articleTop 10% cited
Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation
Food Chemistry · 2006 · Vol. 101(1) · pp. 140–147
Jin‐Yuarn Lin✉(National Chung Hsing University)Ching-Yin Tang(National Chung Hsing University)
Phytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityNatural product bioactivities and synthesisFlavonoidSplenocyteChemistryGallic acidFood scienceQuercetinSpinachAntioxidantIn vitroBiochemistry
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References
The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
Food Chemistry · 2005 · 872 citations
Biochemical study on the hypoglycemic effects of onion and garlic in alloxan-induced diabetic rats
Food and Chemical Toxicology · 2004 · 490 citations
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity
Food Chemistry · 2004 · 2,178 citations
Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique
Food Research International · 2000 · 539 citations
Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line
Cancer Letters · 2005 · 414 citations
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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