The effect of traditional stir-frying process on hydrophilic and lipophilic antioxidant capacities of pine nut kernels

Comparison of phenolic compounds, tocopherols, phytosterols and antioxidant potential in Zhejiang pecan [Carya cathayensis] at different stir-frying steps

(2015) Jiajia Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

(2014) Lina Xiong et al.   JOURNAL OF FOOD SCIENCE

Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study

(2013) Paweł Górnaś et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

In vitro antioxidant capacity and anti-inflammatory activity of seven common oats

(2013) Yi-Fang Chu et al.   FOOD CHEMISTRY

Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica charantia) fruit

(2013) O. Kenny et al.   FOOD CHEMISTRY

Antioxidant properties of 3-deoxyanthocyanidins and polyphenolic extracts from Côte d’Ivoire’s red and white sorghums assessed by ORAC and in vitro LDL oxidisability tests

(2013) Marie-Annette Carbonneau et al.   FOOD CHEMISTRY

Extraction, Characterization and In Vivo Neuromodulatory Activity of Phytosterols from Microalga Dunaliella Tertiolecta

(2012) M. Francavilla et al.   CURRENT MEDICINAL CHEMISTRY

Functional Properties and Bioactivities of Pine Nut (Pinus gerardiana) Protein Isolates and Its Enzymatic Hydrolysates

(2012) Luyun Cai et al.   Food and Bioprocess Technology

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

(2012) Miriam Rejane Bonilla Lemos et al.   FOOD RESEARCH INTERNATIONAL

An ultra performance liquid chromatographic method for determining phytosterol uptake by Caco-2 cells

(2011) Nanako Ito et al.   ANALYTICAL BIOCHEMISTRY

Effect of phytosterols and their oxidation products on lipoprotein profiles and vascular function in hamster fed a high cholesterol diet

(2011) Yin Tong Liang et al.   ATHEROSCLEROSIS

Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa

(2011) Neel Chandrasekara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia

(2010) Zhigang Tai et al.   FOOD CHEMISTRY

Assessment of Antioxidant Capacity in vitro and in vivo

(2010) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

An optimized and validated RP-HPLC/UV detection method for simultaneous determination of all-trans-Retinol (Vitamin A) and α-Tocopherol (Vitamin E) in human serum: Comparison of different particulate reversed-phase HPLC columns

(2010) Abad Khan et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Compostos bioativos do café: atividade antioxidante in vitro do café verde e torrado antes e após a descafeinação

(2010) Adriene Ribeiro Lima et al.   QUIMICA NOVA

Antioxidant activities of malt extract from barley (Hordeum vulgare L.) toward various oxidative stress in vitro and in vivo

(2009) Yang Qingming et al.   FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY