Related references
Note: Only part of the references are listed.Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties
J. Lachman et al.
HORTICULTURAL SCIENCE (2018)
Protective Effects of AGE and Its Components on Neuroinflammation and Neurodegeneration
Zhe Qu et al.
NEUROMOLECULAR MEDICINE (2016)
Evaluation of total phenolics, flavonoids and antioxidant activity of 18 Korean onion cultivars: a comparative study
Kavita Sharma et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Best herbs for managing diabetes: A review of clinical studies
Ahmad Ghorbani
BRAZILIAN JOURNAL OF PHARMACEUTICAL SCIENCES (2013)
Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat
M. Siddiq et al.
FOOD CHEMISTRY (2013)
Assessment of biochemical and antioxidant diversities in a shallot germplasm collection from Vietnam and its surrounding countries
Quynh Hoa Vu et al.
GENETIC RESOURCES AND CROP EVOLUTION (2013)
Antioxidant capacities and total phenolic contents of 56 vegetables
Gui-Fang Deng et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Antioxidant capacity, total phenolic and ascorbate content as a function of the genetic diversity of leek (Allium ampeloprasum var. porrum)
Nathalie Bernaert et al.
FOOD CHEMISTRY (2012)
A NEW ESSENTIAL OIL CHEMOTYPE OF ALLIUM ROSEUM ANALYZED BY AN APOLAR COLUMN
Sami Zouari et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2012)
Taxonomic Importance of Seed Morphology in Allium (Amaryllidaceae)
Ferhat Celep et al.
SYSTEMATIC BOTANY (2012)
Polyphenols, carotenoids, and ascorbic acid in underutilized medicinal vegetables
Nuri Andarwulan et al.
JOURNAL OF FUNCTIONAL FOODS (2012)
Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy
Xiaonan Lu et al.
FOOD CHEMISTRY (2011)
Antioxidant and Antimicrobial Activities of Allium roseum L. oLazoul,o A Wild Edible Endemic Species in North Africa
Hanen Najjaa et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)
Determination of Total Phenolic Content and Antioxidant Activity of Garlic (Allium sativum) and Elephant Garlic (Allium ampeloprasum) by Attenuated Total Reflectance-Fourier Transformed Infrared Spectroscopy
Xiaonan Lu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Phenolic Compounds from Allium schoenoprasum, Tragopogon pratensis and Rumex acetosa and Their Antiproliferative Effects
Zdenka Kucekova et al.
MOLECULES (2011)
Comparative Study on Allium schoenoprasum Cultivated Plant and Allium schoenoprasum Tissue Culture Organs Antioxidant Status
D. Stajner et al.
PHYTOTHERAPY RESEARCH (2011)
In vitro Antioxidant Activity of Aged Extracts of some Italian Allium Species
Cristina Nencini et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
Changes in Phenolic Compounds in Garlic (Allium sativum L.) Owing to the Cultivar and Location of Growth
Victor Manuel Beato et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
Phylogeny and biogeography of Allium (Amaryllidaceae: Allieae) based on nuclear ribosomal internal transcribed spacer and chloroplast rps16 sequences, focusing on the inclusion of species endemic to China
Qin-Qin Li et al.
ANNALS OF BOTANY (2010)
Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts
Jonathan Santas et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties
Sung Y. Park et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Effect of scale color on the antioxidant capacity of onions
Ali Fuat Gokce et al.
SCIENTIA HORTICULTURAE (2010)
Review of Methods to Determine Antioxidant Capacities
Ayse Karadag et al.
FOOD ANALYTICAL METHODS (2009)
Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities
Brahma N. Singh et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
ANTIOXIDANTS IN ONION (ALLIUM CEPA L) CULTIVARS GROWN IN INDIA
Charanjit Kaur et al.
JOURNAL OF FOOD BIOCHEMISTRY (2009)
Antiplatelet Activity of Allium ursinum and Allium sativum
Bahi Hiyasat et al.
PHARMACOLOGY (2009)
Multitargeted prevention and therapy of cancer by diallyl trisulfide and related Allium vegetable-derived organosulfur compounds
Anna A. Powolny et al.
CANCER LETTERS (2008)
Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)
Biljana Bozin et al.
FOOD CHEMISTRY (2008)
Flavonoids in Onion Cultivars (Allium cepa L.)
B. Rodriguez Galdon et al.
JOURNAL OF FOOD SCIENCE (2008)
Evalution of antitoxidative properties of Allium species growing wild in Italy
Cristina Nencini et al.
PHYTOTHERAPY RESEARCH (2007)
Antioxidant activity and flavonoid content of Welsh onion (Allium fistulosum) and the effect of thermal treatment
Sakiko Aoyama et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2007)
Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa)
Dhan Prakash et al.
FOOD CHEMISTRY (2007)
Exploring Allium species as a source of potential medicinal agents
D. Stajner et al.
PHYTOTHERAPY RESEARCH (2006)
In vitro antioxidant activities of the methanol extracts of five Allium species from Turkey
B Tepe et al.
FOOD CHEMISTRY (2005)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extracts
N Benkeblia
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2005)
Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products
JM Awika et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity
AM Nuutila et al.
FOOD CHEMISTRY (2003)
Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study
BX Ou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidant functions of selected Allium thiosulfinates and S-alk(en)yl-L-cysteine sulfoxides
H Xiao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones
K Lemanska et al.
FREE RADICAL BIOLOGY AND MEDICINE (2001)
Alpha-tocopherol content in 62 edible tropical plants
LS Ching et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)