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New Plant Sources of Natural Bioactive Compounds
New Plant Sources of Natural Bioactive Compounds:
2007. Juliani, H.R., A.R. Koroch and J.E. Simon. Basil: A Source of Rosmarinic Acid. In: Ho, C.T., Y. Shao and J.E. Simon (eds). Dietary Supplements. American Chemical Society Symposium Series 925. American Chemical Society, Washington, D.C. USA (in press).
2007 Wu, Q.L., Y. Hong Yang, M.F. Wang and J.E. Simon, Determination of Proanthocyanidins in Areca Nuts by High-performance Liquid Chromatography Combined with Mass Spectrometry, Journal of Food Compsition and Analysis: (in press).
2006. Shen, D.D., Q.L Wu, M. Wanf, Y-H. Yang, E. Lavoie and J.E. Simon. Quantification of the predominant catechins in leaves of Acacia catechu by LC/ESI-MS. J. Agric. and Food Chem: 54: 3219-3224.
2006. Kim, M., x. Meng, A. Kim, M. Wang and J.E. Simon. Developing a long-lasting tyrosinase inhibitor from Morus alba L. Cosmetic and Toiletries. 121(3): 91-102.
2004. Wu, Q.-L., M. Wang and J.E. Simon. Analytical methods to determine phytoestrogenic compounds. Journal of chromatography B 812: 325-355.
2004. Ekanem, A.P., M. Wang, J.E. Simon, A.I. Obiekezie and F. Morah. In vivo and in vitro activities of the seed extract of Piper guineense Schum. and Thonn. against skin and gill monogenean parasites of goldfish (Carasssius auratus auratus). Phytotherapy Research 18: 793-797.
2003. Wang, M., Y. Tadmor, Q.-Li Wu, C.K. Chin, S.A. Garrison and J.E. Simon. Quantification of protodioscin and rutin in asparagus shoots by LC/MS and HPLC methods. J. Agric. and Food Chemistry: 51: 6132-6136.
2003. Wu, Q.L., M. Wang and J.E. Simon. Determination of Isoflavones in Red Clover and Related Species by High-Performance Liquid Chromatography Combined with Ultraviolet and Mass Spectrometric Detection. J. Chromatography A: 1016:195-209.
2003. Wang, M., Y. Tadmor, I.F.Aviles, J.E. Simon, K. He and Q.-Y. Zheng. Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.). J. Agricultural and Food Chemistry 51:611-618.
2002. Juliani, H.R. and J.E. Simon. Antioxidant Activity of Basil, pp. T575–579T. In: Janick, J. and A. Whipkey (eds). Trends in New Crops and New Uses. Amer. Soc. Hort. Sci. Press, Alexandria, VA.
2001. Singh, N., R. K. Singh, A. K. Bhunia, R. L. Stroshine and J. E. Simon. Sequential disinfection of E. coli O157:H7 on shredded lettuce leaves by aqueous chlorine dioxide, ozonated water and thyme essential oil. Proc. Annual Int. Food Tech. Meeting.
1998. Phippen, W.B. and J.E. Simon. Anthocyanins in Basil (Ocimum basilicum L.). J. Agric. Food Chemistry 46(5):1734-1738.
1996. Cragg, G.M., J.E. Simon, J.G. Jato, and K.M. Snader. Drug Discovery and development at the National Cancer Institute: Potential for New Pharmaceutical Crops, pp. 554-560. In: J. Janick (ed.). New Crops, ASHS Press, Alexandria, VA.