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Systematic Analysis of the Content of 502 Polyphenols in 452 Foods and Beverages: An Application of the Phenol-Explorer Database

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4959-4969

2010

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Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method

Journal of agricultural and food chemistry, 2010-11, Vol.58 (22), p.11801-11807

2010

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Distribution Patterns of Inorganic Mercury and Methylmercury in Tissues of Rice (Oryza sativa L.) Plants and Possible Bioaccumulation Pathways

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4951-4958

2010

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Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10755-10764

2009

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Metabolomics Analysis Reveals the Compositional Differences of Shade Grown Tea (Camellia sinensis L.)

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.418-426

2010

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Pentacyclic Triterpenoids from Olive Fruit and Leaf

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9685-9691

2010

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Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.404-410

2010

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Caffeoylquinic Acids and Flavonoids in the Immature Inflorescence of Globe Artichoke, Wild Cardoon, and Cultivated Cardoon

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.1026-1031

2010

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Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12313-12319

2010

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In-Depth Characterization of Prebiotic Galacto-oligosaccharides by a Combination of Analytical Techniques

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8488-8495

2009

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Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indica L.)

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10825-10830

2009

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Metabolomic Characterization of Italian Sweet Pepper (Capsicum annum L.) by Means of HRMAS-NMR Spectroscopy and Multivariate Analysis

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9675-9684

2010

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Flavonoid Composition and Antioxidant Activity of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages

Journal of agricultural and food chemistry, 2010-03, Vol.58 (5), p.3031-3036

2010

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Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from “Mapuey” (Dioscorea trifida) Genotypes in the Venezuelan Amazon

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.263-273

2011

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High-Throughput Technique for Comprehensive Analysis of Japanese Green Tea Quality Assessment Using Ultra-performance Liquid Chromatography with Time-of-Flight Mass Spectrometry (UPLC/TOF MS)

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10705-10708

2008

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Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet (Beta vulgaris L. ssp. vulgaris Rote Kugel)

Journal of agricultural and food chemistry, 2010-11, Vol.58 (22), p.11825-11831

2010

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New Triterpenoids and Other Constituents from a Special Microbial-Fermented TeaFuzhuan Brick Tea

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4945-4950

2010

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Lentils (Lens culinaris Medikus Subspecies culinaris): A Whole Food for Increased Iron and Zinc Intake

Journal of agricultural and food chemistry, 2009-06, Vol.57 (12), p.5413-5419

2009

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Anthocyanin and Flavonol Variation in Bog Bilberries (Vaccinium uliginosum L.) in Finland

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.427-433

2010

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Sweet Cherry Pomological and Biochemical Characteristics Influenced by Rootstock

Journal of agricultural and food chemistry, 2010-04, Vol.58 (8), p.4928-4933

2010

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Thermal and pH Stability of Betacyanin Pigment of Djulis (Chenopodium formosanum) in Taiwan and Their Relation to Antioxidant Activity

Journal of agricultural and food chemistry, 2010-01, Vol.58 (2), p.1020-1025

2010

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Elderberry (Sambucus nigra L.) Wine: A Product Rich in Health Promoting Compounds

Journal of agricultural and food chemistry, 2010-09, Vol.58 (18), p.10143-10146

2010

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α-Solasonine and α-Solamargine Contents of Gboma (Solanum macrocarpon L.) and Scarlet (Solanum aethiopicum L.) Eggplants

Journal of agricultural and food chemistry, 2010-05, Vol.58 (9), p.5502-5508

2010

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Qualitative and Quantitative Sugar Profiling in Olive Fruits, Leaves, and Stems by Gas Chromatography−Tandem Mass Spectrometry (GC-MS/MS) after Ultrasound-Assisted Leaching

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12292-12299

2010

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Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10837-10844

2009

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Systematic Analysis of the Content of 502 Polyphenols in 452 Foods and Beverages: An Application of the Phenol-Explorer Database

Evaluating the Quality of Protein from Hemp Seed (Cannabis sativa L.) Products Through the use of the Protein Digestibility-Corrected Amino Acid Score Method

Distribution Patterns of Inorganic Mercury and Methylmercury in Tissues of Rice (Oryza sativa L.) Plants and Possible Bioaccumulation Pathways

Proteome Changes during Meat Aging in Tough and Tender Beef Suggest the Importance of Apoptosis and Protein Solubility for Beef Aging and Tenderization

Metabolomics Analysis Reveals the Compositional Differences of Shade Grown Tea (Camellia sinensis L.)

Pentacyclic Triterpenoids from Olive Fruit and Leaf

Characterization of Anthocyanins and Anthocyanidins in Purple-Fleshed Sweetpotatoes by HPLC-DAD/ESI-MS/MS

Caffeoylquinic Acids and Flavonoids in the Immature Inflorescence of Globe Artichoke, Wild Cardoon, and Cultivated Cardoon

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

In-Depth Characterization of Prebiotic Galacto-oligosaccharides by a Combination of Analytical Techniques

Influences of Harvest Date and Location on the Levels of β-Carotene, Ascorbic Acid, Total Phenols, the in Vitro Antioxidant Capacity, and Phenolic Profiles of Five Commercial Varieties of Mango (Mangifera indica L.)

Metabolomic Characterization of Italian Sweet Pepper (Capsicum annum L.) by Means of HRMAS-NMR Spectroscopy and Multivariate Analysis

Flavonoid Composition and Antioxidant Activity of Juices from Chinotto (Citrus × myrtifolia Raf.) Fruits at Different Ripening Stages

Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from “Mapuey” (Dioscorea trifida) Genotypes in the Venezuelan Amazon

High-Throughput Technique for Comprehensive Analysis of Japanese Green Tea Quality Assessment Using Ultra-performance Liquid Chromatography with Time-of-Flight Mass Spectrometry (UPLC/TOF MS)

Influence of Industrial and Alternative Farming Systems on Contents of Sugars, Organic Acids, Total Phenolic Content, and the Antioxidant Activity of Red Beet (Beta vulgaris L. ssp. vulgaris Rote Kugel)

New Triterpenoids and Other Constituents from a Special Microbial-Fermented TeaFuzhuan Brick Tea

Lentils (Lens culinaris Medikus Subspecies culinaris): A Whole Food for Increased Iron and Zinc Intake

Anthocyanin and Flavonol Variation in Bog Bilberries (Vaccinium uliginosum L.) in Finland

Sweet Cherry Pomological and Biochemical Characteristics Influenced by Rootstock

Thermal and pH Stability of Betacyanin Pigment of Djulis (Chenopodium formosanum) in Taiwan and Their Relation to Antioxidant Activity

Elderberry (Sambucus nigra L.) Wine: A Product Rich in Health Promoting Compounds

α-Solasonine and α-Solamargine Contents of Gboma (Solanum macrocarpon L.) and Scarlet (Solanum aethiopicum L.) Eggplants

Qualitative and Quantitative Sugar Profiling in Olive Fruits, Leaves, and Stems by Gas Chromatography−Tandem Mass Spectrometry (GC-MS/MS) after Ultrasound-Assisted Leaching

Profiling of α-Dicarbonyl Content of Commercial Honeys from Different Botanical Origins: Identification of 3,4-Dideoxyglucoson-3-ene (3,4-DGE) and Related Compounds

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