1057 related articles for article (PubMed ID: 14640573)
1. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.
Lee KW; Kim YJ; Lee HJ; Lee CY
J Agric Food Chem; 2003 Dec; 51(25):7292-5. PubMed ID: 14640573
[TBL] [Abstract][Full Text] [Related]
2. Estimated daily intake of phenolics and antioxidants from green tea consumption in the Korean diet.
Lee BH; Nam TG; Park NY; Chun OK; Koo SI; Kim DO
Int J Food Sci Nutr; 2016; 67(3):344-52. PubMed ID: 26940374
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant activity of South African red and white cultivar wines: free radical scavenging.
De Beer D; Joubert E; Gelderblom WC; Manley M
J Agric Food Chem; 2003 Feb; 51(4):902-9. PubMed ID: 12568547
[TBL] [Abstract][Full Text] [Related]
4. White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles.
Unachukwu UJ; Ahmed S; Kavalier A; Lyles JT; Kennelly EJ
J Food Sci; 2010 Aug; 75(6):C541-8. PubMed ID: 20722909
[TBL] [Abstract][Full Text] [Related]
5. Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies.
Baiano A; Terracone C; Gambacorta G; La Notte E
J Food Sci; 2009 Apr; 74(3):C258-67. PubMed ID: 19397711
[TBL] [Abstract][Full Text] [Related]
6. Phytochemical profiles and antioxidant activities of Chinese dark teas obtained by different processing technologies.
Lv HP; Zhang Y; Shi J; Lin Z
Food Res Int; 2017 Oct; 100(Pt 3):486-493. PubMed ID: 28964372
[TBL] [Abstract][Full Text] [Related]
7. ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content.
Roy MK; Koide M; Rao TP; Okubo T; Ogasawara Y; Juneja LR
Int J Food Sci Nutr; 2010 Mar; 61(2):109-24. PubMed ID: 20109129
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant capacity of teas and herbal infusions: polarographic assessment.
Gorjanović S; Komes D; Pastor FT; Belščak-Cvitanović A; Pezo L; Hečimović I; Sužnjević D
J Agric Food Chem; 2012 Sep; 60(38):9573-80. PubMed ID: 22950743
[TBL] [Abstract][Full Text] [Related]
9. Phenolic compounds and antioxidant capacities of 10 common edible flowers from China.
Xiong L; Yang J; Jiang Y; Lu B; Hu Y; Zhou F; Mao S; Shen C
J Food Sci; 2014 Apr; 79(4):C517-25. PubMed ID: 24621197
[TBL] [Abstract][Full Text] [Related]
10. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals.
Kim DO; Lee KW; Lee HJ; Lee CY
J Agric Food Chem; 2002 Jun; 50(13):3713-7. PubMed ID: 12059148
[TBL] [Abstract][Full Text] [Related]
11. Total polyphenol content and antioxidant capacity of commercially available tea (Camellia sinensis) in Argentina.
Anesini C; Ferraro GE; Filip R
J Agric Food Chem; 2008 Oct; 56(19):9225-9. PubMed ID: 18778031
[TBL] [Abstract][Full Text] [Related]
12. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
[TBL] [Abstract][Full Text] [Related]
13. Effects of post-fermentation addition of green tea extract for sulfur dioxide replacement on Sauvignon Blanc wine phenolic composition, antioxidant capacity, colour, and mouthfeel attributes.
Yang Y; Ye Z; Qin Y; Pathirana S; Araujo LD; Culley NJ; Kilmartin PA
Food Chem; 2024 Jul; 447():138976. PubMed ID: 38492300
[TBL] [Abstract][Full Text] [Related]
14. LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature.
Kelebek H
Food Chem; 2016 Aug; 204():227-238. PubMed ID: 26988497
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant phenolic compounds from Pu-erh tea.
Zhang HM; Wang CF; Shen SM; Wang GL; Liu P; Liu ZM; Wang YY; Du SS; Liu ZL; Deng ZW
Molecules; 2012 Nov; 17(12):14037-45. PubMed ID: 23187287
[TBL] [Abstract][Full Text] [Related]
16. On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea.
Stewart AJ; Mullen W; Crozier A
Mol Nutr Food Res; 2005 Jan; 49(1):52-60. PubMed ID: 15602765
[TBL] [Abstract][Full Text] [Related]
17. Determination of in vitro antidiabetic effects, antioxidant activities and phenol contents of some herbal teas.
Büyükbalci A; El SN
Plant Foods Hum Nutr; 2008 Mar; 63(1):27-33. PubMed ID: 18183488
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the antioxidant activity of roasted tea with green, oolong, and black teas.
Satoh E; Tohyama N; Nishimura M
Int J Food Sci Nutr; 2005 Dec; 56(8):551-9. PubMed ID: 16638659
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant activities and phenolic compounds of pigmented rice bran extracts.
Jun HI; Song GS; Yang EI; Youn Y; Kim YS
J Food Sci; 2012 Jul; 77(7):C759-64. PubMed ID: 22708681
[TBL] [Abstract][Full Text] [Related]
20. Contribution of anthocyanin fraction to the antioxidant properties of wine.
Rivero-Pérez MD; Muñiz P; González-Sanjosé ML
Food Chem Toxicol; 2008 Aug; 46(8):2815-22. PubMed ID: 18590944
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
