Polyphenolic profiles in lettuce (Lactuca sativa L.) after CaCl2 treatment and cold storage

Enrichment and separation of quercetin-3-O-β- d -glucuronide from lotus leaves ( nelumbo nucifera gaertn.) and evaluation of its anti-inflammatory effect

(2017) Fei Li et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Transformation of chlorogenic acids during the coffee beans roasting process

(2016) Andrzej L. Dawidowicz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Dicaffeoylquinic Acid-Enriched Fraction of Cichorium glandulosum Seeds Attenuates Experimental Type 1 Diabetes via Multipathway Protection

(2015) Jing Tong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of postharvest calcium application in hydro-cooling water on tissue calcium content, biochemical changes, and quality attributes of sweet cherry fruit

(2014) Yan Wang et al.   FOOD CHEMISTRY

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams

(2013) Aneta Wojdyło et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Maintenance of postharvest quality and bioactive compounds of fresh-cut sweet leaf bush (Sauropus androgynusL. Merr.) through hot CaCl2dips

(2012) Suriyan Supapvanich et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic profile, antioxidant and antiproliferative activity of black and red currants(Ribes spp.)from organic and conventional cultivation

(2012) Wojdyło Aneta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Biosynthesis, Natural Sources, Dietary Intake, Pharmacokinetic Properties, and Biological Activities of Hydroxycinnamic Acids

(2012) Hesham R. El-Seedi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Exogenous Abscisic Acid on Yield, Antioxidant Capacities, and Phytochemical Contents of Greenhouse Grown Lettuces

(2010) Zheng Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Postharvest Application of 1-MCP and Postcutting Dip Treatment on the Quality and Nutritional Properties of Fresh-Cut Kiwifruit

(2010) Maria D. C. Antunes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolite profiling and quantification of phenolic compounds in methanol extracts of tomato fruit

(2010) María Gómez-Romero et al.   PHYTOCHEMISTRY

Tea prepared from Anastatica hirerochuntica seeds contains a diversity of antioxidant flavonoids, chlorogenic acids and phenolic compounds

(2010) Noura AlGamdi et al.   PHYTOCHEMISTRY

Effect of different extraction methods on the recovery of chlorogenic acids, caffeine and Maillard reaction products in coffee beans

(2009) Grażyna Budryn et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce

(2009) Olive Kenny et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

HEALTH BENEFITS OF APPLE PHENOLICS FROM POSTHARVEST STAGES FOR POTENTIAL TYPE 2 DIABETES MANAGEMENT USINGIN VITROMODELS

(2009) I. ADYANTHAYA et al.   JOURNAL OF FOOD BIOCHEMISTRY

Environmental stresses induce health-promoting phytochemicals in lettuce

(2009) Myung-Min Oh et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

New Phenolic Compounds and Antioxidant Potential ofCatharanthus roseus

(2008) Federico Ferreres et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALAD

(2008) ELENA DEGL'INNOOCENTI et al.   JOURNAL OF FOOD BIOCHEMISTRY

Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

(2007) Rafael Llorach et al.   FOOD CHEMISTRY