# DATA_SRC

Authors:
Achilli, G., Cellerino, G. P., and Gamache, P. H.

Title:
Identification and determination of phenolic constituents in natural beverages and plant extracts by means of a coulometric electrode array system.


Authors:
Adhikari, D. P., Francis, J. A., Schutzki, R. E., Chandra A., and Nair, M.

Title:
Quantification and characterization of cyclooxygenase and lipid peroxidation inhibitory anthocyanins in fruits of Amelanchier.


Authors:
Aligourchi, H., Barzegar, M., and Abbasi, S.

Title:
Anthocyanin characterization of 15 Iranian pomegranate (Puncia granatum) varieties and their variation after cold storage and pasteurization.


Authors:
Amiot, M. J., Tacchini, M., Aubert, S. Y., and Oleszek, W.

Title:
Influence of cultivar, maturity stage and storage conditions on phenolic composition and browning of pear fruits.


Authors:
Ancos, B. de, Gonzalez, E., and Cano, M. P.

Title:
Differentiation of raspberry varieties according to anthocyanin composition.


Title:
Influence of the acetification process on phenolic compounds.


Authors:
Andlauer, W., Stumpf, C., Hubert, M., Rings, A., and Furst, P.

Title:
Influence of cooking process on phenolic marker compounds of vegetables.


Authors:
Andres-Laceuva, C., Monogas, M., Khan, N., Izquierdo-Pulido, M., Urpi-Sarda, M., Permanyer, J., and Lamuela-Raventos, R. M.

Title:
Flavanol and flavonol contents of cocoa powder products: Influence of the manufacturing process.


Title:
High-performance liquid chromatography analysis of black currant (Ribes nigrum L.) fruit phenolics grown either conventionally or organically.


Title:
Environmental and genetic variation of phenolic compounds in red raspberry.


Authors:
Arabbi, P. R., Genovese, M. I., and Lajolo, F. M.

Title:
Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population.


Authors:
Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae, N.

Title:
Dietary intakes of flavonols and isoflavones by Japanese women and inverse correlation between quercetin intake and plasma LDL cholesterol concentration


Authors:
Areias, F. M., Valentão, P., Andrade, P. B., Ferreres, F., and Seabra, R. M.

Title:
Phenolic fingerprint of peppermint leaves.


Authors:
Artajo, L.S., Romero, M. P., and Motilva, M. J.

Title:
Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit.


Authors:
Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.

Title:
Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods.


Title:
Catechin content of foods commonly consumed in the Netherlands. 2. Tea, wine, fruit juices, and chocolate milk.


Title:
Some quality components of four chia (Salvia hispanica L.) genotypes under tropical coastal desert ecosystem conditions.


Authors:
Bahroun, T., Luximon-Ramma, A., Crozier, A., and Arouma, O.

Title:
Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant        activities of Mauritian vegetables


Authors:
Baron, R., Mayen, M., Merida, J., and Medina, M.

Title:
Changes in phenolic compounds and browning during biological aging of sherry- type wine.


Title:
Determination of phenolic constituents in citrus juices: Method of high performance liquid chromatography.


Title:
Effects of early growth regulator treatment on flavonoid levels in grapefruit.


Authors:
Berhow, M., Tisserat, B., Kanes, K., and Vandercook, C.

Title:
Survey of phenolic compounds produced in citrus.

Jorunal:
Technical Bulletin Number 1856, ARS, USDA, December 1998.


Authors:
Bete!s-Saura, C., Andre!s-Lacueva, C., and Lamuela-Ravento!s, R. M.

Title:
Phenolics in white free run juices and wines from Penede!s by high performance  liquid chromatography: Changes during vinification.


Authors:
Bermudez-Soto, M. J., and Tomás-Barberan, F. A.

Title:
Evaluation of commercial red fruit juice concentrates as ingredients for antoxidant functional juices.


Title:
Varietal differences in the quercetin, kaempferol, and myricetin contents of highbush blueberry, cranberry, and thornless blackberry fruits.


Title:
Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues.


Authors:
Bilyk, A., Cooper, P. L., and Sapers, G. M.

Title:
Vaietal differences in distribution of qercetin and kaempferol in onion (Allium cepa L.) Tissue.


Authors:
Blekas, G., Vassilakis, C., Harizanis, C., Tsimidou, M., and Boskou, D. G.


Authors:
Brenes, M., Garcia, A., Garcia, P., and Garrido, A.

Title:
Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system.


Authors:
Bolling, B. W., Dolinkowski. G., Blumberg, J. B., and Chen, C.-Y.

Title:
Polyphenol content and antioxidant activity of Calfornia almonds depend on cultivar and harvest year.


Title:
Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder.


Authors:
Bonvehí, J. S., Torrentó, M. S., and Lorente, E. C.

Title:
Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen produced in Spain.


Authors:
Breitfellner, F., Solar, S., and Sontag, G.

Title:
Radiation induced chemical changes of phenolic compounds in strawberries.


Title:
Method of determining the content of catechins in tea infusions by high-performance liquid chromatography.


Title:
Extraction and measurement of prominent flavonoids in orange and grapefruit juice concentrates.


Authors:
Buendía, B., Gil, M. I., Tudela, J. A., Gady, A. L., Medina, J. J., Soria, C., López, J. M., and Tomas-Barberán, F. A.

Title:
PLC-MS analysis of proanthocyanidin oligomers and other phenolics in 15 strawberry cultivars.


Title:
Phenolic compounds and their changes in apples during maturation and cold storage.


Authors:
Careri, M., Elviri, L. Mangia, A., and Musci, M.

Title:
Spectrophotometric and coulometric detection in the high-performance liquid chromatography of flavonoids and optimization of sample treatment for the determination of quercetin in orange juice.


Authors:
Carmona, M., Sánchez, A. M., Ferreres, F., Zalacain, A., Tomas-Barberán, F. A., and Alonso, G. L.

Title:
Identification of the flavonoid fraction in saffron spice by LC/DAD/MS/MS: Comparative study of samples from different geographical origins.


Authors:
Chamkha, M., Cathala, B., Cheynier, V., and Douillard, R.

Title:
Phenolic composition of champagnes from chardonnay and pinot noir vintages.


Title:
Identification of flavonoids in Hakmeitau beans (Vigna sinensis) by high-performance liquid chromatography-electron-spray mass spectrometry (LC-ESI/MS)


Title:
Anthocyanin and polyphenolic composition of fresh and processed cherries.


Authors:
Charron, C. S., Clevidence, B. A., Britz, S. J., and Novotny, J. A.

Title:
Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. var. Capitata).


Title:
Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography.


Authors:
Cho, M. J., Howard, L. R., Prior, R. L., and Clark, J. R.

Title:
Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry.


Title:
Flavonoid content of several vegetables and their antioxidant activity.


Authors:
Chun, O. K., Smith, N., Sakagawa, A., and Lee, C. Y.

Title:
Antioxidant properties of raw and processed cabbages.


