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| Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey | | Food chemistry |
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| Bioactive compounds in different citrus varieties. Discrimination among cultivars | | Journal of food composition and analysis |
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| Composition of anthocyanins in mulberry and their antioxidant activity | | Journal of food composition and analysis |
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| Comparison of the Main Bioactive Compounds and Antioxidant Activities in Garlic and White and Red Onions after Treatment Protocols | | Journal of agricultural and food chemistry |
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| Anthocyanin Composition and Antioxidant Activity of the Crowberry (Empetrum nigrum) and Other Berries | | Journal of agricultural and food chemistry |
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| New Compounds Obtained by Evolution and Oxidation of Malvidin 3-O-Glucoside in Ethanolic Medium | | Journal of agricultural and food chemistry |
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| Effect of Grapefruit Juice, Naringin, Naringenin, and Bergamottin on the Intestinal Carrier-Mediated Transport of Talinolol in Rats | | Journal of agricultural and food chemistry |
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| Simultaneous separation by reversed-phase high-performance liquid chromatography and mass spectral identification of anthocyanins and flavonols in Shiraz grape skin | | Journal of chromatography |
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| Total phenolic compounds and antioxidant capacities of major fruits from Ecuador | | Food chemistry |
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| Anthocyanin composition and content in grape berry skin in Vitis germplasm | | Food chemistry |
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| In Vivo Pharmacokinetics of Hesperidin Are Affected by Treatment with Glucosidase-like BglA Protein Isolated from Yeasts | | Journal of agricultural and food chemistry |
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| Changes in Anthocyanins in the Grains of Purple Waxy Hull-less Barley during Seed Maturation and after Harvest | | Journal of agricultural and food chemistry |
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| Effect of Micro-oxygenation on Color and Anthocyanin-Related Compounds of Wines with Different Phenolic Contents | | Journal of agricultural and food chemistry |
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| Changes of Anthocyanins, Anthocyanidins, and Antioxidant Activity in Bilberry Extract during Dry Heating | | Journal of food science |
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| Mulberry Anthocyanin Extracts Inhibit LDL Oxidation and Macrophage-Derived Foam Cell Formation Induced by Oxidative LDL | | Journal of food science |
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| Fruit Quality, Antioxidant Contents and Activity, and Antiproliferative Activity of Strawberry Fruit Stored in Elevated CO₂ Atmospheres | | Journal of food science |
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| Effect of pyruvic acid and ascorbic acid on stability of 3-deoxyanthocyanidins | | Journal of the science of food and agriculture |
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| Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments | | Food research international |
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| Absorption of Black Currant Anthocyanins by Monolayers of Human Intestinal Epithelial Caco-2 Cells Mounted in Ussing Type Chambers | | Journal of agricultural and food chemistry |
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| Regulation of Adipocyte Function by Anthocyanins; Possibility of Preventing the Metabolic Syndrome | | Journal of agricultural and food chemistry |
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| Bioavailability of Pelargonidin-3-O-glucoside and Its Metabolites in Humans Following the Ingestion of Strawberries with and without Cream | | Journal of agricultural and food chemistry |
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| Neuroprotective Effects of the Citrus Flavanones against H2O2-Induced Cytotoxicity in PC12 Cells | | Journal of agricultural and food chemistry |
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| A PCR-based diagnostic tool for distinguishing grape skin color mutants | | Plant science |
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| Improvement of the storage process for cracked table olives | | Journal of food engineering |
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| Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit | | Scientia horticulturae |
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| Dynamics of anthocyanin and flavonol profiles in the 'Crimson Seedless' grape berry skin during development and ripening | | Scientia horticulturae |
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| Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis | | Food chemistry |
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| Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace | | Food chemistry |
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| New genera of yeasts for over-lees aging of red wine | | Food chemistry |
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| Evaluation of quality and nutraceutical content of blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy | | Postharvest biology and technology |
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| In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL) | | Food chemistry |
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| Classification of eight pomegranate juices based on antioxidant capacity measured by four methods | | Food chemistry |
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| Effects of processing parameters on colour stability of strawberry nectar from puree | | Journal of food engineering |
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| Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage | | Journal of food engineering |
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| Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide | | Journal of food engineering |
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| Flavanol-anthocyanin pigments in corn: NMR characterisation and presence in different purple corn varieties | | Journal of food composition and analysis |
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| Molar Absorptivities and Reducing Capacity of Pyranoanthocyanins and Other Anthocyanins | | Journal of agricultural and food chemistry |
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| Apple Peel as a Contributor to Whole Fruit Quantity of Potentially Healthful Bioactive Compounds. Cultivar and Year Implication | | Journal of agricultural and food chemistry |
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| Saskatoon and Wild Blueberries Have Higher Anthocyanin Contents than Other Manitoba Berries | | Journal of agricultural and food chemistry |
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| Antioxidant Profiling of Native Andean Potato Tubers (Solanum tuberosum L.) Reveals Cultivars with High Levels of β-Carotene, α-Tocopherol, Chlorogenic Acid, and Petanin | | Journal of agricultural and food chemistry |
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