-
1
-
-
23944480430
-
Allozyme variations and classification of Trapa (Trapaceae) in Japan
-
Takano, A. and Kadono, Y. 2005. Allozyme variations and classification of Trapa (Trapaceae) in Japan. Aquat. Bot. 83: 108-118.
-
(2005)
Aquat. Bot
, vol.83
, pp. 108-118
-
-
Takano, A.1
Kadono, Y.2
-
2
-
-
24144475265
-
Characteristics of starch from water chestnut (Trapa Bispinosaroxb.)
-
Tulyathan, V., Boondee, K. and Mahawanich, T. 2005. Characteristics of starch from water chestnut (Trapa Bispinosaroxb.) J. Food Biochem. 29: 337-348.
-
(2005)
J. Food Biochem
, vol.29
, pp. 337-348
-
-
Tulyathan, V.1
Boondee, K.2
Mahawanich, T.3
-
3
-
-
0034504169
-
Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock
-
Saltveit, M. E. 2000. Wound induced changes in phenolic metabolism and tissue browning are altered by heat shock. Postharvest Biol. Tec. 21: 61-69.
-
(2000)
Postharvest Biol. Tec
, vol.21
, pp. 61-69
-
-
Saltveit, M.E.1
-
4
-
-
0347625077
-
Antioxidant properties of the extracts from different parts of broccoli in Taiwan
-
Guo, J. T., Lee, H. L., Chiang, S. H., Lin, F. I. and Chang, C. Y. 2001. Antioxidant properties of the extracts from different parts of broccoli in Taiwan. J. Food Drug. Anal. 9: 96-101.
-
(2001)
J. Food Drug. Anal
, vol.9
, pp. 96-101
-
-
Guo, J.T.1
Lee, H.L.2
Chiang, S.H.3
Lin, F.I.4
Chang, C.Y.5
-
5
-
-
0020626421
-
Flavonoids, a class of natural products of high pharmacological potency
-
Havsteen, B. 1983. Flavonoids, a class of natural products of high pharmacological potency. Biochem. Pharm. 32: 1141-1148.
-
(1983)
Biochem. Pharm
, vol.32
, pp. 1141-1148
-
-
Havsteen, B.1
-
6
-
-
0001601781
-
Total antioxidant capacity of fruits
-
Wang, H., Cao, G. and Prior, R. L. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44: 701-705.
-
(1996)
J. Agric. Food Chem
, vol.44
, pp. 701-705
-
-
Wang, H.1
Cao, G.2
Prior, R.L.3
-
7
-
-
0000209504
-
Natural antioxidants not exploited commercially
-
pp, Hudson, B. J. F. ed. Elsevier: Amsterdam. New York, U. S. A
-
Pratt, D. E. and Hudson, B. J. F. 1990. Natural antioxidants not exploited commercially. In "Food Antioxidants". pp. 171-192. Hudson, B. J. F. ed. Elsevier: Amsterdam. New York, U. S. A.
-
(1990)
Food Antioxidants
, pp. 171-192
-
-
Pratt, D.E.1
Hudson, B.J.F.2
-
8
-
-
0033073730
-
-
Kaneko, T. and Baba, N. 1999. Protective effect of flavonoids on endotehlial cells against linoleic acid hydroperoxide-induced toxocity. Bios. Biotechnol. Biochem. 63: 323-328.
-
Kaneko, T. and Baba, N. 1999. Protective effect of flavonoids on endotehlial cells against linoleic acid hydroperoxide-induced toxocity. Bios. Biotechnol. Biochem. 63: 323-328.
-
-
-
-
9
-
-
0034003009
-
Relationship among antioxidant acitivity, vasodilatation capacity, and phenolic content of red wines
-
Burns, J., Gardner, P. T., O'Neil, J., Crawford, S., Morecroft, I., McPhail, D. B., Lister, C., Matthews, D., MacLean, M. R., Lean, M. E. J., Duthie, G. G. and Crozier, A. 2000. Relationship among antioxidant acitivity, vasodilatation capacity, and phenolic content of red wines. J. Agric. Food Chem. 48: 220-230.
