Qualitative and Quantitative Analysis of Bioactive Natural Products
A topical collection in Molecules (ISSN 1420-3049). This collection belongs to the section "Natural Products Chemistry".
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Interests: plant compounds; biological activities; cellular biology; microscopy assays
Special Issues, Collections and Topics in MDPI journals
Interests: plant molecules; natural compounds; essential oil; biological activities; cellular biology; antimicrobial testing; cytofluorimetric assays
Special Issues, Collections and Topics in MDPI journals
Topical Collection Information
Dear Colleagues,
Natural products are a rich source of novel biologically/pharmacologically active compounds. Due to their high structural diversity and complexity, they represent interesting structural scaffolds that can offer promising candidates for the study of biologically active sources of new drugs, functional foods, and food additives. In recent years, great effort has been devoted to the qualitative and quantitative analysis of plant extracts and bioactive metabolites.
This Topical Collection welcomes original research and reviews of literature on all aspects of the analysis of plant extracts and bioactive compounds.
Dr. Elisa Ovidi
Dr. Valentina Laghezza Masci
Collection Editors
Manuscript Submission Information
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Keywords
- bioactive natural compounds
- qualitative and quantitative extract analysis
- conventional and non-conventional analytical techniques
- UV/Vis spectroscopy
- NMR spectroscopy
- mass spectrometry
Related Special Issue
- Qualitative and Quantitative Analysis of Bioactive Natural Products 2018 in Molecules (26 articles - displayed below)
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Development a rapid UPLC method for analysis of zeaxanthin derivatives and evaluation the effect of saponification on transformation of zeaxanthin in gogi berry (Lycium barbarum L.)extract
Authors: Tsai-Hua Kao
Affiliation: Department of Food Science, Fu Jen Catholic University.