Authors:
Chun, O. K., Kim, D-O., Moon, H. Y., Kang, H. G., and Lee, C. Y.

Title:
Contribution of individual polyphenolics to total antioxidant capacity of plums.


Authors:
Cortacero-RamRrez, S., Segura-Carretero, A., Cruces-Blanco, C., Romer-Romero, M. L., and Fern<ndez-GutiJrrez, A.

Title:
Simultaneous determinationof multiple constituents in real beer samples of different origins by capillary zone electrophoresis.


Authors:
Crozier, A., Jensen, E., Lean, M. E. J., and McDonald, M. S.

Title:
Quantitative analysis of flavonoids by reversed-phase high-performance liquid chromatography.


Authors:
Crozier, A., Lean, M. E. J., McDonald, M. S., and Black, C.

Title:
Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery.


Authors:
Dani, C., Vanderlinde, O. R., Bonatto, D., Salvador, M., and Henriques, J. A. P.

Title:
Phenolic content and antioxidant activities of white and purple juices manufactures with organically – or conventionally-produced grapes.


Authors:
da Silva, F. L., Escribano-Bailón, M. T., Pérez-Alonso, J. J., Ricas-Gonzalo, J. C., and Santos-Buelga, C.


Authors:
de Brito, E. S., de Araújo, M. C. P., Alves, R. E., Carkeet, C., Clevidence, B. A., and Novotny, J. A.

Title:
Anthocyanins present in selected tropical fruits: Acerola, Jambolão, Jussara, and Guajiru.


Authors:
de Brito, E. S., de Araújo, M. C. P., Lin, L-Z., and Harnly, J.

Title:
Determination of the flavonoid component of cashew apple (Anacardium occidentale) by LC-DAD-ESI/MS.


Authors:
de Freitas, V.A.P., Glories, Y., and Monique, A.

Title:
Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their composition in respective wines


Authors:
De la Torre-Carbot, K., Jauregui, O., Gimeno, E., Castellote, A. J., Lamuela-Raventós, R. M., and López-Sabater, M. C.

Title:
Charaterization and quantification of phenolic compounds in olive oil by solid-phase extraction, HPLC_DAD, and HPLC-MS/MS.


Authors:
de Pascual-Teresa, S., Santos-Buelga, C., & Rivas-Gonzalo, J.C.

Title:
Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages.


Authors:
del Caro, A., Piga, A., Vacca, V., and Agabbio, M.

Title:
Changes of flavonoids, vitamin C, and antioxidant capacity in minimally processed citrus segments and juices during storage.


Authors:
del Mar Verde MJndez, C., Foster, M.P., Rodríguez-Delgado, M.Á., Rodríguez-Rodríguez, E.M., and Romero, C.D.

Title:
Content of free phenolic compounds in bananas from Tenerife (Canary Islands) and Ecuador.


Authors:
Dhuique-Mayer, C., Caris-Veyrat, C., Ollitrault, P., Curk, F., and Amiot, M-J.

Title:
Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area.


Title:
Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Möench) grain.


Authors:
Dinelli, G., Bonetti, A., Minelli, M., Marotti, I., Catizone, P., and Mazzanti, A.

Title:
Content of flavavonols in Italian bean (Phaseolus vulgaris L.) ecotypes.


Authors:
Ding, Z., Kuhr, S., and Engelhardt, U. H.

Title:
Influence of catechins and theaflavins on the astrigent taste of black tea brews.


Title:
Quality of commercial, canned, single-strength grapefruit juice produced in Florida during the 1975-76 and 1976-77 citrus season.


Authors:
Dragovic-Uzelac, V., Delonga, K., Levaj, B., Djakovic. S., and Pospisil, J.

Title:
Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity.


Authors:
Dragovic-Uzelac, V., Pospisil, J., Levaj, B., and Delonga, K.

Title:
The study of phenolic profiles of raw apricots and apples and their purees by HPLC for the evaluation of apricot nectars and jams authenticity.


Authors:
Dragovic-Uzelac, V., Levaj, B., Mrkic, V., Bursac, D., Boras, M.

Title:
The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region.


Authors:
Dueñas, M., Pérez-Alonso, J. J., Santos-Buelga, C., and Escribano-Bailón, T.

Title:
Anthocyanin composition in fig (Ficus carica L.).


Authors:
Dugo, P., Favoino, O., Presti, M.L.,Luppino, R., Dogo, G., and Mondello, L.

Title:
Determination of anthocyanins and related components in red wines by micro- and capillary HPLC.


Authors:
Dugo, G., Saitta, M., Guifrida, F., Vilasi, F., and La Torre, G. L.

Title:
Determination of resveratrol and othe phenolic compounds in experimental wines from grapes subjected to different pesticide treatments


Authors:
DuPont, M.S., Mondin, Z., Williamson, G., & Price, K.R.

Title:
Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive.


Authors:
Dykes, l., Seitz, L. M., Rooney, W. L., and Rooney, L. W.

Title:
Flavonoid composition of red sorghum genotypes.


Authors:
Escribano-Bailón, M. T., Alcalde-Eon, C., Muñoz, O., Rivas-Gonzalo, J., and Santos-Buelga, C.

Title:
Anthocyanins in berries of maqui (Aristotelia chlensis (Mol.) Stuntz).


Authors:
Espinosa-Alonso, L. G., Lygin, A., Widholm, J.M., Valverde, M. E., and Paredes-Lopez, O.

Title:
Polyphenols in wild and weedy Mexican commom beans (Phaseolus vulgaris L.).


Authors:
Ewald, C., Fjelkner-Modig, S., Johansson, K., Sjöholm, I., and Åkesson. B.

Title:
Effect of processing on major flavonoids in processed onoins, green beans, and peas.


Authors:
Fanasca, S., Rouphael, Y., Venneria, E., Azzini, E., Duazzo, A., and Maiani, G.

Title:
Antioxidant properties of raw and cooked spears of green asparagus cultivars.


Title:
Anthocyanin pigment composition of blackberries.


Authors:
Fang, F., Li, J-M., Zhang, P., Tang, K., Wang, W., Pan, Q-H., and Huang, W-D.

Title:
Effects of grape veriety, harvest date, fermentation vessel and wine ageing on flavonoid concentration in res wines.


Authors:
Fang, F., Li, J-M., Pan, Q-H., and Huang, W-D.

Title:
Determination of red wine flavonoids by HPLC and effect of aging.


Title:
HPLC-DAD-ESIMS analysis of phenolic compounds in bayberries (Myrica rubra Sieb. Et Zucc.)


Authors:
Faudale, M., Viladomat, F., Bastida, J., Poli, F., and Codina, C.

Title:
Antioxidant activity and phenolic composition of wild, edible, and medicinal fennel from different Mediterranean countries.


Authors:
Ferracane, R., Pelligrini, N., Visconti, A., Graziani, G., Chiavaro, E., Miglio, and Fogliano, V.

Title:
Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.


Authors:
Ferreres, F., Gil, M. I., and Tomás-Barberán, F. A.

