Concepedia

Studies on some edible herbs: Antioxidant activity, phenolic content, mineral content and antifungal properties

Manobjyoti Bordoloi, Prasanta K. Bordoloi, Partha Pratim Dutta, Vandana Singh, Shyamalendu Nath, Bardwi Narzary, Purnajyoti D. Bhuyan, Paruchuri G. Rao, I. C. Barua

Journal of Functional Foods · 2016 · 52 citations · 12 references

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12

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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The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals

Barry Halliwell, John M.C. Gutteridge, Okezie I. Aruoma · Analytical Biochemistry · 1987 · 2.4K citations

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Fruit and Vegetable Intake and Risk of Major Chronic Disease

H.-C. Hung, Kaumudi Joshipura, Rui Jiang et al. · JNCI Journal of the National Cancer Institute · 2004 · 1.3K citations · Full text

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Antioxidant properties of hydroxy-flavones

Nicole Cotelle, Jean‐Luc Bernier, Jean‐Pierre Catteau et al. · Free Radical Biology and Medicine · 1996 · 703 citations

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Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations

Xudan Guo, Yujie Ma, John Parry et al. · Molecules · 2011 · 149 citations · Full text

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