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| Antibacterial activity of crude methanolic extract and fractions obtained from Larrea tridentata leaves | | Industrial crops and products |
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| Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion | | Journal of the science of food and agriculture |
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| Fate of polyphenols and antioxidant activity of barley throughout malting and brewing | | Journal of cereal science |
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| A Trafficking Pathway for Anthocyanins Overlaps with the Endoplasmic Reticulum-to-Vacuole Protein-Sorting Route in Arabidopsis and Contributes to the Formation of Vacuolar Inclusions | | Plant physiology |
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| Antioxidant, antimicrobial and antiverotoxic potentials of extracts of Curtisia dentata | | Journal of ethnopharmacology |
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| Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina) | | Journal of the science of food and agriculture |
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| Determination of catechins and flavonol glycosides in Chinese tea varieties | | Food chemistry |
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| Potential bioactive phenolics of Macedonian Sideritis species used for medicinal “Mountain Tea” | | Food chemistry |
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| Effects of maturity stage and storage on cactus berry (Myrtillocactus geometrizans) phenolics, vitamin C, betalains and their antioxidant properties | | Food chemistry |
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| Acylated flavonol glycosides from the forage legume, Onobrychis viciifolia (sainfoin) | | Phytochemistry |
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| Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp. | | Food control |
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| In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice | | Innovative food science and emerging technologies |
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| Determination of Synthetic Food Colorants in Water-Soluble Beverages Individually by HPLC and Totally by Ce(IV)-Oxidative Spectrophotometry | | Food analytical methods |
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| Difference in chilling-induced flavonoid profiles, antioxidant activity and chilling tolerance between soybean near-isogenic lines for the pubescence color gene | | Journal of plant research |
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| Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography | | Food chemistry |
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| Bacteriocin Release Protein-Mediated Secretory Expression of Recombinant Chalcone Synthase in Escherichia coli | | Applied biochemistry and biotechnology |
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| Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux | | Applied biochemistry and biotechnology |
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| Determination of luteolin and apigenin in celery using ultrasonic‐assisted extraction based on aqueous solution of ionic liquid coupled with HPLC quantification | | Journal of the science of food and agriculture |
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| Study on extraction efficiency of natural antioxidant in coffee by capillary electrophoresis with amperometric detection | | European food research and technology |
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| Identification of suitable ionic liquids for application in the enzymatic hydrolysis of rutin by an automated screening | | Applied microbiology and biotechnology |
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| Secondary product glucosyltransferase and putative glucosyltransferase expression during Citrus paradisi (c.v. Duncan) growth and development | | Phytochemistry |
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| Antioxidant, analgesic, and anti-inflammatory activities of the ethanolic extracts of Taxillus liquidambaricola | | Journal of ethnopharmacology |
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| Sugarcane spirit extracts of oak and Brazilian woods: antioxidant capacity and activity | | European food research and technology |
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| Effects of metal ions (Cu2+, Fe2+ and Fe3+) on HPLC analysis of catechins | | Food chemistry |
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| A new flavonol derivative from Fagopyrum dibotrys | | Chemistry of natural compounds |
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| Acute neurocognitive effects of epigallocatechin gallate (EGCG) | | Appetite |
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| Potential defense-related prenylated isoflavones in lactofen-induced soybean | | Phytochemistry |
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| Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins | | Food chemistry |
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| Anti-inflammatory and antinociceptive effects of the stem bark of Byrsonima intermedia A. Juss. | | Journal of ethnopharmacology |
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| Use of patatin, a protein extracted from potato, as alternative to animal proteins in fining of red wine | | European food research and technology |
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| INFLUENCE OF VARIETAL AND pH VARIATION ON ANTIHYPERGLYCEMIA AND ANTIHYPERTENSION PROPERTIES OF LONG‐TERM STORED APPLES USING IN VITRO ASSAY MODELS | | Journal of food biochemistry |
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| Cytotoxic geranylflavonoids from Bonannia graeca | | Phytochemistry |
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| Influence of Growth Stage and Season on the Antioxidant Constituents of Cosmos caudatus | | Plant foods for human nutrition |
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| Effects of Agrobacterium rhizogenes strains and other parameters on production of isoflavonoids in hairy roots of Pueraria candollei Grah. ex Benth. var. candollei | | Plant cell, tissue, and organ culture |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Neuroprotective effect of luteolin on amyloid β protein (25-35)-induced toxicity in cultured rat cortical neurons | | Phytotherapy research |
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| Induction of phenolic compounds in two dark-grown lentil cultivars with different tolerance to copper ions | | Acta physiologiae plantarum |
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| In vitro and in vivo anti-inflammatory activities of Polygonum hydropiper methanol extract | | Journal of ethnopharmacology |
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| Expression of chalcone synthase influences flavonoid content and frequency of rhizogenesis in microshoots of Juglans regia L. | | Plant cell, tissue, and organ culture |
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| Content of quercetin glycosides and fructooligosaccharides in onion stored in a cold room | | European food research and technology |
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