Related references
Note: Only part of the references are listed.Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits
Tania Goncalves Albuquerque et al.
FOOD CHEMISTRY (2016)
Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from Sugar Apple (Annona squamosa L.) Peel Using Response Surface Methodology
Gui-Fang Deng et al.
MOLECULES (2015)
Antioxidant activities and lutein content of 11 marigold cultivars (Tagetes spp.) grown in Thailand
Pajaree Ingkasupart et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Anti-angiogenic potential of an ethanol extract of Annona atemoya seeds in vitro and in vivo
Jin-Mu Yi et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)
Potential of Fruit Wastes as Natural Resources of Bioactive Compounds
Gui-Fang Deng et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2012)
Agricultural waste Annona squamosa peel extract: Biosynthesis of silver nanoparticles
Rajendran Kumar et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2012)
Acetogenins from Annona cornifolia and their antioxidant capacity
Luciana A. R. Santos Lima et al.
FOOD CHEMISTRY (2010)
Antinociceptive and Anti-Inflammatory Activities of the Ethanol Extract of Annona muricata L. Leaves in Animal Models
Orlando Vieira de Sousa et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Characterization of traditional and exotic apple varieties from Portugal. Part 1-Nutritional, phytochemical and sensory evaluation
Rodrigo P. Feliciano et al.
JOURNAL OF FUNCTIONAL FOODS (2010)
Antioxidant capacity and total phenolics of Cyphostemma digitatum before and after processing: use of different assays
Mohammed Al-Duais et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Review of Methods to Determine Antioxidant Capacities
Ayse Karadag et al.
FOOD ANALYTICAL METHODS (2009)
Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays
Stephanie Dudonne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Microwave-assisted efficient extraction of different parts of Hippophae rhamnoides for the comparative evaluation of antioxidant activity and quantification of its phenolic constituents by reverse-phase high-performance liquid chromatography (RP-HPLC)
Upendra K. Sharma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes
Isabel Odriozola-Serrano et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures
Dimitris P. Makris et al.
BIORESOURCE TECHNOLOGY (2007)
Bioactive compounds and antioxidant potential of mango peel extract
C. M. Ajila et al.
FOOD CHEMISTRY (2007)
Comparison of antioxidant capacities and cytotoxicities of certain fruit peels
Siriporn Okonogi et al.
FOOD CHEMISTRY (2007)
Antioxidant activity of Annona crassiflora: Characterization of major components by electrospray Ionization mass spectrometry
Roberta Roesler et al.
FOOD CHEMISTRY (2007)
Antioxidant properties of commercial grape juices and vinegars
A Dávalos et al.
FOOD CHEMISTRY (2005)
Antioxidant properties of phenolic compounds: H-atom versus electron transfer mechanism
M Leopoldini et al.
JOURNAL OF PHYSICAL CHEMISTRY A (2004)
Assessing antioxidant and prooxidant activities of phenolic compounds
LR Fukumoto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)