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Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Journal of agricultural and food chemistry, 2016-04, Vol.64 (15), p.3054-3061

2016

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Fungal community succession and major components change during manufacturing process of Fu brick tea

Scientific reports, 2017-07, Vol.7 (1), p.6947-9, Article 6947

2017

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Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

Food research international, 2020-05, Vol.131, p.109046, Article 109046

2020

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Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

Food chemistry, 2014-09, Vol.159, p.439-444

2014

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Gallic Acid: Review of the Methods of Determination and Quantification

Critical reviews in analytical chemistry, 2016-05, Vol.46 (3), p.257-265

2016

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The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds

Food chemistry, 2021-05, Vol.344, p.128581-128581, Article 128581

2021

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Investigation of magnetic ionic liquids for selective and rapid extraction of gallic acid from complex samples using experimental, statistical modeling and density functional theory studies

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140516, Article 140516

2024

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Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation

Food research international, 2017-12, Vol.102, p.274-281

2017

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A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey

Food chemistry, 2015-05, Vol.174, p.119-123

2015

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Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate

Food chemistry, 2021-03, Vol.339, p.128098-128098, Article 128098

2021

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Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Food chemistry, 2017-04, Vol.221, p.969-975

2017

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Synthesis and application of in-situ molecularly imprinted silica monolithic in pipette-tip solid-phase microextraction for the separation and determination of gallic acid in orange juice samples

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 2017-03, Vol.1048, p.102-110

2017

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Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)

Food chemistry, 2017-01, Vol.215, p.301-310

2017

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Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect

Food research international, 2020-05, Vol.131, p.109026-109026, Article 109026

2020

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Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13751-13759

2020

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Improving the taste of autumn green tea with tannase

Food chemistry, 2019-03, Vol.277 (C), p.432-437

2019

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Colorimetric/fluorescent dual-mode assay for antioxidant capacity of gallnuts based on CuCo nanozyme and AIE luminogen

Talanta (Oxford), 2024-09, Vol.277, p.126345, Article 126345

2024

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Electrochemically activated pencil lead electrode as a sensitive voltammetric sensor to determine gallic acid

Food chemistry, 2022-05, Vol.375, p.131871-131871, Article 131871

2022

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Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Scientific reports, 2021-11, Vol.11 (1), p.21377-21377, Article 21377

2021

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Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Journal of agricultural and food chemistry, 2017-08, Vol.65 (34), p.7509-7518

2017

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Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

Journal of the science of food and agriculture, 2019-12, Vol.99 (15), p.6937-6943

2019

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Terminalia bellirica (Gaertn.) roxb. (Bahera) in health and disease: A systematic and comprehensive review

Phytomedicine (Stuttgart), 2020-10, Vol.77, p.153278-153278, Article 153278

2020

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Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis

Journal of food science, 2016-08, Vol.81 (8), p.H2049-H2058

2016

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Colorimetric sensor array for identifying antioxidants based on pyrolysis-free synthesis of Fe–N/C single-atom nanozymes

Talanta (Oxford), 2024-11, Vol.279, p.126621, Article 126621

2024

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Decaffeinated green and black tea polyphenols decrease weight gain and alter microbiome populations and function in diet-induced obese mice

European journal of nutrition, 2018-12, Vol.57 (8), p.2759-2769

2018

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Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion

Fungal community succession and major components change during manufacturing process of Fu brick tea

Antioxidant activity and bioaccessibility of phenolic compounds in white, red, blue, purple, yellow and orange edible flowers through a simulated intestinal barrier

Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion

Gallic Acid: Review of the Methods of Determination and Quantification

The effect of in vitro digestion, food matrix, and hydrothermal treatment on the potential bioaccessibility of selected phenolic compounds

Investigation of magnetic ionic liquids for selective and rapid extraction of gallic acid from complex samples using experimental, statistical modeling and density functional theory studies

Characterization of binding interaction between rice glutelin and gallic acid: Multi-spectroscopic analyses and computational docking simulation

A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey

Physicochemical characteristics and antiproliferative and antioxidant activities of Moroccan Zantaz honey rich in methyl syringate

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage

Synthesis and application of in-situ molecularly imprinted silica monolithic in pipette-tip solid-phase microextraction for the separation and determination of gallic acid in orange juice samples

Identification/quantification of free and bound phenolic acids in peel and pulp of apples (Malus domestica) using high resolution mass spectrometry (HRMS)

Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect

Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation

Improving the taste of autumn green tea with tannase

Colorimetric/fluorescent dual-mode assay for antioxidant capacity of gallnuts based on CuCo nanozyme and AIE luminogen

Electrochemically activated pencil lead electrode as a sensitive voltammetric sensor to determine gallic acid

Influence of coffee brewing methods on the chromatographic and spectroscopic profiles, antioxidant and sensory properties

Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics

Terminalia bellirica (Gaertn.) roxb. (Bahera) in health and disease: A systematic and comprehensive review

Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis

Colorimetric sensor array for identifying antioxidants based on pyrolysis-free synthesis of Fe–N/C single-atom nanozymes

Decaffeinated green and black tea polyphenols decrease weight gain and alter microbiome populations and function in diet-induced obese mice

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