다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Food chemistry, v.118 no.3, 2010년, pp.554 - 558
Jang, H.D. (Department of Food Science, Yuanpei University, Hsin-chu 300, Taiwan, ROC) , Chang, K.S. , Chang, T.C. , Hsu, C.L.
AI-Helper
The antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its fermented products were determined. The essential oil from peel had higher total phenolic (214mM) and flavonoid (134mg QE/g of dried material) contents than those of different solvent extracts from fruit pulp. In addition, D...
Journal of Agricultural and Food Chemistry Andlauer 48 3533 2000 10.1021/jf000010j Influence of the acetification process on phenolic compounds
Journal of Agricultural and Food Chemistry Benzie 47 633 1999 10.1021/jf9807768 Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay
Journal of Agricultural and Food Chemistry Bocco 46 2123 1998 10.1021/jf9709562 Antioxidant activity and phenolic composition of citrus peel and seed extract
Biofactors Bors 6 399 1997 10.1002/biof.5520060405 Antioxidant effects of flavonoids
Free Radical Biology and Medicine Cao 22 749 1997 10.1016/S0891-5849(96)00351-6 Antioxidant and pro-oxidant behavior of flavonoids: Structure-activity relationships
Journal of Food and Drug Analysis Chang 10 178 2002 Estimation of total flavonoid content in propolis by two complementary colorimetric methods
Current Drug Targets-CNS and Neurological Disorder Di Matteo 2 95 2003 10.2174/1568007033482959 Biochemical and therapeutic effects of antioxidants in the treatment of Alzheimer’s disease, Parkinson’s disease, and amyotrophic lateral sclerosis
Bulletin du Cancer Gerber 89 293 2002 Food and cancer: State of the art about the protective effect of fruits and vegetables
Pharmacology and Therapeutics Havsteen 96 67 2002 10.1016/S0163-7258(02)00298-X The biochemistry and medical significance of the flavonoids
Lancet Hertog 342 1007 1993 10.1016/0140-6736(93)92876-U Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen elderly study
American Journal of Medicine Kris-Etherton 113 Suppl. 9B 71S 2002 10.1016/S0002-9343(01)00995-0 Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
American Journal of Enology and Viticulture Larrauri 47 369 1996 10.5344/ajev.1996.47.4.369 Antioxidant activity of wine pomace
Journal of Applied Bacteriology Lis-Balchin 82 759 1997 10.1046/j.1365-2672.1997.00153.x Bioactivity of selected plant essential oils against Listeria monocytogenes
Food Chemistry Mokbel 94 529 2006 10.1016/j.foodchem.2004.11.042 Evaluation of the antioxidant activity of extracts from buntan (Citrus grandis Osbeck) fruit tissues
European Food Research and Technology Mokbel 224 39 2006 10.1007/s00217-006-0286-0 Antioxidant and antimicrobial activities of the methanol extracts from pummelo (Citrus grandis Osbeck) fruit albedo tissues
LWT Salmon 39 959 2006 10.1016/j.lwt.2005.11.005 Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications
Free Radical Biology and Medicine Saskia 3 331 1996 Structural aspect of antioxidant activity of flavonoids
Food Chemistry Soong 88 411 2004 10.1016/j.foodchem.2004.02.003 Antioxidant activity and phenolic content of selected fruit seeds
Food Chemistry Su 104 182 2007 10.1016/j.foodchem.2006.11.021 Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation
Food Chemistry Su 111 892 2008 10.1016/j.foodchem.2008.05.002 Antioxidant activities of citrus herbal product extracts
Food Chemistry Su 97 447 2006 10.1016/j.foodchem.2005.05.023 Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation
Journal of Agricultural and Food Chemistry Wang 45 304 1997 10.1021/jf960421t Oxygen radical absorbing capacity of anthocyanins
Food Chemistry Yang 102 30 2 2007 Free-radical-scavenging activity and total phenols of noni (Morinda citrifolia L.) juice and powder in processing and storage
Food Chemistry Zia-ur-Rehman, 99 450 2006 10.1016/j.foodchem.2005.07.054 Citrus peel extract - A natural source of antioxidant
해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.