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Journal Abstract Search

207 related items for PubMed ID: 29735073

  • 21. Phytochemicals and antioxidant capacities of Mao-Luang (Antidesma bunius L.) cultivars from Northeastern Thailand.
    Jorjong S, Butkhup L, Samappito S.
    Food Chem; 2015 Aug 15; 181():248-55. PubMed ID: 25794747
    [Abstract] [Full Text] [Related]

  • 22. Phenolic Composition, Antioxidant Properties, and Inhibition toward Digestive Enzymes with Molecular Docking Analysis of Different Fractions from Prinsepia utilis Royle Fruits.
    Zhang X, Jia Y, Ma Y, Cheng G, Cai S.
    Molecules; 2018 Dec 19; 23(12):. PubMed ID: 30572648
    [Abstract] [Full Text] [Related]

  • 23. Antioxidant activity of different parts of Pistacia khinjuk Stocks fruit and its correlation to phenolic composition.
    Hatamnia AA, Rostamzad A, Malekzadeh P, Darvishzadeh R, Abbaspour N, Hosseini M, Nourollahi K, Mehr RS.
    Nat Prod Res; 2016 Jun 19; 30(12):1445-50. PubMed ID: 26166043
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  • 25. Antioxidant activities and phenolic compounds in fruits of various genotypes of American persimmon (Diospyros virginiana L.).
    Grygorieva O, Kucharska AZ, Piórecki N, Klymenko S, Vergun O, Brindza J.
    Acta Sci Pol Technol Aliment; 2018 Jun 19; 17(2):117-124. PubMed ID: 29803213
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  • 26. 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
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  • 28. Total oxidant scavenging capacities of Euterpe oleracea Mart. (Açaí) fruits.
    Lichtenthäler R, Rodrigues RB, Maia JG, Papagiannopoulos M, Fabricius H, Marx F.
    Int J Food Sci Nutr; 2005 Feb 03; 56(1):53-64. PubMed ID: 16019315
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  • 30. 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
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  • 31. 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]

  • 32. Assessment of polyphenolic compounds, in vitro antioxidant and anti-inflammation properties of Securidaca longepedunculata root barks.
    Muanda FN, Dicko A, Soulimani R.
    C R Biol; 2010 Sep 01; 333(9):663-9. PubMed ID: 20816646
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  • 33. Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes.
    Bouaziz M, Jemai H, Khabou W, Sayadi S.
    J Sci Food Agric; 2010 Aug 15; 90(10):1750-8. PubMed ID: 20564435
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  • 34. The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
    Zielinski AA, Ávila S, Ito V, Nogueira A, Wosiacki G, Haminiuk CW.
    J Food Sci; 2014 Apr 15; 79(4):C510-6. PubMed ID: 24547813
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  • 36. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman.
    Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F.
    J Agric Food Chem; 2005 Sep 21; 53(19):7592-9. PubMed ID: 16159191
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  • 38. 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 21; 9(4):481-2. PubMed ID: 24868861
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  • 39. Antioxidant activity and phenolic composition in pomegranate (Punica granatum L.) genotypes from south Italy by UHPLC-Orbitrap-MS approach.
    Di Stefano V, Pitonzo R, Novara ME, Bongiorno D, Indelicato S, Gentile C, Avellone G, Bognanni R, Scandurra S, Melilli MG.
    J Sci Food Agric; 2019 Feb 21; 99(3):1038-1045. PubMed ID: 30014464
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  • 40. Content of phenolic compounds and antioxidant capacity in fruits of apricot genotypes.
    Sochor J, Zitka O, Skutkova H, Pavlik D, Babula P, Krska B, Horna A, Adam V, Provaznik I, Kizek R.
    Molecules; 2010 Sep 07; 15(9):6285-305. PubMed ID: 20877223
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