Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars

Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

(2016) Huan Cheng et al.   FOOD CHEMISTRY

Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices

(2016) Daniel Granato et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars

(2015) Xiaohong Kou et al.   FOOD CHEMISTRY

Determination of the phenolic composition from Brazilian tropical fruits by UHPLC–MS/MS

(2015) Giovana A. Bataglion et al.   FOOD CHEMISTRY

Investigation of in vitro and in vivo antioxidant activities of flavonoids rich extract from the berries of Rhodomyrtus tomentosa(Ait.) Hassk

(2015) Pingping Wu et al.   FOOD CHEMISTRY

Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates

(2015) Tiago Margraf et al.   JOURNAL OF FOOD SCIENCE

Antioxidant and antiglycation properties of different solvent extracts from Chinese olive ( Canarium album L.) fruit

(2015) Chiung-Tsun Kuo et al.   Asian Pacific Journal of Tropical Medicine

Isolation of Anti-HIV Components fromCanarium albumFruits by High-Speed Counter-Current Chromatography

(2012) Wenjun Duan et al.   ANALYTICAL LETTERS

A critical evaluation on the reliability of two aluminum chloride chelation methods for quantification of flavonoids

(2012) Denni Mammen et al.   FOOD CHEMISTRY

Hydrolyzable tannin analysis in food

(2012) Panagiotis Arapitsas   FOOD CHEMISTRY

Analysis of Hydrolyzable Tannins and Other Phenolic Compounds in Emblic Leafflower (Phyllanthus emblica L.) Fruits by High Performance Liquid Chromatography–Electrospray Ionization Mass Spectrometry

(2012) Baoru Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ellagitannins, ellagic acid and their derived metabolites: A review about source, metabolism, functions and health

(2011) J.M. Landete   FOOD RESEARCH INTERNATIONAL

Physicochemical characteristics of dabai (Canarium odontophyllumMiq.) fruit

(2011) Phebe Ding et al.   Fruits

Impact of Concentration of Ellagitannins in Oak Wood on Their Levels and Organoleptic Influence in Red Wine

(2011) Julien Michel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microwave-assisted extraction of phenolics fromCanarium albumL. and identification of the main phenolic compound

(2011) Zhiyong He et al.   NATURAL PRODUCT RESEARCH

Phenolic constituents of Canarium album

(2010) Zhao-bao Xiang et al.   CHEMISTRY OF NATURAL COMPOUNDS

Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China

(2010) Hao Zhang et al.   FOOD AND CHEMICAL TOXICOLOGY

Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

(2010) Beate Pfundstein et al.   PHYTOCHEMISTRY

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of a new phenolic compound from Chinese olive (Canarium album L.) fruit

(2008) Zhiyong He et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

(2008) Haiying Liu et al.   FOOD RESEARCH INTERNATIONAL

Preparative separation and purification of phenolic compounds fromCanarium album L. by macroporous resins

(2007) Zhiyong He et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE