相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Screening of Phenolic Compounds in Australian Grown Berries by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant Potential
Vigasini Subbiah et al.
ANTIOXIDANTS (2021)
A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties
Zening Wang et al.
ANTIOXIDANTS (2021)
Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential
Akhtar Ali et al.
ANTIOXIDANTS (2021)
LC-ESI-QTOF/MS Characterization of Phenolic Compounds from Medicinal Plants (Hops and Juniper Berries) and Their Antioxidant Activity
Jiafei Tang et al.
FOODS (2020)
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential
Biming Zhong et al.
MARINE DRUGS (2020)
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels
Hafiz A. R. Suleria et al.
FOODS (2020)
Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. Ataulfo' phenolics
Ana Elena Quiros-Sauceda et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Comparative Analysis of Chemical Constituents of Moringa oleifera Leaves from China and India by Ultra-Performance Liquid Chromatography Coupled with Quadrupole-Time-Of-Flight Mass Spectrometry
Hongqiang Lin et al.
MOLECULES (2019)
Bulk storage of mango (Mangifera indica L.) and pineapple (Ananas comosus L.) pulp: effect of pulping and storage temperature on phytochemicals and antioxidant activity
Palitha C. Arampath et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Polyphenols from mango (Mangifera indica L.) modulate PI3K/AKT/mTOR-associated micro-RNAs and reduce inflammation in non-cancer and induce cell death in breast cancer cells
Shirley H. Arbizu-Berrocal et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Endorsing and extending the repertory of nutraceutical and antioxidant sources in mangoes during postharvest shelf life
Juan L. Monribot-Villanueva et al.
FOOD CHEMISTRY (2019)
In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) Ataulfo-Based Fruit Bars
Luz M. Hernandez-Maldonado et al.
NUTRIENTS (2019)
Phenolic Profile of Grape Canes: Novel Compounds Identified by LC-ESI-LTQ-Orbitrap-MS
Danilo Escobar-Avello et al.
MOLECULES (2019)
Chemical Composition of Mango (Mangifera indica L.) Fruit: Nutritional and Phytochemical Compounds
Maria Elena Maldonado-Celis et al.
FRONTIERS IN PLANT SCIENCE (2019)
LC-ESI-QTOF/MS Profiling of Australian Mango Peel By-Product Polyphenols and Their Potential Antioxidant Activities
Danying Peng et al.
PROCESSES (2019)
LC-ESI-QTOF/MS Characterization of Phenolic Compounds in Palm Fruits (Jelly and Fishtail Palm) and Their Potential Antioxidant Activities
Chao Ma et al.
ANTIOXIDANTS (2019)
LC-ESI-QTOF/MS Characterisation of Phenolic Acids and Flavonoids in Polyphenol-Rich Fruits and Vegetables and Their Potential Antioxidant Activities
Chunhe Gu et al.
ANTIOXIDANTS (2019)
Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration
Emanuela Monteiro Coelho et al.
ANTIOXIDANTS (2019)
Investigation of In-Vitro Antioxidant and Electrochemical Activities of Isolated Compounds from Salvia chamelaeagnea PJBergius Extract
Ninon G. E. R. Etsassala et al.
ANTIOXIDANTS (2019)
Phytochemical profiling of the ripening of Chinese mango (Mangifera indica L.) cultivars by real-time monitoring using UPLC-ESI-QTOF-MS and its potential benefits as prebiotic ingredients
Kai Hu et al.
FOOD CHEMISTRY (2018)
Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods
Jorge Hoyos-Arbelaez et al.
