557 related articles for article (PubMed ID: 18211343)
1. Minerals, phenolic compounds, and antioxidant capacity of citrus peel extract by hot water.
Xu GH; Chen JC; Liu DH; Zhang YH; Jiang P; Ye XQ
J Food Sci; 2008 Jan; 73(1):C11-8. PubMed ID: 18211343
[TBL] [Abstract][Full Text] [Related]
2. Phenolic compounds and antioxidant activity of extracts from ultrasonic treatment of Satsuma Mandarin (Citrus unshiu Marc.) peels.
Ma YQ; Ye XQ; Fang ZX; Chen JC; Xu GH; Liu DH
J Agric Food Chem; 2008 Jul; 56(14):5682-90. PubMed ID: 18572916
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil.
Barros HR; Ferreira TA; Genovese MI
Food Chem; 2012 Oct; 134(4):1892-8. PubMed ID: 23442635
[TBL] [Abstract][Full Text] [Related]
4. Effect of ultrasonic treatment on the total phenolic and antioxidant activity of extracts from citrus peel.
Ma YQ; Chen JC; Liu DH; Ye XQ
J Food Sci; 2008 Oct; 73(8):T115-20. PubMed ID: 19019132
[TBL] [Abstract][Full Text] [Related]
5. Effect of heat treatment on the antioxidant activity of extracts from citrus peels.
Jeong SM; Kim SY; Kim DR; Jo SC; Nam KC; Ahn DU; Lee SC
J Agric Food Chem; 2004 Jun; 52(11):3389-93. PubMed ID: 15161203
[TBL] [Abstract][Full Text] [Related]
6. Potent suppressive activity of fresh and dried peels from Satsuma mandarin Citrus unshiu (Marcorv.) on hydroperoxide generation from oxidized linoleic acid.
Higashi-Okai K; Kamimoto K; Yoshioka A; Okai Y
Phytother Res; 2002 Dec; 16(8):781-4. PubMed ID: 12458489
[TBL] [Abstract][Full Text] [Related]
7. Variation in major antioxidants and total antioxidant activity of Yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars.
Yoo KM; Lee KW; Park JB; Lee HJ; Hwang IK
J Agric Food Chem; 2004 Sep; 52(19):5907-13. PubMed ID: 15366841
[TBL] [Abstract][Full Text] [Related]
8. Influence of hot water dip on fruit quality, phenolic compounds and antioxidant capacity of Satsuma mandarin during storage.
Shen Y; Zhong L; Sun Y; Chen J; Liu D; Ye X
Food Sci Technol Int; 2013 Dec; 19(6):511-21. PubMed ID: 23733808
[TBL] [Abstract][Full Text] [Related]
9. Polymethoxylated flavones, flavanone glycosides, carotenoids, and antioxidants in different cultivation types of tangerines ( Citrus reticulata Blanco cv. Sainampueng) from Northern Thailand.
Stuetz W; Prapamontol T; Hongsibsong S; Biesalski HK
J Agric Food Chem; 2010 May; 58(10):6069-74. PubMed ID: 20420369
[TBL] [Abstract][Full Text] [Related]
10. Simultaneous extraction of phenolic compounds of citrus peel extracts: effect of ultrasound.
Ma YQ; Chen JC; Liu DH; Ye XQ
Ultrason Sonochem; 2009 Jan; 16(1):57-62. PubMed ID: 18556233
[TBL] [Abstract][Full Text] [Related]
11. Investigation of heat treating conditions for enhancing the anti-inflammatory activity of citrus fruit (Citrus reticulata) peels.
Ho SC; Lin CC
J Agric Food Chem; 2008 Sep; 56(17):7976-82. PubMed ID: 18683945
[TBL] [Abstract][Full Text] [Related]
12. Effect of heat treatment on the phenolic compounds and antioxidant capacity of citrus peel extract.
Xu G; Ye X; Chen J; Liu D
J Agric Food Chem; 2007 Jan; 55(2):330-5. PubMed ID: 17227062
[TBL] [Abstract][Full Text] [Related]
13. Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.).
Kuti JO; Konuru HB
J Agric Food Chem; 2004 Jan; 52(1):117-21. PubMed ID: 14709023
[TBL] [Abstract][Full Text] [Related]
14. Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis.
Komes D; Belščak-Cvitanović A; Horžić D; Rusak G; Likić S; Berendika M
Phytochem Anal; 2011; 22(2):172-80. PubMed ID: 20848396
[TBL] [Abstract][Full Text] [Related]
15. Effect of extraction method on the concentrations of selected bioactive compounds in mandarin juice.
Nogata Y; Ohta H; Sumida T; Sekiya K
J Agric Food Chem; 2003 Dec; 51(25):7346-51. PubMed ID: 14640582
[TBL] [Abstract][Full Text] [Related]
16. Microwave-assisted water extraction of green tea polyphenols.
Nkhili E; Tomao V; El Hajji H; El Boustani ES; Chemat F; Dangles O
Phytochem Anal; 2009; 20(5):408-15. PubMed ID: 19609884
[TBL] [Abstract][Full Text] [Related]
17. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars.
Ranilla LG; Genovese MI; Lajolo FM
J Agric Food Chem; 2009 Jul; 57(13):5734-42. PubMed ID: 19507856
[TBL] [Abstract][Full Text] [Related]
18. Optimization of low power ultrasound-assisted extraction of phenolic compounds from mandarin (Citrus reticulata Blanco cv. Sainampueng) peel.
Nipornram S; Tochampa W; Rattanatraiwong P; Singanusong R
Food Chem; 2018 Feb; 241():338-345. PubMed ID: 28958537
[TBL] [Abstract][Full Text] [Related]
19. Phytochemical profile and antioxidant activity of physiological drop of citrus fruits.
Sun Y; Qiao L; Shen Y; Jiang P; Chen J; Ye X
J Food Sci; 2013 Jan; 78(1):C37-42. PubMed ID: 23301602
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activity and effective compounds of immature calamondin peel.
Yu MW; Lou SN; Chiu EM; Ho CT
Food Chem; 2013 Feb; 136(3-4):1130-5. PubMed ID: 23194504
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