Title:
Anthocyanins and flavonoids from shredded red onion and changes during storage in perforated films.


Authors:
Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P.

Title:
Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii.


Authors:
Frankel, E. N., Waterhouse, A. l., and Teissedre, P. L.

Title:
Principal phenolic phytochemicals in selected California wines and their antioxidant activity in inhibiting oxidation of human low-density lipoproteins.


Authors:
Fuentes-Alventosa, J. M., Rodríguez, G., Cermeño, P., Jiménez. A., Guilén, R., Fernández-Bolaños, J., and Rodríguez-Arcos, R.

Title:
Identification of flavonoid diglycosides in several genotypes of asparagus from Huétor-Tájar population variety


Title:
Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario.


Authors:
Gamache, P., Ryan, E., and Acworth, I. N.

Title:
Analysis of phenolic and flavonoid compounds in juice beverages using high-performance liquid chromatography with coulometric array detection.


Title:
Polyphenols content in some Italian red wines of different geographical origins.


Title:
Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries.


Title:
Quantitation and distribution of simple and acylated anthocyanins and other phenoics in blueberries.


Authors:
Garćia, A., Brenes, M., Romero, C., Garćia, P. and Garrido, A.

Title:
Study of phenolic compounds in virgin olive oil of the Picual variety.


Authors:
Garcia-Viguera, C., Zafrilla, P., and Tomas-Barberán, F.A.

Title:
The use of acetone as an extraction solvent for anthocyanins from strawberry fruit.


Authors:
Gennaro, L., Leonardi, C., Esposito, F., Salucci, M., Maiani, G., Quaglia, G., and Fogliano, V.

Title:
Flavonoid and carbohydrate contents in tropea red onions: Effects of homelike peeling and storage.


Authors:
Ghiselli, A., Nardini, M., Baldi, A., and Scaccini, C.

Title:
Antioxidant activity of different phenolic fractions separated from an Italian red wine.


Authors:
Gil, M. I., Ferreres, F., Ortiz, A., Subra, E., and Tomas-Barberan, F. A.

Title:
Plant phenolic metabolites and floral origin of Rosemary honey.


Authors:
Giuffrida, D., Salvo, F., Ziino, M., Toscano, G., and Dugo, G.

Title:
Initial investigation on some chemical constituents of capers (Capparis Spinosa L.) from the island of Salina.


Authors:
Gliszczyńska-Świgł0, A., Kałuźewicz, A., Lemańska, K., Knaflewski, M., and Tyrakowska, B.

Title:
The effect of solar radiation on the flavonol content in broccoli inflorescence.


Authors:
Goldberg, D.M., Karumanchiri, A., Tsang, E., and Soleas, G.J.

Title:
Catechin and epicatechin concentrations of red wines: regional and cultivar-related differences.


Authors:
Goldberg, D.M., Tsang, E., Karumanchiri, A., Diamandis, E.P., Doleas, G., and Ng, E.

Title:
Method to assay the concentrations of phenolic  constituents of biological interest in wines.


Authors:
Gómez-Plaza, E., Gil-Muñoz, R., López-Roca , and J. M., Martínez, A.

Title:
Color and phenolic compounds of a young red wine as discriminanting variables of its status.


Authors:
Gonçalves, B., Landbo, A-K., Knudsen, D., Silva, A. P., Moutinho-Pereira, J., Rosa, E., and Meyer, A.

Title:
Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.).


Authors:
Grandi, R., Trifiro, A., Gherardi, S. Calza, M., and Saccani G.

Title:
Characterization of lemon juice on the basis of flavonoid content.


Authors:
Gu, L., House, S. E., Wu, X., Ou, B., and Prior, R.

Title:
Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.


Authors:
Guillen, D.A., Barroso, C.G., Perez-Bustamante, J.A.

Title:
Automation of sample preparation as a preliminary stage in the high-performance liquid chromatographic determination of polyphenolic compounds in sherry wines.


Authors:
Häkkinen, S. H., Kärenlampi, S. O., Mykkänen, H. M., and Törrönen, A. R.

Title:
Influence of domestic processing and storage on flavonol contents in berries.


Title:
Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique.


Authors:
Häkkinen, S. H., Kärenlampi, S. O., Heinonen, I. M., Mykkänen, H. M., and Törrönen, A. R.

Title:
Content of flavonols quercetin, myricetin, and kaempferol in edible berries.


Authors:
Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S., and Gebhardt S.

Title:
Flavonoid content of U.S. fruits, vegetables, and nuts


Authors:
Harnly, J. M., Doherty, R., Beecher, G. R., Holden, J. M., Haytowitz, D. B., and Bhagwat, S.

Title:
Deternination of 20 prominent flavonoids (as aglycones) in oranges.


Authors:
Hayashi, H., Hirako, N., Ikeshiro, Y., and Yamamoto, H.

Title:
Organ specific localization of flavonoids in Glycyrrhiza glabra L.


Title:
Quality and quantity of prevailing flavonoid glycosides of yellow and green french beans (Phaseolus vulgaris L.).


Title:
Ultrasound-assisted extraction for the analysis of phenolic compounds in strawberries.


Authors:
Hertog, M. G. L., Hollman, P. C. H., and van de Putte, B.

Title:
Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices.


Authors:
Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.

Title:
Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands.


Authors:
Hertog, M. G. L., Hollman, P. C. H., and Venema, D. P.

Title:
Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits.


Authors:
Holtekjølen, A. K., Kinitz, C., and Knutsen, S. H.

Title:
Flavanol and bound phenolic acid contents in different barley varieties.


Title:
Sulforaphane and flavonoid contents in chosen broccoli cultivars.


Title:
Saskatoon and wild blueberries have higher anthocyanin contents than other Manitoba berries.


Title:
Measurement of anthocyanins and other phytochemicals in purple wheat.


Authors:
Howard, L. R., Talcott, S. T., Brenes, C. H., and Villalon, B.

Title:
Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as influenced by maturity


Authors:
Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D.

Title:
Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States.


Authors:
Huber, L. S., Hoffman-Ribani, R., and Rodriguez-Amaya, D. B.

Title:
Quantitative variation in Brazilian vegetable sources of flavonols and flavones.


Authors:
Inocencio, C., Rivera, D., Alcaraz, F., and Tomás-Barberán, F. A.

Title:
Flavonoid content of commercial capers (Capparis spinosa, C. sicula and C. orientalis) produced in Mediterranean countries.


Authors:
Innocenti, M., Michelozzi, M., Giaccherini, C., Ieri, F., Vincieri. F. F., and Mulinacci, N.

Title:
Flavonoids and bioflavonoids in Tuscan berries of Juniperus communis L.: detection and quantitation by HPLC/DAD/ESI/MS.


Authors:
Innocenti, M.,, Gallori, S., Giaccherini, C., Ieri, F., Vincieri. F. F., and Mulinacci, N.

Title:
Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L.


Authors:
Iurlina, M. O., Saiz, A. I., Fritz, R., and Manrique, G. D.

