B. Pfundstein

Characterization and Quantitation of Polyphenolic Compounds in Bark, Kernel, Leaves, and Peel of Mango (<i>Mangifera indica</i> L.)

Jacqueline C. Barreto, M. Trevisan, William E. Hull et al. · Journal of Agricultural and Food Chemistry · 2008 · 398 citations

Food Chemistry, Brazilian Mango Cultivars, Food Bioactive Compound +13

Characterization of alkyl phenols in cashew (Anacardium occidentale) products and assay of their antioxidant capacity

M. Trevisan, B. Pfundstein, Roswitha Haubner et al. · Food and Chemical Toxicology · 2005 · 356 citations

Food Chemistry, Biochemistry, Medicine +9

Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

B. Pfundstein, Samy K. El‐Desouky, William E. Hull et al. · Phytochemistry · 2010 · 283 citations

Food Chemistry, Terminalia Chebula, Medicine +10

Evaluation of the Polyphenol Content and Antioxidant Properties of Methanol Extracts of the Leaves, Stem, and Root Barks of <i>Moringa oleifera</i> Lam.

S.E. Atawodi, Joy Cecilia Atawodi, Gabriel A. Idakwo et al. · Journal of Medicinal Food · 2010 · 220 citations

Mean daily intake of volatile N-nitrosamines from foods and beverages in West Germany in 1989–1990

Anthony R. Tricker, B. Pfundstein, E. Theobald et al. · Food and Chemical Toxicology · 1991 · 112 citations

Nutrition, Volatile N-nitrosamines, Mean Daily Intake +1