Extraction of functional ingredients from spinach (Spinacia oleraceaL.) using liquid solvent and supercritical CO2extraction

Extraction of caffeine from natural matter using a bio-renewable agrochemical solvent

(2012) David Villanueva Bermejo et al.   FOOD AND BIOPRODUCTS PROCESSING

The synergistic anti-inflammatory effects of lycopene, lutein, β-carotene, and carnosic acid combinations via redox-based inhibition of NF-κB signaling

(2012) Nurit Hadad et al.   FREE RADICAL BIOLOGY AND MEDICINE

Lutein: More than just a filter for blue light

(2012) Aize Kijlstra et al.   PROGRESS IN RETINAL AND EYE RESEARCH

Commercial extract of the brown seaweed Ascophyllum nodosum enhances phenolic antioxidant content of spinach (Spinacia oleracea L.) which protects Caenorhabditis elegans against oxidative and thermal stress

(2010) Di Fan et al.   FOOD CHEMISTRY

Antioxidant activity and profiles of common vegetables in Singapore

(2009) Mia Isabelle et al.   FOOD CHEMISTRY

Comparison between free radical scavenging capacity and oxidative stability of nut oils

(2008) Sara Arranz et al.   FOOD CHEMISTRY

Pressurized Liquid Extraction of Flavonoids from Spinach

(2008) L. Howard et al.   JOURNAL OF FOOD SCIENCE

Flavonoid content and antioxidant capacity of spinach genotypes determined by high-performance liquid chromatography/mass spectrometry

(2008) Mi Jin Cho et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

(2007) Andrea Bunea et al.   FOOD CHEMISTRY