Title:
Major flavonoids of Argentinian honeys. Optimization of the extraction method and analysis of their content in relationship to the geographical source of honeys


Title:
Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content.


Authors:
Jakobek L., Šeruga, M., Medvidović-Kosanović, M., and Novak, I.

Title:
Anthocyanin content and antioxidant activity of various red fruit juices.


Authors:
Jakobek L., Šeruga, M., Novak, I., and Medvidović-Kosanović, M.

Title:
Flavonols, phenolic acids and antioxidant activity of some red fruits.


Authors:
Joedheim, M., Måge, F., and Anderson, Ø. M.

Title:
Anthocyanins in berries of Ribes including gooseberry cultivars with a high content of acylated pigments.


Title:
Composition of flavonoids in fresh herbs and calculation of flavonoid intake by use of herbs in traditional Danish dishes.


Authors:
Justesen, U., Knuthsen, P., and Leth, T.

Title:
Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection.


Title:
Interaction of vitamin C and flavonoids in elderberry (Sambucus nigra L.) during juice processing.


Title:
Use Lactobacillus planatrum in olive oil process and improvement of phenolic compounds content.


Authors:
Kahkonen, M.P., Heinamaki, J., Ollilainen, V., and Heinonen, M.

Title:
Berry anthocyanins: Isolation, identification, and antioxidant activities.


Authors:
Karadeniz, F., Durst, R. W., and Wrolstad, R. E.


Title:
Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey.


Authors:
Kenjerić, Mandić, M. L., Primorac, L., Čačić, F.

Title:
Flavonoid pattern of sage (Salvia officinalis L.) unifloral honey.


Authors:
Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.

Title:
Evolution of antioxidant capacity during storage of selected fruits and vegetables


Title:
Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom.


Authors:
Khokhar, S., Venema, D., Hollman, P.C.H., Dekker, M., and Jongen, W.

Title:
A RP-HPLC method for the determination of tea catechins


Authors:
Kim, D-O., Heo, H. J., Kim, Y. J., Yang, H. S., and Lee, C. Y.

Title:
Sweet and sour cherry phenolics and their protective effects on neuronal cells.


Authors:
Kirakosyan, A., Seymour, E. M., Urcuyo Llanes, D. E., Kaufman, P. B., and Bolling, S. F.

Title:
Chemical profile and antioxidant capacities of tart cherry products.


Authors:
Kosar, M., Kafkas, E., Paydas, S., and Base, H.C.

Title:
Phenolic compositin of strawberry genotype at different maturation stages.


Title:
Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products


Title:
Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis.


Title:
Determination of flavonols, theogallin, gallic acid and caffeine in tea using HPLC.


Title:
Antioxidant compounds from four Opuntia cactus pear fruit varieties.Food Chemistry


Title:
Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.)


Authors:
Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., Premier, R.

Title:
Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods.


Authors:
Lamuela-Raventós, R. M., Andrés-Lacueva, Permanyer, J., and Izquierdo-Pulido, M.


Title:
Changes in phenolic compounds during the development and cold storage of artichoke (Cynara scolymus L.) heads.


Authors:
Latti, A. K., Rihinen, K. R., and Kainulainen, P. S.

Title:
Analysis of anthocyanin variation in wild populations of bilberry (Vaccinium myrtillus L.) in Finland.


Title:
Identification and quantification of antioxidants in Fructus lycii.


Title:
Anthocyanins and other polyphenolics in Americanelderberry (Sambucus Canadensis) and European elderberry (S. nigra) cultivars.


Authors:
Lee, K.W., Kim, Y.J., Kim, D-O., Lee, H.J., and Lee, C.Y.

Title:
Major phenolics in apple and their contribution to the total antioxidant capacity


Authors:
Lee, J., Durst, R.W., and Wrolstad, R.E.

Title:
Impact of juice processing on blueberry anthocyanins and polyphenolics: comparison of two pretreatments.


Title:
Comparative analysis of tea catechins and theaflavins by high-performance liquid chromatography and capillary electrophoresis.


Authors:
Lee, Y., Howard, L. R., and Villalón, B.

Title:
Flavonoids and antioxidant activity of fresh pepper (Capsicum annum) cultivars.


Authors:
Lichtenthäler, R., Rodrigues, R. B., Maia, J. G. S., Papagiannopoulos, M., Fabricius, H., and Marx, F.

Title:
Total oxygen scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits.


Title:
Detection and quantification of glycosylated flavonoid malonates in celery, Chinese celery, and clery seed by LCDAD-ESI/MS.


Authors:
Lin, L-Z., Mukhopadhayay, S., Robbins, R. J., and Harnly, J. M.

Title:
Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis.


Authors:
Lin J-K., Lin, C-L., Liang, Y-C., Lin-Shiau, S-Y., and Juan, I-M.

Title:
Survey of catechins, gallic acid, and methylxanthines in green, oolong, pu-erh, and black teas.


Authors:
Lombard, K., Peffley, E., Geoffriau, E., Thompson, L., and Herring, A.

Title:
Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation.


Authors:
Lombardi-Boccia, G., Lucarini, M., Lanzi,S., Agizzi, A., and Cappelloni, M.

Title:
Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: a comparative study.


Authors:
Lopez, M., Martinez, F., Del Valle, C., Orte, C., and Miro, M.

Title:
Analysis of phenolic constituents of biological interest in red wines by high-performance liquid chromatography.


Title:
Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits.


Title:
Flavonoid aglycons in foods of plant origin I. Vegetables


Authors:
Luo, X.-D., Basile, M.J., and Kennelly, E.J.

Title:
Polyphenolic antioxidants from the fruits of Chrysophyllum cainito L. (Star Apple).


Authors:
Määttä, K. R., Kamal-Eldin, A., and Torronen, A.R.

Title:
Identification and classification of phenolic compounds in berries of Fragaria and Rubus species (family Rosaceae).


Authors:
Määttä, K.R., Kamal-Eldin, A., and Torronen, A.R.

Title:
High-Performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) detection: Ribes species.


Title:
Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): Effect on flavonol content and antioxidant status


Authors:
Marin, F.R., Martinez, M., Uribesalgo, T., Castillo, S., and Frutos, M.J.

Title:
Changes in nutraceutical composition of lemon juices according to different industrial extraction systems


Title:
Multivariate analysis of flavanone glycosides in citrus juices.


Title:
Characterization of flavonoids in different cultivars of onion (Allium cepa L.).


Authors:
Martínez-Sánchez, A., Gil-Izquierdo, A., Gil, M. I., and Ferreres, F.

Title:
A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae species.


Authors:
Mattila, P., Astola, J., and Kumpulainen, J.

Title:
Determination of flavonoids in plant material by HPLC with diode-array and electro-array detection.


Title:
Semipreparative chromatographic procedure for the isolation of dimeric and trimeric proanthocyanidins from barley.


Authors:
Mertz, C., Cheynier, V., Günata, Z., and Brat, P.

Title:
Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-oerformance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry.


