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Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6594-6604

2011

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Isomers of the Tomato Glycoalkaloids α-Tomatine and Dehydrotomatine: Relationship to Health Benefits

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8), p.3621

2023

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Changes in Free Amino Acid, Protein, and Flavonoid Content in Jujube (Ziziphus jujube) Fruit during Eight Stages of Growth and Antioxidative and Cancer Cell Inhibitory Effects by Extracts

Journal of agricultural and food chemistry, 2012-10, Vol.60 (41), p.10245-10255

2012

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Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)

Journal of food composition and analysis, 2016-07, Vol.50, p.77-87

2016

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Distribution of phenolic compounds and antioxidative activities in parts of sweet potato ( Ipomoea batata L.) plants and in home processed roots

Journal of food composition and analysis, 2011-02, Vol.24 (1), p.29-37

2011

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Structure−Activity Relationships of Tea Compounds against Human Cancer Cells

Journal of agricultural and food chemistry, 2007-01, Vol.55 (2), p.243-253

2007

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Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.7547-7556

2010

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Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9172-9181

2005

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Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Food chemistry, 2006-03, Vol.94 (4), p.613-620

2006

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Tomatine-Containing Green Tomato Extracts Inhibit Growth of Human Breast, Colon, Liver, and Stomach Cancer Cells

Journal of agricultural and food chemistry, 2009-07, Vol.57 (13), p.5727-5733

2009

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HPLC analysis of catechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: comparison of water and 80% ethanol/water extracts

Journal of food science, 2006-08, Vol.71 (6), p.C328-C337

2006

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Analysis of Phenolic Compounds by High-Performance Liquid Chromatography and Liquid Chromatography/Mass Spectrometry in Potato Plant Flowers, Leaves, Stems, and Tubers and in Home-Processed Potatoes

Journal of agricultural and food chemistry, 2008-05, Vol.56 (9), p.3341-3349

2008

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Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus

Journal of food protection, 2006-02, Vol.69 (2), p.354-361

2006

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Glycoalkaloids and Metabolites Inhibit the Growth of Human Colon (HT29) and Liver (HepG2) Cancer Cells

Journal of agricultural and food chemistry, 2004-05, Vol.52 (10), p.2832-2839

2004

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Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Journal of agricultural and food chemistry, 2006-11, Vol.54 (24), p.9024-9031

2006

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Distribution of Glycoalkaloids in Potato Tubers of 59 Accessions of Two Wild and Five Cultivated Solanum Species

Journal of agricultural and food chemistry, 2008-12, Vol.56 (24), p.11920-11928

2008

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Antioxidative, Antimutagenic, and Anticarcinogenic Activities of Rice Bran Extracts in Chemical and Cell Assays

Journal of agricultural and food chemistry, 2005-02, Vol.53 (3), p.816-822

2005

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Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea

Journal of food science, 2009-06, Vol.74 (5), p.C406-C412

2009

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Analysis by HPLC and LC/MS of Pungent Piperamides in Commercial Black, White, Green, and Red Whole and Ground Peppercorns

Journal of agricultural and food chemistry, 2008-05, Vol.56 (9), p.3028-3036

2008

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Distribution of Ascorbic Acid in Potato Tubers and in Home-Processed and Commercial Potato Foods

Journal of agricultural and food chemistry, 2004-10, Vol.52 (21), p.6516-6521

2004

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Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes

Journal of food composition and analysis, 2017-09, Vol.62, p.69-75

2017

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Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties

Journal of food composition and analysis, 2014-06, Vol.34 (2), p.115-127

2014

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Structure–Activity Relationships of α-, β 1 -, γ-, and δ-Tomatine and Tomatidine against Human Breast (MDA-MB-231), Gastric (KATO-III), and Prostate (PC3) Cancer Cells

Journal of agricultural and food chemistry, 2012-04, Vol.60 (15), p.3891-3899

2012

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Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

Journal of agricultural and food chemistry, 2008-09, Vol.56 (18), p.8541-8548

2008

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Glycoalkaloid and Calystegine Contents of Eight Potato Cultivars

Journal of agricultural and food chemistry, 2003-05, Vol.51 (10), p.2964-2973

2003

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Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

Isomers of the Tomato Glycoalkaloids α-Tomatine and Dehydrotomatine: Relationship to Health Benefits

Changes in Free Amino Acid, Protein, and Flavonoid Content in Jujube (Ziziphus jujube) Fruit during Eight Stages of Growth and Antioxidative and Cancer Cell Inhibitory Effects by Extracts

Analysis of protein amino acids, non-protein amino acids and metabolites, dietary protein, glucose, fructose, sucrose, phenolic, and flavonoid content and antioxidative properties of potato tubers, peels, and cortexes (pulps)

Distribution of phenolic compounds and antioxidative activities in parts of sweet potato ( Ipomoea batata L.) plants and in home processed roots

Structure−Activity Relationships of Tea Compounds against Human Cancer Cells

Changes in Free Amino Acid, Phenolic, Chlorophyll, Carotenoid, and Glycoalkaloid Contents in Tomatoes during 11 Stages of Growth and Inhibition of Cervical and Lung Human Cancer Cells by Green Tomato Extracts

Analysis of Eight Capsaicinoids in Peppers and Pepper-Containing Foods by High-Performance Liquid Chromatography and Liquid Chromatography−Mass Spectrometry

Antioxidative activities of bran extracts from twenty one pigmented rice cultivars

Tomatine-Containing Green Tomato Extracts Inhibit Growth of Human Breast, Colon, Liver, and Stomach Cancer Cells

HPLC analysis of catechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: comparison of water and 80% ethanol/water extracts

Analysis of Phenolic Compounds by High-Performance Liquid Chromatography and Liquid Chromatography/Mass Spectrometry in Potato Plant Flowers, Leaves, Stems, and Tubers and in Home-Processed Potatoes

Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus

Glycoalkaloids and Metabolites Inhibit the Growth of Human Colon (HT29) and Liver (HepG2) Cancer Cells

Analysis of the Contents of Pungent Compounds in Fresh Korean Red Peppers and in Pepper-Containing Foods

Distribution of Glycoalkaloids in Potato Tubers of 59 Accessions of Two Wild and Five Cultivated Solanum Species

Antioxidative, Antimutagenic, and Anticarcinogenic Activities of Rice Bran Extracts in Chemical and Cell Assays

Changes in the Composition of Raw Tea Leaves from the Korean Yabukida Plant during High-Temperature Processing to Pan-Fried Kamairi-Cha Green Tea

Analysis by HPLC and LC/MS of Pungent Piperamides in Commercial Black, White, Green, and Red Whole and Ground Peppercorns

Distribution of Ascorbic Acid in Potato Tubers and in Home-Processed and Commercial Potato Foods

Glycoalkaloid, phenolic, and flavonoid content and antioxidative activities of conventional nonorganic and organic potato peel powders from commercial gold, red, and Russet potatoes

Protein, free amino acid, phenolic, β-carotene, and lycopene content, and antioxidative and cancer cell inhibitory effects of 12 greenhouse-grown commercial cherry tomato varieties

Structure–Activity Relationships of α-, β 1 -, γ-, and δ-Tomatine and Tomatidine against Human Breast (MDA-MB-231), Gastric (KATO-III), and Prostate (PC3) Cancer Cells

Flavonoid Content in Fresh, Home-Processed, and Light-Exposed Onions and in Dehydrated Commercial Onion Products

Glycoalkaloid and Calystegine Contents of Eight Potato Cultivars

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