Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. (Q37344289)

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18 January 2020

review article

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title

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods (English)

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18 January 2020

1

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18 January 2020

Mariusz Piskuła

8

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18 January 2020

3

Gerhard Dongowski

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18 January 2020

author name string

Alessandra Durazzo

4

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18 January 2020

Rudolf Galensa

5

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18 January 2020

Dietmar Kammerer

6

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18 January 2020

Guiseppe Maiani

7

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18 January 2020

Reinhold Carle

2

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18 January 2020

publication date

1 September 2009

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Molecular Nutrition and Food Research

18 January 2020

published in

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18 January 2020

volume

53 Suppl 2

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18 January 2020

page(s)

S151-83

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Ellagic acid and flavonoid antioxidant content of muscadine wine and juice

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Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high-performance liquid chromatography

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

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Characterization and quantitation of phenolic compounds in new apricot (Prunus armeniaca L.) varieties

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Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.

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Biothiols, taurine, and lipid-soluble antioxidants in the edible pulp of Sicilian cactus pear (Opuntia ficus-indica) fruits and changes of bioactive juice components upon industrial processing

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Changes in polyphenols of the seed coat during the after-darkening process in pinto beans (Phaseolus vulgaris L.).

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1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Metabolism of Grape Seed Polyphenol in the Rat

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Composition and cellular localization of tannins in grape seeds during maturation

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Flavanol content and antioxidant activity in winery byproducts

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Determination of catechins by means of extraction with pressurized liquids

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Analysis of the oxidative degradation of proanthocyanidins under basic conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Effect of far-infrared irradiation on catechins and nitrite scavenging activity of green tea.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Effects of pu-erh tea on oxidative damage and nitric oxide scavenging

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Antioxidant activity of apple peels

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoa

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands).

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Antioxidant activity in common beans (Phaseolus vulgaris L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Antioxidant capacity of polyphenolic extracts from leaves of Crataegus laevigata and Crataegus monogyna (Hawthorn) subjected to drought and cold stress.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Inhibitory effect of hot-water extract from dried fruit of Crataegus pinnatifida on low-density lipoprotein (LDL) oxidation in cell and cell-free systems

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Effect of kilning on the antioxidant and pro-oxidant activities of pale malts.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Significance of skin flavonoids for UV-B-protection in apple fruits

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Phytochemical stability and color retention of copigmented and processed muscadine grape juice

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Anthocyanin transformation in Cabernet Sauvignon wine during aging

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

A simple extraction and chromatographic system for the simultaneous analysis of anthocyanins and stilbenes of Vitis species

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Characteristics of wines made by Saccharomyces mutants which produce a polygalacturonase under wine-making conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Antioxidant and antiproliferative activities of strawberries.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Different polyphenolic components of soft fruits inhibit alpha-amylase and alpha-glucosidase.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Anthocyanin Concentration of “Assaria” Pomegranate Fruits During Different Cold Storage Conditions

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

The Effect of Two Methods of Pomegranate (Punica granatum L) Juice Extraction on Quality During Storage at 4˚C.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Accumulation of all-trans-beta-carotene and its 9-cis and 13-cis stereoisomers during postharvest ripening of nine Thai mango cultivars

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Selective recovery of anthocyanins and hydroxycinnamates from a byproduct of citrus processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Anthocyanins accumulation and related gene expression in red orange fruit induced by low temperature storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Quantification and Purification of Mulberry Anthocyanins with Macroporous Resins

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Gastroprotective effect of red pigments in black chokeberry fruit (Aronia melanocarpa Elliot) on acute gastric hemorrhagic lesions in rats

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

HPLC determination of the composition and stability of blackcurrant anthocyanins.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Anthocyanin-flavanol condensation products from black currant (Ribes nigrum L.).

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Controlled-atmosphere effects on postharvest quality and antioxidant activity of cranberry fruits

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

High CO2 atmosphere modulating the phenolic response associated with cell adhesion and hardening of Annona cherimola fruit stored at chilling temperature.

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: shalgam

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Anthocyanin Profile of Korean Cultivated Kidney Bean (Phaseolus vulgaris L.)

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Identification and Antiradical Properties of Anthocyanins in Fruits of Viburnum dilatatum Thunb

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed ?Jonagored? apple

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Sensorial and physicochemical quality responses of pears(cv Rocha) to long-term storage under controlled atmospheres

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Content of chalconaringenin and chlorogenic acid in cherry tomatoes is strongly reduced during postharvest ripening

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Modified atmosphere packaging preserves quality of SO2-free ‘Superior seedless’ table grapes

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Citrus limon: a source of flavonoids of pharmaceutical interest

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Tea variety and brewing techniques influence flavonoid content of black tea

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

The effect of time and storage conditions on the phenolic composition and colour of white wine

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Variation in content of bioactive components in broccoli

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Changes in Phenolic Compounds and Colour Parameters of Red Wine Aged with Oak Chips and in Oak Barrels

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486

Phenolic variation in wild populations of Aspalathus linearis (rooibos tea)

21 January 2018

1 reference

https://api.crossref.org/works/10.1002%2FMNFR.200700486