-
(2000)
J. Agric. Food Chem
, vol.48
, pp. 220-230
-
-
Burns, J.1
Gardner, P.T.2
O'Neil, J.3
Crawford, S.4
Morecroft, I.5
McPhail, D.B.6
Lister, C.7
Matthews, D.8
MacLean, M.R.9
Lean, M.E.J.10
Duthie, G.G.11
Crozier, A.12
-
10
-
-
0036184137
-
Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis
-
Nuutila, A. M., Kammiovirta, K. and Oksman-Caldentey, K. M. 2002. Comparison of methods for the hydrolysis of flavonoids and phenolic acids from onion and spinach for HPLC analysis. Food Chem. 76: 519-525.
-
(2002)
Food Chem
, vol.76
, pp. 519-525
-
-
Nuutila, A.M.1
Kammiovirta, K.2
Oksman-Caldentey, K.M.3
-
11
-
-
0000203029
-
Constituents of citrus fruits with pharmacodnamic effect: Citroflavoncids
-
Huet, R. 1982. Constituents of citrus fruits with pharmacodnamic effect: Citroflavoncids. Fruits 37: 267-271.
-
(1982)
Fruits
, vol.37
, pp. 267-271
-
-
Huet, R.1
-
12
-
-
0642363623
-
Uses and Properties of Citrus Flavonoids
-
Benavente Garcia, O., Castillo, J., Marin, F. R., Ortuño, A. and Del Rio, J. A. 1997. Uses and Properties of Citrus Flavonoids. J. Agric. Food Chem. 45: 4505-4515.
-
(1997)
J. Agric. Food Chem
, vol.45
, pp. 4505-4515
-
-
Benavente Garcia, O.1
Castillo, J.2
Marin, F.R.3
Ortuño, A.4
Del Rio, J.A.5
-
13
-
-
0028180143
-
Quercetin mediates the down-regulation of mutant p53 in the human breast cancer cell line MDA-MB468
-
Avila, M. A., Velasco, J. A., Cansado, J. and Notario, V. 1994. Quercetin mediates the down-regulation of mutant p53 in the human breast cancer cell line MDA-MB468. Cancer Res. 54: 2424-2428.
-
(1994)
Cancer Res
, vol.54
, pp. 2424-2428
-
-
Avila, M.A.1
Velasco, J.A.2
Cansado, J.3
Notario, V.4
-
14
-
-
0007326685
-
Retention of vitamin C, iron, and b-carotene in vegetables prepared using different cooking methods
-
Masrizal, M. A., Giraus, D. W. and Driskell, J. A. 1997. Retention of vitamin C, iron, and b-carotene in vegetables prepared using different cooking methods. J. Food Quality 20: 403-418.
-
(1997)
J. Food Quality
, vol.20
, pp. 403-418
-
-
Masrizal, M.A.1
Giraus, D.W.2
Driskell, J.A.3
-
15
-
-
4644260249
-
Textural change and antioxidant properties of broccoli under different cooking treatments
-
Lin, C. H. and Chang, C. Y. 2005. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chem. 90: 9-15.
-
(2005)
Food Chem
, vol.90
, pp. 9-15
-
-
Lin, C.H.1
Chang, C.Y.2
-
16
-
-
33645212569
-
Study of different heat treatment on the antioxidant activity of purple yam (D. alata L. var. purpurea) extracts, Taiwanese
-
Ciou, J. Y. and Wang, C. R. 2003. Study of different heat treatment on the antioxidant activity of purple yam (D. alata L. var. purpurea) extracts, Taiwanese J. Agric. Chem. Food Sci. 41: 436-443.
-
(2003)
J. Agric. Chem. Food Sci
, vol.41
, pp. 436-443
-
-
Ciou, J.Y.1
Wang, C.R.2
-
17
-
-
0642306123
-
-
Crozier, A. M., Lean, E. J., Mc Donald, M. S. and Black, C. 1997. Quantitative analysis of the flavonoid content of content of commercial tomatoes, onions, lettuce, and celery. J. Agric. Food Chem. 45: 590-595.
-
Crozier, A. M., Lean, E. J., Mc Donald, M. S. and Black, C. 1997. Quantitative analysis of the flavonoid content of content of commercial tomatoes, onions, lettuce, and celery. J. Agric. Food Chem. 45: 590-595.
-
-
-
-
18
-
-
0001960947
-
Antioxidants
-
pp, Branen, R. ed. Marcel Dekker. New York, U. S. A
-
Sherwin, E. R. 1990. Antioxidants. In "Food Additives". pp. 139-193. Branen, R. ed. Marcel Dekker. New York, U. S. A.
