Flavonoids in Selected Mediterranean Fruits: Extraction, Electrochemical Detection and Total Antioxidant Capacity Evaluation

Chronocoulometry of wine on multi-walled carbon nanotube modified electrode: Antioxidant capacity assay

(2016) Guzel Ziyatdinova et al.   FOOD CHEMISTRY

Electrochemical behavior and determination of major phenolic antioxidants in selected coffee samples

(2016) Jerônimo Raimundo Oliveira-Neto et al.   FOOD CHEMISTRY

Novel reductive–reductive mode electrochemical detection of Rohypnol following liquid chromatography and its determination in coffee

(2015) Kevin C. Honeychurch et al.   ANALYTICA CHIMICA ACTA

Calligonum polygonoidesLinnaeus Extract: HPLC-EC and Total Antioxidant Capacity Evaluation

(2015) Sara M. C. Gomes et al.   ELECTROANALYSIS

Metabolic Analysis of Various Date Palm Fruit (Phoenix dactylifera L.) Cultivars from Saudi Arabia to Assess Their Nutritional Quality

(2015) Ismail Hamad et al.   MOLECULES

New Electrochemistry-Based Approaches to Brandy Quality Evaluation Using Antioxidant Parameters

(2014) Guzel Ziyatdinova et al.   Food Analytical Methods

Polyphenols of selected peach and plum genotypes reduce cell viability and inhibit proliferation of breast cancer cells while not affecting normal cells

(2014) Marcia Vizzotto et al.   FOOD CHEMISTRY

Chemical composition, nutritional value and antioxidant properties of autochthonous Prunus avium cultivars from Campania Region

(2014) Severina Pacifico et al.   FOOD RESEARCH INTERNATIONAL

Chronoamperometric estimation of cognac and brandy antioxidant capacity using MWNT modified glassy carbon electrode

(2014) Guzel Ziyatdinova et al.   TALANTA

Voltammetric and spectrometric determination of antioxidant capacity of selected wines

(2013) F.M.A. Lino et al.   ELECTROCHIMICA ACTA

Supercritical Fluid Extraction of Plant Flavors and Fragrances

(2013) Andrea Capuzzo et al.   MOLECULES

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

(2013) Reşat Apak et al.   PURE AND APPLIED CHEMISTRY

Comparison of three drying processes to obtain an apple peel food ingredient

(2012) M. Henríquez et al.   CyTA-Journal of Food

Virgin olive oil ortho-phenols—electroanalytical quantification

(2012) Teodor Adrian Enache et al.   TALANTA

Phenol and para-substituted phenols electrochemical oxidation pathways

(2011) Teodor Adrian Enache et al.   JOURNAL OF ELECTROANALYTICAL CHEMISTRY

Apricot (Prunus armeniaca L.) fruit quality attributes and phytochemicals under different crop load

(2011) Peter A. Roussos et al.   SCIENTIA HORTICULTURAE

Fruit and vegetables and cancer risk

(2010) T J Key   BRITISH JOURNAL OF CANCER

Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds

(2010) T. Jerman et al.   FOOD CHEMISTRY

Anti-inflammatory activity of extracts from fruits, herbs and spices

(2010) Monika Mueller et al.   FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY