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Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

Food additives and contaminants, 2006-11, Vol.23 (11), p.1088-1098

2006

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Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity

Journal of food science, 2003-06, Vol.68 (5), p.1844-1849

2003

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The effect of 3- O-β-glucosylation on structural transformations of anthocyanidins

Food research international, 2005-01, Vol.38 (8), p.1031-1037

2005

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Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity

Food additives and contaminants, 2006-11, Vol.23 (11), p.1079-1087

2006

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Chromatographic determination of riboflavin and its derivatives in food

Journal of Chromatography A, 2000-06, Vol.881 (1), p.285-297

2000

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Synchronous Fluorescence Spectroscopy of Edible Vegetable Oils. Quantification of Tocopherols

Journal of agricultural and food chemistry, 2005-09, Vol.53 (18), p.6988-6994

2005

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Antioxidant activity of tea extracts in lipids and correlation with polyphenol content

European journal of lipid science and technology, 2006-04, Vol.108 (4), p.351-362

2006

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The effect of solar radiation on the flavonol content in broccoli inflorescence

Food chemistry, 2007, Vol.100 (1), p.241-245

2007

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Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices

Journal of food composition and analysis, 2007-05, Vol.20 (3), p.313-322

2007

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The Effect of Catechol O-methylation on Radical Scavenging Characteristics of Quercetin and Luteolin-A Mechanistic Insight

Free radical research, 2004-06, Vol.38 (6), p.639-647

2004

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Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils

Journal of Chromatography A, 2004-09, Vol.1048 (2), p.195-198

2004

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Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays

Food chemistry, 2006-05, Vol.96 (1), p.131-136

GLISZCZYNSKASWIGLO, A

2006

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Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils

Journal of Chromatography A, 2004-09, Vol.1048 (2), p.195-198

2004

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pH-Dependent Radical Scavenging Capacity of Green Tea Catechins

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.816-823

2008

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Folates as antioxidants

Food chemistry, 2007, Vol.101 (4), p.1480-1483

GLISZCZYNSKASWIGLO, A

2007

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The role of quinone reductase (NQO1) and quinone chemistry in quercetin cytotoxicity

Toxicology in vitro, 2003-08, Vol.17 (4), p.423-431

2003

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Biphasic modulation of cell proliferation by quercetin at concentrations physiologically relevant in humans

Cancer letters, 2003-10, Vol.200 (1), p.41-47

2003

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Radical Scavenging Capacity of Wine Anthocyanins Is Strongly pH-Dependent

Journal of agricultural and food chemistry, 2005-07, Vol.53 (14), p.5526-5534

2005

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Role of Catechin Quinones in the Induction of EpRE-Mediated Gene Expression

Chemical research in toxicology, 2008-12, Vol.21 (12), p.2352-2360

2008

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pH-Dependent Radical Scavenging Activity of Folates

Journal of agricultural and food chemistry, 2007-10, Vol.55 (20), p.8237-8242

2007

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The involvement of the pro-oxidant quinone and genetic variation on NAD(P)H: quinone oxidoredutase (NQO1) phenotype in an endoscopy-based population

Free radical research, 2002, Vol.36 (1)

2002

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The involvement of the pro-oxidant quinone chemistry in quercetin cytotoxicity

Free radical research, 2002, Vol.36

2002

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Chromatographic determination of riboflavin and its derivatives in food: Chromatography and Electrophoresis in Food Analysis: Part II

Journal of chromatography, 2000, Vol.881 (1-2), p.285-297

2000

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Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6

Journal of Nutritional Science and Vitaminology, 2017, Vol.63(2), pp.125-132

2017

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Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6

Journal of Japan Society of Nutrition and Food Science, 2017-06, Vol.70 (3), p.130-130

2017

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Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

Quality of Commercial Apple Juices Evaluated on the Basis of the Polyphenol Content and the TEAC Antioxidant Activity

The effect of 3- O-β-glucosylation on structural transformations of anthocyanidins

Betanin, the main pigment of red beet: Molecular origin of its exceptionally high free radical-scavenging activity

Chromatographic determination of riboflavin and its derivatives in food

Synchronous Fluorescence Spectroscopy of Edible Vegetable Oils. Quantification of Tocopherols

Antioxidant activity of tea extracts in lipids and correlation with polyphenol content

The effect of solar radiation on the flavonol content in broccoli inflorescence

Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices

The Effect of Catechol O-methylation on Radical Scavenging Characteristics of Quercetin and Luteolin-A Mechanistic Insight

Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils

Antioxidant activity of water soluble vitamins in the TEAC (trolox equivalent antioxidant capacity) and the FRAP (ferric reducing antioxidant power) assays

Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils

pH-Dependent Radical Scavenging Capacity of Green Tea Catechins

Folates as antioxidants

The role of quinone reductase (NQO1) and quinone chemistry in quercetin cytotoxicity

Biphasic modulation of cell proliferation by quercetin at concentrations physiologically relevant in humans

Radical Scavenging Capacity of Wine Anthocyanins Is Strongly pH-Dependent

Role of Catechin Quinones in the Induction of EpRE-Mediated Gene Expression

pH-Dependent Radical Scavenging Activity of Folates

The involvement of the pro-oxidant quinone and genetic variation on NAD(P)H: quinone oxidoredutase (NQO1) phenotype in an endoscopy-based population

The involvement of the pro-oxidant quinone chemistry in quercetin cytotoxicity

Chromatographic determination of riboflavin and its derivatives in food: Chromatography and Electrophoresis in Food Analysis: Part II

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6

Gluten-Free Flours from Different Raw Materials as the Source of Vitamin B1, B2, B3 and B6

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