Identification and Analysis of Amygdalin, Neoamygdalin and Amygdalin Amide in Different Processed Bitter Almonds by HPLC-ESI-MS/MS and HPLC-DAD

The Difference of Chemical Components and Biological Activities of the Crude Products and the Salt-Processed Product from Semen Cuscutae

(2016) Song Yang et al.   Evidence-based Complementary and Alternative Medicine

A recycling pathway for cyanogenic glycosides evidenced by the comparative metabolic profiling in three cyanogenic plant species

(2015) Martina Pičmanová et al.   BIOCHEMICAL JOURNAL

Problems and Pitfalls in the Analysis of Amygdalin and Its Epimer

(2015) M. Farooq Wahab et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhancement of amygdalin activated with β-d-glucosidase on HepG2 cells proliferation and apoptosis

(2012) Cunshan Zhou et al.   CARBOHYDRATE POLYMERS

Health Benefits of Almonds beyond Cholesterol Reduction

(2012) Alison Kamil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenylalanine derived cyanogenic diglucosides from Eucalyptus camphora and their abundances in relation to ontogeny and tissue type

(2011) Elizabeth H. Neilson et al.   PHYTOCHEMISTRY

A Unique Issue in the Standardization of Chinese Materia Medica: Processing

(2010) Zhongzhen Zhao et al.   PLANTA MEDICA

Molecular markers for kernel bitterness in almond

(2009) Raquel Sánchez-Pérez et al.   Tree Genetics & Genomes

Bitterness in Almonds

(2008) R. Sanchez-Perez et al.   PLANT PHYSIOLOGY