231 related articles for article (PubMed ID: 26776015)
1. Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. ssp. Pekinensis) leaves.
Seong GU; Hwang IW; Chung SK
Food Chem; 2016 May; 199():612-8. PubMed ID: 26776015
[TBL] [Abstract][Full Text] [Related]
2. Characterization and quantification of flavonoids and hydroxycinnamic acids in curly kale (Brassica oleracea L. Convar. acephala Var. sabellica) by HPLC-DAD-ESI-MSn.
Olsen H; Aaby K; Borge GI
J Agric Food Chem; 2009 Apr; 57(7):2816-25. PubMed ID: 19253943
[TBL] [Abstract][Full Text] [Related]
3. Impact of fermentation on phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea coss).
Harbaum B; Hubbermann EM; Zhu Z; Schwarz K
J Agric Food Chem; 2008 Jan; 56(1):148-57. PubMed ID: 18078315
[TBL] [Abstract][Full Text] [Related]
4. Developmentally-related changes in phenolic and
Šola I; Vujčić Bok V; Dujmović M; Rusak G
J Food Sci Technol; 2020 Feb; 57(2):702-712. PubMed ID: 32116379
[TBL] [Abstract][Full Text] [Related]
5. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition.
Proteggente AR; Pannala AS; Paganga G; Van Buren L; Wagner E; Wiseman S; Van De Put F; Dacombe C; Rice-Evans CA
Free Radic Res; 2002 Feb; 36(2):217-33. PubMed ID: 11999391
[TBL] [Abstract][Full Text] [Related]
6. Effects of Different Drying Methods on Untargeted Phenolic Metabolites, and Antioxidant Activity in Chinese Cabbage (
Managa MG; Sultanbawa Y; Sivakumar D
Molecules; 2020 Mar; 25(6):. PubMed ID: 32183223
[TBL] [Abstract][Full Text] [Related]
7. A comparative study of flavonoid compounds, vitamin C, and antioxidant properties of baby leaf Brassicaceae species.
Martínez-Sánchez A; Gil-Izquierdo A; Gil MI; Ferreres F
J Agric Food Chem; 2008 Apr; 56(7):2330-40. PubMed ID: 18321050
[TBL] [Abstract][Full Text] [Related]
8. Identification of flavonoids and hydroxycinnamic acids in pak choi varieties (Brassica campestris L. ssp. chinensis var. communis) by HPLC-ESI-MSn and NMR and their quantification by HPLC-DAD.
Harbaum B; Hubbermann EM; Wolff C; Herges R; Zhu Z; Schwarz K
J Agric Food Chem; 2007 Oct; 55(20):8251-60. PubMed ID: 17848079
[TBL] [Abstract][Full Text] [Related]
9. Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables.
Sikora E; Cieślik E; Filipiak-Florkiewicz A; Leszczyńska T
Acta Sci Pol Technol Aliment; 2012; 11(1):45-51. PubMed ID: 22230974
[TBL] [Abstract][Full Text] [Related]
10. Metabolite profiling and expression analysis of flavonoid, vitamin C and tocopherol biosynthesis genes in the antioxidant-rich sea buckthorn (Hippophae rhamnoides L.).
Fatima T; Kesari V; Watt I; Wishart D; Todd JF; Schroeder WR; Paliyath G; Krishna P
Phytochemistry; 2015 Oct; 118():181-91. PubMed ID: 26318327
[TBL] [Abstract][Full Text] [Related]
11. Seasonal variations of the antioxidant composition in ground bamboo Sasa argenteastriatus leaves.
Ni Q; Xu G; Wang Z; Gao Q; Wang S; Zhang Y
Int J Mol Sci; 2012; 13(2):2249-2262. PubMed ID: 22408451
[TBL] [Abstract][Full Text] [Related]
12. Influence of drought stress on bioactive compounds, antioxidant enzymes and glucosinolate contents of Chinese cabbage (Brassica rapa).
Shawon RA; Kang BS; Lee SG; Kim SK; Ju Lee H; Katrich E; Gorinstein S; Ku YG
Food Chem; 2020 Mar; 308():125657. PubMed ID: 31669950
[TBL] [Abstract][Full Text] [Related]
13. Polyphenol and flavonoid profiles and radical scavenging activity in leafy vegetable Amaranthus gangeticus.
Sarker U; Oba S
BMC Plant Biol; 2020 Nov; 20(1):499. PubMed ID: 33138787
[TBL] [Abstract][Full Text] [Related]
14. Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini.
Llorent-Martínez EJ; Ortega-Vidal J; Ruiz-Riaguas A; Ortega-Barrales P; Fernández-de Córdova ML
Food Res Int; 2020 Mar; 129():108798. PubMed ID: 32036908
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant properties of raw and processed cabbages.
Chun OK; Smith N; Sakagawa A; Lee CY
Int J Food Sci Nutr; 2004 May; 55(3):191-9. PubMed ID: 15223595
[TBL] [Abstract][Full Text] [Related]
16. Identification and in vitro antioxidant activities of phenolic compounds isolated from Cynoglossum cheirifolium L.
Ilhem B; Fawzia AB; Imad Abdelhamid EH; Karima B; Fawzia B; Chahrazed B
Nat Prod Res; 2018 Feb; 32(4):481-485. PubMed ID: 28391725
[TBL] [Abstract][Full Text] [Related]
17. Anthocyanin Accumulation, Antioxidant Ability and Stability, and a Transcriptional Analysis of Anthocyanin Biosynthesis in Purple Heading Chinese Cabbage (Brassica rapa L. ssp. pekinensis).
He Q; Zhang Z; Zhang L
J Agric Food Chem; 2016 Jan; 64(1):132-45. PubMed ID: 26709726
[TBL] [Abstract][Full Text] [Related]
18. HPLC-DAD-MS/MS-ESI screening of phenolic compounds in Pieris brassicae L. Reared on Brassica rapa var. rapa L.
Ferreres F; Valentão P; Pereira JA; Bento A; Noites A; Seabra RM; Andrade PB
J Agric Food Chem; 2008 Feb; 56(3):844-53. PubMed ID: 18173245
[TBL] [Abstract][Full Text] [Related]
19. Assessment of the effect of drying on Brassica greens via a multiplex approach based on LC-QTOF-MS/MS, molecular networking, and chemometrics along with their antioxidant and anticancer activities.
Khalil MNA; Afifi SM; Eltanany BM; Pont L; Benavente F; El-Sonbaty SM; Sedeek MS
Food Res Int; 2024 Mar; 180():114053. PubMed ID: 38395547
[TBL] [Abstract][Full Text] [Related]
20. In vitro cultures of Brassica oleracea L. var. costata DC: potential plant bioreactor for antioxidant phenolic compounds.
Taveira M; Pereira DM; Sousa C; Ferreres F; Andrade PB; Martins A; Pereira JA; Valentão P
J Agric Food Chem; 2009 Feb; 57(4):1247-52. PubMed ID: 19192972
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
