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720 related items for PubMed ID: 29287435

  • 1. 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 15; 245():738-749. PubMed ID: 29287435
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 288():68-77. PubMed ID: 30902316
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 108():264-273. PubMed ID: 29735056
    [Abstract] [Full Text] [Related]

  • 4. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MSn.
    Oracz J, Nebesny E, Żyżelewicz D.
    Food Res Int; 2019 Jan 01; 115():135-149. PubMed ID: 30599925
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 112():434-442. PubMed ID: 30131155
    [Abstract] [Full Text] [Related]

  • 6. 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 01; 268():77-85. PubMed ID: 30064806
    [Abstract] [Full Text] [Related]

  • 7. Peel of araticum fruit (Annona crassiflora Mart.) as a source of antioxidant compounds with α-amylase, α-glucosidase and glycation inhibitory activities.
    Justino AB, Pereira MN, Vilela DD, Peixoto LG, Martins MM, Teixeira RR, Miranda NC, da Silva NM, de Sousa RM, de Oliveira A, Espindola FS.
    Bioorg Chem; 2016 Dec 01; 69():167-182. PubMed ID: 27842248
    [Abstract] [Full Text] [Related]

  • 8. Araticum (Annona crassiflora Mart.) as a source of nutrients and bioactive compounds for food and non-food purposes: A comprehensive review.
    Arruda HS, Pastore GM.
    Food Res Int; 2019 Sep 01; 123():450-480. PubMed ID: 31284996
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 203():521-529. PubMed ID: 26948646
    [Abstract] [Full Text] [Related]

  • 10. Antioxidant, antiproliferative and healing properties of araticum (Annona crassiflora Mart.) peel and seed.
    Prado LG, Arruda HS, Peixoto Araujo NM, de Oliveira Braga LE, Banzato TP, Pereira GA, Figueiredo MC, Ruiz ALTG, Eberlin MN, de Carvalho JE, Vendramini-Costa DB, Pastore GM.
    Food Res Int; 2020 Jul 15; 133():109168. PubMed ID: 32466931
    [Abstract] [Full Text] [Related]

  • 11. Characterization of bioactive compounds and antioxidant activity of fruit beers.
    Nardini M, Garaguso I.
    Food Chem; 2020 Feb 01; 305():125437. PubMed ID: 31499290
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 281():97-105. PubMed ID: 30658772
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 264():189-198. PubMed ID: 29853365
    [Abstract] [Full Text] [Related]

  • 14. Effects of high-intensity ultrasound process parameters on the phenolic compounds recovery from araticum peel.
    Arruda HS, Silva EK, Pereira GA, Angolini CFF, Eberlin MN, Meireles MAA, Pastore GM.
    Ultrason Sonochem; 2019 Jan 30; 50():82-95. PubMed ID: 30201331
    [Abstract] [Full Text] [Related]

  • 15. 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 30; 277():279-288. PubMed ID: 30502146
    [Abstract] [Full Text] [Related]

  • 16. Chemical Composition and Antioxidant Activity of Monguba (Pachira aquatica) Seeds.
    Rodrigues AP, Pereira GA, Tomé PHF, Arruda HS, Eberlin MN, Pastore GM.
    Food Res Int; 2019 Jul 30; 121():880-887. PubMed ID: 31108821
    [Abstract] [Full Text] [Related]

  • 17. 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 30; 97():141-148. PubMed ID: 28578034
    [Abstract] [Full Text] [Related]

  • 18. Phenolic composition profiling of different edible parts and by-products of date palm (Phoenix dactylifera L.) by using HPLC-DAD-ESI/MSn.
    Abu-Reidah IM, Gil-Izquierdo Á, Medina S, Ferreres F.
    Food Res Int; 2017 Oct 30; 100(Pt 3):494-500. PubMed ID: 28964373
    [Abstract] [Full Text] [Related]

  • 19. Characterization, quantification of free, esterified and bound phenolics in Kainth (Pyrus pashia Buch.-Ham. Ex D.Don) fruit pulp by UPLC-ESI-HRMS/MS and evaluation of their antioxidant activity.
    Prakash O, Baskaran R, Kudachikar VB.
    Food Chem; 2019 Nov 30; 299():125114. PubMed ID: 31326758
    [Abstract] [Full Text] [Related]

  • 20. Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool.
    Pérez-Navarro J, Izquierdo-Cañas PM, Mena-Morales A, Martínez-Gascueña J, Chacón-Vozmediano JL, García-Romero E, Hermosín-Gutiérrez I, Gómez-Alonso S.
    Food Chem; 2019 Oct 15; 295():350-360. PubMed ID: 31174768
    [Abstract] [Full Text] [Related]

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