Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS-Reference-Cited by-同舟云学术

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Characterization of Phenolic Composition in Lamiaceae Spices by LC-ESI-MS/MS

Published:2010-09-08 Issue:19 Volume:58 Page:10576-10581
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hossain Mohammad B.¹²,Rai Dilip K.²,Brunton Nigel P.²,Martin-Diana Ana B.³,Barry-Ryan Catherine¹

Affiliation:

1. School of Food Science and Environmental Health, Cathal Brugha Street, Dublin Institute of Technology, Dublin, Ireland

2. Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

3. Agricultural Technological Institute of Castilla and Leon, Government of Castilla and Leon, Finca Zamadueñas, Valladolid, Castilla and Leon, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102042g

Reference28 articles.

1. Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents

2. Antioxidant action of eugenol compounds: role of metal ion in the inhibition of lipid peroxidation

3. Antioxidant Activity and Phenolic Compounds in Selected Herbs

4. Polyphenols and disease risk in epidemiologic studies

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