Comparative study of total phenolic compounds, flavonoids and antioxidant capacities in pigmented and non-pigmented rice of indica rice varieties

Chemical composition and antioxidant capacity of different anatomical parts of pear ( Pyrus communis L.)

(2016) Joanna Kolniak-Ostek   FOOD CHEMISTRY

Quantification and analysis of anthocyanin and flavonoids compositions, and antioxidant activities in onions with three different colors

(2016) Shi-lin ZHANG et al.   Journal of Integrative Agriculture

Analysis of Genotype, Environment, and Their Interaction Effects on the Phytochemicals and Antioxidant Capacities of Red Rice (Oryza sativa L.)

(2015) Yafang Shao et al.   CEREAL CHEMISTRY

Phenolic Compounds of Cereals and Their Antioxidant Capacity

(2014) Pham Van Hung   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology

(2014) Isabel Rodríguez Amado et al.   FOOD CHEMISTRY

Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activity

(2014) Li-Jin Wang et al.   FOOD CHEMISTRY

Phenolic profile and antioxidant activity in selected seeds and sprouts

(2013) Paulina Pająk et al.   FOOD CHEMISTRY

A comparative study on phenolic profile, vitamin C content and antioxidant activity of Italian honeys of different botanical origin

(2013) Annamaria Perna et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavonoids as Antioxidants and Developmental Regulators: Relative Significance in Plants and Humans

(2013) Cecilia Brunetti et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Phenolic compounds, antioxidant activity and insulinotropic effect of extracts prepared from grape (Vitis vinifera L) byproducts

(2013) Pooja Doshi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sepal phenolic profile during Helleborus niger flower development

(2013) Valentina Schmitzer et al.   JOURNAL OF PLANT PHYSIOLOGY

Absorption and metabolism of proanthocyanidins

(2013) Keqin Ou et al.   Journal of Functional Foods

Phenolic composition and antioxidant activity of white mulberry (Morus albaL.) fruits

(2012) Luchai Butkhup et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of phenolic acids, flavonoids, proanthocyanidins and antioxidant activity of water extracts from seed coats of marama bean [Tylosema esculentum] - an underutilised food legume

(2012) Jeremiah S. Shelembe et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The phenolic profiles and antioxidant activity in different types of tea

(2012) Jun Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Growth-Inhibitory Effects of Pigmented Rice Bran Extracts and Three Red Bran Fractions against Human Cancer Cells: Relationships with Composition and Antioxidative Activities

(2012) Ming-Hsuan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quantification of polyphenolic content and bioactive constituents of some commercial rice varieties in Taiwan

(2012) Shao-Hua Huang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

New approach for evaluation of the antioxidant capacity based on scavenging DPPH free radical in micelle systems

(2011) Tuanjai Noipa et al.   FOOD RESEARCH INTERNATIONAL

Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

(2011) Suk-Hyun Choi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of anthocyanins in black soybean (Glycine max (L.) Merr.) varieties

(2011) Kwangoh Koh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

APPLICATION OF A FUNCTIONAL MATHEMATICAL QUALITY INDEX TO ASPARAGINE, FREE SUGAR AND PHENOLIC ACID CONTENT OF 20 COMMERCIAL POTATO VARIETIES

(2010) ENRICO FINOTTI et al.   JOURNAL OF FOOD QUALITY

The Mysteries of Proanthocyanidin Transport and Polymerization

(2010) J. Zhao et al.   PLANT PHYSIOLOGY

Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid

(2009) Pascale Goupy et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzyme assisted extraction of luteolin and apigenin from pigeonpea [Cajanuscajan (L.) Millsp.] leaves

(2008) Yu-Jie Fu et al.   FOOD CHEMISTRY

Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

(2008) M. Alothman et al.   FOOD CHEMISTRY

The HEALTHGRAIN Cereal Diversity Screen: Concept, Results, and Prospects

(2008) Jane L. Ward et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Naringin and naringenin determination and control in grapefruit juice by a validated HPLC method

(2007) Isabel A. Ribeiro et al.   FOOD CONTROL