389 related articles for article (PubMed ID: 26988497)
1. 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]
2. An on-line HPLC system for detection of antioxidant compounds in some plant extracts by comparing three different methods.
Arslan Burnaz N; Küçük M; Akar Z
J Chromatogr B Analyt Technol Biomed Life Sci; 2017 May; 1052():66-72. PubMed ID: 28359985
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. In vitro antioxidant activity and phenolic content of Cedrus brevifolia bark.
Cretu E; Salminen JP; Karonen M; Miron A; Charalambous C; Constantinou AI; Aprotosoaie AC
Nat Prod Commun; 2014 Apr; 9(4):481-2. PubMed ID: 24868861
[TBL] [Abstract][Full Text] [Related]
6. LC-ESI-QTOF-MS/MS characterization of phenolic compounds from Prosopis farcta (Banks & Sol.) J.F.Macbr. and their potential antioxidant activities.
Sharifi-Rad J; Zhong J; Ayatollahi SA; Kobarfard F; Faizi M; Khosravi-Dehaghi N; Suleria HAR
Cell Mol Biol (Noisy-le-grand); 2021 Jan; 67(1):189-200. PubMed ID: 34817348
[TBL] [Abstract][Full Text] [Related]
7. Isolation and identification of phenolic antioxidants in black rice bran.
Jun HI; Shin JW; Song GS; Kim YS
J Food Sci; 2015 Feb; 80(2):C262-8. PubMed ID: 25597516
[TBL] [Abstract][Full Text] [Related]
8. Phenolic profiling of the South American "Baylahuen" tea (Haplopappus spp., Asteraceae) by HPLC-DAD-ESI-MS.
Schmeda-Hirschmann G; Quispe C; González B
Molecules; 2015 Jan; 20(1):913-28. PubMed ID: 25580687
[TBL] [Abstract][Full Text] [Related]
9. CATECHINS PROFILE, CAFFEINE CONTENT AND ANTIOXIDANT ACTIVITY OF CAMELLIA SINENSIS TEAS COMMERCIALIZED IN ROMANIA.
Luca VS; Stan AM; Trifan A; Miron A; Aprotosoaie AC
Rev Med Chir Soc Med Nat Iasi; 2016; 120(2):457-63. PubMed ID: 27483735
[TBL] [Abstract][Full Text] [Related]
10. Characterization of the chemical composition of Drimia numidica plant parts using high-resolution mass spectrometry: study of their total phenolic content and antioxidant activity.
Kakouri E; Kanakis C; Trigas P; Tarantilis PA
Anal Bioanal Chem; 2019 May; 411(14):3135-3150. PubMed ID: 30989267
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Phenolic content and antioxidant activity of raspberry and blackberry cultivars.
Sariburun E; Sahin S; Demir C; Türkben C; Uylaşer V
J Food Sci; 2010 May; 75(4):C328-35. PubMed ID: 20546390
[TBL] [Abstract][Full Text] [Related]
13. LC-ESI-QTOF-MS/MS characterization of phenolic compounds from Pyracantha coccinea M.Roem. and their antioxidant capacity.
Sharifi-Rad J; Song S; Ali A; Subbiah V; Taheri Y; Suleria HAR
Cell Mol Biol (Noisy-le-grand); 2021 Jan; 67(1):201-211. PubMed ID: 34817347
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Indirect identification of antioxidants in Polygalae Radix through their reaction with 2,2-diphenyl-1-picrylhydrazyl and subsequent HPLC-ESI-Q-TOF-MS/MS.
Shi Q; Chen J; Zhou Q; Lei H; Luan L; Liu X; Wu Y
Talanta; 2015 Nov; 144():830-5. PubMed ID: 26452897
[TBL] [Abstract][Full Text] [Related]
16. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea.
Del Rio D; Stewart AJ; Mullen W; Burns J; Lean ME; Brighenti F; Crozier A
J Agric Food Chem; 2004 May; 52(10):2807-15. PubMed ID: 15137818
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Chemical profiling and antioxidant evaluation of Yangxinshi Tablet by HPLC-ESI-Q-TOF-MS/MS combined with DPPH assay.
Zhu J; Yi X; Zhang J; Chen S; Wu Y
J Chromatogr B Analyt Technol Biomed Life Sci; 2017 Aug; 1060():262-271. PubMed ID: 28644981
[TBL] [Abstract][Full Text] [Related]
19. Composition analysis of carotenoids and phenolic compounds and antioxidant activity from hibiscus calyces (Hibiscus sabdariffa L.) by HPLC-DAD-MS/MS.
Piovesana A; Rodrigues E; Noreña CPZ
Phytochem Anal; 2019 Mar; 30(2):208-217. PubMed ID: 30426586
[TBL] [Abstract][Full Text] [Related]
20. Online Liquid Microextraction Coupled with HPLC-ABTS for Rapid Screening of Natural Antioxidants: Case Study of Three Different Teas.
Qian ZM; Fang BW; Chen HM; Li CH; Huang Q; Chen L; Li WJ; Li DQ
J Chromatogr Sci; 2020 Sep; 58(9):875-879. PubMed ID: 32789472
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
