Alexander G. Schauss

Author

American Institute of Biological Sciences ORCID

Also Known As

A G Schauss, A. G. Schauss, A. Schauß, A.G Schauss, A.G. Schauss, Alexander G Schauss, Alexander G. Schauss, Alexander Schauss

105

Publications

4.3K

Citations

H-Index

114

Concepts

All Affiliations

American Institute of Biological Sciences University of Arkansas for Medical Sciences Klamath Community College Arkansas Children's Nutrition Center San Jose State University

About

Alexander G. Schauss is an author at American Institute of Biological Sciences specializing in medicine, pharmacology, and oxidative stress.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	19	22	2.3K
2	Health Sciences	8	8	351
3	Natural Sciences	2	2	686
4	Engineering	1	1	89
5	Law	1	1	36

Alexander G. Schauss

Publications

3.7K

Citations

H-Index

Page 1

	Year	Citations
Phytochemical and Nutrient Composition of the Freeze-Dried Amazonian Palm Berry, <i>Euterpe oleraceae</i> Mart. (Acai) Alexander G. Schauss, Xianli Wu, Ronald L. Prior, Journal of Agricultural and Food Chemistry Food ChemistryNutritionPolyphenolicsNutrient CompositionBotany	2006	353
Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry,<i>Euterpe oleraceae</i>Mart. (Acai) Alexander G. Schauss, Xianli Wu, Ronald L. Prior, Journal of Agricultural and Food Chemistry NutritionBotanyNutraceutical IngredientPolyphenolicsOxidative Stress	2006	333
In Vitro and in Vivo Antioxidant and Anti-inflammatory Capacities of an Antioxidant-Rich Fruit and Berry Juice Blend. Results of a Pilot and Randomized, Double-Blinded, Placebo-Controlled, Crossover Study Gitte S. Jensen, Xianli Wu, Kelly M. Patterson, Journal of Agricultural and Food Chemistry	2008	240
Anti-oxidant capacities of flavonoid compounds isolated from acai pulp (Euterpe oleracea Mart.) Jie Kang, Zhimin Li, Tong Wu, Food Chemistry MedicineAnti-oxidant CapacitiesBioactive CompoundsPhytochemicalAcai Pulp	2010	217
Anthocyanin-rich Açai (Euterpe oleracea Mart.) Fruit Pulp Fractions Attenuate Inflammatory Stress Signaling in Mouse Brain BV-2 Microglial Cells Shibu M. Poulose, Derek Fisher, Jessica Larson, Journal of Agricultural and Food Chemistry Brain Compromise MemoryNutraceutical IngredientPolyphenolicsOxidative StressNeuroinflammation	2012	199
Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activities Jie Kang, Cheng‐Hui Xie, Zhimin Li, Food Chemistry MedicinePhytochemicalAnti-inflammatory ActivitiesPhytochemistryPharmacology	2011	197
The açaí flavonoid velutin is a potent anti-inflammatory agent: blockade of LPS-mediated TNF-α and IL-6 production through inhibiting NF-κB activation and MAPK pathway Cheng‐Hui Xie, Jie Kang, Zhimin Li, The Journal of Nutritional Biochemistry InflammationCytokineAnti-inflammatoryMedicineImmunology	2011	191
Safety assessment of a proprietary preparation of a novel Probiotic, Bacillus coagulans, as a food ingredient John R. Endres, Amy Clewell, K.A. Jade, Food and Chemical Toxicology	2009	179
Bioactivities of açaí (Euterpe precatoria Mart.) fruit pulp, superior antioxidant and anti-inflammatory properties to Euterpe oleracea Mart. Jie Kang, Keshari Thakali, Cheng‐Hui Xie, Food Chemistry Food ChemistryFood Bioactive CompoundSuperior AntioxidantEuterpe Oleracea MartFruit Pulp	2012	138
Absorption, Uptake and Tissue Affinity of High-Molecular-Weight Hyaluronan after Oral Administration in Rats and Dogs Lajos Balogh, András Polyák, Domokos Máthé, Journal of Agricultural and Food Chemistry	2008	137

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