Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

(2019) Lihui Zhang et al.   JOURNAL OF FOOD QUALITY

Kaempferol: A Key Emphasis to Its Anticancer Potential

(2019) Muhammad Imran et al.   MOLECULES

Determination and evaluation of in vitro bioaccessibility of the pyridoxal, pyridoxine, and pyridoxamine forms of vitamin B6 in cereal-based baby foods

(2019) Mustafa Yaman et al.   FOOD CHEMISTRY

The main active constituents and detoxification process of Ginkgo biloba seeds and their potential use in functional health foods

(2019) Hai-Yan Wang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach

(2018) Magdalena Dadan et al.   FOOD CHEMISTRY

Phytochemical composition and antioxidant activities of Dianthus Thunbergii hooper and Hypoxis Argentea harv ex baker: Plants used for the management of diabetes mellitus in Eastern Cape, South Africa

(2018) Graeme Bradley et al.   Pharmacognosy Magazine

Comparison of Antioxidant and Antimicrobial Properties for Ginkgo biloba and Rosemary (Rosmarinus officinalis L.) from Egypt

(2018) Hossam S. EL-BELTAGI et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Neuroprotective Effect of Caffeic Acid Phenethyl Ester in A Mouse Model of Alzheimer’s Disease Involves Nrf2/HO-1 Pathway

(2018) Fabiana Morroni et al.   Aging and Disease

Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics

(2018) Yuchen Wang et al.   PROCESS BIOCHEMISTRY

Comparison study of 4′-O-methylpyridoxine analogues in Ginkgo biloba seeds from different regions of China

(2018) Hao Gong et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of roasting conditions on the composition and antioxidant properties of defatted walnut flour

(2017) Joana Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of heating on the content and composition of ginkgolic acids in ginkgo seeds

(2017) G.-J. Fan et al.   Quality Assurance and Safety of Crops & Foods

Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel

(2016) Rebogile R. Mphahlele et al.   BMC Complementary and Alternative Medicine

Microwave drying and disinfestation of Brazil nut seeds

(2016) Alan Cândido da Silva et al.   FOOD CONTROL

Effect of temperature on antioxidant capacity during drying process of mortiño (Vaccinium meridionale Swartz)

(2016) Erick C. López-Vidaña et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of Different Drying Methods on Bioactive Compound Yield and Antioxidant Capacity ofPhyllanthus amarus

(2015) Van Tang Nguyen et al.   DRYING TECHNOLOGY

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

(2015) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal stability of ginkgolic acids from Ginkgo biloba and the effects of ginkgol C17:1 on the apoptosis and migration of SMMC7721 cells

(2014) Xiao-Ming Yang et al.   FITOTERAPIA

High Dose Dietary Pyridoxine Induces T-Helper Type 1 Polarization and Decreases Contact Hypersensitivity Response to Fluorescein Isothiocyanate in Mice

(2012) Chie Kobayashi et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate (Punica granatum L.) Arils and Rind as Affected by Drying Method

(2012) Ángel Calín-Sánchez et al.   Food and Bioprocess Technology

Review on in vivo and in vitro methods evaluation of antioxidant activity

(2012) Md. Nur Alam et al.   SAUDI PHARMACEUTICAL JOURNAL

Health Benefits of Nut Consumption

(2010) Emilio Ros   Nutrients

Phenolic compounds and antioxidant activity of extracts of Ginkgo leaves

(2009) Joanna Kobus et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY