Published in Methods Mol Biol on January 01, 2012
Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012. Biotechnol Rep (Amst) (2014) 0.79
Two-dimensional PCA highlights the differentiated antitumor and antimicrobial activity of methanolic and aqueous extracts of Laurus nobilis L. from different origins. Biomed Res Int (2014) 0.75
Phenolic acids determination by HPLC-DAD-ESI/MS in sixteen different Portuguese wild mushrooms species. Food Chem Toxicol (2009) 1.13
Antioxidant activity of a red lentil extract and its fractions. Int J Mol Sci (2009) 0.97
Infusion and decoction of wild German chamomile: bioactivity and characterization of organic acids and phenolic compounds. Food Chem (2012) 0.95
Elucidation of (-)-epicatechin metabolites after ingestion of chocolate by healthy humans. Free Radic Biol Med (2012) 0.93
Polyphenols restore endothelial function in DOCA-salt hypertension: role of endothelin-1 and NADPH oxidase. Free Radic Biol Med (2007) 0.92
Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes. Food Chem (2012) 0.90
Glucuronidated quercetin lowers blood pressure in spontaneously hypertensive rats via deconjugation. PLoS One (2012) 0.87
Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal. Food Chem Toxicol (2012) 0.85
Effects of O-methylated metabolites of quercetin on oxidative stress, thermotolerance, lifespan and bioavailability on Caenorhabditis elegans. Food Funct (2011) 0.85
Nutrients, phytochemicals and bioactivity of wild Roman chamomile: a comparison between the herb and its preparations. Food Chem (2012) 0.85
Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins. Anal Chim Acta (2008) 0.84
Vascular deconjugation of quercetin glucuronide: the flavonoid paradox revealed? Mol Nutr Food Res (2011) 0.84
Characterisation of phenolic compounds in wild fruits from Northeastern Portugal. Food Chem (2013) 0.83
Chemical composition of wild and commercial Achillea millefolium L. and bioactivity of the methanolic extract, infusion and decoction. Food Chem (2013) 0.83
Evaluation of phenolic profile and antioxidant properties of Pardina lentil as affected by industrial dehydration. J Agric Food Chem (2010) 0.83
Antioxidant activity, ascorbic acid, phenolic compounds and sugars of wild and commercial Tuberaria lignosa samples: effects of drying and oral preparation methods. Food Chem (2012) 0.83
Flavonoid metabolites transport across a human BBB model. Food Chem (2013) 0.81
Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions. Food Chem (2012) 0.80
Oxidative status of stressed Caenorhabditis elegans treated with epicatechin. J Agric Food Chem (2012) 0.80
Distribution of epicatechin metabolites in lymphoid tissues and testes of young rats with a cocoa-enriched diet. Br J Nutr (2010) 0.79
Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process. Plant Foods Hum Nutr (2011) 0.78
Study of zalema grape pomace: phenolic composition and biological effects in Caenorhabditis elegans. J Agric Food Chem (2013) 0.76
Characterization and modulation of glucose uptake in a human blood-brain barrier model. J Membr Biol (2013) 0.76
Characterization of pigments from different high speed countercurrent chromatography wine fractions. J Agric Food Chem (2005) 0.75
Characterization and quantification of phenolic compounds in four tomato (Lycopersicon esculentum L.) farmers' varieties in northeastern Portugal homegardens. Plant Foods Hum Nutr (2012) 0.75
Preparation and characterization of catechin sulfates, glucuronides, and methylethers with metabolic interest. J Agric Food Chem (2009) 0.75
Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek). Int J Food Sci Nutr (2015) 0.75
Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.). Food Chem (2012) 0.75
Bioactivity and phytochemical characterization of Arenaria montana L. Food Funct (2014) 0.75
Formation of vitisins and anthocyanin-flavanol adducts during red grape drying. J Agric Food Chem (2012) 0.75