Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data. (Q30863694)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

title

Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

1 reference

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

Vanessa Neveu

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

author name string

Joseph A Rothwell

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

Alexander Medina-Remón

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

Viktoria Knaze

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

Augustin Scalbert

7

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

Nadia Slimani

6

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

publication date

24 November 2014

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

Molecular Nutrition and Food Research

21 February 2020

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

volume

59

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

page(s)

160-170

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

21 February 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25338821%20AND%20SRC:MED&resulttype=core&format=json

Dietary polyphenols and the prevention of diseases.

21 February 2020

cites work

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Phenol-Explorer: an online comprehensive database on polyphenol contents in foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Dietary flavonoid and lignan intake and gastric adenocarcinoma risk in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Dietary polyphenols and colorectal cancer risk: the Fukuoka colorectal cancer study

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Dietary intake of 337 polyphenols in French adults

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Chemical components with health implications in wild and cultivated Mexican common bean seeds (Phaseolus vulgaris L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Changes in the polyphenol profile of tomato juices processed by pulsed electric fields

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Influence of Cooking Process on Phenolic Marker Compounds of Vegetables

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Thermal treatment of eggplant (Solanum melongena L.) increases the antioxidant content and the inhibitory effect on human neutrophil burst

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Phenolic content, composition, antioxidant activity, and their changes during domestic cooking of potatoes

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Dietary intakes and food sources of phenolic acids in the European Prospective Investigation into Cancer and Nutrition (EPIC) study

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Bound phenolics in foods, a review

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Measuring exposure to the polyphenol metabolome in observational epidemiologic studies: current tools and applications and their limits

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Phenolic constituents levels in cv. Agria potato under microwave processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494

Antioxidant properties of raw and cooked spears of green asparagus cultivars

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.201400494