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Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves

Food chemistry, 2019-01, Vol.272, p.1-11

2019

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A green ionic liquid-based vortex-forced MSPD method for the simultaneous determination of 5-HMF and iridoid glycosides from Fructus Corni by ultra-high performance liquid chromatography

Food chemistry, 2018-04, Vol.244, p.190-196

2018

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Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants

Food chemistry, 2017-04, Vol.220, p.266-281

2017

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Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

Food chemistry, 2018-06, Vol.252, p.373-380

2018

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Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

Food chemistry, 2019-05, Vol.279, p.80-87

2019

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Amygdalin content of seeds, kernels and food products commercially-available in the UK

Food chemistry, 2014-06, Vol.152, p.133-139

2014

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Synthesis of rebaudioside D, using glycosyltransferase UGTSL2 and in situ UDP-glucose regeneration

Food chemistry, 2018-09, Vol.259, p.286-291

2018

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Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

Food chemistry, 2015-09, Vol.183, p.30-35

2015

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Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats

Food chemistry, 2019-01, Vol.272, p.26-32

2019

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Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

Food chemistry, 2015-12, Vol.188, p.309-319

2015

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Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids

Food chemistry, 2021-03, Vol.341 (Pt 2), p.128288-128288, Article 128288

2021

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Characterization and determination of free phytosterols and phytosterol conjugates: The potential phytochemicals to classify different rice bran oil and rice bran

Food chemistry, 2021-05, Vol.344, p.128624-128624, Article 128624

2021

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Antioxidant activity and polyphenol composition of sugarcane molasses extract

Food chemistry, 2020-06, Vol.314, p.126180-126180, Article 126180

2020

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Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

Food chemistry, 2014-02, Vol.145, p.874-882

2014

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Antioxidant activities and structural characterization of flavonol O-glycosides from seeds of Japanese horse chestnut (Aesculus turbinata BLUME)

Food chemistry, 2017-08, Vol.228, p.348-355

2017

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Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur

Food chemistry, 2016-07, Vol.203, p.483-490

2016

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Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves

Food chemistry, 2015-04, Vol.172, p.1-6

2015

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Characterization of Stevia leaves by LC–QTOF MS/MS analysis of polar and non-polar extracts

Food chemistry, 2017-03, Vol.219, p.329-338

2017

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Efficient identification of flavones, flavanones and their glycosides in routine analysis via off-line combination of sensitive NMR and HPLC experiments

Food chemistry, 2017-03, Vol.218, p.600-609

2017

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Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process

Food chemistry, 2018-06, Vol.250, p.54-59

2018

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New flavanol O-glycosides in grape and wine

Food chemistry, 2018-11, Vol.266, p.441-448

2018

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Nitrogen split dose fertilization, plant age and frost effects on phytochemical content and sensory properties of curly kale (Brassica oleracea L. var. sabellica)

Food chemistry, 2016-04, Vol.197 (Pt A), p.530-538

2016

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Polar constituents, protection against reactive oxygen species, and nutritional value of Chinese artichoke (Stachys affinis Bunge)

Food chemistry, 2017-04, Vol.221, p.473-481

2017

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Comprehensive structural characterization of phenolics in litchi pulp using tandem mass spectral molecular networking

Food chemistry, 2019-06, Vol.282, p.9-17

2019

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Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species

Food chemistry, 2018-11, Vol.267, p.376-386

2018

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Phenolic compounds and antioxidant activities of tea-type infusions processed from sea buckthorn (Hippophaë rhamnoides) leaves

A green ionic liquid-based vortex-forced MSPD method for the simultaneous determination of 5-HMF and iridoid glycosides from Fructus Corni by ultra-high performance liquid chromatography

Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants

Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds

Variation patterns in the content of glycosides during green tea manufacturing by a modification-specific metabolomics approach: Enzymatic reaction promoting an increase in the glycosidically bound volatiles at the pan firing stage

Amygdalin content of seeds, kernels and food products commercially-available in the UK

Synthesis of rebaudioside D, using glycosyltransferase UGTSL2 and in situ UDP-glucose regeneration

Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC

Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats

Chemical composition of volatile aroma metabolites and their glycosylated precursors that can uniquely differentiate individual grape cultivars

Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids

Characterization and determination of free phytosterols and phytosterol conjugates: The potential phytochemicals to classify different rice bran oil and rice bran

Antioxidant activity and polyphenol composition of sugarcane molasses extract

Phenolic profiling of the skin, pulp and seeds of Albariño grapes using hybrid quadrupole time-of-flight and triple-quadrupole mass spectrometry

Antioxidant activities and structural characterization of flavonol O-glycosides from seeds of Japanese horse chestnut (Aesculus turbinata BLUME)

Transition of phenolics and cyanogenic glycosides from apricot and cherry fruit kernels into liqueur

Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves

Characterization of Stevia leaves by LC–QTOF MS/MS analysis of polar and non-polar extracts

Efficient identification of flavones, flavanones and their glycosides in routine analysis via off-line combination of sensitive NMR and HPLC experiments

Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): Evaluation of the influence of the fermentation process

New flavanol O-glycosides in grape and wine

Nitrogen split dose fertilization, plant age and frost effects on phytochemical content and sensory properties of curly kale (Brassica oleracea L. var. sabellica)

Polar constituents, protection against reactive oxygen species, and nutritional value of Chinese artichoke (Stachys affinis Bunge)

Comprehensive structural characterization of phenolics in litchi pulp using tandem mass spectral molecular networking

Natural diversity of hydroxycinnamic acid derivatives, flavonoid glycosides, carotenoids and chlorophylls in leaves of six different amaranth species

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