Authors:
Mikkonen, T., Määttä, K.R., Hukkanen, A. T., Kokko, H. I., Törrönen, T., Kärenlampi, S. O., and Karjalainen, R. O.

Title:
Flavonol content varies among black currant cultivars.


Authors:
Milbury, P. E., Chen, C-Y., Dolinikowski, G. G. and Blumberg, J. B.

Title:
Determination of flovonoids and phenolics and their distribution in almonds.


Authors:
Montefiori, M., McGhie, T. K., Costa, G., and Ferguson, A. R.

Title:
Pigments in the fruit of red-fleshed kiwifruit (Actinidia chinensis and Actinidia deliciosa).


Authors:
Morelló, J-R., Romero, M-P., and Motilva, M-J.

Title:
Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars.. J. Agric. Food Chem.


Authors:
Mouly, P. P., Gaydou, E. M., Faure, R., and Estienne, J. M.

Title:
Blood orange juice authentication using cinnamic acid derivatives.  Variety differentiations associated with flavanone glycoside content.


Authors:
Mouly, P. P., Arzouyan, C. R., Gaydou, E. M., and Estienne, J. M.

Title:
Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides


Authors:
Mouly, P., Gaydou, E. M., and Estienne, J.

Title:
Column liquid chromatographic determination of flavanone glycosides in Citrus.


Title:
Evaluation of phenolic compounds in commercial fruit juices and fruit drinks.


Authors:
Mullen, W., Stewart, A.J., Lean, M.E.J., Gardner, P., Duthie, G.G., and Crozier, A.

Title:
Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries.


Authors:
Netzel, M., Netzel, G., Tian, Q., Schwartz, S., and Konzak, I.

Title:
Sources of antioxidant activity in Australian native fruits. Identification and quantification of anthocyanins.


Authors:
Nicolle, C., Carnat, A., Fraisse, D., Lamison, J-L., Rock, E., Michel, H., Amouroux, P., and Remesy, C.

Title:
Characterization and variation of antioxidant micronutrients in lettuce (Lactuca sativa folium).


Authors:
Nogata, Y., Ohta, H., Yoza, K-I., Berhow, M., and Hasegawa, S.

Title:
High-performance liquid chromatographic determination of naturally occurring flavonoids in citrus with a photodiode-array detector


Authors:
Nuutila, A.M., Kammiovirta, K., and Oksman-Caldentey, K.-M.

Title:
Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis.


Title:
Determination of anthocyanins in berries and red wine by high-performance liquid chromatography.


Title:
Column-switching technique for selective determination of flavonoids in Finnish berry wines by high-performance liquid chromatography with diode array detection.


Title:
Characterization and quantification of flavonoids and hydroxycinnamic acids in culry kale (Brassica oleracea L. convar. Acephala var. sabellica) by HPLC-DAD-ESI-MS.


Title:
Detection of the addition of citrus reticulata and hybrids to citrus sinensis by flavonoids.


Title:
Flavonoids and antioxidative activities in buckwheat.


Title:
Isolation and HPLC determination of phenolic compounds in red grapes.


Authors:
Ozga, J. A., Saeed, A., Wismer, W., and Reinecke, D. M.

Title:
Characterization of cyaniding- and quercetin-derived flovonoids and other phenolcs in mature Saskatoon fruits (Amelanchier alnifolia Nutt.).


Authors:
Palimino, O., Gómez_Serranillos, M. P., Carretero, S. E., and Villar, A.

Title:
Study of polyphenols in grape berries by reversed-phase high-performance liquid chromatography.


Authors:
Pallau, K., Rivas-Gonzalo, J. C., del Castillo, M. D., Cano, M. P., and de Pascual-Tertesa, S.

Title:
Characterization of the antioxidant composition of strawberry tree (Arbutus unedo L.) fruits.


Authors:
Papagiannopoulos, M., Wollseifen, H.R., Mellenthin, A., Haber, B., and Galensa, R.

Title:
Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn.


Authors:
Patil, B. S., Pike, L. M., and Hamilton, B. K.

Title:
Changes in quercetin concentration in onion (Allium cepa L.) owing to location, growth stage and soil type.


Authors:
Patil, B. S., Pike, L. M., and Yoo, K. S.

Title:
Variation in the quercetin content in different colored onions (Allium cepa L.).


Authors:
Pérez-Gregorio, R. M., Garćia-Falćon, M. S., Simal-Gándara, J., Rodrigues, A. S., and Almeida, D. P. F.

Title:
Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest.


Authors:
Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., and Porrini, M.

Title:
Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen Brassica vegetables.


Authors:
Pinto, M. D. S., Lajolo, F. M., and Genovese, M. I.

Title:
Bioactive compounds and antioxidant capacity of strawberry jam.


Title:
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananasa Duch.).


Authors:
Pour Nikfardjam, M. S., Márk, L., Avar, P., Figler, M., and Ohmacht, R.

Title:
Polyphenols, anthocyanins, and trans-resveratrol in red wines from the Hungarian villainy region.


Authors:
Price, K. R., Prosser, T., Richetin, A. M. F., and Rhodes, M. J. C.

Title:
A comparison of the flavonol content and composition of dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing.


Authors:
Price, K. R., Casuscelli, F., Colquhoun, I. J., and Rhodes, M. J. C.

Title:
Composition and content of flavonol glycosides in broccoli florets (Brassica oleracea) and their fate during cooking.


Authors:
Price, K. R., Colquhoun, I. J., Barnes, K. A., and Rhodes, M. J. C.

Title:
Composition and content of flavonol glycosides in green beans and their fate during processing.


Authors:
Price, K. R., Rhodes, M. J. C., and Barnes, K. A.

Title:
Flavonol glycoside content and composition of tea infusions made from commercially available teas and tea products.


Title:
Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis.


Authors:
Price, K. R., Bacon, J. R., and Rhodes, M. J. C.

Title:
Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa).


Title:
Variations in the amount of individual flavanols in a range of green teas.


Authors:
Proteggente, A.R., Saija, A., De Pasquale, A., and Rice-Evans, C.A.

Title:
The compositional characterisation and antioxidant activity of fresh juices from Sicilian sweet orange (Citrus sinensis L. Osbeck) varieties


Authors:
Pupin A. M., Dennis, M. J., and Toledo, M. C. F.

Title:
Flavanone glycosides in Brazilian orange juice.


Authors:
Puupponen-Pimia, R., Hokkinen, S.T., Aarni, M., Suortti, T., Lampi, A-M., Eurola, M., Piironen, V., Nuutila, A M., and Oksman-Caldentey, K-M.

Title:
Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways.


Authors:
Pyo, Y-H., Lee, T-C., Logendra, L., and Rosen, R.T.

Title:
Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts.


Authors:
Quettier-Eleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M., Cazin M., Cazin, J-C., Bailleul, F., and Trotin, F.

Title:
Phenolic compounds and antioxidant activities of buckwheat (Fagoppyrum esculentum Moench) hulls and flour.


