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Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion

Journal of agricultural and food chemistry, 2005-03, Vol.53 (6), p.2022-2027

2005

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Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

Food chemistry, 2008-10, Vol.110 (4), p.838-846

2008

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Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese Leaf Mustard (Brassica juncea Coss)

Journal of agricultural and food chemistry, 2008-01, Vol.56 (1), p.148-157

2008

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Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage

Food science & technology, 2014-06, Vol.57 (1), p.426-433

2014

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The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis

Journal of food engineering, 2012-04, Vol.109 (3), p.380-387

2012

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Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate

Journal of food engineering, 2012-01, Vol.108 (1), p.158-165

2012

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Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

European food research & technology, 2006-05, Vol.223 (1), p.83-90

2006

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Enriched cereal bars are more effective in increasing plasma quercetin compared with quercetin from powder-filled hard capsules

British journal of nutrition, 2012-02, Vol.107 (4), p.539-546

2012

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Influence of pre-harvest UV-B irradiation and normal or controlled atmosphere storage on flavonoid and hydroxycinnamic acid contents of pak choi ( Brassica campestris L. ssp. chinensis var. communis)

Postharvest biology and technology, 2010-06, Vol.56 (3), p.202-208

2010

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Nitration of γ-tocopherol in plant tissues

Planta, 2007-10, Vol.226 (5), p.1311-1322

2007

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Antioxidant enzyme activities and antioxidant capacity in longissimus muscle from bulls fed diets rich in polyunsaturated fatty acids

Food chemistry, 2011-07, Vol.127 (2), p.379-386

2011

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Nitration of [gamma]-tocopherol in plant tissues

Planta, 2007-10, Vol.226 (5), p.1311

2007

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Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC–ESI-MSn and NMR and Their Quantification by HPLC–DAD

Journal of agricultural and food chemistry, 2007-10, Vol.55 (20), p.8251-8260

2007

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Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC–ESI-MS n and NMR and Their Quantification by HPLC–DAD

Journal of agricultural and food chemistry, 2007-10, Vol.55 (20), p.8251-8260

2007

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Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion

Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese Leaf Mustard (Brassica juncea Coss)

Stability of quercetin derivatives in vacuum impregnated apple slices after drying (microwave vacuum drying, air drying, freeze drying) and storage

The influence of vacuum impregnation on the fortification of apple parenchyma with quercetin derivatives in combination with pore structures X-ray analysis

Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate

Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates

Enriched cereal bars are more effective in increasing plasma quercetin compared with quercetin from powder-filled hard capsules

Influence of pre-harvest UV-B irradiation and normal or controlled atmosphere storage on flavonoid and hydroxycinnamic acid contents of pak choi ( Brassica campestris L. ssp. chinensis var. communis)

Nitration of γ-tocopherol in plant tissues

Antioxidant enzyme activities and antioxidant capacity in longissimus muscle from bulls fed diets rich in polyunsaturated fatty acids

Nitration of [gamma]-tocopherol in plant tissues

Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC–ESI-MSn and NMR and Their Quantification by HPLC–DAD

Identification of Flavonoids and Hydroxycinnamic Acids in Pak Choi Varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC–ESI-MS n and NMR and Their Quantification by HPLC–DAD

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