Identification and Quantification of Phytochemicals, Antioxidant Activity, and Bile Acid-Binding Capacity of Garnet Stem Dandelion (Taraxacum officinale )

Effect of harvest time on the levels of phytochemicals, free radical-scavenging activity, α -amylase inhibition and bile acid-binding capacity of spinach (Spinacia oleracea )

(2018) Noorani Barkat et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

In Vitro Bile Acid Binding Capacities of Red Leaf Lettuce and Cruciferous Vegetables

(2017) Isabelle F. Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional quality of ten leafy vegetables harvested at two light intensities

(2016) Emma Colonna et al.   FOOD CHEMISTRY

Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

(2016) Saraid Mora-Rochín et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions

(2016) Wenjie Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize

(2015) Amy Collison et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of Antimicrobial Extracts from Dandelion Root (Taraxacum officinale) Using LC-SPE-NMR

(2015) O. Kenny et al.   PHYTOTHERAPY RESEARCH

Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays

(2015) K.M. Schaich et al.   Journal of Functional Foods

Antioxidants in Varieties of Chicory (Cichorium intybusL.) and Wild Poppy (Papaver rhoeasL.) of Southern Italy

(2015) Anna Montefusco et al.   Journal of Chemistry

Re-evaluation of the 2,2-Diphenyl-1-picrylhydrazyl Free Radical (DPPH) Assay for Antioxidant Activity

(2014) J. Xie et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variation of antioxidant activity and the levels of bioactive compounds in lipophilic and hydrophilic extracts from hot pepper (Capsicum spp.) cultivars

(2012) Haejin Bae et al.   FOOD CHEMISTRY

Degreening and postharvest storage influences ‘Star Ruby’ grapefruit (Citrus paradisi Macf.) bioactive compounds

(2012) Priyanka Chaudhary et al.   FOOD CHEMISTRY

Antioxidant Properties of Taraxacum officinale Leaf Extract Are Involved in the Protective Effect Against Hepatoxicity Induced by Acetaminophen in Mice

(2012) Dirleise Colle et al.   JOURNAL OF MEDICINAL FOOD

An improved sample preparation method for quantification of ascorbic acid and dehydroascorbic acid by HPLC

(2012) Kranthi K. Chebrolu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diverse biological activities of dandelion

(2012) Marta González-Castejón et al.   NUTRITION REVIEWS

Carotenoid and chlorophyll composition of commonly consumed leafy vegetables in Mediterranean countries

(2011) Dragan Žnidarčič et al.   FOOD CHEMISTRY

Determination of polyphenols content and antioxidant activity of some red wines by differential pulse voltammetry, HPLC and spectrophotometric methods

(2010) Marijan Šeruga et al.   FOOD CHEMISTRY

In vitro model to correlate viscosity and bile acid-binding capacity of digested water-soluble and insoluble dietary fibres

(2010) Christian Zacherl et al.   FOOD CHEMISTRY

The link between dietary fibre and human health

(2009) Cyril W.C. Kendall et al.   FOOD HYDROCOLLOIDS

Methodological aspects about in vitro evaluation of antioxidant properties

(2008) Luís M. Magalhães et al.   ANALYTICA CHIMICA ACTA

Chemical studies of anthocyanins: A review

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