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。New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family
Edoardo Napoli et al.
CHEMISTRY & BIODIVERSITY (2020)
Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces
M. Antonia Nunes et al.
WASTE MANAGEMENT (2020)
A study on the protein fraction of coffee silverskin: Protein/non-protein nitrogen and free and total amino acid profiles
Susana Machado et al.
FOOD CHEMISTRY (2020)
Comprehensive evaluation of radical scavenging, reducing power and chelating capacity of free proteinogenic amino acids using spectroscopic assays and multivariate exploratory techniques
Alexandrina Guidea et al.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY (2020)
Cherry stem infusions: antioxidant potential and phenolic profile by UHPLC-ESI-QTOF-MS
Juliana Peixoto et al.
FOOD & FUNCTION (2020)
Aesculin protects against DSS-Induced colitis though activating PPARγ and inhibiting NF-κB pathway
Xinlei Tiana et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2019)
Galls of European Fraxinus trees as new and abundant sources of valuable phenylethanoid and coumarin glycosides
Moritz Zurn et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
A Comprehensive Characterisation of Rosemary tea Obtained from Rosmarinus officinalis L. Collected in a sub-Humid Area of Tunisia
Mariem Achour et al.
PHYTOCHEMICAL ANALYSIS (2018)
Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product
Anabela S. G. Costa et al.
FOOD CHEMISTRY (2018)
Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains
Riko Matsui et al.
FOOD CHEMISTRY (2018)
Bioavailability and metabolism of rosemary infusion polyphenols using Caco-2 and HepG2 cell model systems
Mariem Achour et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Gastroprotective effect of esculin on ethanol-induced gastric lesion in mice
Weifeng Li et al.
FUNDAMENTAL & CLINICAL PHARMACOLOGY (2017)
Rosemary (Rosmarinus officinalis) as a functional ingredient: recent scientific evidence
Andrea del Pilar Sanchez-Camargo et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Evaluation of the intestinal permeability of rosemary (Rosmarinus officinalis L.) extract polyphenols and terpenoids in Caco-2 cell monolayers
Almudena Perez-Sanchez et al.
PLOS ONE (2017)
Differential distribution of amino acids in plants
Vinod Kumar et al.
AMINO ACIDS (2017)
Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion
Ana Jimenez-Zamora et al.
FOOD CHEMISTRY (2016)
The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins
Tang-Bin Zou et al.
MOLECULES (2016)
Editorial: Amino Acids of the Glutamate Family: Functions beyond Primary Metabolism
Sakiko Okumoto et al.
FRONTIERS IN PLANT SCIENCE (2016)
Rosemary tea consumption results to anxiolytic- and anti-depressant-like behavior of adult male mice and inhibits all cerebral area and liver cholinesterase activity; phytochemical investigation and in silico studies
Anastasia-Varvara Ferlemi et al.
CHEMICO-BIOLOGICAL INTERACTIONS (2015)
A new chromanone acid from the stem bark of Calophyllum teysmannii
Chan Kiang Lim et al.
NATURAL PRODUCT RESEARCH (2015)
Advances in phenolic compounds analysis of aromatic plants and their potential applications
D. Carvalho Costa et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.)
Regiane Ribeiro-Santos et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
A novel method for predicting antioxidant activity based on amino acid structure
Andrew R. Garrett et al.
FOOD CHEMISTRY (2014)
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2014)
Optimization of antioxidants extraction from coffee silverskin, a roasting by-product, having in view a sustainable process
Anabela S. G. Costa et al.
INDUSTRIAL CROPS AND PRODUCTS (2014)
Rosmarinus Officinalis Leaves as a Natural Source of Bioactive Compounds
Isabel Borras-Linares et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Two-step sequential supercritical fluid extracts from rosemary with enhanced anti-proliferative activity
Andrea del Pilar Sanchez-Camargo et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
Coumarins of Matricaria chamomilla L.: Aglycones and glycosides
Veronika Petrulova-Poracka et al.
FOOD CHEMISTRY (2013)
The phenolic content and antioxidant activity of infusions from Mediterranean medicinal plants
Sandra Goncalves et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Effect of technological processing upon the antioxidant capacity of aromatic and medicinal plant infusions: From harvest to packaging
Maria S. Giao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Comparison of different extraction procedures for the comprehensive characterization of bioactive phenolic compounds in Rosmarinus officinalis by reversed-phase high-performance liquid chromatography with diode array detection coupled to electrospray time-of-flight mass spectrometry
I. Borras Linares et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Antioxidant activity of selected plant species; potential new sources of natural antioxidants
N. Niciforovic et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS
Mohammad B. Hossain et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Amino acids: metabolism, functions, and nutrition
Guoyao Wu
AMINO ACIDS (2009)
Infusions of Portuguese medicinal plants:: Dependence of final antioxidant capacity and phenol content on extraction features
Maria S. Giao et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material
Luis Almela et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Separation and characterization of phenolic compounds in fennel (Foeniculum vulgare) using liquid chromatography-negative electrospray ionization tandem mass spectrometry
I Parejo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Coumarin glucosides from Cruciata taurica
S De Rosa et al.
PHYTOCHEMISTRY (2002)
分享论文