Authors:
Raffo, A., Leonardi, C., Fogliano, V., Ambrosino, P., Salucci, M., Gennaro, L., Buglianesi, R., Giuffrida, F., and Quaglia, G.

Title:
Nutritional value of cherry tomatoes (Lycopersicon esculentum Cv. Naomi F1) harvested at different ripening stages.


Authors:
Rechner, A.R., Wagner, E., Van Buren, L., Van de Put, F., Wiseman, S., and Rice-Evans, C.A.

Title:
Black tea represents a major source of dietary phenolics among regular tea drinkers.


Authors:
Řehová, L., Škeřiková, V., and Jandera, P.

Title:
Optimisation of gradient HPLC analysis of phenolic compounds and flavonoids in beer using a CoulArray detector.


Authors:
Reto, M., Figueira, M. E., Filipe, H. M., and Almeida, C. M. M.

Title:
Chemical composition of green tea (Camellia sinensis) infusions commercialized in Portugal.


Authors:
Revilla, E., Ryan, J-M., and Martin-Ortega, G.

Title:
Comparison of several procedures used for the extraction of anthocyanins from red grapes.


Title:
Analysis of flavonol aglycones in wine extracts by high performance liquid chromatography.


Authors:
Ribani, H. F., Huber, L. S., and Ridriguez-Amaya, D. B.

Title:
Flavonols in fresh and processed Brazilian fruits.


Authors:
Rodriguez-Delgado, M.-A., Gonzalez-Hernandez, G., Conde-Gonzalez, J.-E., and Perez-Trujillo, J.-P.

Title:
Principal component analysis of the polyphenol content in young red wines.


Authors:
Rodríguez-Delgado, M. A., Malovaná, S., Pérez, J. P., and Borges, T.

Title:
Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection


Authors:
Rodríguez-Delgado, M. A., Pérez, M. L., Corbella, R., González, G., García Montelongo, F. J.

Title:
Optimization of the separation of phenolic compounds by micellar electokinetic capillary chromatography


Authors:
Romani, A., Vignolini, P., Galardi, C., Mulinacci, N., Benedettelli, s., and Heimler, D.

Title:
Germplasm characterization of Zolfino Landraces (Phaseolus vulgaris L.) by flavonoid content


Authors:
Rusak, G., Komes, D., Likić, S., Horžić, D., and Kovač, M.

Title:
Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used.


Title:
Liquid chromatographic determination of naringin and neohesperidin as a detector of grapefruit juice in orange juice


Authors:
Rouseff, R. L., Barros, S. M., Dougherty, M. H., and Martin, S. F.

Title:
A survey of quality factors found in florida canned single-strength grapefruit juice from the 1977-78, 1978-79, and 1979-80 seasons


Authors:
Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., and Kanazawa, K.

Title:
Simultaneous determination of all polyphenols in vegetables, fruits, and teas


Authors:
Sampson, L., Rimm, E., Hollman, P.C.H., de Vries, J.H.M., and Katan, M.B.

Title:
Flavonol and flavone intakes in US health professionals


Title:
Phenolic, alpha-tocopherol, beta-carotene and fatty acid composition of four promising jujube (Zizipus jujube Miller) selections


Authors:
Sanchez-Moreno, C., Plaza, L., de Ancos, B., and Cano., M.P.

Title:
Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices.


Title:
Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage.


Authors:
Sanchez-Moreno, C., Cao, G., Ou, B., and Prior, R.L.

Title:
Anthocyanin and proanthocyanin content in selected white and red wines.  Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry.


Authors:
Schauss, A. G., Wu, X., Prior, R. L., Ou, B., Patel, D., Huang, D., and Kababick, J. P.

Title:
Phytochemical and nutrient composition of the freeze-dried Amazonian palm berry, Euterpe oleracea Mart. (Acai).


Title:
Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography


Authors:
Schutz, K., Kammerer, D., Carle, R., and Schieber, A.

Title:
Identification and quantification of caffeoylquinic acids and flavonoids from artichoke (Cynara scolymus L.) heads, juice and pomace by HPLC-DAD-ESI/MSn


Authors:
Sellappan, S., Akoh, C.C., and Krewer, G.

Title:
Phenolic compounds and antioxidant capacity of Georgia-grown blueberries and blackberries.


Title:
Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions


Authors:
Shao, W. Powell, C., and Clifford, M. N.

Title:
The analysis by HPLC of green, black and pu’er teas produced in Yunnan.


Title:
Factors affecting the levels of catechins and caffeine in tea beverage: estimated daily intakes and antioxidant activity.


Authors:
Simonetti, P., Piétta, P., and Testolin, G.

Title:
Polyphenol content and total antioxidant potential of selected Italian wines


Authors:
Šimunić, V., kOVAč, s., gAšO-sOKAč, d., Pfannhauser, W., and Murkovic, M.

Title:
Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus).


Authors:
Skegret, M. Kotnik, P., Hadolin, M., Hraš, A.R., Simonic, M., and Knez, Z.

Title:
Phenols, proanthocyanidins, flavones, and flavonols in some plant materials and their antioxidant activities.


Authors:
Slimestad, R., Vangdal, E., and Brede, C.

Title:
Analysis of phenolic compounds in six Norwegian plum cultivars (Prunus domestica L.).


Authors:
Slimestad, R., Toskangerpoll, K., Nateland, H.S., Johannessen, T., and Giske, N.H.

Title:
Flavonoids from black chokeberries, Aronia melanocarpa.


Title:
Influence of processing and storage on the phenolic composition of Thompson seedless grape juice.


Authors:
Spanos, G.A., Wrolstad, R.E., and Heatherbell, D.A.

Title:
Influence of processing and storage on the phenolic composition of apple juice.


Authors:
Steadman, K. J., Burgoon, M.S., Lewis, B.A., Edwardson, S., and Obendorf,    R.L.

Title:
Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions.


Authors:
Stewart, A. J., Bozonnet, S., Mullen, W., Jenkins, G., Lean, M. E. J., and Crozier, A.

Title:
Occurrence of flavonols in tomatoes and tomato-based procucts.


Authors:
Suárez, B., Picinelli, A., Mangas, J. J.

Title:
Solid-phase extraction and high-performance liquid chromatographic determination of polyphenols in apple musts and ciders.


Authors:
Tarola, A. M., Milano, F., and Giannetti, V.

Title:
Simultaneous determination of phenolic compounds in red wines by HPLC.


Title:
Wine phenolics: contribution to dietary intake and bioavailability.


Authors:
Tomas-Barberan, F.A., Gil, M.I., Cremin, P., Waterhouse, A.L., Hess-Pierce, B., and Kader, A.A.

Title:
HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums.


Authors:
Tomás-Lorente, F., García-Viguera, C., Ferreres, F., and Tomás-Barberán, F.

Title:
Phenolic compounds analysis in the determination of fruit jam genuineness.


Authors:
Toyoda, M., Tanaka, K., Hoshino, K., Akiyama, H., Tanimura, A., and Saito, Y.

