Related references
Note: Only part of the references are listed.Metabolomic Variability of Different Genotypes of Cashew by LC-Ms and Correlation with Near-Infrared Spectroscopy as a Tool for Fast Phenotyping
Elenilson Alves Filho et al.
METABOLITES (2019)
Chemometric analysis of NMR and GC datasets for chemotype characterization of essential oils from different species of Ocimum
Joao Vito B. Freitas et al.
TALANTA (2018)
Metabolomic profile of Schinopsis brasiliensis via UPLC-QTOF-MS for identification of biomarkers and evaluation of its cytotoxic potential
Licia dos Reis Luz et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2018)
Biochemical and functional properties of indigenous Australian herbal infusions
Nilesh Prakash Nirmal et al.
FOOD BIOSCIENCE (2018)
UPLC-qTOF-MS/MS-based phenolic profile and their biosynthetic enzyme activity used to discriminate between cashew apple (Anacardium occidentale L.) maturation stages
Aline G. Cunha et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2017)
Determination of pistachio (Pistacia vera L.) hull (exo- and mesocarp) phenolics by HPLC-DAD-ESI/MSn and UHPLC-DAD-ELSD after ultrasound-assisted extraction
Sevcan Ersan et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2017)
Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype
Melania Melis et al.
PHYSIOLOGY & BEHAVIOR (2017)
A review of cashew (Anacardiumoccidentale L.) apple: Effects of processing techniques, properties and quality of juice
Dedehou Emmanuelle et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2016)
Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes
Susana Soares et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
HPLC-DAD-ESI-MS/MS screening of bioactive components from Rhus coriaria L. (Sumac) fruits
Ibrahim M. Abu-Reidah et al.
FOOD CHEMISTRY (2015)
Phytochemical, antioxidant and antidiabetic evaluation of eight Bauhinia L. species from Egypt using UHPLC-PDA-qTOE-MS and chemometrics
Mohamed A. Farag et al.
PHYTOCHEMISTRY (2015)
Quality, spoilage and preservation of cashew apple juice: A review
Uma Talasila et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Tracking the degradation of fresh orange juice and discrimination of orange varieties: An example of NMR in coordination with chemometrics analyses
Clayton R. de Oliveira et al.
FOOD CHEMISTRY (2014)
In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion
Ana Cristina Silva de Lima et al.
FOOD CHEMISTRY (2014)
Effect of anacardic acid on oxidative and color stability of spray dried egg yolk
Virginia Kelly Goncalves Abreu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Antioxidant, antityrosinase and antibacterial properties of fresh and processed leaves of Anacardium occidentale and Piper betle
Yuen Ping Tan et al.
FOOD BIOSCIENCE (2014)
Comparative characterization of phenolic and other polar compounds in Spanish melon cultivars by using high-performance liquid chromatography coupled to electrospray ionization quadrupole-time of flight mass spectrometry
C. Rodriguez-Perez et al.
FOOD RESEARCH INTERNATIONAL (2013)
Bioactive compounds and total antioxidant capacity of cashew apples (Anacardium occidentale L.) during the ripening of early dwarf cashew clones
Mônica Maria de Almeida Lopes et al.
CIENCIA E AGROTECNOLOGIA (2012)
Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by Ethanol
Elias Obreque-Slier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Characterisation of highly polymerised prodelphinidins from skin and flesh of four cashew apple (Anacardium occidentale L.) genotypes
Laetitia Michodjehoun-Mestres et al.
FOOD CHEMISTRY (2009)
Monomeric phenols of cashew apple (Anacardium occidentale L.)
Laetitia Michodjehoun-Mestres et al.
FOOD CHEMISTRY (2009)
Astringency: Mechanisms and perception
Martha R. Bajec et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Determination of the flavonoid components of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MS
Edy Sousa de Brito et al.
FOOD CHEMISTRY (2007)
Characterization of alkyl phenols in cashew (Anacardium occidentale) products and assay of their antioxidant capacity
MTS Trevisan et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
N Condelli et al.
FOOD QUALITY AND PREFERENCE (2006)
Glycosidically bound volatiles and flavor precursors in Laurus nobilis L.
A Kilic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits
TO Akinwale
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)