-
(1990)
Food Additives
, pp. 139-193
-
-
Sherwin, E.R.1
-
19
-
-
0022974014
-
Food antioxidants: International perspectives welcome and introductory remarks
-
Howell, J. C. 1986. Food antioxidants: international perspectives welcome and introductory remarks. Food Chem. Toxicol. 24: 997.
-
(1986)
Food Chem. Toxicol
, vol.24
, pp. 997
-
-
Howell, J.C.1
-
20
-
-
0022974735
-
Studies on antioxidants: Their anticarcinogenic and modifying effects on chemical carcinogenesis
-
Ito, N., Hirose, M., Fukishima, S., Tsuda, H., Shirai, T. and Tatematsu, M. 1986. Studies on antioxidants: their anticarcinogenic and modifying effects on chemical carcinogenesis. Food Chem. Toxicol. 24: 1099-1102.
-
(1986)
Food Chem. Toxicol
, vol.24
, pp. 1099-1102
-
-
Ito, N.1
Hirose, M.2
Fukishima, S.3
Tsuda, H.4
Shirai, T.5
Tatematsu, M.6
-
21
-
-
0342920176
-
Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources
-
Sato, M., Ramarathnam, N., Suzuki, Y., Ohkubo, T., Takeuchi, M. and Ochi, H. 1996. Varietal differences in the phenolic content and superoxide radical scavenging potential of wines from different sources. J. Agric. Food Chem. 44: 37-41.
-
(1996)
J. Agric. Food Chem
, vol.44
, pp. 37-41
-
-
Sato, M.1
Ramarathnam, N.2
Suzuki, Y.3
Ohkubo, T.4
Takeuchi, M.5
Ochi, H.6
-
22
-
-
0034284523
-
Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour
-
Christel, Q. D., Bernard, G., Jacques, V., Thierry, D., Claude, B., Michel, L., Micheline, C., Jean-Cluade, C. and Francis, T. 2000. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol. 72: 35-42.
-
(2000)
J. Ethnopharmacol
, vol.72
, pp. 35-42
-
-
Christel, Q.D.1
Bernard, G.2
Jacques, V.3
Thierry, D.4
Claude, B.5
Michel, L.6
Micheline, C.7
Jean-Cluade, C.8
Francis, T.9
-
23
-
-
0032086769
-
-
Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. 1998. HPLC method for evaluation of the free radicalscavenging activity of foods by using 1,1,-diphenyl-2-picrylhydrazyl. Bios. Biotechnol. Biochem. 62: 1201-1204.
-
Yamaguchi, T., Takamura, H., Matoba, T. and Terao, J. 1998. HPLC method for evaluation of the free radicalscavenging activity of foods by using 1,1,-diphenyl-2-picrylhydrazyl. Bios. Biotechnol. Biochem. 62: 1201-1204.
-
-
-
-
24
-
-
0035115147
-
Studies on the antioxidative activity of hsian-tsao (Mesona procumbens Hemsl) leaf gum
-
Lai, L. S., Chou, S. T. and Chao, W. W. 2001. Studies on the antioxidative activity of hsian-tsao (Mesona procumbens Hemsl) leaf gum. J. Agric. Food Chem. 49: 963-968.
-
(2001)
J. Agric. Food Chem
, vol.49
, pp. 963-968
-
-
Lai, L.S.1
Chou, S.T.2
Chao, W.W.3
-
25
-
-
0033850342
-
Antioxidant properties of Fermented soybean broth
-
Yang, J. H., Mau, J. L., Ko, P. T. and Huang, L. C. 2000. Antioxidant properties of Fermented soybean broth. Food Chem. 71: 249-254.
-
(2000)
Food Chem
, vol.71
, pp. 249-254
-
-
Yang, J.H.1
Mau, J.L.2
Ko, P.T.3
Huang, L.C.4
-
26
-
-
0345170751
-
Antioxidant activity of various tea extracts in relation to their antimutagenicity
-
Yen, G. C. and Chen, H. Y. 1995. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J. Agric. Food Chem. 43: 27-32.