Title:
Profiles of potentially antiallergic flavonoids in 27 kinds of health tea and green tea infusions.


Authors:
Trichopoulou, A., Vasilopoulou, E., Hollman, P., Chamalides, Ch., Foufa, E.,Kaloudis,Tr., Kromhout, D., Miskaki, Ph., Petrochilou, I., Poulima, E., Stafilakis, K., and Theophilou, D.

Title:
Nutritional composition and flavonoid content of edible wild greens and green pies: a potential rich source of antioxidant nutrients in the Mediterranean diet.


Title:
Free and conjugated myricetin, quercetin, and kaempferol in Bulgarian red wines.


Authors:
Tsanova-Savova, S., Ribarova, F., and Gerova, M.

Title:
(+)-Catechin and (-)-Epicatechin in Bulgarian fruits.


Authors:
Tsao, R., Yang, R., Young, J.C., and Zhu, H. T

Title:
Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC).


Title:
Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion.


Title:
Summary Flavonoid Content of Teas in the U.S. Market.


Authors:
Usenik, V., Štampar, F., and Veberič, R.

Title:
Anthocyanins and fruit color in plums (Prunus domestica L.) during ripening.


Title:
Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.).


Authors:
Valles, B.S., Santamaria Victorero, J., Mangas Alonso, J.J., and Blanco Gomis, D.

Title:
High-performance liquid chromatography of the neutral phenolic compounds of low molecular weight in apple juice.


Authors:
Valavanidis, A., Vlachogianni, T., Psomas, A., Zovoili, A., and Siatis, V.

Title:
Polyphenolic profile and antioxidant activity of five apple cultivars grown under organic and conventional agricultural practices.


Authors:
Vanamala, J., Reddivari, L., Yoo, K. S., Pike, L. M., and Patil, B. S.

Title:
Variation in the content of bioactive flavonoids in different brands of orange and grapefruit juices.


Title:
Flavonoid changes in developing lemons grown in vivo and in vitro.


Authors:
van der Sluis, A.A., Dekker, M., de Jager, A., and Jongen, W.M.F.

Title:
Activity and concentration of polyphenolic antioxidants in apple: Effect of cultivar, harvest year, and storage conditions.


Authors:
Veberic, R., Jakopic, J., Stampar, F., and Schmitzer, V.

Title:
European elderberry (Sambucus nigra L.) rich in sugars, organic acids, anthocyanins and selected polyphenols.


Authors:
Veberic, R., Colaric, M., and Stampar, F.

Title:
Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region.


Authors:
Velioglu, Y. S., Ekici, L., and Poyrazoglu, E. S.

Title:
Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice.


Authors:
Vrhovsek, U., Rigo, A., Tonon, D., and Mattivi, F.

Title:
Quantitation of polyphenols in different apple varieties.


Title:
Content of the flavonols Myricetin, Quercetin, and Kaempferol in Finnish berry wines.


Authors:
Wang, S. Y., Chen, H., Camp, M. J., and Ehlenfeldt, M. K.

Title:
Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade).


Title:
Increasing antioxidant activity and reducing decay of blueberries by essential oils.


Authors:
Wang, S. Y., Chen, C., Sciarappa, W., Wang, C. Y., and Camp, M.

Title:
Fruit quality, antioxidant capacity, and flavonoid content of organically grown and conventionally grown blueberries.


Authors:
Wang, M., Simon, J.E., Aviles, I.F., He, K., Zheng, Q-Y., Tadmor, Y.

Title:
Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.).


Title:
Compost as a soil supplement increases the level of antioxidant compounds and oxygen radical absorbance capacity in strawberries


Title:
Cultural system affects fruit quality and antioxidant capacity in strawberries.


Title:
Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography.


Authors:
Wang, H., Nair. M. G., Iezzoni, A. F., Strasburg, G. M., Booren, A. M., and Gray, I.

Title:
Quantification and characterization of anthocyanins in Balaton tart cherries.


Authors:
Will, F., Hilsendegen, P., Bonerz, D., Patz, C-D., and Dietrich, H.

Title:
Analytical composition of fruit juices from different sour cherry cultivars.


Authors:
Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L.

Title:
Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption.


Authors:
Wu, X., Gu, L., Prior, R. L., and McKay, S.

Title:
Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronis, and Sambucus and their antioxidant capacity


Authors:
Yamada, K., Naemura, A., Sawashita, N., Noguchi, Y., and Yamamoto, J.

Title:
An onion variety has natural antithrombotic effect as assessed by thrombosis/thrombolysis models in rodents.


Authors:
Yang, B., Halttunen, T., Raimo, O., Price, K., and Kallio, H.

Title:
Flavonol glycosides in wild and cultivated berries of three major subspecies of Hippophaë rhamnosides and changes during harvesting period.


Authors:
Yao, L., Jiang, Y., Singanusong, R., D’Arcy, B., Datta. N., Caffin, N., and Raymont, K.

Title:
Flavonoids in Australian Melaleuca, Guia, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication.


Authors:
Yao, L., Jiang, Y., D’Arcy, B., Singanusong, R., Datta. N., Caffin, N., and Raymont, K.

Title:
Quantitative high-performance liquid chromatography analyses of flavonoids in Australian Eucalyptus honeys.


Title:
Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid


Authors:
Yoo, K.M., Lee, K.W., Park, J.B., Lee, H.J., and Hwang, I.K.

Title:
Variation in major antioxidants and total antioxidant activity of yuzu (Citrus junos Sieb ex Tanaka) during maturation and between cultivars.


Authors:
You, Q., Wang, B., Chen, F., Huang, Z., Wang, X., and Luo, P.

Title:
Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries, in selected cultivars


Authors:
Young, J. E., Zhao, X., Carey, E. E., Welti, R., Yang, S-S., and Wang, W.

Title:
Phytochmical phenolics in organically grown vegetabes


Authors:
Yusof, S., Ghazali, H. M., and King, G. S.

Title:
Naringin content in local citrus fruits.


Authors:
Yousfi, K., Cert, R. M., and Garćia, J. M.

Title:
Changes in quality and phenolic compounds of virgn olive oils during objectively described fruit maturation


Authors:
Zafrilla, P., Ferreres, F., and Tomas-Barberan, F.A.

Title:
Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams


Title:
Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries


Title:
Antioxidant activity and phenolic compounds in selected herbs.


