Bioactivities of Glycoalkaloids and Their Aglycones from Solanum Species
Sinéad E. Milner(University College Cork), Anita R. Maguire(Science Foundation Ireland), Nora Mary O’ Brien(University College Cork), Nigel P. Brunton(Teagasc - The Irish Agriculture and Food Development Authority), Stuart G. Collins(University College Cork), Peter Wyn Jones(University College Cork)
Cited by 324
Related Papers
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
|Trends in Food Science & Technology|2009|1.3k
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
|Innovative Food Science & Emerging Technologies|2009|586
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
|Food Research International|2011|492
Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS
|Journal of Agricultural and Food Chemistry|2010|441