The chemical and antioxidant stability of isolated low molecular weight phlorotannins

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

Ankit Patras, Nigel P. Brunton, Colm P. O’Donnell et al. · Trends in Food Science & Technology · 2009 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Autoxidation and Antioxidants

Food and Cosmetics Toxicology · 1965 · 534 citations

Phlorotannins, brown algal polyphenols

Mark A. Ragan, Karl‐Werner Glombitza · Queensland's institutional digital repository (The University of Queensland) · 1986 · 504 citations

Life Sciences, Biochemistry, Plant Sciences +12

Antioxidant activities of phlorotannins purified from Ecklonia cava on free radical scavenging using ESR and H2O2-mediated DNA damage

Ginnae Ahn, Kil‐Nam Kim, Seon‐Heui Cha et al. · European Food Research and Technology · 2006 · 280 citations

Life Sciences, Biochemistry, Botany +15

Antioxidant activities of phlorotannins isolated from Japanese Laminariaceae

Toshiyuki Shibata, Kanji Ishimaru, Shigeo Kawaguchi et al. · Journal of Applied Phycology · 2007 · 277 citations

Life Sciences, Botany, Plant Sciences +12