article Open AccessTop 10% cited
Free-radical scavenging capacity and reducing power of wild edible mushrooms from northeast Portugal: Individual cap and stipe activity
Food Chemistry · 2006 · Vol. 100(4) · pp. 1511–1516
Isabel C.F.R. Ferreira✉(Instituto Politécnico Nacional)Paula Baptista(Instituto Politécnico Nacional)Miguel Vilas‐Boas(Instituto Politécnico Nacional)Lillian Barros(Instituto Politécnico Nacional)
Fungal Biology and ApplicationsPhytochemistry and Bioactivity StudiesPhytochemicals and Antioxidant ActivitiesStipe (mycology)ScavengingFood scienceChemistryBotanyHorticultureBiologyBiochemistryAntioxidant
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References
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Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies
Food Chemistry · 2003 · 1,169 citations
Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products
Journal of Agricultural and Food Chemistry · 1998 · 3,836 citations
Antioxidant activity and total phenolics of edible mushroom extracts
Food Chemistry · 2003 · 985 citations
Two new flavonoids and other constituents in licorice root. Their relative astringency and radical scavenging effects.
Chemical and Pharmaceutical Bulletin · 1988 · 1,489 citations
Free radicals in biology and medicine
FEBS Letters · 1985 · 908 citations
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