465 related articles for article (PubMed ID: 30064806)
1. Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC.
Jiao Y; Kilmartin PA; Fan M; Quek SY
Food Chem; 2018 Dec; 268():77-85. PubMed ID: 30064806
[TBL] [Abstract][Full Text] [Related]
2. UPLC-QqQ-MS/MS-based phenolic quantification and antioxidant activity assessment for thinned young kiwifruits.
Jiao Y; Chen D; Fan M; Young Quek S
Food Chem; 2019 May; 281():97-105. PubMed ID: 30658772
[TBL] [Abstract][Full Text] [Related]
3. Determination of free, esterified, glycosylated and insoluble-bound phenolics composition in the edible part of araticum fruit (Annona crassiflora Mart.) and its by-products by HPLC-ESI-MS/MS.
Arruda HS; Pereira GA; de Morais DR; Eberlin MN; Pastore GM
Food Chem; 2018 Apr; 245():738-749. PubMed ID: 29287435
[TBL] [Abstract][Full Text] [Related]
4. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure.
Zhou J; Ma Y; Jia Y; Pang M; Cheng G; Cai S
Food Chem; 2019 Aug; 288():68-77. PubMed ID: 30902316
[TBL] [Abstract][Full Text] [Related]
5. Characterization of bioactive compounds and antioxidant activity of fruit beers.
Nardini M; Garaguso I
Food Chem; 2020 Feb; 305():125437. PubMed ID: 31499290
[TBL] [Abstract][Full Text] [Related]
6. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Demoliner F; de Britto Policarpi P; Vasconcelos LFL; Vitali L; Micke GA; Block JM
Food Res Int; 2018 Oct; 112():434-442. PubMed ID: 30131155
[TBL] [Abstract][Full Text] [Related]
7. Determination of the phenolic content, profile, and antioxidant activity of seeds from nine tree peony (Paeonia section Moutan DC.) species native to China.
Zhang XX; Shi QQ; Ji D; Niu LX; Zhang YL
Food Res Int; 2017 Jul; 97():141-148. PubMed ID: 28578034
[TBL] [Abstract][Full Text] [Related]
8. Contribution of phenolic compounds, ascorbic acid and vitamin E to antioxidant activity of currant (Ribes L.) and gooseberry (Ribes uva-crispa L.) fruits.
Orsavová J; Hlaváčová I; Mlček J; Snopek L; Mišurcová L
Food Chem; 2019 Jun; 284():323-333. PubMed ID: 30744864
[TBL] [Abstract][Full Text] [Related]
9. Comparative assessment of phytochemical profiles and antioxidant and antiproliferative activities of kiwifruit (Actinidia deliciosa) cultivars.
Saeed KM; You LJ; Chen C; Zhao ZG; Fu X; Liu RH
J Food Biochem; 2019 Nov; 43(11):e13025. PubMed ID: 31456236
[TBL] [Abstract][Full Text] [Related]
10. Rapid screening and identification of phenolic antioxidants in Hydrocotyle sibthorpioides Lam. by UPLC-ESI-MS/MS.
Kumari S; Elancheran R; Kotoky J; Devi R
Food Chem; 2016 Jul; 203():521-529. PubMed ID: 26948646
[TBL] [Abstract][Full Text] [Related]
11. Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings.
Feumba Dibanda R; Panyoo Akdowa E; Rani P A; Metsatedem Tongwa Q; Mbofung F CM
Food Chem; 2020 Jan; 302():125308. PubMed ID: 31401419
[TBL] [Abstract][Full Text] [Related]
12. Complex enzyme hydrolysis releases antioxidative phenolics from rice bran.
Liu L; Wen W; Zhang R; Wei Z; Deng Y; Xiao J; Zhang M
Food Chem; 2017 Jan; 214():1-8. PubMed ID: 27507440
[TBL] [Abstract][Full Text] [Related]
13. Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase.
Liu L; Zhang R; Deng Y; Zhang Y; Xiao J; Huang F; Wen W; Zhang M
Food Chem; 2017 Apr; 221():636-643. PubMed ID: 27979252
[TBL] [Abstract][Full Text] [Related]
14. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.
Wang L; Luo Y; Wu Y; Liu Y; Wu Z
Food Chem; 2018 Oct; 264():189-198. PubMed ID: 29853365
[TBL] [Abstract][Full Text] [Related]
15. Comparison of phenolic profiles and antioxidant properties of European Fagopyrum esculentum cultivars.
Kiprovski B; Mikulic-Petkovsek M; Slatnar A; Veberic R; Stampar F; Malencic D; Latkovic D
Food Chem; 2015 Oct; 185():41-7. PubMed ID: 25952839
[TBL] [Abstract][Full Text] [Related]
16. Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit.
Pereira GA; Arruda HS; de Morais DR; Eberlin MN; Pastore GM
Food Res Int; 2018 Jun; 108():264-273. PubMed ID: 29735056
[TBL] [Abstract][Full Text] [Related]
17. Antioxidative free and bound phenolic constituents in botanical fractions of Indian specialty maize (Zea mays L.) genotypes.
Das AK; Singh V
Food Chem; 2016 Jun; 201():298-306. PubMed ID: 26868580
[TBL] [Abstract][Full Text] [Related]
18. LC-MS/QTOF identification of phytochemicals and the effects of solvents on phenolic constituents and antioxidant activity of baobab (Adansonia digitata) fruit pulp.
Ismail BB; Pu Y; Guo M; Ma X; Liu D
Food Chem; 2019 Mar; 277():279-288. PubMed ID: 30502146
[TBL] [Abstract][Full Text] [Related]
19. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
Sahan Y; Gurbuz O; Guldas M; Degirmencioglu N; Begenirbas A
Food Chem; 2017 Feb; 217():483-489. PubMed ID: 27664662
[TBL] [Abstract][Full Text] [Related]
20. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM).
Belwal T; Dhyani P; Bhatt ID; Rawal RS; Pande V
Food Chem; 2016 Sep; 207():115-24. PubMed ID: 27080887
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
