Related references
Note: Only part of the references are listed.HMDB 5.0: the Human Metabolome Database for 2022
David S. Wishart et al.
NUCLEIC ACIDS RESEARCH (2022)
Coupling between high-resolution mass spectrometry and focalized data-analysis methods provides the identification of new putative glycosidic non-anthocyanic flavonoids in grape
Fabiola De Marchi et al.
METABOLOMICS (2022)
Effect of different post-harvest storage conditions and heat treatment on tomatine content in commercial varieties of green tomatoes
Alessio Pardini et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Dereplication of phenolic derivatives of three Erythroxylum species using liquid chromatography coupled with ESI-MSn and HRESIMS
Cesar Augusto Goncalves Dantas et al.
PHYTOCHEMICAL ANALYSIS (2021)
Combined Experimental and Multivariate Model Approaches for Glycoalkaloid Quantification in Tomatoes
Gabriella Tamasi et al.
MOLECULES (2021)
Varietal and Geographical Origin Characterization of Peaches and Nectarines by Combining Analytical Techniques and Statistical Approach
Gabriella Tamasi et al.
MOLECULES (2021)
Quantification of lignans in 30 ground coffee samples and evaluation of theirs extraction yield in espresso coffee by HPLC-MS/MS triple quadrupole
Simone Angeloni et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2020)
A comparison of the absorption and metabolism of the major quercetin in brassica, quercetin-3-O-sophoroside, to that of quercetin aglycone, in rats
Yanling Wang et al.
FOOD CHEMISTRY (2020)
Dietary Antioxidants in Coffee Leaves: Impact of Botanical Origin and Maturity on Chlorogenic Acids and Xanthones
Angelo Monteiro et al.
ANTIOXIDANTS (2020)
Aronia melanocarpaFruits as a Rich Dietary Source of Chlorogenic Acids and Anthocyanins:1H-NMR, HPLC-DAD, and Chemometric Studies
Agnieszka Zielinska et al.
MOLECULES (2020)
Coffee (Coffea arabica L.) by-Products as a Source of Carotenoids and Phenolic Compounds-Evaluation of Varieties With Different Peel Color
Patricia Esquivel et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)
Chemical characterization and antioxidant properties of products and by-products from Olea europaea L.
Gabriella Tamasi et al.
FOOD SCIENCE & NUTRITION (2019)
Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves
Samuchaya Ngamsuk et al.
FOODS (2019)
Antiplatelet Activity of Natural Bioactive Extracts from Mango (Mangifera Indica L.) and its By-Products
Maria Elena Alanon et al.
ANTIOXIDANTS (2019)
A review on coffee leaves: Phytochemicals, bioactivities and applications
Xiumin Chen
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Characterization of nutraceutical components in tomato pulp, skin and locular gel
Gabriella Tamasi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Nutraceutical compounds: Echinoids, flavonoids, xanthones and caffeine identified and quantitated in the leaves of Coffea arabica trees from three regions of Brazil
Ricardo Farias de Almeida et al.
FOOD RESEARCH INTERNATIONAL (2019)
Procyanidins: a comprehensive review encompassing structure elucidation via mass spectrometry
Emily A. Rue et al.
PHYTOCHEMISTRY REVIEWS (2018)
Protective effect of quercetin and rutin encapsulated liposomes on induced oxidative stress
Claudia Bonechi et al.
BIOPHYSICAL CHEMISTRY (2018)
Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves
Xiu-Min Chen et al.
FOOD CHEMISTRY (2018)
Characterization of phenolic compounds in mature Moroccan Medjool date palm fruits (Phoenix dactylifera) by HPLC-DAD-ESI-MS
Farid Khallouki et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Antioxidant extracts of coffee leaves and its active ingredient 5-caffeoylquinic acid reduce chemically-induced inflammation in mice
Luciana Segheto et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Determination of Three Main Chlorogenic Acids in Water Extracts of Coffee Leaves by Liquid Chromatography Coupled to an Electrochemical Detector
Rocio Rodriguez-Gomez et al.
