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By-products of plant food processing as a source of functional compounds — recent developments
There is a rapidly growing body of literature covering the role of plant secondary metabolites in food and their potential effects on human health. Furthermore, consumers are increasingly aware ofExpand
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Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS.
Phenolic compounds of 14 pomace samples originating from red and white winemaking were characterized by HPLC-MS. Up to 13 anthocyanins, 11 hydroxybenzoic and hydroxycinnamic acids, and 13 catechinsExpand
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Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography.
A new HPLC stationary phase has been applied to the analysis of phenolic acids and flavonoids with diode array and mass spectrometric detection. The separation of 26 standard compounds was achievedExpand
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Taraxacum--a review on its phytochemical and pharmacological profile.
The genus Taraxacum is a member of the family Asteraceae, subfamily Cichorioideae, tribe Lactuceae and widely distributed in the warmer temperate zones of the Northern Hemisphere. The perennial weedExpand
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Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin.
With respect to their browning potential and in consideration of a combined recovery of pectin and phenolic compounds, peels of 14 cultivars and the flesh of nine cultivars of mango (Mangifera indicaExpand
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Phytochemical and nutritional significance of cactus pear
Abstract This review discusses cactus pear fruit with special emphasis on its functional components. Besides their nutritional importance, their significance in plant physiology is also described.Expand
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A new process for the combined recovery of pectin and phenolic compounds from apple pomace
b ¨¨ Abstract A process for the combined recovery of pectin and phenolic compounds from apple pomace, the primary by-product of apple juice production, was developed. The process includes extractionExpand
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Acrylamide in cereal products: A review
The review summarises the results of almost 5 years of academic and industrial research on acrylamide in cereal products. Significant progress in this field has been made during that time, asExpand
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Evaluation of colour properties and chemical quality parameters of cactus juices
The chemical composition and visual appearance of cactus fruits from the genera Opuntia and Hylocereus were investigated. Colour properties were assessed in solutions with pH ranging from 1 to 8 andExpand
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Quantification of anthocyanins in black carrot extracts (Daucus carota ssp. sativus var. atrorubens Alef.) and evaluation of their color properties
Pigment composition of 15 black carrot cultivars (Daucus carota ssp. sativus var. atrorubens Alef.) was screened by HPLC-MS. Up to seven cyanidin glycosides, five of which were acylated withExpand
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