FOOD CHEMISTRY (2018)
Phenolic acids contribution to antioxidant activities and comparative assessment of phenolic content in mango pulp and peel
S. Agatonovic-Kustrin et al.
SOUTH AFRICAN JOURNAL OF BOTANY (2018)
Profiling of anthocyanins and carotenoids in fruit peel of different colored mango cultivars
Karanjalker Gourish Ranganath et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Identification of Multiple Constituents in Shuganjieyu Capsule and Rat Plasma after Oral Administration by Ultra-Performance Liquid Chromatography Coupled with Electrospray Ionization and Ion Trap Mass Spectrometry
Y. C. Xiao et al.
ACTA CHROMATOGRAPHICA (2018)
Responses of fresh-cut products of four mango cultivars under two different storage conditions
Sonu Sharma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Simultaneous determination of anemoside B4, phellodendrine, berberine, palmatine, obakunone, esculin, esculetin in rat plasma by UPLC-ESI-MS/MS and its application to a comparative pharmacokinetic study in normal and ulcerative colitis rats
Lianrong Yang et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2017)
Screening of Antibacterial Compounds in Salvia officinalis L. Tincture Using Thin-Layer Chromatography-Direct Bioautography and Liquid Chromatography-Tandem Mass Spectrometry Techniques
Wioleta Jesionek et al.
JPC-JOURNAL OF PLANAR CHROMATOGRAPHY-MODERN TLC (2017)
Analysis of Chemical Constituents of Melastoma dodecandrum Lour. by UPLC-ESI-Q-Exactive Focus-MS/MS
Jinfeng Wang et al.
MOLECULES (2017)
Carnosic Acid and Carnosol, Two Major Antioxidants of Rosemary, Act through Different Mechanisms
Margot Loussouarn et al.
PLANT PHYSIOLOGY (2017)
A metabolic profiling approach to an Italian-sage leaf extract (SoA541) defines its antioxidant and anti-acetylcholinesterase properties
Severina Pacifico et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Multifaceted Health Benefits of Mangifera indica L. (Mango): The Inestimable Value of Orchards Recently Planted in Sicilian Rural Areas
Marianna Lauricella et al.
NUTRIENTS (2017)
Mangiferin: A xanthonoid with multipotent anti-inflammatory potential
Sukanya Saha et al.
BIOFACTORS (2016)
Spectrophotometric assays for total antioxidant capacity (TAC) in dog serum: an update
Camila Peres Rubio et al.
BMC VETERINARY RESEARCH (2016)
Microbial biotransformation of polyphenols during in vitro colonic fermentation of masticated mango and banana
Dorrain Y. Low et al.
FOOD CHEMISTRY (2016)
Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD-ESI-MS/MS
Gaurav Rajauria et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Simultaneous Determination and Pharmacokinetic Study of Protocatechuic Aldehyde and Its Major Active Metabolite Protocatechuic Acid in Rat Plasma by Liquid Chromatography-Tandem Mass Spectrometry
Xiangyang Wang et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2016)
HPLC-QTOF-MS/MS-based rapid screening of phenolics and triterpenic acids in leaf extracts of Ocimum species and their interspecies variation
Renu Pandey et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2016)
Detection of 191 Taxifolin Metabolites and Their Distribution in Rats Using HPLC-ESI-IT-TOF-MSn
Ping Yang et al.
MOLECULES (2016)
Comparative Assessment of Phenolic Content and in Vitro Antioxidant Capacity in the Pulp and Peel of Mango Cultivars
Arshad Mehmood Abbasi et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
Antioxidant phenolic compounds recovery from Mangifera indica L. by-products by supercritical antisolvent extraction
Miguel A. Meneses et al.
JOURNAL OF FOOD ENGINEERING (2015)
Identification and Quantitative Characterization of PSORI-CM01, a Chinese Medicine Formula for Psoriasis Therapy, by Liquid Chromatography Coupled with an LTQ Orbitrap Mass Spectrometer
Shao-Dan Chen et al.
MOLECULES (2015)
Effects of postharvest ripening on the nutraceutical and physicochemical properties of mango (Mangifera indica L. cv Keitt)
Ingrid P. Ibarra-Garza et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2015)
Measurement of antioxidant activity
Fereidoon Shahidi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Temperature extremes: Effect on plant growth and development
Jerry L. Hatfield et al.
