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Volumn 12, Issue SUPPL. 1, 1998, Pages

Protective effects of spice plants on mutagenesis

Author keywords

Antimutagenicity; ESR spectroscopy; Spice plants

Indexed keywords

APIGENIN; APIIN; CAPSAICIN; CARNOSOL; CREATININE; DIHYDROCAPSAICIN; EPIROSMANOL; FREE RADICAL; PIPERINE; PLANT EXTRACT; ROSMANOL; ROSMARINUS OFFICINALIS EXTRACT; UNCLASSIFIED DRUG;

EID: 0031677798     PISSN: 0951418X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1099-1573(1998)12:1+3.0.CO;2-5     Document Type: Conference Paper
Times cited : (17)

References (11)
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    • Cilliers, J.J.L.1    Singleton, V.L.2
  • 3
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    • Seasonings, their effect on maintenance of quality and storage of frozen ground pork and beef
    • Dubois, V. L., and Tressler, D. K. (1943). Seasonings, their effect on maintenance of quality and storage of frozen ground pork and beef. Proc. Inst. Food Technol. 202-205.
    • (1943) Proc. Inst. Food Technol. , pp. 202-205
    • Dubois, V.L.1    Tressler, D.K.2
  • 4
    • 34347220707 scopus 로고
    • Structure of a new antioxidative phenolic acid from oregano (Oreganum vulgare L.)
    • Kikuzaki, H., and Nakatani, N. (1989). Structure of a new antioxidative phenolic acid from oregano (Oreganum vulgare L.). Agric. Biol. Chem. 53, 519-524.
    • (1989) Agric. Biol. Chem. , vol.53 , pp. 519-524
    • Kikuzaki, H.1    Nakatani, N.2
  • 5
    • 0005243211 scopus 로고
    • Advances in the control of browning reactions in foods
    • ed. by O. R. Fennema, W. H. Chang, and C. Y. Lii, Food & Nutrition Press, Inc., Westport, CT
    • Labuza, T. P., and Schmidl, M. K. (1986). Advances in the control of browning reactions in foods. In, Role of Chemistry in the Quality of Processed Food, ed. by O. R. Fennema, W. H. Chang, and C. Y. Lii, p. 65-67. Food & Nutrition Press, Inc., Westport, CT.
    • (1986) Role of Chemistry in the Quality of Processed Food , pp. 65-67
    • Labuza, T.P.1    Schmidl, M.K.2
  • 8
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    • Antioxidative activity of flavonoids from thyme (Thymus vulgaris L.)
    • Miura, K., and Nakatani, N. (1989). Antioxidative activity of flavonoids from thyme (Thymus vulgaris L.). Agric. Biol. Chem. 53, 3043-3048.
    • (1989) Agric. Biol. Chem. , vol.53 , pp. 3043-3048
    • Miura, K.1    Nakatani, N.2
  • 9
    • 0025684883 scopus 로고
    • Antioxidants/antimutagens in food
    • Namiki, M. (1990). Antioxidants/antimutagens in food. Crit. Rev. Food. Sci. Nutr. 29, 273-300.
    • (1990) Crit. Rev. Food. Sci. Nutr. , vol.29 , pp. 273-300
    • Namiki, M.1
  • 10
    • 0001676431 scopus 로고
    • Development of novel free radicals during the aminocarbonyl reaction of sugars with amino acids
    • Namiki, M., and Hayashi, T. (1975). Development of novel free radicals during the aminocarbonyl reaction of sugars with amino acids. J. Agric. Food. Chem. 23, 487-491.
    • (1975) J. Agric. Food. Chem. , vol.23 , pp. 487-491
    • Namiki, M.1    Hayashi, T.2
  • 11
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    • Spice extracts, water volatile and nonvolatile extraction compounds, and extraction residues
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    • (1974) Die Fleischwirtzshaft , vol.54 , pp. 63-67
    • Palitzsch, A.1    Schulze, H.2    Lotter, G.3    Steidrele, A.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.