Results 141 to 150 of about 11,138 (220)

Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato. [PDF]

Foods
Kido M, Yoshimoto M, Sakao K, Wada K, Hou DX.   +4 more
europepmc   +1 more source

A Mechanism to Transform Complex Salicinoids with Caffeoylquinic Acids in Lepidopteran Specialist Herbivores (Notodontidae). [PDF]

J Chem Ecol
Schnurrer F, Nakamura Y, Paetz C.
europepmc   +1 more source

Study on the Interactions Between Caffeoylquinic Acids With Bovine Serum Albumin: Spectroscopy, Antioxidant Activity, LC-MSⁿ, and Molecular Docking Approach. [PDF]

Front Chem, 2019
Jiao Q, Zhang W, Jiang Y, Jiang L, Chen X, Liu B.   +5 more
europepmc   +1 more source

Polyphenols characterization and antioxidant capacities of concentrated extracts of Carapa procera D.C. and Hibiscus sabdariffa L. obtained at pilot plant scale [PDF]

, 2010
Adima, Augustin Amissa, Adje, Anoh Félix, Chemat, Farid, Gaydou, Emile M., Lozano, Paul, Lozano, Yves, Meudec, Emmanuelle   +6 more
core  

Use of [C₄mim]Cl for efficient extraction of caffeoylquinic acids from sweet potato leaves. [PDF]

Sci Rep, 2017
Usuki T, Onda S, Yoshizawa-Fujita M, Rikukawa M.   +3 more
europepmc   +1 more source

Caffeoylquinic Acids and Flavonoids of Fringed Sagewort (Artemisia frigida Willd.): HPLC-DAD-ESI-QQQ-MS Profile, HPLC-DAD Quantification, in Vitro Digestion Stability, and Antioxidant Capacity. [PDF]

Antioxidants (Basel), 2019
Olennikov DN, Kashchenko NI, Chirikova NK, Vasil'eva AG, Gadimli AI, Isaev JI, Vennos C.   +6 more
europepmc   +1 more source

Dynamic Chemical Profiling of <i>Lonicera japonica</i> Flos During the Maceration and Decoction Processes Integrating UPLC-MS and Molecular Networking. [PDF]

Foods
Ding H, Sun C, Kang C, Liu Y, Wang X, Li L.   +5 more
europepmc   +1 more source

Main characteristic metabolites with xanthine oxidase inhibitory activities from Yunnan <i>Coffea arabica</i> husks. [PDF]

Food Chem X
Wang H, Wan L, Wang Y, Li Y, Zhao W, Liang W.   +5 more
europepmc   +1 more source

Isolation, identification and quantification of phenolic acids, flavonoids and anthocyanins based on different particle fractions of purple-fleshed sweet potato flour for utilization as industrial applications. [PDF]

Food Chem X
Azeem M, Ashfaq K, Tahir H, Rehman AU, Tariq W, Qureshi TM, Yasir M, Rehman MAU, Amir RM, Azam MT, Mohamed Ahmed IA, Walayat N, Kourouma V.   +12 more
europepmc   +1 more source