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International Journal of Food Properties Volume 20, 2017 - Issue 10
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Articles

Phenolic composition, antioxidant, antibacterial, larvacidal against Culex pipiens, and cytotoxic activities of Hyacinthella lineata steudel extracts

Cigdem AydınDepartment of Biology, Faculty of Science and Arts, Pamukkale University, Denizli, TurkeyCorrespondence[email protected]
&
Ramazan MammadovDepartment of Biology, Faculty of Science and Arts, Pamukkale University, Denizli, Turkey
Pages 2276-2285 | Received 01 Jul 2016, Accepted 10 Sep 2016, Published online: 02 Feb 2017

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Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Augustina Sackle Sackey, Meng Wu & Lulu Xiao. (2018) Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice. International Journal of Food Properties 21:1, pages 213-228.
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Sunday I. Oyeleye, Adeniyi A. Adebayo, Opeyemi B. Ogunsuyi, Felix A. Dada & Ganiyu Oboh. (2017) Phenolic profile and Enzyme Inhibitory activities of Almond (Terminalia catappa) leaf and Stem bark. International Journal of Food Properties 20:sup3, pages S2810-S2821.
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Articles from other publishers (12)

Ritika Modi & ParamPal Sahota. (2023) Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric ( Curcuma longa Linn.) beverage . Food Science and Technology International, pages 108201322311730.
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Cigdem Aydin, Ramazan Mammadov & Mahmudcon Davidov. (2023) BIOLOGICAL ACTIVITIES, PHENOLIC CONSTITUENTS AND OF VARIOUS EXTRACTS OF CYCLAMEN COUM TUBERS AND LEAVES FROM TURKEY. chemistry of plant raw material:1, pages 255-263.
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Çiğdem AYDIN & Ramazan MAMMADOV. (2022) Anthelmintic Activities of Methanol Extracts of Five Different Geophyte Plant SpeciesBeş Farklı Geofit Bitki Türünden Elde Edilen Metanolik Ekstraktların ın vitro Antihelmint Aktivitesinin Araştırılması. Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 25:Ek Sayı 2, pages 376-381.
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Ritika Modi, Ishwerpreet Kaur & ParamPal Sahota. (2022) Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional black pearl grapes beverage. Environment Conservation Journal 23:3, pages 71-80.
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Ibrahim Taha Radwan, Mohamed M. Baz, Hanem Khater, Abeer Mousa Alkhaibari & Abdelfattah M. Selim. (2022) Mg-LDH Nanoclays Intercalated Fennel and Green Tea Active Ingredient: Field and Laboratory Evaluation of Insecticidal Activities against Culex pipiens and Their Non-Target Organisms. Molecules 27:8, pages 2424.
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Lu Yuan, Guifeng Li, Ni Yan, Jianhu Wu & Junjie Due. (2021) Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking. Journal of Food Science and Technology 59:1, pages 288-299.
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Lin Bai, Ruxianguli Maimaitiyiming & Liang Wang. (2021) Effects of four individual lactic acid bacteria on the physical and chemical and antioxidant properties of Kuqa apple juice during fermentation. Journal of Food Processing and Preservation 45:5.
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Mohamad Fawzi Mahomoodally, Gokhan Zengin, Kouadio Ibrahime Sinan, Evren Yıldıztugay, Devina Lobine, Rayene Ouelbani, Souheir Bensari, Gunes Ak, Mustafa Abdullah Yılmaz, Monica Gallo & Domenico Montesano. (2021) A comprehensive evaluation of the chemical profiles and biological properties of six geophytes from Turkey: Sources of bioactive compounds for novel nutraceuticals. Food Research International 140, pages 110068.
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Murat Turan & Ramazan Mammadov. (2020) Antioxidant, Cytotoxic, Larvicidal, and Anthelmintic Activity and Phytochemical Screening by HPLC of Calicotome villosa from Turkey. Pharmaceutical Chemistry Journal 54:5, pages 478-483.
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Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Augustina Sackle Sackey, Meng Wu & Lulu Xiao. (2018) Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice. LWT 92, pages 61-66.
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Emmanuel Kwaw, Yongkun Ma, William Tchabo, Maurice Tibiru Apaliya, Meng Wu, Augustina Sackle Sackey, Lulu Xiao & Haroon Elrasheid Tahir. (2018) Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chemistry 250, pages 148-154.
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Şeyda Kıvrak, Tolg Göktürk & İbrahim Kıvrak. (2017) Determination of Phenolic Composition of Tilia Tomentosa Flowers Using UPLC-ESI-MS/MS. International Journal of Secondary Metabolite, pages 249-256.
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