225 related articles for article (PubMed ID: 17263552)
1. Thermal degradation of onion quercetin glucosides under roasting conditions.
Rohn S; Buchner N; Driemel G; Rauser M; Kroh LW
J Agric Food Chem; 2007 Feb; 55(4):1568-73. PubMed ID: 17263552
[TBL] [Abstract][Full Text] [Related]
2. Onions: a source of unique dietary flavonoids.
Slimestad R; Fossen T; Vågen IM
J Agric Food Chem; 2007 Dec; 55(25):10067-80. PubMed ID: 17997520
[TBL] [Abstract][Full Text] [Related]
3. Effect of Processed Onions on the Plasma Concentration of Quercetin in Rats and Humans.
Kashino Y; Murota K; Matsuda N; Tomotake M; Hamano T; Mukai R; Terao J
J Food Sci; 2015 Nov; 80(11):H2597-602. PubMed ID: 26375490
[TBL] [Abstract][Full Text] [Related]
4. Determination of quercetin and its glucosides in onion by electrochemical methods.
Zielińska D; Nagels L; Piskuła MK
Anal Chim Acta; 2008 Jun; 617(1-2):22-31. PubMed ID: 18486637
[TBL] [Abstract][Full Text] [Related]
5. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products.
Lee SU; Lee JH; Choi SH; Lee JS; Ohnisi-Kameyama M; Kozukue N; Levin CE; Friedman M
J Agric Food Chem; 2008 Sep; 56(18):8541-8. PubMed ID: 18759442
[TBL] [Abstract][Full Text] [Related]
6. Flavonoids in onion cultivars (Allium cepa L.).
Rodríguez Galdón B; Rodríguez Rodríguez EM; Díaz Romero C
J Food Sci; 2008 Oct; 73(8):C599-605. PubMed ID: 19019103
[TBL] [Abstract][Full Text] [Related]
7. Quantification of quercetin glycosides in 6 onion cultivars and comparisons of hydrolysis-HPLC and spectrophotometric methods in measuring total quercetin concentrations.
Yoo KS; Lee EJ; Patil BS
J Food Sci; 2010 Mar; 75(2):C160-5. PubMed ID: 20492220
[TBL] [Abstract][Full Text] [Related]
8. Deconjugation and degradation of flavonol glycosides by pig cecal microbiota characterized by Fluorescence in situ hybridization (FISH).
Hein EM; Rose K; van't Slot G; Friedrich AW; Humpf HU
J Agric Food Chem; 2008 Mar; 56(6):2281-90. PubMed ID: 18303842
[TBL] [Abstract][Full Text] [Related]
9. Determination of the relative contribution of quercetin and its glucosides to the antioxidant capacity of onion by cyclic voltammetry and spectrophotometric methods.
Zielinska D; Wiczkowski W; Piskula MK
J Agric Food Chem; 2008 May; 56(10):3524-31. PubMed ID: 18454541
[TBL] [Abstract][Full Text] [Related]
10. Various cooking methods and the flavonoid content in onion.
Ioku K; Aoyama Y; Tokuno A; Terao J; Nakatani N; Takei Y
J Nutr Sci Vitaminol (Tokyo); 2001 Feb; 47(1):78-83. PubMed ID: 11349895
[TBL] [Abstract][Full Text] [Related]
11. Tyrosinase inhibitory effect of quercetin 4'-O-β-D-glucopyranoside from dried skin of red onion (Allium cepa).
Arung ET; Wijaya Kusuma I; Shimizu K; Kondo R
Nat Prod Res; 2011 Feb; 25(3):256-63. PubMed ID: 20635304
[TBL] [Abstract][Full Text] [Related]
12. Regioselective deglycosylation of onion quercetin glucosides by Saccharomyces cerevisiae.
Chung DM; Chung YC; Maeng PJ; Chun HK
Biotechnol Lett; 2011 Apr; 33(4):783-6. PubMed ID: 21188617
[TBL] [Abstract][Full Text] [Related]
13. Natural Product Glycosylation: Biocatalytic Synthesis of Quercetin-3,4'-O-diglucoside.
Sun P; Cai R; Chen L; Li Y; Jia H; Yan M; Chen K
Appl Biochem Biotechnol; 2020 Feb; 190(2):464-474. PubMed ID: 31385192
[TBL] [Abstract][Full Text] [Related]
14. Comparison of the main bioactive compounds and antioxidant activities in garlic and white and red onions after treatment protocols.
Gorinstein S; Leontowicz H; Leontowicz M; Namiesnik J; Najman K; Drzewiecki J; Cvikrová M; Martincová O; Katrich E; Trakhtenberg S
J Agric Food Chem; 2008 Jun; 56(12):4418-26. PubMed ID: 18494496
[TBL] [Abstract][Full Text] [Related]
15. Antioxidative compounds from the outer scales of onion.
Ly TN; Hazama C; Shimoyamada M; Ando H; Kato K; Yamauchi R
J Agric Food Chem; 2005 Oct; 53(21):8183-9. PubMed ID: 16218662
[TBL] [Abstract][Full Text] [Related]
16. Effect of thermal processing on the flavonols rutin and quercetin.
Buchner N; Krumbein A; Rohn S; Kroh LW
Rapid Commun Mass Spectrom; 2006; 20(21):3229-35. PubMed ID: 17016866
[TBL] [Abstract][Full Text] [Related]
17. Quercetin and isorhamnetin glycosides in onion (Allium cepa L.): varietal comparison, physical distribution, coproduct evaluation, and long-term storage stability.
Lee J; Mitchell AE
J Agric Food Chem; 2011 Feb; 59(3):857-63. PubMed ID: 21244009
[TBL] [Abstract][Full Text] [Related]
18. An on-line method for pressurized hot water extraction and enzymatic hydrolysis of quercetin glucosides from onions.
Lindahl S; Liu J; Khan S; Karlsson EN; Turner C
Anal Chim Acta; 2013 Jun; 785():50-9. PubMed ID: 23764443
[TBL] [Abstract][Full Text] [Related]
19. Human exposure modelling of quercetin in onions (Allium cepa L.) following thermal processing.
Harris S; Brunton N; Tiwari U; Cummins E
Food Chem; 2015 Nov; 187():135-9. PubMed ID: 25977008
[TBL] [Abstract][Full Text] [Related]
20. Vegetable flavonoids and cardiovascular disease.
Terao J; Kawai Y; Murota K
Asia Pac J Clin Nutr; 2008; 17 Suppl 1():291-3. PubMed ID: 18296359
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
