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1064 related items for 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 03; 51(25):7292-5. PubMed ID: 14640573
    [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 Dec 03; 67(3):344-52. PubMed ID: 26940374
    [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 12; 51(4):902-9. PubMed ID: 12568547
    [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 01; 75(6):C541-8. PubMed ID: 20722909
    [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 01; 74(3):C258-67. PubMed ID: 19397711
    [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 01; 100(Pt 3):486-493. PubMed ID: 28964372
    [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 01; 61(2):109-24. PubMed ID: 20109129
    [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 26; 60(38):9573-80. PubMed ID: 22950743
    [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 26; 79(4):C517-25. PubMed ID: 24621197
    [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 19; 50(13):3713-7. PubMed ID: 12059148
    [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 08; 56(19):9225-9. PubMed ID: 18778031
    [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 27; 56(4):1415-22. PubMed ID: 18220345
    [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 30; 447():138976. PubMed ID: 38492300
    [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 01; 204():227-238. PubMed ID: 26988497
    [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 27; 17(12):14037-45. PubMed ID: 23187287
    [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 27; 49(1):52-60. PubMed ID: 15602765
    [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 27; 63(1):27-33. PubMed ID: 18183488
    [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 27; 56(8):551-9. PubMed ID: 16638659
    [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 27; 77(7):C759-64. PubMed ID: 22708681
    [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 27; 46(8):2815-22. PubMed ID: 18590944
    [Abstract] [Full Text] [Related]

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