Antioxidant capacities and total phenolic contents of 56 vegetables-Reference-Cited by-同舟云学术

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Antioxidant capacities and total phenolic contents of 56 vegetables

Published:2013-01 Issue:1 Volume:5 Page:260-266
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Deng Gui-Fang,Lin Xi,Xu Xiang-Rong,Gao Li-Li,Xie Jie-Feng,Li Hua-Bin

Funder

Hundred-Talents Scheme of Chinese Academy of Sciences

Hundred-Talents Scheme of Sun Yat-Sen University

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference25 articles.

1. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical Biochemistry,1996

2. Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity;Chandrasekara;Journal of Functional Foods,2010

3. Determination of antioxidant activity in free and hydrolyzed fractions of millet grains and characterization of their phenolic profiles by HPLC–DAD–ESI–MSn;Chandrasekara;Journal of Functional Foods,2011

4. Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains;Chandrasekara;Journal of Functional Foods,2011

5. Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes;Cho;Journal of the Science of Food and Agriculture,2007

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