ANTIOXIDANTS (2018)
Phenolic compounds profile and antioxidant properties of six sweet cherry (Prunus avium) cultivars
Serena Martini et al.
FOOD RESEARCH INTERNATIONAL (2017)
Theanine and Caffeine Content of Infusions Prepared from Commercial Tea Samples
Klara Boros et al.
PHARMACOGNOSY MAGAZINE (2016)
Flavonoids: an overview
A. N. Panche et al.
JOURNAL OF NUTRITIONAL SCIENCE (2016)
Metabolomic profiling of the phytomedicinal constituents of Carica papaya L. leaves and seeds by 1H NMR spectroscopy and multivariate statistical analysis
Navdeep Gogna et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2015)
Comparison of extraction and isolation efficiency of catechins and caffeine from green tea leaves using different solvent systems
Myoung-Gun Choung et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Iriflophenone-3-C-glucoside from Cyclopia genistoides: Isolation and quantitative comparison of antioxidant capacity with mangiferin and isomangiferin using on-line HPLC antioxidant assays
Christiaan J. Malherbe et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2014)
A survey of mangiferin and hydroxycinnamic acid ester accumulation in coffee (Coffea) leaves: biological implications and uses
Claudine Campa et al.
ANNALS OF BOTANY (2012)
Characterization of flavan-3-ols in seeds of grape pomace by CE, HPLC-DAD-MSn and LC-ESI-FTICR-MS
Ismael Ivan Rockenbach et al.
FOOD RESEARCH INTERNATIONAL (2012)
Comparing Procyanidins in Selected Vaccinium Species by UHPLC-MS2 with Regard to Authenticity and Health Effects
Elvira Jungfer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
A UFLC-MS/MS method for simultaneous quantitation of spinosin, mangiferin and ferulic acid in rat plasma: application to a comparative pharmacokinetic study in normal and insomnic rats
Bosai He et al.
JOURNAL OF MASS SPECTROMETRY (2012)
Phenylpropanoid Substituted Flavan-3-ols from Trichilia catigua and their In Vitro Antioxidative Activity
Flavia O. Resende et al.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY (2011)
Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn: Identification of Seven New Classes of Compounds
Rakesh Jaiswal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting
Daniel Perrone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
LC-MSn analysis of the cis isomers of chlorogenic acids
Michael N. Clifford et al.
FOOD CHEMISTRY (2008)
Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.)
Jacqueline C. Barreto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
BioMagResBank
Eldon L. Ulrich et al.
NUCLEIC ACIDS RESEARCH (2008)
Characterization by LC-MSn of four new classes of p-coumaric acid-containing diacyl chlorogenic acids in green coffee beans
Michael N. Clifford et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Mass spectrometric identification and quantification of glycosyl flavonoids, including dihydrochalcones with neutral loss scan mode
S Kazuno et al.
ANALYTICAL BIOCHEMISTRY (2005)
Discriminating between the six isomers of dicaffeoylquinic acid by LC-MSn
MN Clifford et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Analgesic and antioxidant activity of mangiferin and its derivatives: the structure activity relationship
A Dar et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2005)
Structural elucidation of catechin and epicatechin in sorrel leaf extracts using liquid-chromatography coupled to diode array-, fluorescence-, and mass spectrometric detection
WM Stöggl et al.
JOURNAL OF SEPARATION SCIENCE (2004)
Hierarchical scheme for LC-MSn identification of chlorogenic acids
MN Clifford et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Tandem mass spectrometry of the B-type procyanidins in wine and B-type dehydrodicatechins in an autoxidation mixture of (+)-catechin and (-)-epicatechin
WX Sun et al.
JOURNAL OF MASS SPECTROMETRY (2003)
Electrospray ionisation mass spectrometric study of degradation products of quercetin, quercetin-3-glucoside and quercetin-3-rhamnoglucoside, produced by in vitro fermentation with human faecal flora
U Justesen et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2001)