# FOOD_DES

Long_Desc:
Milk, chocolate, fluid, commercial, reduced fat, with added vitamin A and vitamin D


SciName:
Mentha x piperita L. nothosubsp. piperita


Long_Desc:
Juice, apple, canned or bottled, unsweetened, without added ascorbic acid


Long_Desc:
Applesauce, canned, unsweetened, without added ascorbic acid (includes USDA commodity)


Long_Desc:
Apricots, canned, water pack, without skin, solids and liquids


Long_Desc:
Cherries, sour, red, frozen, unsweetened


Long_Desc:
Grapefruit, raw, pink and red, all areas


Long_Desc:
Juice, grapefruit, white, canned, unsweetened


Long_Desc:
Juice, grapefruit concentrate, white, frozen, unsweetened, diluted with 3 volume water


Long_Desc:
Juice, grape, canned or bottled, unsweetened, without added ascorbic acid


Long_Desc:
Olives, ripe, canned (small-extra large)


Long_Desc:
Olives, pickled, canned or bottled, green


Long_Desc:
Juice, orange, chilled, includes from concentrate


Long_Desc:
Juice, orange, frozen concentrate, unsweetened, diluted with 3 volume water


Long_Desc:
Juice, tangerine, frozen concentrate, sweetened, diluted with 3 volume water


Long_Desc:
Pineapple juice, canned, unsweetened, without added ascorbic acid


Long_Desc:
Apples, Golden Delicious, raw, with skin


Long_Desc:
Amaranth leaves, cooked, boiled, drained, without salt


Long_Desc:
Arrowhead, cooked, boiled, drained, without salt


Long_Desc:
Balsam-pear (bitter gourd), pods, cooked, boiled, drained, without salt


Long_Desc:
Beans, snap, green, cooked, boiled, drained, without salt


Long_Desc:
Beans, snap, green, canned, regular pack, drained solids


Long_Desc:
Beans, snap, green, frozen, all styles, unprepared


Long_Desc:
Beans, snap, green, frozen, cooked, boiled, drained without salt


Long_Desc:
Broadbeans, immature seeds, cooked, boiled, drained, without salt


Long_Desc:
Broccoli, cooked, boiled, drained, without salt


Long_Desc:
Brussels sprouts, cooked, boiled, drained, without salt


Long_Desc:
Cabbage, cooked, boiled, drained, without salt


Long_Desc:
Cabbage, red, cooked, boiled, drained, without salt


Long_Desc:
Cabbage, savoy, cooked, boiled, drained, without salt


Long_Desc:
Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt


Long_Desc:
Carrots, cooked, boiled, drained, without salt


Long_Desc:
Carrots, canned, regular pack, drained solids


Long_Desc:
Cauliflower, cooked, boiled, drained, without salt


Long_Desc:
Cauliflower, frozen, cooked, boiled, drained, without salt


Long_Desc:
Cowpeas (blackeyes), immature seeds, raw


Long_Desc:
Yardlong bean, cooked, boiled, drained, without salt


Long_Desc:
Cress, garden, cooked, boiled, drained, without salt


Long_Desc:
Drumstick (horseradish tree) leaves, raw


Long_Desc:
Leeks, (bulb and lower leaf-portion), raw


Long_Desc:
Lettuce, butterhead (includes boston and bibb types), raw


Long_Desc:
Lettuce, iceberg (includes crisphead types), raw


Long_Desc:
Onions, cooked, boiled, drained, without salt


Long_Desc:
Onions, spring or scallions (includes tops and bulb), raw


Long_Desc:
Peas, green (includes baby and lesuer types), canned, drained solids, unprepared


Long_Desc:
Peas, green, frozen, cooked, boiled, drained, without salt


Long_Desc:
Spinach, frozen, chopped or leaf, unprepared


Long_Desc:
Squash, summer, zucchini, includes skin, raw


Long_Desc:
Squash, summer, zucchini, includes skin, cooked, boiled, drained, without salt


Long_Desc:
Sweet potato leaves, cooked, steamed, without salt


Long_Desc:
Sweet potato, cooked, boiled, without skin


Long_Desc:
Taro leaves, cooked, steamed, without salt


Long_Desc:
Tomatoes, red, ripe, raw, year round average


Long_Desc:
Tomatoes, red, ripe, canned, packed in tomato juice


Long_Desc:
Tomato products, canned, puree, without salt added


Long_Desc:
Yam, cooked, boiled, drained, or baked, without salt


Long_Desc:
Beans, snap, yellow, cooked, boiled, drained, without salt


Long_Desc:
Juice, tomato, canned, without salt added


Long_Desc:
Nuts, cashew nuts, oil roasted, without salt added


Long_Desc:
Nuts, coconut water (liquid from coconuts)


Long_Desc:
Alcoholic beverage, wine, dessert, sweet


Long_Desc:
Alcoholic beverage, wine, table, red, Cabernet Sauvignon


Long_Desc:
Alcoholic beverage, wine, table, red, Cabernet Franc


Long_Desc:
Alcoholic beverage, wine, table, red, Syrah or Shiraz


Long_Desc:
Coffee, brewed from grounds, prepared with tap water


Long_Desc:
Tea, black, brewed, prepared with tap water, decaffeinated


Long_Desc:
Tea, black, brewed, prepared with tap water


Long_Desc:
Tea, instant, unsweetened, powder, prepared


Long_Desc:
Beans, kidney, all types, mature seeds, canned


Long_Desc:
Beans, kidney, red, mature seeds, cooked, boiled, without salt


Long_Desc:
Broadbeans (fava beans), mature seeds, canned


Long_Desc:
Chickpeas (garbanzo beans, bengal gram), mature seeds, raw


Long_Desc:
Peanuts, all types, oil-roasted, with salt


Long_Desc:
Tofu, firm, prepared with calcium sulfate and magnesium chloride (nigari)


Long_Desc:
Cocoa, dry powder, unsweetened, processed with alkali


Long_Desc:
Rice, white, long-grain, regular, cooked


Long_Desc:
Apples, Golden Delicious, raw, without skin


Long_Desc:
Apples, Red Delicious, raw, without skin


Long_Desc:
Greek greens pie (prepared from wild greens)


Long_Desc:
Honey, mixed varieties (samples obtained in Argentina, Australia, Italy, Portugaul and Spain)


Long_Desc:
Peppers, Californian (purchased in Hungary)


Long_Desc:
Juice, tangor, diluted from frozen concentrate (ex. Murcot or temple)


Long_Desc:
Candies, dark chocolate (purchased in the Netherlands)


Long_Desc:
Alcoholic beverage, wine, berry, colored


Long_Desc:
Tea, black, ready-to-drink, plain and flavored


Long_Desc:
Tea, black, ready-to-drink, diet, plain and flavored


Long_Desc:
Grapefruit, raw (not specified as to color)


Long_Desc:
Tea, instant, sweetened with sugar, plain and flavored, prepared


Long_Desc:
Tea, green, large leaf, Quingmao, brewed


Long_Desc:
Beans, common, raw (P. vulgaris, cv. Zolfino)


Long_Desc:
Nuts, walnuts (not specified at to type, purchased in Hungary)


Long_Desc:
Alcoholic beverage, sparkling wine, Champagne


Long_Desc:
Seaweed (Caulerpa racemosa, Nama), Green algae (sea grapes or green caviar), raw


Long_Desc:
Seaweed (Gracilaria sp, Lumi), Red algae, raw


Long_Desc:
Muntries (emu apple, native cranberry, or munthar), raw


Long_Desc:
Cowpeas, black seed cultivar, mature seeds, raw


Long_Desc:
Olives, pickled, canned or bottled, kalamata


