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Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds

Molecules (Basel, Switzerland), 2016-08, Vol.21 (8), p.1098

2016

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Polyphenolic Composition, Antioxidant Activity, and Polyphenol Oxidase (PPO) Activity of Quince (Cydonia oblonga Miller) Varieties

Journal of agricultural and food chemistry, 2013-03, Vol.61 (11), p.2762-2772

2013

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Profile of Bioactive Compounds in the Morphological Parts of Wild Fallopia japonica (Houtt) and Fallopia sachalinensis (F. Schmidt) and Their Antioxidative Activity

Molecules (Basel, Switzerland), 2019-04, Vol.24 (7), p.1436

2019

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Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Food and bioprocess technology, 2014-03, Vol.7 (3), p.829-841

2014

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Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6520-6530

2008

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Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components

Journal of agricultural and food chemistry, 2014-12, Vol.62 (51), p.12332-12345

2014

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The composition of bioactive compounds and antioxidant activity of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland

Food chemistry, 2017-11, Vol.235, p.234-243

2017

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Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1337-1343

2009

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Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries

Journal of agricultural and food chemistry, 2015-04, Vol.63 (16), p.4120-4129

2015

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Phytochemical compounds and biological effects of Actinidia fruits

Journal of functional foods, 2017-03, Vol.30, p.194-202

2017

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Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

Molecules (Basel, Switzerland), 2017-03, Vol.22 (3), p.405

2017

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Identification and Characterization of Low Molecular Weight Polyphenols in Berry Leaf Extracts by HPLC-DAD and LC-ESI/MS

Journal of agricultural and food chemistry, 2011-12, Vol.59 (24), p.12830-12835

2011

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Anticancer and Antioxidant Activities in Ganoderma lucidum Wild Mushrooms in Poland, as Well as Their Phenolic and Triterpenoid Compounds

International journal of molecular sciences, 2022-08, Vol.23 (16), p.9359

2022

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Phytochemical analysis by liquid chromatography of ten old apple varieties grown in Austria and their antioxidative activity

European food research & technology, 2020-03, Vol.246 (3), p.437-448

2020

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Characterization of phenolic compounds in different anatomical pear (Pyrus communis L.) parts by ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS)

International journal of mass spectrometry, 2015-12, Vol.392, p.154-163

2015

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Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)

Food science & technology, 2016-04, Vol.67, p.214-222

2016

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Antioxidant Activity Modulated by Polyphenol Contents in Apple and Leaves during Fruit Development and Ripening

Antioxidants, 2020-07, Vol.9 (7), p.567

2020

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The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Molecules (Basel, Switzerland), 2020-04, Vol.25 (8), p.1805

2020

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Antioxidant activity and phenolic compounds in 32 selected herbs

Food chemistry, 2007, Vol.105 (3), p.940-949

2007

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Effect of pre-treatment of blue honeysuckle berries on bioactive iridoid content

Food chemistry, 2018-02, Vol.240, p.1087-1091

2018

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Profile and Content of Phenolic Compounds in Leaves, Flowers, Roots, and Stalks of Sanguisorba officinalis L. Determined with the LC-DAD-ESI-QTOF-MS/MS Analysis and Their In Vitro Antioxidant, Antidiabetic, Antiproliferative Potency

Pharmaceuticals (Basel, Switzerland), 2020-08, Vol.13 (8), p.191

2020

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Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)

Food science & technology, 2020-01, Vol.118, p.108775, Article 108775

2020

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Variability of Phytochemical Properties and Content of Bioactive Compounds in Lonicera caerulea L. var. kamtschatica Berries

Journal of agricultural and food chemistry, 2013-12, Vol.61 (49), p.12072-12084

2013

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Phytochemical Composition and Antioxidant Capacity of Seven Saskatoon Berry (Amelanchier alnifolia Nutt.) Genotypes Grown in Poland

Molecules (Basel, Switzerland), 2017-05, Vol.22 (5), p.853

2017

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Reactivity of (+)-Catechin with Copper(II) Ions: The Green Synthesis of Size-Controlled Sub-10 nm Copper Nanoparticles

ACS sustainable chemistry & engineering, 2019-10, Vol.7 (20), p.17535-17543

2019

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Effect of the Production of Dried Fruits and Juice from Chokeberry (Aronia melanocarpa L.) on the Content and Antioxidative Activity of Bioactive Compounds

Polyphenolic Composition, Antioxidant Activity, and Polyphenol Oxidase (PPO) Activity of Quince (Cydonia oblonga Miller) Varieties

Profile of Bioactive Compounds in the Morphological Parts of Wild Fallopia japonica (Houtt) and Fallopia sachalinensis (F. Schmidt) and Their Antioxidative Activity

Effect of Convective and Vacuum–Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

Evaluation of Sour Cherry (Prunus cerasus L.) Fruits for Their Polyphenol Content, Antioxidant Properties, and Nutritional Components

The composition of bioactive compounds and antioxidant activity of Saskatoon berry (Amelanchier alnifolia Nutt.) genotypes grown in central Poland

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

Analysis of Lipophilic and Hydrophilic Bioactive Compounds Content in Sea Buckthorn (Hippophaë rhamnoides L.) Berries

Phytochemical compounds and biological effects of Actinidia fruits

Iridoids, Phenolic Compounds and Antioxidant Activity of Edible Honeysuckle Berries (Lonicera caerulea var. kamtschatica Sevast.)

Identification and Characterization of Low Molecular Weight Polyphenols in Berry Leaf Extracts by HPLC-DAD and LC-ESI/MS

Anticancer and Antioxidant Activities in Ganoderma lucidum Wild Mushrooms in Poland, as Well as Their Phenolic and Triterpenoid Compounds

Phytochemical analysis by liquid chromatography of ten old apple varieties grown in Austria and their antioxidative activity

Characterization of phenolic compounds in different anatomical pear (Pyrus communis L.) parts by ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS)

Effect of dried powder preparation process on polyphenolic content and antioxidant activity of blue honeysuckle berries (Lonicera caerulea L. var. kamtschatica)

Antioxidant Activity Modulated by Polyphenol Contents in Apple and Leaves during Fruit Development and Ripening

The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients

Antioxidant activity and phenolic compounds in 32 selected herbs

Effect of pre-treatment of blue honeysuckle berries on bioactive iridoid content

Profile and Content of Phenolic Compounds in Leaves, Flowers, Roots, and Stalks of Sanguisorba officinalis L. Determined with the LC-DAD-ESI-QTOF-MS/MS Analysis and Their In Vitro Antioxidant, Antidiabetic, Antiproliferative Potency

Effect of a variety of polyphenols compounds and antioxidant properties of rhubarb (Rheum rhabarbarum)

Variability of Phytochemical Properties and Content of Bioactive Compounds in Lonicera caerulea L. var. kamtschatica Berries

Phytochemical Composition and Antioxidant Capacity of Seven Saskatoon Berry (Amelanchier alnifolia Nutt.) Genotypes Grown in Poland

Reactivity of (+)-Catechin with Copper(II) Ions: The Green Synthesis of Size-Controlled Sub-10 nm Copper Nanoparticles

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