Development of a Sustainable, Simple, and Robust Method for Efficient l-DOPA Extraction

Comparison of green extraction methods with conventional extraction method for extract yield, L-DOPA concentration and antioxidant activity ofMucuna pruriensseed

(2015) Tushar Dhanani et al.   Green Chemistry Letters and Reviews

Levodopa in Mucuna pruriens and its degradation

(2015) Haridas Pulikkalpura et al.   Scientific Reports

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

(2014) Irena Baranowska et al.   Food Analytical Methods

Studies of the Rate Constant of l-DOPA Oxidation and Decarboxylation by HPLC

(2012) Yong Zhi Zhou et al.   CHROMATOGRAPHIA

Effect of Roasting and Boiling on the Content of Vicine, Convicine and L-3,4-dihydroxyphenylalanine inVicia fabaL.

(2012) Anaberta Cardador-Martínez et al.   JOURNAL OF FOOD QUALITY

Recovery of phenolic compounds from grape seeds: effect of extraction time and solid–liquid ratio

(2011) Alessandro A. Casazza et al.   NATURAL PRODUCT RESEARCH

Non-protein amino acids in plant defense against insect herbivores: Representative cases and opportunities for further functional analysis

(2011) Tengfang Huang et al.   PHYTOCHEMISTRY

Effect of differential processing methods on L-Dopa and protein quality in velvet bean, an underutilized pulse

(2007) Parameswaran Gurumoorthi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY