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Items: 1 to 20 of 162

1.

Content of the flavonols quercetin, myricetin, and kaempferol in 25 edible berries.

Häkkinen SH, Kärenlampi SO, Heinonen IM, Mykkänen HM, Törrönen AR.

J Agric Food Chem. 1999 Jun;47(6):2274-9.

PMID:
10794622
2.

Content of the flavonols myricetin, quercetin, and kaempferol in finnish berry wines.

Vuorinen H, Määtta K, Törrönen R.

J Agric Food Chem. 2000 Jul;48(7):2675-80.

PMID:
11032478
3.

Influence of domestic processing and storage on flavonol contents in berries.

Häkkinen SH, Kärenlampi SO, Mykkänen HM, Törrönen AR.

J Agric Food Chem. 2000 Jul;48(7):2960-5.

PMID:
11032486
4.

Flavonol content varies among black currant cultivars.

Mikkonen TP, Määttä KR, Hukkanen AT, Kokko HI, Törrönen AR, Kärenlampi SO, Karjalainen RO.

J Agric Food Chem. 2001 Jul;49(7):3274-7.

PMID:
11453762
5.

HPLC-MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species.

Mikulic-Petkovsek M, Slatnar A, Stampar F, Veberic R.

Food Chem. 2012 Dec 15;135(4):2138-46. doi: 10.1016/j.foodchem.2012.06.115. Epub 2012 Jul 14.

PMID:
22980782
6.
7.

[The phenolics of fruits. VIII. Changes in flavonol concentrations during fruit development (authors transl)].

Starke H, Herrmann K.

Z Lebensm Unters Forsch. 1976;161(2):131-5. German.

PMID:
973454
9.

Catechins and procyanidins in berries of vaccinium species and their antioxidant activity.

Määttä-Riihinen KR, Kähkönen MP, Törrönen AR, Heinonen IM.

J Agric Food Chem. 2005 Nov 2;53(22):8485-91.

PMID:
16248542
10.

Flavonoids and antioxidant capacity of Georgia-grown Vidalia onions.

Sellappan S, Akoh CC.

J Agric Food Chem. 2002 Sep 11;50(19):5338-42.

PMID:
12207471
11.

Influence of jam processing on the radical scavenging activity and phenolic content in berries.

Amakura Y, Umino Y, Tsuji S, Tonogai Y.

J Agric Food Chem. 2000 Dec;48(12):6292-7.

PMID:
11312801
12.

Structural characterization and detection of kale flavonoids by electrospray ionization mass spectrometry.

Zhang J, Satterfield MB, Brodbelt JS, Britz SJ, Clevidence B, Novotny JA.

Anal Chem. 2003 Dec 1;75(23):6401-7.

PMID:
14640707
13.
14.

Flavonoids in onion cultivars (Allium cepa L.).

Rodríguez Galdón B, Rodríguez Rodríguez EM, Díaz Romero C.

J Food Sci. 2008 Oct;73(8):C599-605. doi: 10.1111/j.1750-3841.2008.00903.x.

PMID:
19019103
15.

Validated high-throughput HPLC method for the analysis of flavonol aglycones myricetin, quercetin, and kaempferol in Rhus coriaria L. using a monolithic column.

Mehrdad M, Zebardast M, Abedi G, Koupaei MN, Rasouli H, Talebi M.

J AOAC Int. 2009 Jul-Aug;92(4):1035-43.

PMID:
19714969
16.

Identification and quantification of phenolic compounds in grapes by HPLC-PDA-ESI-MS on a semimicro separation scale.

Nicoletti I, Bello C, De Rossi A, Corradini D.

J Agric Food Chem. 2008 Oct 8;56(19):8801-8. doi: 10.1021/jf801411m. Epub 2008 Sep 10.

PMID:
18781764
17.
18.

Inhibition of cancer cell proliferation and suppression of TNF-induced activation of NFkappaB by edible berry juice.

Boivin D, Blanchette M, Barrette S, Moghrabi A, Béliveau R.

Anticancer Res. 2007 Mar-Apr;27(2):937-48.

19.

Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population.

Arabbi PR, Genovese MI, Lajolo FM.

J Agric Food Chem. 2004 Mar 10;52(5):1124-31.

PMID:
14995109
20.

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