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Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

Journal of agricultural and food chemistry, 2011-07, Vol.59 (14), p.7700-7707

2011

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HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk): Liquid phase separations

Electrophoresis, 2016-04, Vol.37 (7-8), p.1072-1084

2016

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Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran

RSC advances, 2016-01, Vol.6 (56), p.5786-5796

2016

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Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized IVaccinium myrtillus/I L. Leaves Extract as Functional Ingredient

Foods, 2023-04, Vol.12 (8)

2023

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Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration

Journal of food processing and preservation, 2022-02, Vol.46 (2), p.n/a

2022

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Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

Food analytical methods, 2017-08, Vol.10 (8), p.2781-2791

2017

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Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9127-9134

2011

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Characterization of Total, Free and Esterified Phytosterols in Tetraploid and Hexaploid Wheats

Journal of agricultural and food chemistry, 2009-03, Vol.57 (6), p.2267-2273

2009

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Role of cereal type and processing in whole grain in vivo protection from oxidative stress

Frontiers in bioscience, 2011-01, Vol.16 (5), p.1609-1618

2011

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Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations

Journal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.6944-6948

2008

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Distribution of Bound Hydroxycinnamic Acids and Their Glycosyl Esters in Barley (Hordeum vulgare L.) Air-Classified Flour: Comparative Study between Reversed Phase-High Performance Chromatography−Mass Spectrometry (RP-HPLC/MS) and Spectrophotometric Analysis

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11900-11905

2008

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Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

European journal of lipid science and technology, 2015-05, Vol.117 (5), p.710-717

2015

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New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp and Their In Vitro Antioxidant and Hypoglycemic Capacities

Antioxidants, 2020-07, Vol.9 (7)

2020

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Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument

European journal of lipid science and technology, 2009-09, Vol.111 (9), p.933-940

2009

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Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3586-3590

2010

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Molecular Characterization of Phospholipids by High-Performance Liquid Chromatography Combined with an Evaporative Light Scattering Detector, High-Performance Liquid Chromatography Combined with Mass Spectrometry, and Gas Chromatography Combined with a Flame Ionization Detector in Different Oat Varieties

Journal of agricultural and food chemistry, 2012-11, Vol.60 (44), p.10963-10969

2012

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Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

International journal of food sciences and nutrition, 2011-05, Vol.62 (3), p.262-269

2011

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Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat

Electrophoresis, 2011-03, Vol.32 (6-7), p.669-673

2011

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Effect of the addition of air-classified barley flours on the lipid stability of bakery products

European food research & technology, 2010-06, Vol.231 (2), p.309-319

2010

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CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE

Journal of food quality, 2009-04, Vol.32 (2), p.262-281

2009

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Caffeinated and cocoa based beverages

2019

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Microalgae as a source of edible oils

Lipids and Edible Oils, 2019

Galanakis, Charis M

2019

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Analytical Approaches in Coffee Quality Control

Caffeinated and Cocoa Based Beverages, 2019

2019

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Influence of Membrane Separation Processes on Food Bioactives

Retention of Bioactives in Food Processing, p.511-546

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Oligosaccharides From Colostrum and Dairy By-Products: Determination, Enrichment, and Healthy Effects

Studies in Natural Products Chemistry, 2018, Vol.57

Rahman, Atta-ur

2018

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Determination of Free and Bound Phenolic Compounds in Buckwheat Spaghetti by RP-HPLC-ESI-TOF-MS: Effect of Thermal Processing from Farm to Fork

HPLC-DAD-q-TOF-MS as a powerful platform for the determination of phenolic and other polar compounds in the edible part of mango and its by-products (peel, seed, and seed husk): Liquid phase separations

Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran

Establishment of a Sonotrode Extraction Method and Evaluation of the Antioxidant, Antimicrobial and Anticancer Potential of an Optimized IVaccinium myrtillus/I L. Leaves Extract as Functional Ingredient

Bioavailability of bioactive compounds of guava leaves (Psidium guajava) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration

Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

Development of Functional Spaghetti Enriched in Bioactive Compounds Using Barley Coarse Fraction Obtained by Air Classification

Characterization of Total, Free and Esterified Phytosterols in Tetraploid and Hexaploid Wheats

Role of cereal type and processing in whole grain in vivo protection from oxidative stress

Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations

Distribution of Bound Hydroxycinnamic Acids and Their Glycosyl Esters in Barley (Hordeum vulgare L.) Air-Classified Flour: Comparative Study between Reversed Phase-High Performance Chromatography−Mass Spectrometry (RP-HPLC/MS) and Spectrophotometric Analysis

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp and Their In Vitro Antioxidant and Hypoglycemic Capacities

Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument

Influence of Storage Conditions on Cholesterol Oxidation in Dried Egg Pasta

Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products

Development of a CE-ESI-microTOF-MS method for a rapid identification of phenolic compounds in buckwheat

Effect of the addition of air-classified barley flours on the lipid stability of bakery products

CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT (JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE

Caffeinated and cocoa based beverages

Microalgae as a source of edible oils

Analytical Approaches in Coffee Quality Control

Influence of Membrane Separation Processes on Food Bioactives

Oligosaccharides From Colostrum and Dairy By-Products: Determination, Enrichment, and Healthy Effects

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