Related references
Note: Only part of the references are listed.Effect of roasting temperature and time on volatile compounds, total polyphenols, total flavonoids, and lignan of omija (Schisandra chinensis Baillon) fruit extract
Minsun Park et al.
FOOD CHEMISTRY (2021)
Metal-coordinated fluorescent and luminescent probes for reactive oxygen species (ROS) and reactive nitrogen species (RNS)
Nahyun Kwon et al.
COORDINATION CHEMISTRY REVIEWS (2021)
Suppressing ROS generation by apocynin inhibited cyclic stretch-induced inflammatory reaction in HPDLCs via a caspase-1 dependent pathway
Yingying Wang et al.
INTERNATIONAL IMMUNOPHARMACOLOGY (2021)
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens
Yesim Ozogul et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Biomineralized separation, concentration, and evaluation of the effectiveness of Schisandra chinensis fruit extract
Ee Taek Hwang et al.
FOOD CHEMISTRY (2021)
Interactions between reactive oxygen species and autophagy Special issue: Death mechanisms in cellular homeostasis
Maureen Redza-Dutordoir et al.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH (2021)
ROS and diseases: role in metabolism and energy supply
Shenshu Yang et al.
MOLECULAR AND CELLULAR BIOCHEMISTRY (2020)
Undaria pinnatifida extract feeding increases exercise endurance and skeletal muscle mass by promoting oxidative muscle remodeling in mice
Jisong Ahn et al.
FASEB JOURNAL (2020)
Antioxidant and anti-inflammatory activity of peptides from foxtail millet (Setaria italica) prolamins in HaCaT cells and RAW264.7 murine macrophages
Zhongwei Ji et al.
FOOD BIOSCIENCE (2020)
Screening of chemical composition, anti-arthritis, antitumor and antioxidant capacities of essential oils from four Zingiberaceae herbs
Lanyue Zhang et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
The optimization of production and characterization of antioxidant peptides from protein hydrolysates of Agrocybe aegerita
Rong Song et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Cytotoxicity of Saikosaponin A targets HEKa cell through apoptosis induction by ROS accumulation and inflammation suppression via NF-κB pathway
Meng Liu et al.
INTERNATIONAL IMMUNOPHARMACOLOGY (2020)
Antioxidant and anti-inflammatory effects of piperine on UV-B-irradiated human HaCaT keratinocyte cells
Yamaratee Jaisin et al.
LIFE SCIENCES (2020)
Analysis of Volatile Compounds in Soju, a Korean Distilled Spirit, by SPME-Arrow-GC/MS
Jiyoon Cha et al.
FOODS (2020)
Microwave-assisted hydrodistillation extraction of essential oil from coriander seeds and evaluation of their composition, antioxidant and antimicrobial activity
Negin Ghazanfari et al.
HELIYON (2020)
Trehalose against UVB-induced skin photoaging by suppressing MMP expression and enhancing procollagen I synthesis in HaCaT cells
Zhenbang Xiao et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Chemical composition, antioxidant, anti-inflammatory, anti-microbial and in-vitro cytotoxic efficacy of essential oil of Curcuma caesia Roxb. leaves: An endangered medicinal plant of North East India
Angana Borah et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Volatile Compounds in Citrus Essential Oils: A Comprehensive Review
M. Carmen Gonzalez-Mas et al.
FRONTIERS IN PLANT SCIENCE (2019)
Physicochemical properties, antioxidant activity and immunological effects in vitro of polysaccharides from Schisandra sphenanthera and Schisandra chinensis
Xiaoyi Chen et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Supercritical fluid extraction of essential oils
Mohammad Yousefi et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)
Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions
Mina K. Kim et al.
