Isolation, purification and identification of nine chemical compounds from Flammulina velutipes fruiting bodies.
Cai H, Liu X, Chen Z, Liao S, Zou Y.SourceSericulture & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, 133 Yihenglu, Dongguanzhuang, Tianhe District, Guangzhou 510610, China.
Food chemistry.Food Chem.2013 Dec 1;141(3):2873-9. doi: 10.1016/j.foodchem.2013.05.124. Epub 2013 Jun 5.
This study was designed to isolate and characterise Flammulina velutipes fruiting body chemical constituents and to find marker compound(s) suitable for processed mushroom products quality control. Extracts were prepared by soaking F. velutipes powdered fruiting bodies in 95% ethanol at 25°C for 24
Extensive characterisation of bioactive phenolic constituents from globe artichoke (Cynara scolymus L.) by HPLC-DAD-ESI-QTOF-MS.
Abu-Reidah IM, Arráez-Román D, Segura-Carretero A, Fernández-Gutiérrez A.SourceDepartment of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida Fuentenueva s/n, 18071 Granada, Spain; Research and Development Functional Food Center (CIDAF), Health-Sciences Technological Park, Avenida del Conocimiento 3, 18100 Granada, Spain.
Food chemistry.Food Chem.2013 Dec 1;141(3):2269-77. doi: 10.1016/j.foodchem.2013.04.066. Epub 2013 May 2.
The aim of this work was to characterise the phenolic compounds in artichoke (hearts) by using HPLC coupled to DAD-ESI-QTOF-MS, which proved useful in characterising 61 phenolic and other polar compounds. Notably, of the 61 compounds characterised, 34 new phenolic compounds with their isomers have b
A combined approach for characterisation of fresh and brined vine leaves by X-ray powder diffraction, NMR spectroscopy and direct infusion high resolution mass spectrometry.
Rizzuti A, Caliandro R, Gallo V, Mastrorilli P, Chita G, Latronico M.SourceDipartimento di Ingegneria Civile Ambientale del Territorio Edile e di Chimica, Politecnico di Bari, Via Orabona 4, I-70125 Bari, Italy.
Food chemistry.Food Chem.2013 Dec 1;141(3):1908-15. doi: 10.1016/j.foodchem.2013.05.044. Epub 2013 May 24.
X-ray powder diffraction was combined, for the first time, with Nuclear Magnetic Resonance spectroscopy and direct infusion mass spectrometry to characterise fresh and brined grape leaves. Covariance analysis of data generated by the three techniques was performed with the aim to correlate informati
verb (used with object), char·ac·ter·ized, char·ac·ter·iz·ing. 1. to mark or distinguish as a characteristic; be a characteristic of: Rich metaphors characterize his poetry. 2. to describe the character or individual quality of: He characterized her in a ...
The vascular and gastrointestinal effects of non-steroidal anti-inflammatory drugs (NSAIDs), including selective COX-2 inhibitors (coxibs) and traditional non-steroidal anti-inflammatory drugs (tNSAIDs), are not well characterised.