1060 related articles for article (PubMed ID: 18616260)
1. Phenolic compound concentration and antioxidant activities of edible and medicinal mushrooms from Korea.
Kim MY; Seguin P; Ahn JK; Kim JJ; Chun SC; Kim EH; Seo SH; Kang EY; Kim SL; Park YJ; Ro HM; Chung IM
J Agric Food Chem; 2008 Aug; 56(16):7265-70. PubMed ID: 18616260
[TBL] [Abstract][Full Text] [Related]
2. Antioxidant activity of indigenous edible mushrooms.
Puttaraju NG; Venkateshaiah SU; Dharmesh SM; Urs SM; Somasundaram R
J Agric Food Chem; 2006 Dec; 54(26):9764-72. PubMed ID: 17177499
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: a comparative study between in vivo and in vitro samples.
Reis FS; Martins A; Barros L; Ferreira IC
Food Chem Toxicol; 2012 May; 50(5):1201-7. PubMed ID: 22369965
[TBL] [Abstract][Full Text] [Related]
4. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia.
Bouaziz M; Chamkha M; Sayadi S
J Agric Food Chem; 2004 Aug; 52(17):5476-81. PubMed ID: 15315388
[TBL] [Abstract][Full Text] [Related]
5. Selenium in edible mushrooms.
Falandysz J
J Environ Sci Health C Environ Carcinog Ecotoxicol Rev; 2008; 26(3):256-99. PubMed ID: 18781538
[TBL] [Abstract][Full Text] [Related]
6. Chemical composition and antioxidant activities of Russula griseocarnosa sp. nov.
Chen XH; Xia LX; Zhou HB; Qiu GZ
J Agric Food Chem; 2010 Jun; 58(11):6966-71. PubMed ID: 20429560
[TBL] [Abstract][Full Text] [Related]
7. Antioxidative activities and the total phenolic contents of tonic Chinese medicinal herbs.
Guo DJ; Cheng HL; Chan SW; Yu PH
Inflammopharmacology; 2008 Oct; 16(5):201-7. PubMed ID: 18815744
[TBL] [Abstract][Full Text] [Related]
8. Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm.
Kim MJ; Hyun JN; Kim JA; Park JC; Kim MY; Kim JG; Lee SJ; Chun SC; Chung IM
J Agric Food Chem; 2007 Jun; 55(12):4802-9. PubMed ID: 17516656
[TBL] [Abstract][Full Text] [Related]
9. Nitric oxide fumigation stimulates flavonoid and phenolic accumulation and enhances antioxidant activity of mushroom.
Dong J; Zhang M; Lu L; Sun L; Xu M
Food Chem; 2012 Dec; 135(3):1220-5. PubMed ID: 22953846
[TBL] [Abstract][Full Text] [Related]
10. Contents of carboxylic acids and two phenolics and antioxidant activity of dried portuguese wild edible mushrooms.
Ribeiro B; Rangel J; Valentão P; Baptista P; Seabra RM; Andrade PB
J Agric Food Chem; 2006 Nov; 54(22):8530-7. PubMed ID: 17061830
[TBL] [Abstract][Full Text] [Related]
11. Characterization of phytase activity from cultivated edible mushrooms and their production substrates.
Collopy PD; Royse DJ
J Agric Food Chem; 2004 Dec; 52(25):7518-24. PubMed ID: 15675798
[TBL] [Abstract][Full Text] [Related]
12. New antioxidant polyphenols from the medicinal mushroom Inonotus obliquus.
Lee IK; Kim YS; Jang YW; Jung JY; Yun BS
Bioorg Med Chem Lett; 2007 Dec; 17(24):6678-81. PubMed ID: 17980585
[TBL] [Abstract][Full Text] [Related]
13. Effect of gamma-irradiation on agaritine, gamma-glutaminyl-4-hydroxybenzene (GHB), antioxidant capacity, and total phenolic content of mushrooms ( Agaricus bisporus ).
Sommer I; Schwartz H; Solar S; Sontag G
J Agric Food Chem; 2009 Jul; 57(13):5790-4. PubMed ID: 19499949
[TBL] [Abstract][Full Text] [Related]
14. Identification of phenolic compounds by liquid chromatography-mass spectrometry in seventeen species of wild mushrooms in Central Mexico and determination of their antioxidant activity and bioactive compounds.
Yahia EM; Gutiérrez-Orozco F; Moreno-Pérez MA
Food Chem; 2017 Jul; 226():14-22. PubMed ID: 28254004
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant contents and antioxidative properties of traditional rye breads.
Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
[TBL] [Abstract][Full Text] [Related]
16. Comparison of the Composition and Antioxidant Activities of Phenolics from the Fruiting Bodies of Cultivated Asian Culinary-Medicinal Mushrooms.
Lin S; Ching LT; Ke X; Cheung PC
Int J Med Mushrooms; 2016; 18(10):871-881. PubMed ID: 27910755
[TBL] [Abstract][Full Text] [Related]
17. Distribution of free amino acids, flavonoids, total phenolics, and antioxidative activities of Jujube (Ziziphus jujuba) fruits and seeds harvested from plants grown in Korea.
Choi SH; Ahn JB; Kozukue N; Levin CE; Friedman M
J Agric Food Chem; 2011 Jun; 59(12):6594-604. PubMed ID: 21574660
[TBL] [Abstract][Full Text] [Related]
18. Nutritional values and antioxidant potential of some edible mushrooms of Kashmir valley.
Boda RH; Wani AH; Zargar MA; Ganie BA; Wani BA; Ganie SA
Pak J Pharm Sci; 2012 Jul; 25(3):623-7. PubMed ID: 22713951
[TBL] [Abstract][Full Text] [Related]
19. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.
Xu B; Chang SK
J Agric Food Chem; 2008 Oct; 56(19):9102-13. PubMed ID: 18781761
[TBL] [Abstract][Full Text] [Related]
20. Effects of various heat treatments on phenolic profiles and antioxidant activities of Pleurotus eryngii extracts.
Li S; Shah NP
J Food Sci; 2013 Aug; 78(8):C1122-9. PubMed ID: 23957396
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]