FOOD RESEARCH INTERNATIONAL (2019)
The antioxidant activity of Trachyspermum ammi essential oil and thymol in murine macrophages
Abbas Ranjbaran et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2019)
Schisandrin A prevents oxidative stress-induced DNA damage and apoptosis by attenuating ROS generation in C2C12 cells
Yung Hyun Choi
BIOMEDICINE & PHARMACOTHERAPY (2018)
A review of polysaccharides from Schisandra chinensis and Schisandra sphenanthera: Properties, functions and applications
Zijian Li et al.
CARBOHYDRATE POLYMERS (2018)
Chemical composition and antimicrobial activity of the essential oils of selected Apiaceous fruits
Noha Khalil et al.
FUTURE JOURNAL OF PHARMACEUTICAL SCIENCES (2018)
Structural Characterization of a Tetrapeptide from Sesame Flavor-Type Baijiu and Its Preventive Effects against AAPH-Induced Oxidative Stress in HepG2 Cells
Jihong Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
CO2-supercritical extraction, hydrodistillation and steam distillation of essential oil of rosemary (Rosmarinus officinalis)
Lilia A. Conde-Hernandez et al.
JOURNAL OF FOOD ENGINEERING (2017)
Immune-enhancing activity of phosvitin by stimulating the production of pro-inflammatory mediator
J. H. Lee et al.
POULTRY SCIENCE (2017)
Intracellular antioxidant activities of selected cereal phenolic extracts and mechanisms underlying the protective effects of adlay phenolic extracts on H2O2-induced oxidative stress in human erythrocytes
Mouming Zhao et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Comparative effects of schisandrin A, B, and C on Propionibacterium acnes-induced, NLRP3 inflammasome activation-mediated IL-1β secretion and pyroptosis
Miaomiao Guo et al.
BIOMEDICINE & PHARMACOTHERAPY (2017)
Inducible nitric oxide synthase: Good or bad?
Maggie Lind et al.
BIOMEDICINE & PHARMACOTHERAPY (2017)
Intracellular ROS scavenging and antioxidant enzyme regulating capacities of corn gluten meal-derived antioxidant peptides in HepG2 cells
Liying Wang et al.
FOOD RESEARCH INTERNATIONAL (2016)
Design, synthesis and antioxidant activity evaluation of novel β-elemene derivatives
Jichao Chen et al.
BIOORGANIC & MEDICINAL CHEMISTRY LETTERS (2014)
Anti-inflammatory effect of essential oil and its constituents from 0 Cross Mark fingered citron (Citrus medica L. var. sarcodactylis) through blocking JNK, ERK and NF-κB signaling pathways in LPS-activated RAW 264.7 cells
Kil-Nam Kim et al.
FOOD AND CHEMICAL TOXICOLOGY (2013)
Chemical composition, antioxidant and antimicrobial activities of essential oil obtained from Ferula assa-foetida oleo-gum-resin: Effect of collection time
Gholamreza Kavoosi et al.
FOOD CHEMISTRY (2013)
Chemical composition and antioxidant activity of the essential oil of Schisandra chinensis fruits
Xiaoqiang Chen et al.
NATURAL PRODUCT RESEARCH (2012)
Composition and biological activities of the essential oil from Schisandra chinensis obtained by solvent-free microwave extraction
Xiaoqiang Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Schisandrin B stimulates a cytoprotective response in rat liver exposed to mercuric chloride
Alessandra Stacchiotti et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Pharmacology of Schisandra chinensis Bail.:: An overview of Russian research and uses in medicine
Alexander Panossian et al.
JOURNAL OF ETHNOPHARMACOLOGY (2008)
Isolation and characterization of miscellaneous terpenoids of Schisandra chinensis
Sheng-Xiong Huang et al.
TETRAHEDRON (2008)
Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods
Guan Wenqiang et al.
FOOD CHEMISTRY (2007)
NF-κB activation by reactive oxygen species:: Fifteen years later
Geoffrey Gloire et al.
BIOCHEMICAL PHARMACOLOGY (2006)
Chemical composition of the essential oil and super critical CO2 extracts of Zataria multiflora Boiss
H Ebrahimzadeh et al.
FOOD CHEMISTRY (2003)