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221 related items for PubMed ID: 29934171

  • 1. Nutritional value and chemical composition of Greek artichoke genotypes.
    Petropoulos SA, Pereira C, Ntatsi G, Danalatos N, Barros L, Ferreira ICFR.
    Food Chem; 2018 Nov 30; 267():296-302. PubMed ID: 29934171
    [Abstract] [Full Text] [Related]

  • 2. Bioactivities, chemical composition and nutritional value of Cynara cardunculus L. seeds.
    Petropoulos S, Fernandes Â, Pereira C, Tzortzakis N, Vaz J, Soković M, Barros L, Ferreira ICFR.
    Food Chem; 2019 Aug 15; 289():404-412. PubMed ID: 30955630
    [Abstract] [Full Text] [Related]

  • 3. Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice, and pomace by HPLC-DAD-ESI/MS(n).
    Schütz K, Kammerer D, Carle R, Schieber A.
    J Agric Food Chem; 2004 Jun 30; 52(13):4090-6. PubMed ID: 15212452
    [Abstract] [Full Text] [Related]

  • 4. Stress-induced biosynthesis of dicaffeoylquinic acids in globe artichoke.
    Moglia A, Lanteri S, Comino C, Acquadro A, de Vos R, Beekwilder J.
    J Agric Food Chem; 2008 Sep 24; 56(18):8641-9. PubMed ID: 18710252
    [Abstract] [Full Text] [Related]

  • 5. Leaf parts from Greek artichoke genotypes as a good source of bioactive compounds and antioxidants.
    Petropoulos SA, Pereira C, Barros L, Ferreira ICFR.
    Food Funct; 2017 May 24; 8(5):2022-2029. PubMed ID: 28492621
    [Abstract] [Full Text] [Related]

  • 6. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
    Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C, Fogliano V.
    J Agric Food Chem; 2008 Sep 24; 56(18):8601-8. PubMed ID: 18759447
    [Abstract] [Full Text] [Related]

  • 7. Developmental changes in leaf phenolics composition from three artichoke cvs. (Cynara scolymus) as determined via UHPLC-MS and chemometrics.
    El Senousy AS, Farag MA, Al-Mahdy DA, Wessjohann LA.
    Phytochemistry; 2014 Dec 24; 108():67-76. PubMed ID: 25301664
    [Abstract] [Full Text] [Related]

  • 8. Polyphenol compounds in artichoke plant tissues and varieties.
    Negro D, Montesano V, Grieco S, Crupi P, Sarli G, De Lisi A, Sonnante G.
    J Food Sci; 2012 Feb 24; 77(2):C244-52. PubMed ID: 22251096
    [Abstract] [Full Text] [Related]

  • 9. Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS.
    Abu-Reidah IM, Arráez-Román D, Segura-Carretero A, Fernández-Gutiérrez A.
    Food Chem; 2013 Dec 01; 141(3):2269-77. PubMed ID: 23870957
    [Abstract] [Full Text] [Related]

  • 10. Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): in vitro bio-accessibility, intestinal uptake and bioavailability.
    D'Antuono I, Garbetta A, Linsalata V, Minervini F, Cardinali A.
    Food Funct; 2015 Apr 01; 6(4):1268-77. PubMed ID: 25758164
    [Abstract] [Full Text] [Related]

  • 11. Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction.
    Mena-García A, Rodríguez-Sánchez S, Ruiz-Matute AI, Sanz ML.
    J Chromatogr A; 2020 Feb 22; 1613():460703. PubMed ID: 31753483
    [Abstract] [Full Text] [Related]

  • 12. Phenolic composition, antioxidant activity and mineral profile in two seed-propagated artichoke cultivars as affected by microbial inoculants and planting time.
    Rouphael Y, Colla G, Graziani G, Ritieni A, Cardarelli M, De Pascale S.
    Food Chem; 2017 Nov 01; 234():10-19. PubMed ID: 28551211
    [Abstract] [Full Text] [Related]

  • 13. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).
    Wang M, Simon JE, Aviles IF, He K, Zheng QY, Tadmor Y.
    J Agric Food Chem; 2003 Jan 29; 51(3):601-8. PubMed ID: 12537429
    [Abstract] [Full Text] [Related]

  • 14. Effects of saline stress on mineral composition, phenolic acids and flavonoids in leaves of artichoke and cardoon genotypes grown in floating system.
    Colla G, Rouphael Y, Cardarelli M, Svecova E, Rea E, Lucini L.
    J Sci Food Agric; 2013 Mar 30; 93(5):1119-27. PubMed ID: 22936423
    [Abstract] [Full Text] [Related]

  • 15. Quantitative determination of phenolic compounds in artichoke-based dietary supplements and pharmaceuticals by high-performance liquid chromatography.
    Schütz K, Muks E, Carle R, Schieber A.
    J Agric Food Chem; 2006 Nov 15; 54(23):8812-7. PubMed ID: 17090127
    [Abstract] [Full Text] [Related]

  • 16. The rolC gene increases caffeoylquinic acid production in transformed artichoke cells.
    Vereshchagina YV, Bulgakov VP, Grigorchuk VP, Rybin VG, Veremeichik GN, Tchernoded GK, Gorpenchenko TY, Koren OG, Phan NH, Minh NT, Chau LT, Zhuravlev YN.
    Appl Microbiol Biotechnol; 2014 Sep 15; 98(18):7773-80. PubMed ID: 24938208
    [Abstract] [Full Text] [Related]

  • 17. Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.
    Petropoulos SA, Levizou E, Ntatsi G, Fernandes Â, Petrotos K, Akoumianakis K, Barros L, Ferreira ICFR.
    Food Chem; 2017 Jan 01; 214():129-136. PubMed ID: 27507457
    [Abstract] [Full Text] [Related]

  • 18. Nutritional Value and Bioactive Compounds Characterization of Plant Parts From Cynara cardunculus L. (Asteraceae) Cultivated in Central Greece.
    Petropoulos SA, Pereira C, Tzortzakis N, Barros L, Ferreira ICFR.
    Front Plant Sci; 2018 Jan 01; 9():459. PubMed ID: 29692792
    [Abstract] [Full Text] [Related]

  • 19. Phenolic Compounds and Sesquiterpene Lactones Profile in Leaves of Nineteen Artichoke Cultivars.
    Rouphael Y, Bernardi J, Cardarelli M, Bernardo L, Kane D, Colla G, Lucini L.
    J Agric Food Chem; 2016 Nov 16; 64(45):8540-8548. PubMed ID: 27792334
    [Abstract] [Full Text] [Related]

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