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。Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels
Ashutosh Singh et al.
MOLECULES (2011)
Screening the Experimental Domain for the Microwave-Assisted Extraction of Secoisolariciresinol Diglucoside from Flaxseed Prior to Optimization Procedures
Simona M. Nemes et al.
FOOD AND BIOPROCESS TECHNOLOGY (2010)
Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes
Asha G. Ramchandani et al.
FOOD CHEMISTRY (2010)
Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants
Thorsten Maier et al.
FOOD CHEMISTRY (2009)
Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract
Ana Bucic-Kojic et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology
Tameshia S. Ballard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds
Kashif Ghafoor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds
Isabel Spranger et al.
FOOD CHEMISTRY (2008)
Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity
Stefanie Bail et al.
FOOD CHEMISTRY (2008)
Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel
Yingming Pan et al.
FOOD CHEMISTRY (2008)
Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract
Anamarija I. Mandic et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2008)
Proanthocyanidins: Target compounds as antibacterial agents
Robert Mayer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Response surface methodology (RSM) as a tool for optimization in analytical chemistry
Marcos Almeida Bezerra et al.
TALANTA (2008)
HPLC analysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and fluorescence
Sergio Gomez-Alonso et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Direct in vivo evidence of protective effects of grape seed procyanidin fractions and other antioxidants against ethanol-induced oxidative DNA damage in mouse brain cells
Lei Guo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Optimization of microwave-assisted extraction of anthocyanins in red raspberries and identification of anthocyanin of extracts using high-performance liquid chromatography mass spectrometry
Yangzhao Sun et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Grape-seed procyanidins act as antiinflammatory agents in endotoxin-stimulated RAW 264.7 macrophages by inhibiting NFkB signaling pathway
Ximena Terra et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Investigation of the antioxidant activity of African potato (Hypoxis hemerocallidea)
Vipin D. P. Nair et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology
Sijin Wang et al.
JOURNAL OF FOOD ENGINEERING (2007)
Evaluation of the antiradical and antioxidant potential of grape extracts
Nilgun Gokturk Baydar et al.
FOOD CONTROL (2007)
Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts
SY Kim et al.
FOOD CHEMISTRY (2006)
Influence of vineyard location and vine water status on fruit maturation of nonirrigated cv. Agiorgitiko (Vitis vinifera L.).: Effects on wine phenolic and aroma components
Stefanos Koundouras et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Recovery of catechins and proanthocyanidins from winery by-products using subcritical water extraction
M García-Marino et al.
ANALYTICA CHIMICA ACTA (2006)
Grape seed procyanidins prevent oxidative injury by modulating the expression of antioxidant enzyme systems
F Puiggròs et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of tempranillo grapes at different stages of ripening
R Canals et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Tracking color and pigment changes in anthocyanin products
RE Wrolstad et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
dExtracts enriched in different polyphenolic families normalize increased cardiac NADPH oxidase expression while having differential effects on insulin resistance, hypertension, and cardiac hypertrophy in high-fructose-fed rats
NA Al-Awwadi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidant effectiveness of selected wines in comparison with (+)-catechin
V Katalinic et al.
FOOD CHEMISTRY (2004)
Grape seed-derived procyanidins have an antihyperglycemic effect in streptozotocin-induced diabetic rats and insulinomimetic activity in insulin-sensitive cell lines
M Pinent et al.
ENDOCRINOLOGY (2004)
Mass transfer process during extraction of phenolic compounds from milled berries
JE Cacace et al.
JOURNAL OF FOOD ENGINEERING (2003)
Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves
XJ Pan et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2003)
Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts
GK Jayaprakasha et al.
FOOD RESEARCH INTERNATIONAL (2003)
Color and antioxidant properties of cyanidin-based anthocyanin pigments
FC Stintzing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Microwave-assisted extraction of zearalenone from wheat and corn
L Pallaroni et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2002)
Procyanidin-rich extract from grape seeds prevents cataract formation in hereditary cataractous (ICR/f) rats
J Yamakoshi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Microwave assisted extraction of curcuminoids from Curcuma longa
DV Dandekar et al.
SEPARATION SCIENCE AND TECHNOLOGY (2002)
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
GK Jayaprakasha et al.
FOOD CHEMISTRY (2001)
Microwave-assisted extraction of phenolic compounds from grape seed
N Hong et al.
NATURAL PRODUCT LETTERS (2001)
Microwave-assisted extraction of glycyrrhizic acid from licorice root
XJ Pan et al.
BIOCHEMICAL ENGINEERING JOURNAL (2000)
Antioxidant activity and radioprotective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (Procyanidins) from grape seeds (Vitis vinifera):: Comparative study versus other phenolic and organic compounds
J Castillo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)