Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

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

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Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers

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HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl

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Antioxidant Activity of Anthocyanins and Their Aglycons

Marja P. Kähkönen, Marina Heinonen · Journal of Agricultural and Food Chemistry · 2003 · 859 citations

Life Sciences, Biochemistry, Food Science +17