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| Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours | | Food research international |
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| Studies on the effects of oral administration of nutrient mixture, quercetin and red onions on the bioavailability of epigallocatechin gallate from green tea extract | | Phytotherapy research |
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| Identification of bioactive compounds from flowers of black elder (Sambucus nigra L.) that activate the human peroxisome proliferator-activated receptor (PPAR) γ | | Phytotherapy research |
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| Comparison of the relative recovery of polyphenolics in two fruit extracts from a model of degradation during digestion and metabolism | | Molecular nutrition and food research |
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| Therapeutic efficacy of silymarin and naringenin in reducing arsenic-induced hepatic damage in young rats | | Ecotoxicology and environmental safety |
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| Flavonol-rich fractions of yaupon holly leaves (Ilex vomitoria, Aquifoliaceae) induce microRNA-146a and have anti-inflammatory and chemopreventive effects in intestinal myofribroblast CCD-18Co cells | | Fitoterapia |
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| Hesperidin suppresses adjuvant arthritis in rats by inhibiting synoviocyte activity | | Phytotherapy research |
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| Antioxidant compounds from a South Asian beverage and medicinal plant, Cassia auriculata | | Food chemistry |
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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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| Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | | Innovative food science and emerging technologies |
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| EC₅₀ estimation of antioxidant activity in DPPH assay using several statistical programs | | Food chemistry |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Antitermite Activities of Coumarin Derivatives and Scopoletin from Protium javanicum Burm. f | | Journal of chemical ecology |
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| A new process for the combined recovery of pectin and phenolic compounds from apple pomace | | Innovative food science and emerging technologies |
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| Phenolic acid and flavonol water extracts of Delonix regia red flowers | | Industrial crops and products |
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| Identification of 2″‐Galloylated Flavonol 3‐O‐Glycosides Accumulating in Developing Leaves of Persimmon | | Phytochemical analysis |
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| Evaluation of Hypericum perforatum oil extracts for an antiinflammatory and gastroprotective activity in rats | | Phytotherapy research |
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| Physicochemical characteristics of rapidly dried onion powder and its anti-atherogenic effect on rats fed high-fat diet | | Food chemistry |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| Neuroprotective effect of naringin by modulation of endogenous biomarkers in streptozotocin induced painful diabetic neuropathy | | Fitoterapia |
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| Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars | | Food and bioprocess technology |
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| Pharmacokinetic properties of isorhamnetin, kaempferol and quercetin after oral gavage of total flavones of Hippophae rhamnoides L. in rats using a UPLC–MS method | | Fitoterapia |
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| Pressurised hot water extraction with on-line particle formation by supercritical fluid technology | | Food chemistry |
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| Effects of quercetin and chrysin on 2,3,7,8‐tetrachlorodibenzo‐p‐dioxin induced hepatotoxicity in rats | | Environmental toxicology |
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| The effect of postharvest 1-MCP treatment and storage atmosphere on ‘Cripps Pink’ apple phenolics and antioxidant activity | | Food chemistry |
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| Phenolic compound profiles in selected Queensland red wines at all stages of the wine-making process | | Food chemistry |
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| Optimization of Supercritical Carbon Dioxide Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha spicata L.) Leaves by Using Response Surface Methodology | | Food and bioprocess technology |
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| Antioxidant activity of peanut flour fermented with lactic acid bacteria | | Journal of food biochemistry |
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| Polyphenols from Pistacia lentiscus and Phillyrea latifolia impair the exsheathment of gastro-intestinal nematode larvae | | Veterinary parasitology |
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| Antioxidant changes of leek (Allium ampeloprasum var. porrum) during spontaneous fermentation of the white shaft and green leaves | | Journal of the science of food and agriculture |
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| Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran | | Food chemistry |
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| Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability | | Journal of food engineering |
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| Vitexin and isovitexin from the Leaves of Ficus deltoidea with in-vivo α-glucosidase inhibition | | Journal of ethnopharmacology |
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| Identification of phenolic components in dried spices and influence of irradiation | | Food chemistry |
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| Anti-melanogenesis properties of quercetin- and its derivative-rich extract from Allium cepa | | Food chemistry |
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| Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal | | Molecular nutrition and food research |
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| Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one‐year storage | | Journal of the science of food and agriculture |
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| Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds | | Food chemistry |
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| Isolation and synergism of in vitro anti-inflammatory and quinone reductase (QR) inducing agents from the fruits of Morinda citrifolia (noni) | | Food research international |
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| Double directional adjusting estrogenic effect of naringin from Rhizoma drynariae (Gusuibu) | | Journal of ethnopharmacology |
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