Characterization of honey from different floral sources. Its functional properties and effects of honey species on storage of meat

Effects of the interaction of tannins with Co-existing substances. VI. Effects of tannins and related polyphenols on superoxide anion radical, and on 1,1-diphenyl-2-picrylhydrazyl radical.

Tsutomu Hatano, Rei Edamatsu, Midori Hiramatsu et al. · Chemical and Pharmaceutical Bulletin · 1989 · 767 citations · Full text

Co-existing Substances, Biochemistry, Tannin +14

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 732 citations

Meat Packaging, Biochemistry, Quality Implications +7

Antioxidative Action of Indole Compounds during the Autoxidation of Linoleic Acid

Hisateru Mitsuda, Kyoden YASUMOTO, Kimikazu Iwami · Eiyo to shokuryo/Eiyo To Shokuryo · 1966 · 572 citations · Full text

A Survey of the Antibacterial Activity of Some New Zealand Honeys

Kerry L. Allen, P. C. Molan, Gordon McGregor Reid · Journal of Pharmacy and Pharmacology · 1991 · 567 citations

Engineering, Botany, Antibacterial Activity +16

Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (<i>Brassica nigra</i>)

Shin‐Kyo Chung, Toshihiko Osawa, Shunrô Kawakishi · Bioscience Biotechnology and Biochemistry · 1997 · 443 citations · Full text

Flavoromics, Polyphenolics, Food Chemistry +16