1. Polyphenolic Composition, Antioxidant Activity, and Polyphenol Oxidase (PPO) Activity of Quince (Cydonia oblonga Miller) Varieties

    Aneta Wojdyło; Jan Oszmiański; Paweł Bielicki;
    http://dx.doi.org/10.1021/jf304969b
    J AGR FOOD CHEM - 被引用次数:29 时间:2013 导出 [打开HTML->sci-hub]
  2. Activation of eNOS by Polyphenol-rich Products and Polyphenolic Compounds

    Jong Kim; Cyril Auger; Valerie Schini-Kerth;
    http://dx.doi.org/10.2174/13816128113196660751
    CURR PHARM DESIGN - 被引用次数:2 时间:2014 导出 [打开HTML->sci-hub]
  3. In-vitro studies on the effect of polyphenol oxidase and peroxidase on the formation of polyphenolic black tea constituents

    Andreas Finger;
    http://dx.doi.org/10.1002/jsfa.2740660306
    J SCI FOOD AGR - 被引用次数:49 时间:1994 导出 [打开HTML->sci-hub]
  4. Identification of a Major Polyphenol and Polyphenolic Composition in Leaves of Camellia irrawadiensis

    Kensuke Yagi; Keiichi Goto; Fumio Nanjo;
    http://dx.doi.org/10.1248/cpb.57.1284
    被引用次数:0 时间:2009 导出 [打开HTML->sci-hub]
  5. Removal of polyphenolic compounds interfering with carbohydrate determination in plant extracts with an insoluble polyphenol adsorbent

    G. W. Sanderson; B. P. M. Perera;
    http://dx.doi.org/10.1039/an9669100335
    ANALYST - 被引用次数:0 时间:1966 导出 [打开HTML->sci-hub]
  6. Polyphenolic phytochemicals – just antioxidants or much more?

    D. E. Stevenson; R. D. Hurst;
    http://dx.doi.org/10.1007/s00018-007-7237-1
    CELL MOL LIFE SCI - 被引用次数:219 时间:2007 导出 [打开HTML->sci-hub]
  7. The molecular basis of working mechanism of natural polyphenolic antioxidants

    Monica Leopoldini; Nino Russo; Marirosa Toscano;
    http://dx.doi.org/10.1016/j.foodchem.2010.08.012
    FOOD CHEM - 被引用次数:222 时间:2011 导出 [打开HTML->sci-hub]
  8. Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants

    N. Salah; N.J. Miller; G. Paganga; L. Tijburg; G.P. Bolwell; C. Riceevans;
    http://dx.doi.org/10.1006/abbi.1995.1473
    ARCH BIOCHEM BIOPHYS - 被引用次数:781 时间:1995 导出 [打开HTML->sci-hub]
  9. Optimized extraction of polyphenolic antioxidant compounds from Brazil nut (Bertholletia excelsa) cake and evaluation of the polyphenol profile by HPLC

    Suellen Gomes; Alexandre G Torres;
    http://dx.doi.org/10.1002/jsfa.7448
    J SCI FOOD AGR - 被引用次数:0 时间:2015 导出 [打开HTML->sci-hub]
  10. Radical scavenging ability of polyphenolic compounds towards DPPH free radical

    D. Villaño; M.S. Fernández-Pachón; M.L. Moyá; A.M. Troncoso; M.C. García-Parrilla;
    http://dx.doi.org/10.1016/j.talanta.2006.03.050
    TALANTA - 被引用次数:241 时间:2007 导出 [打开HTML->sci-hub]
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