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For: Jiang Y, Fang Z, Leonard W, Zhang P. Phenolic compounds in Lycium berry: Composition, health benefits and industrial applications. Journal of Functional Foods 2021;77:104340. [DOI: 10.1016/j.jff.2020.104340] [Cited by in Crossref: 28] [Cited by in F6Publishing: 29] [Article Influence: 14.0] [Reference Citation Analysis]
Number Citing Articles
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9 El-zawawy NA, Ali SS, Khalil MA, Sun J, Nouh HS. Exploring the potential of benzoic acid derived from the endophytic fungus strain Neurospora crassa SSN01 as a promising antimicrobial agent in wound healing. Microbiological Research 2022;262:127108. [DOI: 10.1016/j.micres.2022.127108] [Reference Citation Analysis]
10 Kumar R, Sharma R, Thakur MS, Saxena S, Kaur A. Comparative Study of phytochemicals, antioxidant activities and chromatographic profiling of different parts of Lycium ruthenicum Murr of Trans-Himalayan region. Phytomedicine Plus 2022. [DOI: 10.1016/j.phyplu.2022.100339] [Reference Citation Analysis]
11 Hu Y, Kan X, Yang T, Fan X, Zhou W, Chen G, Yan Y, Lu L, Mi J, Zeng X, Cao Y. (−)-5-O-(3-O-β-d-Glucopyranosylcaffeoyl)-quinic acid from the fruits of Lycium barbarum L. var. auranticarpum K. F. Ching: Purification, identification and in vitro bioactivities. Food Chemistry 2022;389:133081. [DOI: 10.1016/j.foodchem.2022.133081] [Reference Citation Analysis]
12 Xu F, Yan Y, Yong H, Yun D, Chen D, Liu J. Comparison of the physical and functional properties of food packaging films containing starch and polyphenols from different varieties of wolfberry. Food Measure. [DOI: 10.1007/s11694-022-01534-8] [Reference Citation Analysis]
13 Tian Y, Xia T, Qiang X, Zhao Y, Li S, Wang Y, Zheng Y, Yu J, Wang J, Wang M. Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry. Molecules 2022;27:4422. [DOI: 10.3390/molecules27144422] [Reference Citation Analysis]
14 Shakira RM, Abd Wahab MK, Nordin N, Ariffin A. Antioxidant properties of butylated phenol with oxadiazole and hydrazone moiety at ortho position supported by DFT study. RSC Adv 2022;12:17085-95. [PMID: 35755585 DOI: 10.1039/d2ra02140d] [Reference Citation Analysis]
15 Peraza-Labrador A, Buitrago DM, Coy-Barrera E, Perdomo-Lara SJ. Antiproliferative and Pro-Apoptotic Effects of a Phenolic-Rich Extract from Lycium barbarum Fruits on Human Papillomavirus (HPV) 16-Positive Head Cancer Cell Lines. Molecules 2022;27:3568. [PMID: 35684505 DOI: 10.3390/molecules27113568] [Reference Citation Analysis]
16 Cheng CS, Gu QH, Zhang JK, Tao JH, Zhao TR, Cao JX, Cheng GG, Lai GF, Liu YP. Phenolic Constituents, Antioxidant and Cytoprotective Activities, Enzyme Inhibition Abilities of Five Fractions from Vaccinium dunalianum Wight. Molecules 2022;27:3432. [PMID: 35684371 DOI: 10.3390/molecules27113432] [Reference Citation Analysis]
17 Arumugam M, Manikandan DB, Mohan S, Sridhar A, Veeran S, Jayaraman S, Ramasamy T. Comprehensive metabolite profiling and therapeutic potential of black gram (Vigna radiata) pods: conversion of biowaste to wealth approach. Biomass Conv Bioref . [DOI: 10.1007/s13399-022-02806-5] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
18 Ma RH, Zhang XX, Ni ZJ, Thakur K, Wang W, Yan YM, Cao YL, Zhang JG, Rengasamy KRR, Wei ZJ. Lycium barbarum (Goji) as functional food: a review of its nutrition, phytochemical structure, biological features, and food industry prospects. Crit Rev Food Sci Nutr 2022;:1-15. [PMID: 35593666 DOI: 10.1080/10408398.2022.2078788] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
19 Ma R, Zhang X, Thakur K, Zhang J, Wei Z. Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100871] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
20 Magalhães V, Silva AR, Silva B, Zhang X, Dias AC. Comparative studies on the anti-neuroinflammatory and antioxidant activities of black and red goji berries. Journal of Functional Foods 2022;92:105038. [DOI: 10.1016/j.jff.2022.105038] [Reference Citation Analysis]
21 Gu Y, Liu S, Wu G, Wu Y, Zhang S, Huang Y, Zhang S, Zhang H. Insight into the production of phenol from co‐pyrolysis of cellulose and sodium borohydride. Biofuels Bioprod Bioref. [DOI: 10.1002/bbb.2370] [Reference Citation Analysis]
22 Babatabar MA, Yousefian F, Mousavi MV, Hosseini M, Tavasoli A. Pyrolysis of lignocellulosic and algal biomasses in a fixed‐bed reactor: A comparative study on the composition and application potential of bioproducts. Intl J of Energy Research. [DOI: 10.1002/er.7855] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
23 Zhao W, Shi Y. Comprehensive analysis of phenolic compounds in four varieties of goji berries at different ripening stages by UPLC–MS/MS. Journal of Food Composition and Analysis 2022;106:104279. [DOI: 10.1016/j.jfca.2021.104279] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
24 Feng T, Zhang M, Sun Q, Mujumdar AS, Yu D. Extraction of functional extracts from berries and their high quality processing: a comprehensive review. Crit Rev Food Sci Nutr 2022;:1-18. [PMID: 35187995 DOI: 10.1080/10408398.2022.2040418] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
25 Shang Y, Zhang T, Thakur K, Zhang J, Cespedes-acuña CLA, Wei Z. HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods. Food Sci Technol 2022;42:e71022. [DOI: 10.1590/fst.71022] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
26 Li R, Tao M, Xu T, Pan S, Xu X, Wu T. Small berries as health-promoting ingredients: a review on anti-aging effects and mechanisms in Caenorhabditis elegans. Food Funct 2021. [PMID: 34927654 DOI: 10.1039/d1fo02184b] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
27 Das PR, Darwish AG, Ismail A, Haikal AM, Gajjar P, Balasubramani SP, Sheikh MB, Tsolova V, Soliman KFA, Sherif SM, El-Sharkawy I. Diversity in blueberry genotypes and developmental stages enables discrepancy in the bioactive compounds, metabolites, and cytotoxicity. Food Chem 2021;:131632. [PMID: 34823937 DOI: 10.1016/j.foodchem.2021.131632] [Cited by in Crossref: 5] [Cited by in F6Publishing: 4] [Article Influence: 2.5] [Reference Citation Analysis]
28 Tacias-pascacio VG, Castañeda-valbuena D, Fernandez-lafuente R, Berenguer-murcia Á, Meza-gordillo R, Gutiérrez L, Pacheco N, Cuevas-bernardino JC, Ayora-talavera T. Phenolic compounds in mango fruit: a review. Food Measure 2022;16:619-36. [DOI: 10.1007/s11694-021-01192-2] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]