Effects of food formulation and thermal processing on flavones in celery and chamomile

Simultaneous Determination of All Polyphenols in Vegetables, Fruits, and Teas

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Agriculture, Biochemistry, Food Science +15

Deglycosylation by small intestinal epithelial cell ?-glucosidases is a critical step in the absorption and metabolism of dietary flavonoid glycosides in humans

Kitti N�meth, Geoff W. Plumb, Jean‐Guy Berrin et al. · European Journal of Nutrition · 2003 · 663 citations

Life Sciences, Biochemistry, Nutritional Sciences +16

Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection

Ulla Justesen, Pia Knuthsen, Torben Leth · Journal of Chromatography A · 1998 · 549 citations

Agriculture, Biochemistry, Food Science +16

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

Rodrigo N. Cavalcanti, Diego T. Santos, M. Ângela A. Meireles · Food Research International · 2010 · 543 citations

Agriculture, Biochemistry, Food Science +10

Effect of thermal processing on the flavonols rutin and quercetin

Nadja Buchner, Angelika Krumbein, Sascha Rohn et al. · Rapid Communications in Mass Spectrometry · 2006 · 445 citations

Agriculture, Biochemistry, Food Science +17