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Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation

Food chemistry, 2017-11, Vol.234, p.479-485

2017

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In Vitro and in Vivo Effects of Apple Peel Polyphenols against Helicobacter pylori

Journal of agricultural and food chemistry, 2010-06, Vol.58 (12), p.7172-7179

2010

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First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

Journal of agricultural and food chemistry, 2012-09, Vol.60 (36), p.8851-8859

2012

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Association between Polymerization Degree of Apple Peel Polyphenols and Inhibition of Helicobacter pylori Urease

Journal of agricultural and food chemistry, 2009-01, Vol.57 (2), p.416-424

2009

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In Vitro Inhibitory Effect of Apple Peel Extract on the Growth of Helicobacter pylori and Respiratory Burst Induced on Human Neutrophils

Journal of agricultural and food chemistry, 2009-09, Vol.57 (17), p.7743-7749

2009

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Quercetin Oxidation Paradoxically Enhances its Antioxidant and Cytoprotective Properties

Journal of agricultural and food chemistry, 2017-12, Vol.65 (50), p.11002-11010

2017

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Amplification of the antioxidant properties of myricetin, fisetin, and morin following their oxidation

Food chemistry, 2024-03, Vol.435, p.137487-137487, Article 137487

2024

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Apple Peel Polyphenols Protect against Gastrointestinal Mucosa Alterations Induced by Indomethacin in Rats

Journal of agricultural and food chemistry, 2011-06, Vol.59 (12), p.6459-6466

2011

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Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage

Food chemistry, 2020-06, Vol.314, p.126166-126166, Article 126166

2020

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Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper's Bugloss Seed Oil Extracted with Green Solvents

Journal of the American Oil Chemists' Society, 2020-03, Vol.97 (3), p.319-327

2020

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Apple Peel Polyphenol Extract Protects against Indomethacin-Induced Damage in Caco-2 Cells by Preventing Mitochondrial Complex I Inhibition

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11501-11508

2011

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Structural and thermodynamic factors on the adsorption process of phenolic compounds onto polyvinylpolypyrrolidone

Colloids and surfaces. A, Physicochemical and engineering aspects, 2013-02, Vol.418, p.105-111

2013

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Analytical parameters of the microplate-based ORAC-pyrogallol red assay

Journal of AOAC International, 2011-09, Vol.94 (5), p.1562

2011

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NMR and molecular fluorescence spectroscopic study of the structure and thermodynamic parameters of EGCG/β-cyclodextrin inclusion complexes with potential antioxidant activity

Journal of inclusion phenomena and macrocyclic chemistry, 2014-04, Vol.78 (1-4), p.287-298

2014

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Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

Food analytical methods, 2017-02, Vol.10 (2), p.330-338

2017

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The Cu(I)–glutathione complex: factors affecting its formation and capacity to generate reactive oxygen species

Transition metal chemistry (Weinheim), 2010-04, Vol.35 (3), p.321-329

2010

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Reaction of 5-aminosalicylic acid with peroxyl radicals: protection and recovery by ascorbic acid and amino acids

Pharmaceutical research, 2005-10, Vol.22 (10), p.1642-1648

2005

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Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil

Journal of the American Oil Chemists' Society, 1998-01, Vol.75 (1), p.79-83

1998

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Comparison of Rancimat evaluation modes to assess oxidative stability of fish oils

Journal of the American Oil Chemists' Society, 1997-03, Vol.74 (3), p.331-332

1997

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Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil

Journal of the American Oil Chemists' Society, 1998-06, Vol.75 (6), p.733-736

1998

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Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay

Measurement of Antioxidant Activity & Capacity, 2018, p.39-55

2018

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Inhibitory effect of boldine on fish oil oxidation

Journal of the American Oil Chemists' Society, 1991-12, Vol.68 (12), p.935-937

1991

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Quercetin and related flavonoids conserve their antioxidant properties despite undergoing chemical or enzymatic oxidation

In Vitro and in Vivo Effects of Apple Peel Polyphenols against Helicobacter pylori

First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America

Association between Polymerization Degree of Apple Peel Polyphenols and Inhibition of Helicobacter pylori Urease

In Vitro Inhibitory Effect of Apple Peel Extract on the Growth of Helicobacter pylori and Respiratory Burst Induced on Human Neutrophils

Quercetin Oxidation Paradoxically Enhances its Antioxidant and Cytoprotective Properties

Amplification of the antioxidant properties of myricetin, fisetin, and morin following their oxidation

Apple Peel Polyphenols Protect against Gastrointestinal Mucosa Alterations Induced by Indomethacin in Rats

Low nanomolar concentrations of a quercetin oxidation product, which naturally occurs in onion peel, protect cells against oxidative damage

Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper's Bugloss Seed Oil Extracted with Green Solvents

Apple Peel Polyphenol Extract Protects against Indomethacin-Induced Damage in Caco-2 Cells by Preventing Mitochondrial Complex I Inhibition

Structural and thermodynamic factors on the adsorption process of phenolic compounds onto polyvinylpolypyrrolidone

Analytical parameters of the microplate-based ORAC-pyrogallol red assay

NMR and molecular fluorescence spectroscopic study of the structure and thermodynamic parameters of EGCG/β-cyclodextrin inclusion complexes with potential antioxidant activity

Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

The Cu(I)–glutathione complex: factors affecting its formation and capacity to generate reactive oxygen species

Reaction of 5-aminosalicylic acid with peroxyl radicals: protection and recovery by ascorbic acid and amino acids

Fatty acid composition, extraction, fractionation, and stabilization of bullfrog (Rana catesbeiana) oil

Comparison of Rancimat evaluation modes to assess oxidative stability of fish oils

Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil

Evaluation of the antioxidant capacity of food samples: a chemical examination of the oxygen radical absorbance capacity assay

Inhibitory effect of boldine on fish oil oxidation

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