Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.)

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

(2015) Xu Wang et al.   FOOD CHEMISTRY

Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa)

(2015) I. Borrás-Linares et al.   INDUSTRIAL CROPS AND PRODUCTS

Comprehensive Evaluation of Antioxidant Properties and Volatile Compounds of Sudanese Honeys

(2015) Haroon Elrasheid Tahir et al.   JOURNAL OF FOOD BIOCHEMISTRY

Comparison of volatile compounds of hot-pressed, cold-pressed and solvent-extracted flaxseed oils analyzed by SPME-GC/MS combined with electronic nose: Major volatiles can be used as markers to distinguish differently processed oils

(2014) Chang Q. Wei et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa

(2014) Heba A. Sindi et al.   FOOD CHEMISTRY

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

Antioxidant Activity of Leaf Extracts from Different Hibiscus sabdariffa Accessions and Simultaneous Determination Five Major Antioxidant Compounds by LC-Q-TOF-MS

(2014) Jin Wang et al.   MOLECULES

Therapeutic potential of Hibiscus sabdariffa: A review of the scientific evidence

(2014) Soledad Guardiola et al.   Endocrinologia y Nutricion

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

(2013) Aurélie Bechoff et al.   FOOD CHEMISTRY

Physicochemical properties and antimicrobial activity of Roselle (Hibiscus sabdariffaL.)

(2013) EunKyung Jung et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparative Study of Anthocyanin and Volatile Compounds Content of Four Varieties of Mexican Roselle (Hibiscus sabdariffa L.) by Multivariable Analysis

(2013) G. A. Camelo-Méndez et al.   PLANT FOODS FOR HUMAN NUTRITION

Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage

(2012) Milena M. Ramírez-Rodrigues et al.   FOOD CHEMISTRY

Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice

(2011) L. Vázquez-Araújo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography–mass spectrometry

(2011) F. Bianchi et al.   FOOD CHEMISTRY

Quantification of the polyphenolic fraction and in vitro antioxidant and in vivo anti-hyperlipemic activities of Hibiscus sabdariffa aqueous extract

(2011) Salvador Fernández-Arroyo et al.   FOOD RESEARCH INTERNATIONAL

Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried

(2011) M.M. Ramírez-Rodrigues et al.   JOURNAL OF FOOD SCIENCE

Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit

(2011) Natália S. Janzantti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review of the antioxidant potential of medicinal plant species

(2010) Duduku Krishnaiah et al.   FOOD AND BIOPRODUCTS PROCESSING

Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds

(2010) Norhaizan Mohd-Esa et al.   FOOD CHEMISTRY

A headspace solid-phase microextraction method development and its application in the determination of volatiles in honeys by gas chromatography

(2010) Beata Plutowska et al.   FOOD CHEMISTRY

Flavanols and Anthocyanins in Cardiovascular Health: A Review of Current Evidence

(2010) Sonia De Pascual-Teresa et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physical, biochemical and antioxidant properties of some Indian honeys

(2009) Sudhanshu Saxena et al.   FOOD CHEMISTRY

Changes in total phenolic and monomeric anthocyanin composition and antioxidant activity of three varieties of sorrel (Hibiscus sabdariffa) during maturity

(2009) Keisha R. Christian et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Correlation between volatile composition and sensory properties in Spanish Albariño wines

(2009) Mar Vilanova et al.   MICROCHEMICAL JOURNAL

SPME followed by GC–MS: a powerful technique for qualitative analysis of honey volatiles

(2008) Ana Cristina Soria et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Differentiation of monofloral citrus, rosemary, eucalyptus, lavender, thyme and heather honeys based on volatile composition and sensory descriptive analysis

(2008) L. Castro-Vázquez et al.   FOOD CHEMISTRY

Anti-Campylobacter, anti-aerobic, and anti-oxidative effects of roselle calyx extract and protocatechuic acid in ground beef

(2008) M YIN et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Uricosuric effect of Roselle (Hibiscus sabdariffa) in normal and renal-stone former subjects

(2008) Vitoon Prasongwatana et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effect of the Temperature on the Spray Drying of Roselle Extracts (Hibiscus sabdariffa L.)

(2008) Salvador Gonzalez-Palomares et al.   PLANT FOODS FOR HUMAN NUTRITION