136 related articles for article (PubMed ID: 25389053)
1. Phenolic composition and related antioxidant properties in differently colored lettuces: a study by electron paramagnetic resonance (EPR) kinetics.
Pérez-López U; Pinzino C; Quartacci MF; Ranieri A; Sgherri C
J Agric Food Chem; 2014 Dec; 62(49):12001-7. PubMed ID: 25389053
[TBL] [Abstract][Full Text] [Related]
2. pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants.
Altunkaya A; Gökmen V; Skibsted LH
Food Chem; 2016 Jan; 190():25-32. PubMed ID: 26212937
[TBL] [Abstract][Full Text] [Related]
3. Beneficial Phytochemicals with Anti-Tumor Potential Revealed through Metabolic Profiling of New Red Pigmented Lettuces (Lactuca sativa L.).
Qin XX; Zhang MY; Han YY; Hao JH; Liu CJ; Fan SX
Int J Mol Sci; 2018 Apr; 19(4):. PubMed ID: 29641499
[TBL] [Abstract][Full Text] [Related]
4. Metabolite profiling of green, green/red, and red lettuce cultivars: Variation in health beneficial compounds and antioxidant potential.
Kim DE; Shang X; Assefa AD; Keum YS; Saini RK
Food Res Int; 2018 Mar; 105():361-370. PubMed ID: 29433225
[TBL] [Abstract][Full Text] [Related]
5. Characterization of phenolic compounds in green and red oak-leaf lettuce cultivars by UHPLC-DAD-ESI-QToF/MS using MS
Viacava GE; Roura SI; Berrueta LA; Iriondo C; Gallo B; Alonso-Salces RM
J Mass Spectrom; 2017 Dec; 52(12):873-902. PubMed ID: 28833875
[TBL] [Abstract][Full Text] [Related]
6. Effects of exogenous abscisic acid on yield, antioxidant capacities, and phytochemical contents of greenhouse grown lettuces.
Li Z; Zhao X; Sandhu AK; Gu L
J Agric Food Chem; 2010 May; 58(10):6503-9. PubMed ID: 20420437
[TBL] [Abstract][Full Text] [Related]
7. Contribution of major lipophilic antioxidants to the antioxidant activity of basil extracts: an EPR study.
Sgherri C; Pinzino C; Navari-Izzo F; Izzo R
J Sci Food Agric; 2011 Apr; 91(6):1128-34. PubMed ID: 21328357
[TBL] [Abstract][Full Text] [Related]
8. Reduced nitrogen supply enhances the cellular antioxidant potential of phenolic extracts through alteration of the phenolic composition in lettuce (Lactuca sativa L.).
Zhou W; Liang X; Zhang Y; Li K; Jin B; Lu L; Jin C; Lin X
J Sci Food Agric; 2019 Aug; 99(10):4761-4771. PubMed ID: 30932195
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Elevated CO
Sgherri C; Pérez-López U; Micaelli F; Miranda-Apodaca J; Mena-Petite A; Muñoz-Rueda A; Quartacci MF
Plant Physiol Biochem; 2017 Jun; 115():269-278. PubMed ID: 28411511
[TBL] [Abstract][Full Text] [Related]
11. Phytochemicals and Antioxidant Activities of Red Oak, Red Coral and Butterhead.
Jiangseubchatveera N; Saechan C; Petchsomrit A; Treeyaprasert T; Leelakanok N; Prompanya C
Trop Life Sci Res; 2023 Mar; 34(1):1-17. PubMed ID: 37065791
[No Abstract] [Full Text] [Related]
12. Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.
Souza ASN; Schmidt HO; Pagno C; Rodrigues E; Silva MASD; Flôres SH; Rios AO
Food Res Int; 2022 May; 155():111110. PubMed ID: 35400402
[TBL] [Abstract][Full Text] [Related]
13. Identification and quantification of selected metabolites in differently pigmented leaves of lettuce (
Assefa AD; Choi S; Lee JE; Sung JS; Hur OS; Ro NY; Lee HS; Jang SW; Rhee JH
BMC Chem; 2019 Dec; 13(1):56. PubMed ID: 31384804
[TBL] [Abstract][Full Text] [Related]
14. In vitro gastrointestinal digestion of crisphead lettuce: Changes in bioactive compounds and antioxidant potential.
Ketnawa S; Suwannachot J; Ogawa Y
Food Chem; 2020 May; 311():125885. PubMed ID: 31780224
[TBL] [Abstract][Full Text] [Related]
15. Application of Electron Paramagnetic Resonance Spectroscopy for Investigating Antioxidant Activity of Selected Herbs.
Bartoszek M; Polak J
J AOAC Int; 2015; 98(4):862-5. PubMed ID: 26268963
[TBL] [Abstract][Full Text] [Related]
16. Concentration of phenolic compounds is increased in lettuce grown under high light intensity and elevated CO
Pérez-López U; Sgherri C; Miranda-Apodaca J; Micaelli F; Lacuesta M; Mena-Petite A; Quartacci MF; Muñoz-Rueda A
Plant Physiol Biochem; 2018 Feb; 123():233-241. PubMed ID: 29253801
[TBL] [Abstract][Full Text] [Related]
17. Lettuce and chicory byproducts as a source of antioxidant phenolic extracts.
Llorach R; Tomás-Barberán FA; Ferreres F
J Agric Food Chem; 2004 Aug; 52(16):5109-16. PubMed ID: 15291483
[TBL] [Abstract][Full Text] [Related]
18. The Chemical Profile, Antioxidant, and Anti-Lipid Droplet Activity of Fluid Extracts from Romanian Cultivars of Haskap Berries, Bitter Cherries, and Red Grape Pomace for the Management of Liver Steatosis.
Craciunescu O; Seciu-Grama AM; Mihai E; Utoiu E; Negreanu-Pirjol T; Lupu CE; Artem V; Ranca A; Negreanu-Pirjol BS
Int J Mol Sci; 2023 Nov; 24(23):. PubMed ID: 38069172
[TBL] [Abstract][Full Text] [Related]
19. LC-ESI-QTOF-MS
Xia M; Li M; de Souza TSP; Barrow C; Dunshea FR; Suleria HAR
Front Biosci (Landmark Ed); 2023 Mar; 28(3):44. PubMed ID: 37005759
[TBL] [Abstract][Full Text] [Related]
20. Changes in the flavonoid and phenolic acid contents and antioxidant activity of red leaf lettuce (Lollo Rosso) due to cultivation under plastic films varying in ultraviolet transparency.
García-Macías P; Ordidge M; Vysini E; Waroonphan S; Battey NH; Gordon MH; Hadley P; John P; Lovegrove JA; Wagstaffe A
J Agric Food Chem; 2007 Dec; 55(25):10168-72. PubMed ID: 18001028
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]