Related references
Note: Only part of the references are listed.Comparison of Artemisiae argyi Folium and Artemisiae lavandulaefoliae Folium by simultaneous determination of multi-components with single reference standard method and chemometric analysis
Long Guo et al.
PHYTOCHEMICAL ANALYSIS (2019)
Green Extraction of Phenolic Acids from Artemisia argyi Leaves by Tailor-Made Ternary Deep Eutectic Solvents
Li Duan et al.
MOLECULES (2019)
Green technologies for the extraction of bioactive compounds in fruits and vegetables
Marcela Bromberger Soquetta et al.
CYTA-JOURNAL OF FOOD (2018)
Degradation kinetics and antioxidant capacity of anthocyanins in air-impingement jet dried purple potato slices
Gan Qiu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Green technologies for the extraction of bioactive compounds in fruits and vegetables
Marcela Bromberger Soquetta et al.
CYTA-JOURNAL OF FOOD (2018)
Effects of UV-C and single- and multiple-cycle high hydrostatic pressure treatments on flavor evolution of cow milk: Gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses
Guanlan Hu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products
Guanghe Zhao et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein
Guanlan Hu et al.
FOOD CHEMISTRY (2017)
Antimicrobial, antiadhesive and antibiofilm activity of an ethanolic, anthocyanin-rich blueberry extract purified by solid phase extraction
S. Silva et al.
JOURNAL OF APPLIED MICROBIOLOGY (2016)
Effect of Tea Polyphenol Compounds on Anticancer Drugs in Terms of Anti-Tumor Activity, Toxicology, and Pharmacokinetics
Jianhua Cao et al.
NUTRIENTS (2016)
Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages - a Review
Ozlem Tokusoglu
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2016)
Comparison of microbiological loads and physicochemical properties of raw milk treated with single-/multiple-cycle high hydrostatic pressure and ultraviolet-C light
Guanglan Hu et al.
HIGH PRESSURE RESEARCH (2015)
Comparison of in vitro antiviral activity of tea polyphenols against influenza A and B viruses and structure-activity relationship analysis
Zi-Feng Yang et al.
FITOTERAPIA (2014)
Influences of ripening stages and extracting solvents on the polyphenolic compounds, antimicrobial and antioxidant activities of blueberry leaf extracts
Yun Deng et al.
FOOD CONTROL (2014)
Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions
Mehmet Karaaslan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety
Ravi Kiran Tadapaneni et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
A review on protein-phenolic interactions and associated changes
Tugba Ozdal et al.
FOOD RESEARCH INTERNATIONAL (2013)
Techniques for extraction of bioactive compounds from plant materials: A review
J. Azmir et al.
JOURNAL OF FOOD ENGINEERING (2013)
Evaluation of hypolipidemic effects of peanut skin-derived polyphenols in rats on Western-diet
Rishipal R. Bansode et al.
FOOD CHEMISTRY (2012)
Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)
Jose R. Vergara-Salinas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts
Hajar Iqbal Ismail et al.
FOOD CHEMISTRY (2010)
Oleanolic Acid and Ursolic Acid Induce Apoptosis in HuH7 Human Hepatocellular Carcinoma Cells through a Mitochondrial-Dependent Pathway and Downregulation of XIAP
Ming-Huan Shyu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Fresh raspberry phytochemical extract inhibits hepatic lesion in a Wistar rat model
Yan Liu et al.
NUTRITION & METABOLISM (2010)
Effects of phenol and natural phenolic compounds on biofilm formation by Pseudomonas aeruginosa
Sumitkumar Jagani et al.
BIOFOULING (2009)
In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds
Xiao-Yu Su et al.
FOOD CHEMISTRY (2009)
Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp
K. Nagendra Prasad et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure
Margarita Corrales et al.
JOURNAL OF FOOD ENGINEERING (2009)
Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran
Jing Wang et al.
FOOD CHEMISTRY (2008)
Separation and identification of volatile constituents in Artemisia argyi flowers by GC-MS with SPME and steam distillation
Ning Li et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2008)
The antibacterial activity of plant extracts containing polyphenols against Streptococcus mutans
J. Smullen et al.
CARIES RESEARCH (2007)
Antioxidant activities of polyphenols from sage (Salvia officinalis)
YR Lu et al.
FOOD CHEMISTRY (2001)
Share Paper
