Food chemistry

Food science & nutrition

[1] Polyphenols extract from lotus seedpod ( Gaertn.): Phenolic compositions, antioxidant, and antiproliferative activities.

[2] Nutritional and phytochemical profiles and biological activities of Moringa oleifera Lam. edible parts from Guinea-Bissau (West Africa).

[3] Polyphenolic Profile and Antioxidant Activity of Leaf Purified Hydroalcoholic Extracts from Seven Mexican Cultivars.

[4] Phenolic profile, antioxidant and enzyme inhibitory activities of Ottelia acuminata, an endemic plant from southwestern China

[5] Antioxidant activity and phenolic profile of a collection of medicinal plants from Tunisian arid and Saharan regions

[6] Phenolic profiles, antioxidant, and anticholinesterase activities of three Gloeophyllum species with chemometric approach

[7] Phenolic Profile and Antioxidant Activity of Centaurea choulettiana Pomel (Asteraceae) Extracts.

[8] The antioxidant and phenolic profiles of five green vegetables grown in Southern Nigeria.

[9] Efficient plant regeneration and callus induction from nodal and hypocotyl explants of goji berry (Lycium barbarum L.) and comparison of phenolic profiles in calli formed under different combinations of plant growth regulators.

[10] Vasorelaxant effects of Crataegus pentagyna: Links with arginase inhibition and phenolic profile.

[11] Dehydration process influences the phenolic profile, antioxidant and antimicrobial properties of Galium aparine L.

[12] Characterization of phenolic profile by LC-ESI-MS/MS and enzyme inhibitory activities of two wild edible garlic: Allium nigrum L. and Allium subhirsutum L.

[13] changes in the polyphenolic profile, carotenoids and antioxidant potential of apricot (prunus armeniaca l.) leaves during maturation

[14] phenolic profiles and antioxidant activity of germinated legumes

[15] The phenolic profile and biological activities of the wild-edible mushrooms Helvella leucopus and Morchella pulchella