Fei Que

The Antidepressant-like Effect of Ethanol Extract of Daylily Flowers (金針花 Jīn Zhēn Huā) in Rats

Phenolic composition and biological activities of Tunisian Nigella sativa L. shoots and roots

Prebiotics from acorn and sago prevent high-fat-diet-induced insulin resistance via microbiome–gut–brain axis modulation

Phenolic composition, antioxidant potential and health benefits of citrus peel

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity

The Role of Short-Chain Fatty Acids From Gut Microbiota in Gut-Brain Communication

In vitroantioxidant activities of five cultivars of daylily flowers from China

A review on therapeutic potential of Nigella sativa: A miracle herb

Modeling wine preferences by data mining from physicochemical properties

Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies

Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Antimicrobial herb and spice compounds in food

The Role of Polyphenols in Abiotic Stress Response: The Influence of Molecular Structure

Protective activity of Hertia cheirifolia extracts against DNA damage, lipid peroxidation and protein oxidation

Characterization of Bioactive Compounds in Tunisian Bitter Orange (Citrus aurantiumL.) Peel and Juice and Determination of Their Antioxidant Activities

Prediction of Enological Parameters and Discrimination of Rice Wine Age Using Least-Squares Support Vector Machines and Near Infrared Spectroscopy

Effect of salinity stress on the physiological characteristics, phenolic compounds and antioxidant activity of Thymus vulgaris L. and Thymus daenensis Celak

Chemistry and in Vitro Antioxidant Activity of Volatile Oil and Oleoresins of Black Pepper (Piper nigrum)

Kinetics of the 5-Hydroxymethylfurfural Formation Reaction in Chinese Rice Wine

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link.

Ecofriendly green inhibitor fromHemerocallis fulvaagainst aluminum corrosion in sulphuric acid medium

Techniques for Analysis of Plant Phenolic Compounds

In vitro and vivo antioxidant activities of daylily flowers and the involvement of phenolic compounds.

Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds

Antioxidant properties of Chinese yellow wine, its concentrate and volatiles

Comparison of hot air‐drying and freeze‐drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers