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The Systematics, Reproductive Biology, Biochemistry, and Breeding of Sea Buckthorn-A Review

Genes, 2023-11, Vol.14 (12), p.2120

2023

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Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used

Journal of functional foods, 2017-11, Vol.38 (Pt A), p.119-127

2017

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An Optimized Method for Analysis of Phenolic Compounds in Buds, Leaves, and Fruits of Black Currant (Ribes nigrum L.)

Journal of agricultural and food chemistry, 2012-10, Vol.60 (42), p.10501-10510

2012

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Phenolic compounds in blackcurrant (Ribes nigrum L.) leaves relative to leaf position and harvest date

Food chemistry, 2015-04, Vol.172, p.135-142

2015

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Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Meat science, 2020-04, Vol.162, p.108033-108033, Article 108033

2020

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Water and ethanol extracts of Plantago major leaves show anti-inflammatory activity on oral epithelial cells

Journal of Traditional and Complementary Medicine, 2019-07, Vol.9 (3), p.169-171

2019

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Review of the Impact of Apple Fruit Ripening, Texture and Chemical Contents on Genetically Determined Susceptibility to Storage Rots

Plants (Basel), 2020-07, Vol.9 (7), p.831

2020

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Major polyphenols in aerial organs of greater plantain ( Plantago major L .), and effects of drying temperature on polyphenol contents in the leaves

Scientia horticulturae, 2011, Vol.128 (4), p.523-529

2011

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Phenolic compounds in black currant leaves - an interaction between the plant and foliar diseases?

Journal of plant interactions, 2017-01, Vol.12 (1), p.193-199

2017

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Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Biomedicine & pharmacotherapy, 2021-03, Vol.135, p.111133-111133, Article 111133

2021

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Genetic Characterization of the Norwegian Apple Collection

Horticulturae, 2023-05, Vol.9 (5), p.575

2023

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Changes in content of major phenolic compounds during leaf development of sea buckthorn (Hippophaë rhamnoides L.)

Agricultural and food science, 2014-01, Vol.23 (3), p.207-219

2014

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Tocopherols and Tocotrienols in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening

Journal of agricultural and food chemistry, 2008-08, Vol.56 (15), p.6701-6706

2008

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Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

Foods, 2019-09, Vol.8 (9), p.406

2019

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Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

Agricultural and food science, 2015-01, Vol.24 (4), p.273

2015

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Effects of Plantago major L. leaf extracts on oral epithelial cells in a scratch assay

Journal of ethnopharmacology, 2012-06, Vol.141 (3), p.825-830

2012

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Phenols and Ascorbic Acid in Black Currants (Ribes nigrum L.): Variation Due to Genotype, Location, and Year

Journal of agricultural and food chemistry, 2013-10, Vol.61 (39), p.9298-9306

2013

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Carotenoids in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening and Use of Pheophytin a as a Maturity Marker

Journal of agricultural and food chemistry, 2009-01, Vol.57 (1), p.250-258

2009

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Biochemical contents of apple peel and flesh affect level of partial resistance to blue mold

Postharvest biology and technology, 2015-12, Vol.110, p.173-182

2015

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Carotenoid content and composition in rose hips ( Rosa spp .) during ripening, determination of suitable maturity marker and implications for health promoting food products

Food chemistry, 2011-10, Vol.128 (3), p.689-696

2011

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Promotion of wound healing by Plantago major L. leaf extracts - ex-vivo experiments confirm experiences from traditional medicine

Natural product research, 2016-01, Vol.30 (5), p.622-624

2016

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Major phenolic compounds in black currant (Ribes nigrum L.) buds: Variation due to genotype, ontogenetic stage and location

Food science & technology, 2015-10, Vol.63 (2), p.1274-1280

2015

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Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

Food chemistry, 2011-06, Vol.126 (3), p.1399-1405

2011

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Advances in improvement of quality and resistance in a multipurpose crop: sea buckthorn

Critical reviews in biotechnology, 2013-06, Vol.33 (2), p.126-144

2013

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Antiproliferative effects of sea buckthorn ( Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

Food chemistry, 2010, Vol.120 (4), p.1004-1010

2010

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The Systematics, Reproductive Biology, Biochemistry, and Breeding of Sea Buckthorn-A Review

Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used

An Optimized Method for Analysis of Phenolic Compounds in Buds, Leaves, and Fruits of Black Currant (Ribes nigrum L.)

Phenolic compounds in blackcurrant (Ribes nigrum L.) leaves relative to leaf position and harvest date

Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Water and ethanol extracts of Plantago major leaves show anti-inflammatory activity on oral epithelial cells

Review of the Impact of Apple Fruit Ripening, Texture and Chemical Contents on Genetically Determined Susceptibility to Storage Rots

Major polyphenols in aerial organs of greater plantain ( Plantago major L .), and effects of drying temperature on polyphenol contents in the leaves

Phenolic compounds in black currant leaves - an interaction between the plant and foliar diseases?

Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation

Genetic Characterization of the Norwegian Apple Collection

Changes in content of major phenolic compounds during leaf development of sea buckthorn (Hippophaë rhamnoides L.)

Tocopherols and Tocotrienols in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening

Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs

Effect of storage time and temperature on stability of bioactive compounds in aseptically packed beverages prepared from rose hips and sea buckthorn berries

Effects of Plantago major L. leaf extracts on oral epithelial cells in a scratch assay

Phenols and Ascorbic Acid in Black Currants (Ribes nigrum L.): Variation Due to Genotype, Location, and Year

Carotenoids in Sea Buckthorn (Hippophae rhamnoides L.) Berries during Ripening and Use of Pheophytin a as a Maturity Marker

Biochemical contents of apple peel and flesh affect level of partial resistance to blue mold

Carotenoid content and composition in rose hips ( Rosa spp .) during ripening, determination of suitable maturity marker and implications for health promoting food products

Promotion of wound healing by Plantago major L. leaf extracts - ex-vivo experiments confirm experiences from traditional medicine

Major phenolic compounds in black currant (Ribes nigrum L.) buds: Variation due to genotype, ontogenetic stage and location

Analysis of carbonyl compounds in sea buckthorn for the evaluation of triglyceride oxidation, by enzymatic hydrolysis and derivatisation methodology

Advances in improvement of quality and resistance in a multipurpose crop: sea buckthorn

Antiproliferative effects of sea buckthorn ( Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

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