Flavonoid and chlorogenic acid profiles of English cider apples
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- Type
- article
- Published
- 2007-03-01
- Cited by
- 143
- References
- 30
- OpenAlex
- https://openalex.org/W1988190327
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:83545753
Keywords
Chlorogenic acid, Flavonols, Flesh, Chemistry, Quercetin
References
- Direct thiolysis on crude apple materials for high-performance liquid chromatography characterization and quantification of polyphenols in cider apple tissues and juices.
- Secondary metabolites as dietary components in plant-based foods and beverages
- A comparison of the flavonol content and composition in dessert, cooking and cider-making apples; distribution within the fruit and effect of juicing
- Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC).
- Cultivar and growing region determine the antioxidant polyphenolic concentration and composition of apples grown in New Zealand.
- Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance.
- Flavonoid and chlorogenic acid changes in skin of ‘Elstar’ and ‘Jonagold’ apples during development and ripening
- Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure
- HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity.
- Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions.
- Radical scavenging activities of peels and pulps from cv. Golden Delicious apples as related to their phenolic composition.
- Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices.
- Elution order of quercetin glycosides from apple pomace extracts on a new HPLC stationary phase with hydrophilic endcapping
- Effects of light on flavonoid and chlorogenic acid levels in the skin of ‘Jonagold’ apples
- Polyphenol profiles of French cider apple varieties (Malus domestica sp.).
- Differentiation of Basque cider apple juices from different cultivars by means of chemometric techniques
- Intake of fruits, vegetables and selected micronutrients in relation to the risk of breast cancer
- Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study.
- Dietary Flavonoids, Antioxidant Vitamins, and Incidence of Stroke: The Zutphen Study
- Procyanidins are the most Abundant Polyphenols in Dessert Apples at Maturity
Cited by
- Phenolic compounds as defence response of pepper fruits to Colletotrichum coccodes
- Quality Characteristics of Apple Wine Fermented with Rosa rugosa Thunb.
- An assessment of the utility of subcritical water to recover bioactive compounds from cider lees
- Analysis of phytochemical in a Malaysian medicinal plant and the bioavailability of dietary hydroxycinnamates
- Phenolic response in green walnut husk after the infection with bacteria Xanthomonas arboricola pv. juglandis
- Peculiarities of polyphenolic profile of fruits of Siberian crab apple and its hybrids with Malus × Domestica Borkh
- Polyphenol variability in the fruits and juices of a cider apple progeny.
- Changes during the last ripening stage in pomological and biochemical parameters of the ‘Redhaven’ peach cultivar grafted on different rootstocks
- Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.).
- The phenolic content and its involvement in the graft incompatibility process of various pear rootstocks (Pyrus communis L.).
- Effect of different production systems on chemical profiles of dwarf French bean (Phaseolus vulgaris L. cv. Top Crop) pods.
- HPLC–MS identification of phenols in hazelnut (Corylus avellana L.) kernels
- Application of an Optimized HPLC Method for the Detection of Various Phenolic Compounds in Apples from Lithuanian Cultivars
- Antioxidant and antiproliferation effects of extractable and nonextractable polyphenols isolated from apple waste using different extraction methods.
- Absorption, disposition, metabolism, and excretion of [3-(14)C]caffeic acid in rats.
- Apples: content of phenolic compounds vs. variety, part of apple and cultivation model, extraction of phenolic compounds, biological properties.
- Anthocyanin and chlorophyll content during poinsettia bract development
- The response of phenolic compounds in grapes of the variety ‘Chardonnay’ (Vitis vinifera L.) to the infection by phytoplasma Bois noir
- Prohexadione-Ca application modifies flavonoid composition and color characteristics of rose (Rosa hybrida L.) flowers
- Correlation between chromaticity values and major anthocyanins in seven Acer palmatum Thunb. cultivars
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