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Effect of Cooking on the Anthocyanins, Phenolic Acids, Glycoalkaloids, and Resistant Starch Content in Two Pigmented Cultivars of Solanum tuberosum L
Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11830-11837
2008
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The effect of growth regulators and sucrose on anthocyanin production in Camptotheca acuminata cell cultures
Plant physiology and biochemistry, 2005-03, Vol.43 (3), p.293-298
2005
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Evaluation of the Phenolic Content in the Aerial Parts of Different Varieties of Cichorium intybus L
Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6497-6502
2005
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HPLC/DAD/MS characterisation and analysis of flavonoids and cynnamoil derivatives in four Nigerian green-leafy vegetables
Food chemistry, 2009-08, Vol.115 (4), p.1568-1574
2009
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Study of the phenolic composition of spanish and italian monocultivar extra virgin olive oils: Distribution of lignans, secoiridoidic, simple phenols and flavonoids
Talanta (Oxford), 2007-10, Vol.73 (4), p.726-732
2007
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Flavonoids and Biflavonoids in Tuscan Berries of Juniperus communis L.:  Detection and Quantitation by HPLC/DAD/ESI/MS
Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6596-6602
2007
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Evaluation of lignans and free and linked hydroxy-tyrosol and tyrosol in extra virgin olive oil after hydrolysis processes
Journal of the science of food and agriculture, 2006-04, Vol.86 (5), p.757-764
2006
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Anthocyanins and xanthones in the calli and regenerated shoots of Hypericum perforatum var. angustifolium (sin. Fröhlich) Borkh
Plant physiology and biochemistry, 2008-04, Vol.46 (4), p.414-420
2008
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HPLC/DAD/ESI/MS detection of lignans from Spanish and Italian Olea europaea L. fruits
Journal of food composition and analysis, 2008-02, Vol.21 (1), p.62-70
2008
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Solid Olive Residues:  Insight into Their Phenolic Composition
Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.8963-8969
2005
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Analysis of extra virgin olive oils from stoned olives
Journal of the science of food and agriculture, 2005-03, Vol.85 (4), p.662-670
2005
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Electrospray ionisation tandem mass spectrometric investigation of phenylpropanoids and secoiridoids from solid olive residue
Rapid communications in mass spectrometry, 2006-01, Vol.20 (13), p.2013-2022
2006
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Phenolic Profiles of Four Processed Tropical Green Leafy Vegetables Commonly Used as Food
Natural product communications, 2008-12, Vol.3 (12), p.1934578
2008
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Stabilisation of natural anthocyanins by micellar Systems
International journal of pharmaceutics, 2001-03, Vol.216 (1), p.23-31
2001
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