-
(1995)
J. Agric. Food Chem
, vol.43
, pp. 27-32
-
-
Yen, G.C.1
Chen, H.Y.2
-
27
-
-
0141808897
-
-
SAS, Version 6.1. Cary, NC: Statistical Analysis System, Inc
-
SAS. 1990. SAS/STAT Guide for Personal Computers. Version 6.1. Cary, NC: Statistical Analysis System, Inc.
-
(1990)
SAS/STAT Guide for Personal Computers
-
-
-
28
-
-
0035163718
-
Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation
-
Anderson, K. J., Teuber, S. S., Gobeille, A., Cremin, P., Waterhouse, A. L. and Steinberg, F. M. 2001. Walnut polyphenolics inhibit in vitro human plasma and LDL oxidation. J. Nutr. 131: 2837-2842.
-
(2001)
J. Nutr
, vol.131
, pp. 2837-2842
-
-
Anderson, K.J.1
Teuber, S.S.2
Gobeille, A.3
Cremin, P.4
Waterhouse, A.L.5
Steinberg, F.M.6
-
29
-
-
2942554877
-
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
-
Wu, X., Beecher, G. R., Holden, J. M., Haytowitz, D. B., Gebhardt, S. E. and Prior, R. L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem. 52: 4026-4037.
-
(2004)
J. Agric. Food Chem
, vol.52
, pp. 4026-4037
-
-
Wu, X.1
Beecher, G.R.2
Holden, J.M.3
Haytowitz, D.B.4
Gebhardt, S.E.5
Prior, R.L.6
-
30
-
-
33644982686
-
Tocopherols and total phenolics in 10 different nut types
-
Kornsteiner, M., Wagner, K. H. and Elmadfa, I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chem. 98: 381-387.
-
(2006)
Food Chem
, vol.98
, pp. 381-387
-
-
Kornsteiner, M.1
Wagner, K.H.2
Elmadfa, I.3
-
31
-
-
0000629835
-
Antioxidant dietary fiber product: A new concept and a potential food ingredient
-
Saura-Calixto, F. 1998. Antioxidant dietary fiber product: a new concept and a potential food ingredient. J. Agric. Food Chem. 46: 4303-4306.
-
(1998)
J. Agric. Food Chem
, vol.46
, pp. 4303-4306
-
-
Saura-Calixto, F.1
-
32
-
-
21244497373
-
In vitro antioxidant activity of red grape skins
-
Bartolome, B., Nunez, V., Monagas, M. and Gomez-Cordoves, C. 2004. In vitro antioxidant activity of red grape skins. Europe. Food Res. Technol. 218: 173-177.
-
(2004)
Europe. Food Res. Technol
, vol.218
, pp. 173-177
-
-
Bartolome, B.1
Nunez, V.2
Monagas, M.3
Gomez-Cordoves, C.4
-
33
-
-
3543069964
-
Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity
-
Guendez, R., Kallithraka, S., Makris, D. P. and Kefalas, P. 2005. Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: correlation with antiradical activity. Food Chem. 89: 1-9.
-
(2005)
Food Chem
, vol.89
, pp. 1-9
-
-
Guendez, R.1
Kallithraka, S.2
Makris, D.P.3
Kefalas, P.4
-
34
-
-
33748309458
-
Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): Pomace and stem
-
Llobera, A. and Canellas, J. 2007. Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem. Food Chem. 101: 659-666.
-
(2007)
Food Chem
, vol.101
, pp. 659-666
-
-
Llobera, A.1
Canellas, J.2
-
35
-
-
4043129141
-
Radical-scavenging activity and polyphenol content in dried fruits
-
Ishiwata, K., Yamaguchi, T., Takamura, H. and Matobat, T. 2004. Radical-scavenging activity and polyphenol content in dried fruits. Food Sci. Technol. Res. 10: 15.
-
(2004)
Food Sci. Technol. Res
, vol.10
, pp. 15
-
-
Ishiwata, K.1
Yamaguchi, T.2
Takamura, H.3
Matobat, T.4
-
36
-
-
0036106525
-
Antioxidant activity ant total phenolics content of some Asian vegetables
-
Knur, C. and Kapoor, H. C. 2002. Antioxidant activity ant total phenolics content of some Asian vegetables. Int. J. Food Sci. Technol. 37: 153-161.
-
(2002)
Int. J. Food Sci. Technol
, vol.37
, pp. 153-161
-
-
Knur, C.1
Kapoor, H.C.2
|