methods

Evaluation of carotenoid and capsaicinoid contents in powder of red chili peppers during one year of storage

(2014) Daniele Giuffrida et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous determination of prenylflavonoid and hop bitter acid in beer lee by HPLC-DAD-MS

(2013) T.H. Kao et al.   FOOD CHEMISTRY

Bound phenolics in foods, a review

(2013) Beatriz A. Acosta-Estrada et al.   FOOD CHEMISTRY

Phenolic Profiles and Total Antioxidant Capacity of Marketed Beers in Serbia

(2013) Snežana S. Mitić et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers

(2012) Haifeng Zhao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Iso-α-acids, bitterness and loss of beer quality during storage

(2012) Isabel Caballero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterisation of the antioxidant activity of flavonoids

(2011) Noriyoshi Masuoka et al.   FOOD CHEMISTRY

Influence of Brewing Method and Acidity Regulators on the Antioxidant Capacity of Coffee Brews

(2010) Mónica Pérez-Martínez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types

(2010) Alessandro Piazzon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic profiles and antioxidant activities of commercial beers

(2009) Haifeng Zhao et al.   FOOD CHEMISTRY

Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

(2009) Marta Ávila et al.   FOOD RESEARCH INTERNATIONAL

Extraction and identification of anthocyanin from purple corn (Zea maysL.)

(2009) Zhendong Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

A Kinetic Study on the Isomerization of Hop α-Acids

(2008) Barbara Jaskula et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unsupervised classification methods in food sciences: discussion and outlook

(2008) Marcin Kozak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob

(2007) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies