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Liquid Chromatography in Analysis of Bioactive Compounds for Pharmaceuticals, Cosmetics, and Functional Food Interest

2023

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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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Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices

Journal of the science of food and agriculture, 2007-03, Vol.87 (4), p.573-579

2007

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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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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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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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Antioxidant activity and phenolic compounds in 32 selected herbs

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

2007

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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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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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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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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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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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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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Extract from spent hop (Humulus lupulus L.) reduces blood platelet aggregation and improves anticoagulant activity of human endothelial cells in vitro

Journal of functional foods, 2016-04, Vol.22, p.257-269

2016

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Characteristics of water and ethanolic extracts of Scutellaria baicalensis root and their effect on color, lipid oxidation, and microbiological quality of chicken meatballs during refrigerated storage

Journal of food processing and preservation, 2022-01, Vol.46 (1), p.n/a

2022

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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 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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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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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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Ectopic Expression of Anthocyanin 5-O-Glucosyltransferase in Potato Tuber Causes Increased Resistance to Bacteria

Journal of agricultural and food chemistry, 2005-01, Vol.53 (2), p.272-281

2005

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Liquid Chromatography in Analysis of Bioactive Compounds for Pharmaceuticals, Cosmetics, and Functional Food Interest

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

Comparative study of polyphenolic content and antiradical activity of cloudy and clear apple juices

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

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

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

Antioxidant activity and phenolic compounds in 32 selected herbs

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

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

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

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

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

Phytochemical compounds and biological effects of Actinidia fruits

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

Extract from spent hop (Humulus lupulus L.) reduces blood platelet aggregation and improves anticoagulant activity of human endothelial cells in vitro

Characteristics of water and ethanolic extracts of Scutellaria baicalensis root and their effect on color, lipid oxidation, and microbiological quality of chicken meatballs during refrigerated storage

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

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

Ectopic Expression of Anthocyanin 5-O-Glucosyltransferase in Potato Tuber Causes Increased Resistance to Bacteria

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