Related references
Note: Only part of the references are listed.Optimized hydrolytic methods by response surface methodology to accurately estimate the phenols in cereal by HPLC-DAD: The case of millet
Diletta Balli et al.
FOOD CHEMISTRY (2020)
Recent advances in the extraction of bioactive compounds with subcritical water: A review
Jixian Zhang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Latest developments in polyphenol recovery and purification from plant by-products: A review
Courage Sedem Dzah et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Subcritical water extraction, identification, antioxidant and antiproliferative activity of polyphenols from lotus seedpod
Zheng Yan et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2020)
Evaluation of Antioxidant Activity, Toxicity, and Phenolic Profile of Aqueous Extracts of Chamomile (Matricaria chamomilla L.) and Sage (Salvia officinalis L.) Prepared at Different Temperatures
Nefeli S. Sotiropoulou et al.
APPLIED SCIENCES-BASEL (2020)
Ultrasound-, subcritical water- and ultrasound assisted subcritical water-derived Tartary buckwheat polyphenols show superior antioxidant activity and cytotoxicity in human liver carcinoma cells
Courage Sedem Dzah et al.
FOOD RESEARCH INTERNATIONAL (2020)
Enhancing isolation of p-coumaric and ferulic acids from sugarcane bagasse by sequential hydrolysis
Mingfu Li et al.
CHEMICAL PAPERS (2020)
Tannins extraction: A key point for their valorization and cleaner production
Pedro L. de Hoyos-Martinez et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Analysis of multiple pesticide residues in polyphenol-rich agricultural products by UPLC-MS/MS using a modified QuEChERS extraction and dilution method
Jiagang Guo et al.
FOOD CHEMISTRY (2019)
Assessment of microbial activity in water based on hydrogen peroxide decomposition rates
Lars-Flemming Pedersen et al.
AQUACULTURAL ENGINEERING (2019)
Extraction of phenolic compounds from Siah-Sardasht grape skin using subcritical water and ultrasound pretreatment
Ayla Elmi Kashtiban et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
A paper-based device for simultaneous determination of antioxidant activity and total phenolic content in food samples
Chanoknan Puangbanlang et al.
TALANTA (2019)
Proanthocyanidins: A comprehensive review
Abdur Rauf et al.
BIOMEDICINE & PHARMACOTHERAPY (2019)
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
Maria-Rocio Meini et al.
FOOD CHEMISTRY (2019)
Further isolation and identification of anti-diabetic principles from root bark of Myrianthus arboreus P. Beauv.: The ethyl acetate fraction contains bioactive phenolic compounds that improve liver cell glucose homeostasis
Pierre B. Kasangana et al.
JOURNAL OF ETHNOPHARMACOLOGY (2019)
Bound phenolic compounds and antioxidant properties of whole grain and bran of white, red and black rice
Yuehan Pang et al.
FOOD CHEMISTRY (2018)
Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on alpha-amylose and alpha-glucosidase
Na-Na Wu et al.
JOURNAL OF CEREAL SCIENCE (2018)
Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau
Xi-Juan Yang et al.
MOLECULES (2018)
Advances in ultrasound assisted extraction of bioactive compounds from cash crops - A review
Chaoting Wen et al.
ULTRASONICS SONOCHEMISTRY (2018)
Strategies for the extraction and analysis of non-extractable polyphenols from plants
Gloria Dominguez-Rodriguez et al.
JOURNAL OF CHROMATOGRAPHY A (2017)
Determination of fagopyrins, rutin, and quercetin in Tartary buckwheat products
Nina Kočevar Glavač et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Characterization of Free, Conjugated, and Bound Phenolic Acids in Seven Commonly Consumed Vegetables
Yuan Gao et al.
MOLECULES (2017)
Phenolics extracted from tartary (Fagopyrum tartaricum L. Gaerth) buckwheat bran exhibit antioxidant activity, and an antiproliferative effect on human breast cancer MDA-MB-231 cells through the p38/MAP kinase pathway
Fuhua Li et al.
FOOD & FUNCTION (2017)
Bound Phenolics of Quinoa Seeds Released by Acid, Alkaline, and Enzymatic Treatments and Their Antioxidant and α-Glucosidase and Pancreatic Lipase Inhibitory Effects
Yao Tang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Valorization of solid wastes from chestnut industry processing: Extraction and optimization of polyphenols, tannins and ellagitannins and its potential for adhesives, cosmetic and pharmaceutical industry
Alfredo Aires et al.
WASTE MANAGEMENT (2016)
The composition, antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat bran [Fagopyrum tartaricum (L.) Gaerth]
Fuhua Li et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Characterization of free, conjugated and bound phenolics and lipophilic antioxidants in regular- and non-darkening cranberry beans (Phaseolus vulgaris L.)
Peter X. Chen et al.
FOOD CHEMISTRY (2015)
Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations
C. Z. Bai et al.
GENETICS AND MOLECULAR RESEARCH (2015)
Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents
Dongxiao Su et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)
Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis
Keun Young Min et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Naturally occurring phenolic sources: monomers and polymers
Bimlesh Lochab et al.
RSC ADVANCES (2014)
Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects
Jara Perez-Jimenez et al.
NUTRITION RESEARCH REVIEWS (2013)
Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury
Chia-Chen Lee et al.
FOOD & FUNCTION (2013)
Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Moench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours
Li Fu-hua et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2013)
Effect of Acid and Base Catalyzed Hydrolysis on the Yield of Phenolics and Antioxidant Activity of Extracts from Germinated Brown Rice (GBR)
Ismaila Muhammad Sani et al.
MOLECULES (2012)
Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions
George E. Inglett et al.
FOOD CHEMISTRY (2011)
Phenolic Profiles and Antioxidant Activity of Black Rice Bran of Different Commercially Available Varieties
Ming Wei Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Chemistry and Biochemistry of Dietary Polyphenols
Rong Tsao
NUTRIENTS (2010)
Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts
Sun-Ju Kim et al.
FOOD CHEMISTRY (2008)
The contribution of polyphenols to antioxidative activity in common buckwheat and Tartary buckwheat grain
Toshikazu Morishita et al.
PLANT PRODUCTION SCIENCE (2007)
Purification and characterization of a flavonol 3-O-β-heterodisaccharidase from the dried herb of Fagopyrum esculentum Moench
A Baumgertel et al.
PHYTOCHEMISTRY (2003)
Antioxidant activity of apple peels
K Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Buckwheat - the source of antioxidant activity in functional foods
M Holasova et al.
FOOD RESEARCH INTERNATIONAL (2002)
Share Paper