WEATHER AND CLIMATE EXTREMES (2015)
Sinapic Acid and Its Derivatives: Natural Sources and Bioactivity
Neda Niciforovic et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Antioxidant activity and phenolic profile of different parts of Bene (Pistacia atlantica subsp kurdica) fruits
Ali Asghar Hatamnia et al.
FOOD CHEMISTRY (2014)
Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil
Larissa Morais Ribeiro da Silva et al.
FOOD CHEMISTRY (2014)
Genetic diversity and relationships in cultivars of Lolium multiflorum Lam. using sequence- related amplified polymorphism markers
L. K. Huang et al.
GENETICS AND MOLECULAR RESEARCH (2014)
Rapid characterization of chemical constituents in Saniculiphyllum guangxiense by ultra fast liquid chromatography with diode array detection and electrospray ionization tandem mass spectrometry
Chang-An Geng et al.
INTERNATIONAL JOURNAL OF MASS SPECTROMETRY (2014)
Characterisation of Aronia powders obtained by different drying processes
Anna Horszwald et al.
FOOD CHEMISTRY (2013)
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)
Identification and quantification of major phenolic compounds from mango (Mangifera indica, cv. Ataulfo) fruit by HPLC-DAD-MS/MS-ESI and their individual contribution to the antioxidant activity during ripening
H. Palafox-Carlos et al.
FOOD CHEMISTRY (2012)
Estimation of phytochemical content and antioxidant activity of some selected traditional Indian medicinal plants
NilimaS Rajurkar et al.
INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2012)
Antioxidant Activity of Phenolic Acids and Their Metabolites: Synthesis and Antioxidant Properties of the Sulfate Derivatives of Ferulic and Caffeic Acids and of the Acyl Glucuronide of Ferulic Acid
A. Piazzon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of ripeness stage of mango fruit (Mangifera indica L., cv. Ataulfo) on physiological parameters and antioxidant activity
H. Palafox-Carlos et al.
SCIENTIA HORTICULTURAE (2012)
Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues
Neha Babbar et al.
FOOD RESEARCH INTERNATIONAL (2011)
Ellagitannins, ellagic acid and their derived metabolites: A review about source, metabolism, functions and health
J. M. Landete
FOOD RESEARCH INTERNATIONAL (2011)
Characterization of bioactive compounds from raw and ripe Mangifera indica L. peel extracts
C. M. Ajila et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Comparative characterisation of durian, mango and avocado
Sumitra Poovarodom et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Characterization of Destrins with Different Dextrose Equivalents
Junliang Sun et al.
MOLECULES (2010)
Ellagic Acid Production from Biodegradation of Creosote Bush Ellagitannins by Aspergillus niger in Solid State Culture
Antonio Aguilera-Carbo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2009)
Antioxidant phytochemical and quality changes associated with hot water immersion treatment of mangoes (Mangifera indica L.)
Youngmok Kim et al.
FOOD CHEMISTRY (2009)
Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indica L.)
John A. Manthey et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems
G. K. Jayaprakasha et al.
BIORESOURCE TECHNOLOGY (2008)
Major mango polyphenols and their potential significance to human health
Martin Masibo et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Antioxidant phytochemical and fruit quality changes in mango (Mangifera indica L.) following hot water immersion and controlled atmosphere storage
Youngmok Kim et al.
FOOD CHEMISTRY (2007)
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
Isabel C. F. R. Ferreira et al.
FOOD CHEMISTRY (2007)
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
Kriengsak Thaipong et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Epigallocatechin-3-gallate (EGCG): Chemical and biomedical perspectives
Dale G. Nagle et al.
PHYTOCHEMISTRY (2006)
Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity
YY Soong et al.
FOOD CHEMISTRY (2006)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Anthocyanin antioxidants from edible fruits
LS Einbond et al.
FOOD CHEMISTRY (2004)
Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method
LL Mensor et al.
PHYTOTHERAPY RESEARCH (2001)
Resistance to cold and heat stress:: accumulation of phenolic compounds in tomato and watermelon plants
RM Rivero et al.
PLANT SCIENCE (2001)