| Effect of temperature and some added compounds on the stability of blood orangemarmalade. | J Food Sci | 2011 Sep | 22417545 |
| Antioxidant and anti-inflammatory activities of quercetin 7-O-β-D-glucopyranoside from the leaves of Brasenia schreberi. | J Med Food | 2011 Oct | 21859349 |
| Determination of low-molecular mass phenols in red wines: the influence of chips,staves and micro-oxygenation aging tank. | Food Sci Technol Int | 2011 Oct | 21954308 |
| Volatile compounds and bioactivity of Eremurus spectabilis (Ciris), a Turkishwild edible vegetable. | J Med Food | 2011 Oct | 21548806 |
| Chemical compounds from Phoenician juniper berries (Juniperus phoenicea). | Nat Prod Res | 2011 Oct | 21707254 |
| In vitro antioxidant activity of different cultivars of banana flower (Musaparadicicus L.) extracts available in India. | J Food Sci | 2011 Nov-Dec | 22416691 |
| Effect of the simultaneous interaction among ascorbic acid, iron and pH on theoxidative stability of oil-in-water emulsions. | J Agric Food Chem | 2011 Nov 23 | 21961646 |
| Effect of micronutrients on methylglyoxal-mediated in vitro glycation of albumin. | Biol Trace Elem Res | 2011 Nov | 21165710 |
| Methyl-3-O-methyl gallate and gallic acid from the leaves of Peltiphyllumpeltatum: isolation and comparative antioxidant, prooxidant, and cytotoxiceffects in neuronal cells. | J Med Food | 2011 Nov | 21663488 |
| Flavored waters: influence of ingredients on antioxidant capacity and terpenoidprofile by HS-SPME/GC-MS. | J Agric Food Chem | 2011 May 11 | 21462928 |