Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars

Anthocyanin and phenolic characterization, chemical composition and antioxidant activity of chagalapoli (Ardisia compressa K.) fruit: A tropical source of natural pigments

(2015) Elvia Joaquín-Cruz et al.   FOOD RESEARCH INTERNATIONAL

Genetic diversity and relationships in cultivars of Lolium multiflorum Lam. using sequence-related amplified polymorphism markers

(2014) L.K. Huang et al.   GENETICS AND MOLECULAR RESEARCH

Antioxidant Properties and Hyphenated HPLC-PDA-MS Profiling of Chilean Pica Mango Fruits (Mangifera indica L. Cv. piqueño)

(2014) Javier Ramirez et al.   MOLECULES

Phytochemical Profiles and Antioxidant Activities in Six Species of Ramie Leaves

(2014) Yongsheng Chen et al.   PLoS One

Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods

(2013) Dalbir Singh Sogi et al.   FOOD CHEMISTRY

Antioxidant properties, total phenolics, and quality of fresh-cut ‘Tommy Atkins’ mangoes as affected by different pre-treatments

(2013) M. Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Mango peel dietary fibre: Composition and associated bound phenolics

(2013) C.M. Ajila et al.   Journal of Functional Foods

Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits

(2012) Vanessa Rios de Souza et al.   FOOD CHEMISTRY

Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC–DAD–MS/MS-ESI and their individual contribution to the antioxidant activity during ripening

(2012) H. Palafox-Carlos et al.   FOOD CHEMISTRY

Effect of Germination on Phytochemical Profiles and Antioxidant Activity of Mung Bean Sprouts (Vigna radiata)

(2012) Xinbo Guo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of extraction of phenolic acids from a vegetable waste product using a pressurized liquid extractor

(2012) Devanand L. Luthria   Journal of Functional Foods

Antioxidant capacities and total phenolic contents of 56 vegetables

(2012) Gui-Fang Deng et al.   Journal of Functional Foods

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil

(2011) Maria Mozarina Beserra Almeida et al.   FOOD RESEARCH INTERNATIONAL

Polyphenolic compounds and antioxidant properties in mango fruits

(2011) Xiaowei Ma et al.   SCIENTIA HORTICULTURAE

Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts

(2011) Gian Carlo Tenore et al.   Journal of Functional Foods

The contribution of fruits and vegetables to dietary intake of polyphenols and antioxidant capacity in a Mexican rural diet: Importance of fruit and vegetable variety

(2010) Deisy Hervert-Hernández et al.   FOOD RESEARCH INTERNATIONAL

Cellular Antioxidant Activity of Common Vegetables

(2010) Wei Song et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties

(2010) Ming Wei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anticarcinogenic Effects of Polyphenolics from Mango (Mangifera indica) Varieties

(2010) Giuliana D. Noratto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel

(2009) Hana Kim et al.   FOOD CHEMISTRY

Gallic Acid Induces Apoptosis via Caspase-3 and Mitochondrion-Dependent Pathways in Vitro and Suppresses Lung Xenograft Tumor Growth in Vivo

(2009) Bin-Chuan Ji et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indicaL.)

(2009) John A. Manthey et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera IndicaL.) as Affected by Low-Temperature Storage

(2009) R.M. Robles-Sánchez et al.   JOURNAL OF FOOD SCIENCE

Major Mango Polyphenols and Their Potential Significance to Human Health

(2008) Martin Masibo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Free radical-scavenging behaviour of some north-east Brazilian fruits in a DPPH system

(2008) M RUFINO et al.   FOOD CHEMISTRY

Comparison of phenolic composition and antioxidant properties of two native Chilean and one domestic strawberry genotypes

(2008) Mario J. Simirgiotis et al.   FOOD CHEMISTRY

Total antioxidant activity in 35 Ugandan fruits and vegetables

(2008) Torunn Stangeland et al.   FOOD CHEMISTRY

Antioxidant capacity and phenol content of selected Algerian medicinal plants

(2008) Dina Atmani et al.   FOOD CHEMISTRY

Effects of Anthocyanins on Psychological Stress-Induced Oxidative Stress and Neurotransmitter Status

(2008) M. Mamunur Rahman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sodium Borohydride/Chloranil-Based Assay for Quantifying Total Flavonoids

(2008) Xiangjiu He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chlorogenic Acids from Green Coffee Extract are Highly Bioavailable in Humans

(2008) Adriana Farah et al.   JOURNAL OF NUTRITION

Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ‘Kent’ mango (Mangifera indica L.)

(2008) Rosario M. Robles-Sánchez et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY