Effects of extraction methods on the phenolic compounds contents and antioxidant capacities of cinnamon extracts

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

(2014) Anna Vallverdú-Queralt et al.   FOOD CHEMISTRY

Cassia Cinnamon as a Source of Coumarin in Cinnamon-Flavored Food and Food Supplements in the United States

(2013) Yan-Hong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

(2013) Małgorzata Przygodzka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simple and Rapid Method for the Analysis of Phenolic Compounds in Beverages and Grains

(2011) Marjorie B. Medina   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cinnamon improves insulin sensitivity and alters the body composition in an animal model of the metabolic syndrome

(2010) K. Couturier et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Antibiofilm Effect of Trans-Cinnamaldehyde on Uropathogenic Escherichia coli

(2010) Mary Anne Roshni Amalaradjou et al.   JOURNAL OF UROLOGY

Simultaneous determination of phenolic acids and flavonoids in Lycium barbarum Linnaeus by HPLC–DAD–ESI-MS

(2009) B. Stephen Inbaraj et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS