Related references
Note: Only part of the references are listed.Multiple free radical scavenging reactions of flavonoids
Yan-Zhen Zheng et al.
DYES AND PIGMENTS (2022)
Interaction Mechanism between OVA and Flavonoids with Different Hydroxyl Groups on B-Ring and Effect on Antioxidant Activity
Wenna Zhou et al.
FOODS (2022)
Assessment of Radical Scavenging Activity and Estimation of EC50 Values of Various Extracts of Leaves and Roots from Lobelia nicotianifolia Roth. (Wild Tobacco)
Rupali M. Kolap et al.
Journal of Herbs, Spices and Medicinal Plants (2021)
NMR-based metabolomic investigation of antimicrobial mechanism of electrolysed water combined with moderate heat treatment against Listeria monocytogenes on salmon
Jiaying Wu et al.
FOOD CONTROL (2021)
THE EFFECTS OF SOLUTION TYPE TEMPERATURE AND TIME ON ANTIOXIDANT CAPACITY OF OSMOTICALLY DRIED CELERY LEAVES
Milica R. Nicetin et al.
THERMAL SCIENCE (2021)
Cellulose Pyrolysis Mechanism Based on Functional Group Evolutions by Two-Dimensional Perturbation Correlation Infrared Spectroscopy
Haiping Yang et al.
ENERGY & FUELS (2020)
Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation
Xiao Feng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Adsorption and desorption characteristics of polyphenols from Eucommia ulmoides Oliv. leaves with macroporous resin and its inhibitory effect on α-amylase and α-glucosidase
Zhihong Wang et al.
ANNALS OF TRANSLATIONAL MEDICINE (2020)
Effect of digestion on the phenolic content and antioxidant activity of celery leaf and the antioxidant mechanism via Nrf2/HO-1 signaling pathways against Dexamethasone
Liying Han et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Energy regulated enzyme and non-enzyme-based antioxidant properties of harvested organic mung bean sprouts (Vigna radiata)
Lin Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
Xue Zhao et al.
FOOD CHEMISTRY (2019)
Separation, Identification, and Antioxidant Activity of Polyphenols from Lotus Seed Epicarp
Zhili Ma et al.
MOLECULES (2019)
Theoretical insight into the antioxidative activity of isoflavonoid: The effect of the C2=C3 double bond
Yan-Zhen Zheng et al.
PHYTOCHEMISTRY (2019)
Advances in the research of celery, an important Apiaceae vegetable crop
Meng-Yao Li et al.
CRITICAL REVIEWS IN BIOTECHNOLOGY (2018)
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
Xiao Feng et al.
FOOD AND BIOPROCESS TECHNOLOGY (2017)
Isolation, purification, and identification of the main phenolic compounds from leaves of celery (Apium graveolens L. var. dulce Mill./Pers.)
Guoyan Liu et al.
JOURNAL OF SEPARATION SCIENCE (2017)
Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalk
Karna Ramachandraiah et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Application of HPLC and ESI-MS techniques in the analysis of phenolic acids and flavonoids from green leafy vegetables (GLVs)
Ramesh Kumar Bonta
JOURNAL OF PHARMACEUTICAL ANALYSIS (2017)
Computational Studies of Free Radical-Scavenging Properties of Phenolic Compounds
Petko Alov et al.
CURRENT TOPICS IN MEDICINAL CHEMISTRY (2015)
Isolation of Luteolin and Luteolin-7-O-glucoside from Dendranthema morifolium Ramat Tzvel and Their Pharmacokinetics in Rats
Lie-Chwen Lin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Isolation and characterisation of flavonoids from the leaves of medicinal plant Orthosiphon stamineus
M. Amzad Hossain et al.
ARABIAN JOURNAL OF CHEMISTRY (2015)
Chemical characterization and anti-inflammatory activity of luteolin glycosides isolated from lemongrass
Vera Francisco et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
In vitro and in vivo antioxidant activities of a flavonoid isolated from celery (Apium graveolens L. var. dulce)
Peng Li et al.
FOOD & FUNCTION (2014)
Endogenous Enzymes, Heat, and pH Affect Flavone Profiles in Parsley (Petroselinum crispum var. neapolitanum) and Celery (Apium graveolens) during Juice Processing
Gregory L. Hostetler et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of thermal treatment on phenolic composition and antioxidant activities of two celery cultivars
Yang Yao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars
Yang Yao et al.
JOURNAL OF FOOD SCIENCE (2010)
Cellular antioxidant activity of common fruits
Kelly L. Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Structure-activity relationships of flavonoids in the cellular antioxidant activity assay
Kelly L. Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Detection and quantification of glycosylated flavonoid malonates in celery, Chinese celery, and celery seed by LC-DAD-ESI/MS
Long-Ze Lin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)