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Polyphenol Profiling by LC QTOF/ESI-MS and Biological Activity of Purple Passion Fruit Epicarp Extract

Molecules (Basel, Switzerland), 2023-09, Vol.28 (18), p.6711

2023

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Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties

Molecules (Basel, Switzerland), 2020-10, Vol.25 (20), p.4648

2020

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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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Phenolic and carotenoid profile of new goji cultivars and their anti-hyperglycemic, anti-aging and antioxidant properties

Journal of functional foods, 2018-09, Vol.48, p.632-642

2018

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Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

Journal of functional foods, 2015-04, Vol.14, p.736-746

2015

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Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quince

Scientific reports, 2021-10, Vol.11 (1), p.20253-20253, Article 20253

2021

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Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

Antioxidants, 2019-08, Vol.8 (8), p.308

2019

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The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies

Scientific reports, 2024-02, Vol.14 (1), p.3788-3788

2024

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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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Phytochemical compounds and biological effects of Actinidia fruits

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

2017

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Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Antioxidants, 2021-11, Vol.10 (12), p.1869

2021

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Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

Molecules (Basel, Switzerland), 2020-11, Vol.25 (23), p.5521

2020

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Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Food and bioprocess technology, 2014-04, Vol.7 (4), p.975-989

2014

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Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

Journal of functional foods, 2016-08, Vol.25, p.397-407

2016

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Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

Food chemistry, 2016-06, Vol.201, p.307-314

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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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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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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Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Food chemistry, 2016-09, Vol.207, p.170-179

2016

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The content of phenolic compounds in leaf tissues of white (Aesculus hippocastanum L.) and red horse chestnut (Aesculus carea H.) colonized by the horse chestnut leaf miner (Cameraria ohridella Deschka & Dimić)

Molecules (Basel, Switzerland), 2014-09, Vol.19 (9), p.14625-14636

2014

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Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L

Molecules (Basel, Switzerland), 2019-03, Vol.24 (7), p.1222

2019

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Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits

Molecules (Basel, Switzerland), 2019-06, Vol.24 (13), p.2361

2019

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Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits

Journal of functional foods, 2016-08, Vol.25, p.421-432

2016

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Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC

European food research & technology, 2021-12, Vol.247 (12), p.3053-3062

2021

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Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

Journal of the science of food and agriculture, 2016-06, Vol.96 (8), p.2682-2691

2016

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Polyphenol Profiling by LC QTOF/ESI-MS and Biological Activity of Purple Passion Fruit Epicarp Extract

Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In Vitro Bioactive Properties

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

Phenolic and carotenoid profile of new goji cultivars and their anti-hyperglycemic, anti-aging and antioxidant properties

Comparison of phenolic compounds and antioxidant potential between selected edible fruits and their leaves

Comparison of bioactive compounds and health promoting properties of fruits and leaves of apple, pear and quince

Anti-Hyperglycemic and Anticholinergic Effects of Natural Antioxidant Contents in Edible Flowers

The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies

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

Phytochemical compounds and biological effects of Actinidia fruits

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

Effects of Different Drying Methods on the Retention of Bioactive Compounds, On-Line Antioxidant Capacity and Color of the Novel Snack from Red-Fleshed Apples

Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques

Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

Phenolic composition, ascorbic acid content, and antioxidant capacity of Spanish jujube (Ziziphus jujube Mill.) fruits

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

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

Polyphenolic Compounds and Antioxidant Activity of New and Old Apple Varieties

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

The content of phenolic compounds in leaf tissues of white (Aesculus hippocastanum L.) and red horse chestnut (Aesculus carea H.) colonized by the horse chestnut leaf miner (Cameraria ohridella Deschka & Dimić)

Antidiabetic, Anticholinesterase and Antioxidant Activity vs. Terpenoids and Phenolic Compounds in Selected New Cultivars and Hybrids of Artichoke Cynara scolymus L

Influence of Different Drying Techniques on Phenolic Compounds, Antioxidant Capacity and Colour of Ziziphus jujube Mill. Fruits

Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits

Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits

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