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Antioxidant activity and phenolic content of 16 raisin grape ( Vitis vinifera L.) cultivars and selections

Food chemistry, 2010-08, Vol.121 (3), p.740-745

2010

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Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3713-3717

2001

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Studies on the Aroma of Five Fresh Tomato Cultivars and the Precursors of cis- and trans-4,5-Epoxy-(E)-2-Decenals and Methional

Journal of agricultural and food chemistry, 2008-05, Vol.56 (10), p.3749-3757

2008

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Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

Food chemistry, 2014-04, Vol.149, p.285-295

2014

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Antimalarial activity of anthothecol derived from Khaya anthotheca (Meliaceae)

Phytomedicine (Stuttgart), 2008-06, Vol.15 (6), p.533-535

2008

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Selective Growth-Inhibiting Effects of Compounds Identified in Tabebuia impetiginosa Inner Bark on Human Intestinal Bacteria

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1152-1157

2005

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Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning

International journal of molecular sciences, 2018-02, Vol.19 (2), p.618

2018

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Quantification of Toxins in Soapberry (Sapindaceae) Arils: Hypoglycin A and Methylenecyclopropylglycine

Journal of agricultural and food chemistry, 2016-07, Vol.64 (27), p.5607-5613

2016

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Cooked Carrot Volatiles. AEDA and Odor Activity Comparisons. Identification of Linden Ether as an Important Aroma Component

Journal of agricultural and food chemistry, 2013-09, Vol.61 (38), p.9063-9066

2013

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Antioxidant Constituents of Almond [Prunus dulcis (Mill.) D.A. Webb] Hulls

Journal of agricultural and food chemistry, 2003-01, Vol.51 (2), p.496-501

2003

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Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers

Journal of food science, 2018-04, Vol.83 (4), p.984-991

2018

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Quantitative HPLC–MS/MS analysis of toxins in soapberry seeds: Methylenecyclopropylglycine and hypoglycin A

Food chemistry, 2018-10, Vol.264 (C), p.449-454

2018

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Biosynthesis and Conformational Properties of the Irregular Sesquiterpenoids Isothapsadiene and β‑Isothapsenol

Journal of organic chemistry, 2018-05, Vol.83 (10), p.5724-5730

2018

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Association of acute toxic encephalopathy with litchi consumption in an outbreak in Muzaffarpur, India, 2014: a case-control study

The Lancet global health, 2017-04, Vol.5 (4), p.e458-e466

2017

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Antioxidant Activity and Characterization of Volatile Constituents of Taheebo (Tabebuia impetiginosa Martius ex DC)

Journal of agricultural and food chemistry, 2003-01, Vol.51 (1), p.295-300

2003

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Curcuma longa L. Constituents Inhibit Sortase A and Staphylococcus aureus Cell Adhesion to Fibronectin

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9005-9009

2005

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Inhibitory Effects of Plant-Derived Flavonoids and Phenolic Acids on Malonaldehyde Formation from Ethyl Arachidonate

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7203-7207

2003

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Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties

International journal of food science & technology, 2013-01, Vol.48 (1), p.172-178

2013

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Antibacterial activity of Tabebuia impetiginosa Martius ex DC (Taheebo) against Helicobacter pylori

Journal of ethnopharmacology, 2006-04, Vol.105 (1), p.255-262

2006

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Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats

Journal of agricultural and food chemistry, 1997-08, Vol.45 (8), p.3244-3249

1997

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Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour

Food chemistry, 2012-06, Vol.132 (4), p.2131-2134

2012

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Inhibitory effect on proliferation of vascular smooth muscle cells and protective effect on CCl4-induced hepatic damage of HEAI extract

Journal of ethnopharmacology, 2005-08, Vol.100 (1-2), p.176-179

2005

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Volatile Flavor Components of Rice Cakes

Journal of agricultural and food chemistry, 1999-10, Vol.47 (10), p.4353-4356

1999

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Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the major volatile constituent in mesquite ( Prosopis) flour

Food chemistry, 2009-08, Vol.115 (3), p.1025-1027

2009

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Irregular sesquiterpenoids from Ligusticum grayi roots

Phytochemistry (Oxford), 2010-09, Vol.71 (13), p.1545-1557

2010

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Antioxidant activity and phenolic content of 16 raisin grape ( Vitis vinifera L.) cultivars and selections

Processing Effects on Lycopene Content and Antioxidant Activity of Tomatoes

Studies on the Aroma of Five Fresh Tomato Cultivars and the Precursors of cis- and trans-4,5-Epoxy-(E)-2-Decenals and Methional

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

Antimalarial activity of anthothecol derived from Khaya anthotheca (Meliaceae)

Selective Growth-Inhibiting Effects of Compounds Identified in Tabebuia impetiginosa Inner Bark on Human Intestinal Bacteria

Preparation of Fish Skin Gelatin-Based Nanofibers Incorporating Cinnamaldehyde by Solution Blow Spinning

Quantification of Toxins in Soapberry (Sapindaceae) Arils: Hypoglycin A and Methylenecyclopropylglycine

Cooked Carrot Volatiles. AEDA and Odor Activity Comparisons. Identification of Linden Ether as an Important Aroma Component

Antioxidant Constituents of Almond [Prunus dulcis (Mill.) D.A. Webb] Hulls

Antimicrobial Carvacrol in Solution Blow‐Spun Fish‐Skin Gelatin Nanofibers

Quantitative HPLC–MS/MS analysis of toxins in soapberry seeds: Methylenecyclopropylglycine and hypoglycin A

Biosynthesis and Conformational Properties of the Irregular Sesquiterpenoids Isothapsadiene and β‑Isothapsenol

Association of acute toxic encephalopathy with litchi consumption in an outbreak in Muzaffarpur, India, 2014: a case-control study

Antioxidant Activity and Characterization of Volatile Constituents of Taheebo (Tabebuia impetiginosa Martius ex DC)

Curcuma longa L. Constituents Inhibit Sortase A and Staphylococcus aureus Cell Adhesion to Fibronectin

Inhibitory Effects of Plant-Derived Flavonoids and Phenolic Acids on Malonaldehyde Formation from Ethyl Arachidonate

Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) varieties

Antibacterial activity of Tabebuia impetiginosa Martius ex DC (Taheebo) against Helicobacter pylori

Effect of Heating on the Characteristics and Chemical Composition of Selected Frying Oils and Fats

Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour

Inhibitory effect on proliferation of vascular smooth muscle cells and protective effect on CCl4-induced hepatic damage of HEAI extract

Volatile Flavor Components of Rice Cakes

Identification of 5,6-dihydro-6-propyl-2H-pyran-2-one as the major volatile constituent in mesquite ( Prosopis) flour

Irregular sesquiterpenoids from Ligusticum grayi roots

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