article Open AccessTop 10% cited
Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars
Food and Chemical Toxicology · 2007 · Vol. 45(11) · pp. 2287–2295
José Alberto Pereira✉(Polytechnic Institute of Bragança)Ivo Oliveira(Polytechnic Institute of Bragança)Anabela Sousa(Polytechnic Institute of Bragança)Patrı́cia Valentão(Rede de Química e Tecnologia)Paula B. Andrade(Universidade do Porto)Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança)Federico Ferreres(Centro de Edafología y Biología Aplicada del Segura)Albino Bento(Polytechnic Institute of Bragança)Rosa M. Seabra(Universidade do Porto)Letı́cia M. Estevinho(Polytechnic Institute of Bragança)
Nuts composition and effectsPhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressJuglansQuercetinDPPHAntimicrobialFood scienceBacillus cereusChemistryAntioxidantBiologyBacteria
MeSH terms
Anti-Bacterial AgentsAntifungal AgentsAntioxidantsBacteriaBiphenyl CompoundsCandida albicansCryptococcus neoformansHydrazinesMolecular BiologyOxidation-ReductionPhenolsPicratesPlant ExtractsPlant LeavesJuglans
Funding
- Interreg
Citations
436
FWCI
6.33
field-weighted impact
References
29
Percentile
97%
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Citations per year
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References
Antioxidant Activity of Dietary Polyphenols As Determined by a Modified Ferric Reducing/Antioxidant Power Assay
Journal of Agricultural and Food Chemistry · 2000 · 2,069 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
Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals
American Journal of Clinical Nutrition · 2003 · 2,157 citations
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