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。Organic Acid-Catalyzed Subcritical Water Hydrolysis of Immature Citrus unshiu Pomace
Sang-Bin Lim
FOODS (2022)
Optimization of Solvent-Free Microwave-Assisted Hydrodiffusion and Gravity Extraction of Morus nigra L. Fruits Maximizing Polyphenols, Sugar Content, and Biological Activities Using Central Composite Design
Ahmed M. Mustafa et al.
PHARMACEUTICALS (2022)
Predictive Multi Experiment Approach for the Determination of Conjugated Phenolic Compounds in Vegetal Matrices by Means of LC-MS/MS
Eleonora Oliva et al.
MOLECULES (2022)
Evaluation of the chemical constituents, antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties
Ammar Mohammed Ahmed Ali et al.
FOOD BIOSCIENCE (2022)
Possible Therapeutic Effects of Adjuvant Quercetin Supplementation Against Early-Stage COVID-19 Infection: A Prospective, Randomized, Controlled, and Open-Label Study
Francesco Di Pierro et al.
INTERNATIONAL JOURNAL OF GENERAL MEDICINE (2021)
Novel extraction, rapid assessment and bioavailability improvement of quercetin: A review
Muhammad Faisal Manzoor et al.
ULTRASONICS SONOCHEMISTRY (2021)
Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics
Vaibhavi A. Pimpley et al.
FOOD BIOSCIENCE (2021)
Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut (Castanea sativa Mill.)
Ahmed M. Mustafa et al.
PLANTS-BASEL (2021)
Quercetin as a Lyn kinase inhibitor inhibits IgE-mediated allergic conjunctivitis
Yuanyuan Ding et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Production of flavonol quercetin and fructooligosaccharides from onion (Allium cepa L.) waste: An environmental life cycle approach
Beatriz Santiago et al.
CHEMICAL ENGINEERING JOURNAL (2020)
Quercetin in Animal Models of Alzheimer's Disease: A Systematic Review of Preclinical Studies
Xiao-Wen Zhang et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
Quercetin attenuates adipose hypertrophy, in part through activation of adipogenesis in rats fed a high-fat diet
Diahann J. Perdicaro et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2020)
Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin
Gokhan Zengin et al.
FOODS (2020)
Valorization of Agricultural Lignocellulosic Plant Byproducts through Enzymatic and Enzyme-Assisted Extraction of High-Value-Added Compounds: A Review
Joana R. Costa et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2020)
The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes
Vaibhavi Pimpley et al.
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY (2020)
A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS
Simone Angeloni et al.
FOOD CHEMISTRY (2020)
Ultrasound-Assisted Extraction of Polyphenolic Contents and Acid Hydrolysis of Flavonoid Glycosides from Oil Palm (Elaeis guineensis Jacq.) Leaf: Optimization and Correlation with Free Radical Scavenging Activity
Mohamad Shazeli Che Zain et al.
PROCESSES (2020)
Thermostability of bioactive compounds during roasting process of coffee beans
Fathy M. Mehaya et al.
HELIYON (2020)
Modulating impacts of quercetin/sitagliptin combination on streptozotocin-induced diabetes mellitus in rats
Hebatollah E. Eitah et al.
TOXICOLOGY AND APPLIED PHARMACOLOGY (2019)
Antioxidant activity of quercetin in Eudragit-coated liposomes for intestinal delivery
Carla Caddeo et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2019)
Combined effects of quercetin and curcumin on anti-inflammatory and antimicrobial parameters in vitro
Mumtaz Guran et al.
EUROPEAN JOURNAL OF PHARMACOLOGY (2019)
Synergistic anticancer action of quercetin and curcumin against triple-negative breast cancer cell lines
Sai Kundur et al.
JOURNAL OF CELLULAR PHYSIOLOGY (2019)
Green coffee infusion as a source of caffeine and chlorogenic acid
Lukas Macheiner et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)
Rheumatoid arthritis induces enteric neurodegeneration and jejunal inflammation, and quercetin promotes neuroprotective and anti-inflammatory actions
Gleison Daion Piovezana Bossolani et al.
LIFE SCIENCES (2019)
Green coffee seed residue: A sustainable source of antioxidant compounds
A. C. C. M. Castro et al.
FOOD CHEMISTRY (2018)
Optimization of an extraction method for the simultaneous quantification of sixteen polyphenols in thirty-one pulse samples by using HPLC-MS/MS dynamic-MRM triple quadrupole
Giovanni Caprioli et al.
FOOD CHEMISTRY (2018)
Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries
Miguel Gontijo Siqueira Palmieri et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2018)
Chlorogenic acids, caffeine content and antioxidant properties of green coffee extracts: influence of green coffee bean preparation
Magdalena Jeszka-Skowron et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Performance review of a fast HPLC-UV method for the quantification of chlorogenic acids in green coffee bean extracts
Ana Paula Craig et al.
TALANTA (2016)
HPLC coupled to UV-vis detection for quantitative determination of phenolic compounds and caffeine in different brands of coffee in the Algerian market
K. Belguidoum et al.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS (2014)
HPLC-MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species
Maja Mikulic-Petkovsek et al.
FOOD CHEMISTRY (2012)
Microwave-assisted extraction of chlorogenic acids from green coffee beans
Rohit Upadhyay et al.
FOOD CHEMISTRY (2012)
Extraction and Analysis of Polyphenols: Recent trends
C. M. Ajila et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2011)
Signal suppression/enhancement in high-performance liquid chromatography tandem mass spectrometry
Fabio Gosetti et al.
JOURNAL OF CHROMATOGRAPHY A (2010)
Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability
S. Chethan et al.
FOOD CHEMISTRY (2007)
Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis
AM Nuutila et al.
FOOD CHEMISTRY (2002)