Characterization of phenolic compounds in green and red oak-leaf lettuce cultivars by UHPLC-DAD-ESI-QToF/MS using MSE scan mode

Different agronomic and fertilization systems affect polyphenolic profile, antioxidant capacity and mineral composition of lettuce

(2016) Adriano Sofo et al.   SCIENTIA HORTICULTURAE

Evaluation of anti-inflammatory activity and fast UHPLC–DAD–IT-TOF profiling of polyphenolic compounds extracted from green lettuce (Lactuca sativa L.; var. Maravilla de Verano)

(2015) Giacomo Pepe et al.   FOOD CHEMISTRY

Multiclass Determination of Phenolic Compounds in Different Varieties of Tomato and Lettuce by Ultra High Performance Liquid Chromatography Coupled to Tandem Mass Spectrometry

(2015) María Isabel Alarcón-Flores et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Weather Variability Influences Color and Phenolic Content of Pigmented Baby Leaf Lettuces throughout the Season

(2015) Alicia Marin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of different night-time temperatures and cultivation durations on the polyphenolic contents of lettuce: Application of principal component analysis

(2015) Sung Woo Jeong et al.   Journal of Advanced Research

Unlike Quercetin Glycosides, Cyanidin Glycoside in Red Leaf Lettuce Responds More Sensitively to Increasing Low Radiation Intensity before than after Head Formation Has Started

(2014) Christine Becker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic profile evolution of different ready-to-eat baby-leaf vegetables during storage

(2014) J. Santos et al.   JOURNAL OF CHROMATOGRAPHY A

Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid

(2013) Christine Becker et al.   FOOD CHEMISTRY

Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.)

(2013) Urszula Złotek et al.   FOOD CHEMISTRY

Isolation of Phenolic Compounds from Iceberg Lettuce and Impact on Enzymatic Browning

(2013) Franziska Mai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A new ultrahigh performance liquid chromatography with diode array detection coupled to electrospray ionization and quadrupole time-of-flight mass spectrometry analytical strategy for fast analysis and improved characterization of phenolic compounds in apple products

(2013) M. Ramirez-Ambrosi et al.   JOURNAL OF CHROMATOGRAPHY A

Reversed-phase ultra-high-performance liquid chromatography coupled to electrospray ionization-quadrupole-time-of-flight mass spectrometry as a powerful tool for metabolic profiling of vegetables: Lactuca sativa as an example of its application

(2013) I.M. Abu-Reidah et al.   JOURNAL OF CHROMATOGRAPHY A

The influence of pH on the thermal stability of 5-O-caffeoylquinic acids in aqueous solutions

(2011) Andrzej L. Dawidowicz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

HPLC–ESI-Q-TOF-MS for a comprehensive characterization of bioactive phenolic compounds in cucumber whole fruit extract

(2011) Ibrahim M. Abu-Reidah et al.   FOOD RESEARCH INTERNATIONAL

Quantitation of the Hydroxycinnamic Acid Derivatives and the Glycosides of Flavonols and Flavones by UV Absorbance after Identification by LC-MS

(2011) Long-Ze Lin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Eleven Phenolic Compounds Including Novel p-Coumaroyl Derivatives in Lettuce (Lactuca sativa L.) by Ultra-high-performance Liquid Chromatography with Photodiode Array and Mass Spectrometry Detection

(2011) Albert Ribas-Agustí et al.   PHYTOCHEMICAL ANALYSIS

Determination of the hydroxycinnamate profile of 12 members of the Asteraceae family

(2011) Rakesh Jaiswal et al.   PHYTOCHEMISTRY

Automated identification of phenolics in plant-derived foods by using library search approach

(2010) María Gómez-Romero et al.   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

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

(2010) María Gómez-Romero et al.   PHYTOCHEMISTRY

Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)

(2009) Arzu Altunkaya et al.   FOOD CHEMISTRY

A general analytical strategy for the characterization of phenolic compounds in fruit juices by high-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry

(2009) Beatriz Abad-García et al.   JOURNAL OF CHROMATOGRAPHY A

Environmental stresses induce health-promoting phytochemicals in lettuce

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

Liquid chromatography coupled with ultraviolet absorbance detection, electrospray ionization, collision-induced dissociation and tandem mass spectrometry on a triple quadrupole for the on-line characterization of polyphenols and methylxanthines in green coffee beans

(2009) Rosa Maria Alonso-Salces et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

LC–MSn analysis of the cis isomers of chlorogenic acids

(2007) Michael N. Clifford et al.   FOOD CHEMISTRY

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

(2007) Rafael Llorach et al.   FOOD CHEMISTRY