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Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars

José Alberto Pereira, Ivo Oliveira, Anabela Sousa, Patrı́cia Valentão, Paula B. Andrade, Isabel C.F.R. Ferreira, Federico Ferreres, Albino Bento, Rosa M. Seabra, Letı́cia M. Estevinho

Food and Chemical Toxicology · 2007 · 443 citations · 23 references

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23

Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

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Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals

Rui Hai Liu · American Journal of Clinical Nutrition · 2003 · 2.2K citations

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Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay

Raquel Pulido, Laura Bravo, Fulgêncio Saura-Calixto · Journal of Agricultural and Food Chemistry · 2000 · 2.1K citations

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Two new flavonoids and other constituents in licorice root. Their relative astringency and radical scavenging effects.

Tsutomu Hatano, Harumi Kagawa, Taeko Yasuhara et al. · Chemical and Pharmaceutical Bulletin · 1988 · 1.5K citations · Full text

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Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts

Mi-Yae Shon · Food Chemistry · 2003 · 476 citations

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