| scholarly article | Q13442814 |
| P50 | author | Mary Ann Lila | Q40961140 |
| Mary H. Grace | Q44865130 | ||
| P2093 | author name string | Van-Den Truong | |
| Ilya Raskin | |||
| An N Truong | |||
| P2860 | cites work | Purple sweet potato color ameliorates cognition deficits and attenuates oxidative damage and inflammation in aging mouse brain induced by d-galactose | Q28391695 |
| Influence of a polyphenol-enriched protein powder on exercise-induced inflammation and oxidative stress in athletes: a randomized trial using a metabolomics approach | Q28535369 | ||
| Effects of a high fat meal matrix and protein complexation on the bioaccessibility of blueberry anthocyanins using the TNO gastrointestinal model (TIM-1). | Q33811166 | ||
| Antioxidant activity applying an improved ABTS radical cation decolorization assay | Q33865975 | ||
| Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS. | Q34088644 | ||
| Purple sweet potato color attenuates oxidative stress and inflammatory response induced by d-galactose in mouse liver. | Q34911939 | ||
| Dietary polyphenols and the prevention of diseases. | Q36209077 | ||
| Efficient sorption of polyphenols to soybean flour enables natural fortification of foods. | Q37091326 | ||
| High anthocyanin intake is associated with a reduced risk of myocardial infarction in young and middle-aged women | Q37145881 | ||
| Stable binding of alternative protein-enriched food matrices with concentrated cranberry bioflavonoids for functional food applications. | Q37161971 | ||
| Phytochemical changes in phenolics, anthocyanins, ascorbic acid, and carotenoids associated with sweetpotato storage and impacts on bioactive properties. | Q39078156 | ||
| Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. | Q40652824 | ||
| Beta-carotene, carotenoids, and disease prevention in humans. | Q40989710 | ||
| The protective effects of a polyphenol-enriched protein powder on exercise-induced susceptibility to virus infection. | Q42202192 | ||
| Biochemical analysis and in vivo hypoglycemic activity of a grape polyphenol-soybean flour complex. | Q42276607 | ||
| Purple sweet potato color attenuates hepatic insulin resistance via blocking oxidative stress and endoplasmic reticulum stress in high-fat-diet-treated mice | Q43750455 | ||
| Antioxidant and memory enhancing effects of purple sweet potato anthocyanin and cordyceps mushroom extract. | Q44649734 | ||
| Concentrating immunoprotective phytoactive compounds from fruits and vegetables into shelf-stable protein-rich ingredients | Q44875939 | ||
| Bioactive capacity, sensory properties, and nutritional analysis of a shelf stable protein-rich functional ingredient with concentrated fruit and vegetable phytoactives | Q44875963 | ||
| Novel strategies for capturing health-protective mango phytochemicals in shelf stable food matrices. | Q44876874 | ||
| Beta-carotene-rich orange-fleshed sweet potato improves the vitamin A status of primary school children assessed with the modified-relative-dose-response test | Q46641902 | ||
| Phenolic acid content and composition in leaves and roots of common commercial sweetpotato (Ipomea batatas L.) cultivars in the United States | Q46905686 | ||
| Purple sweet potato color attenuates domoic acid-induced cognitive deficits by promoting estrogen receptor-α-mediated mitochondrial biogenesis signaling in mice. | Q48769789 | ||
| Concord grape pomace polyphenols complexed to soy protein isolate are stable and hypoglycemic in diabetic mice. | Q54637362 | ||
| Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours | Q58623770 | ||
| [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent | Q59158213 | ||
| Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentrations in fruit and leaf tissues of highbush blueberry | Q73917199 | ||
| Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study | Q82135287 | ||
| P433 | issue | 5 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | flour | Q36465 |
| polyphenol | Q290439 | ||
| functional food | Q752276 | ||
| P304 | page(s) | 415-424 | |
| P577 | publication date | 2015-04-09 | |
| P1433 | published in | Food science & nutrition | Q27725099 |
| P1476 | title | Novel value-added uses for sweet potato juice and flour in polyphenol- and protein-enriched functional food ingredients | |
| P478 | volume | 3 |
| Q51269489 | A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties. | cites work | P2860 |
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