Composition and Antioxidant Activity of Water-Soluble Polysaccharides from Tuber indicum

Purification, composition analysis and antioxidant activity of different polysaccharide conjugates (APPs) from the fruiting bodies of Auricularia polytricha

(2010) Yong-Xu Sun et al.   CARBOHYDRATE POLYMERS

Characterisation of aroma active compounds in black truffles (Tuber melanosporum) and summer truffles (Tuber aestivum) by gas chromatography–olfactometry

(2010) Laura Culleré et al.   FOOD CHEMISTRY

Composition analysis and anti-hypoxia activity of polysaccharide from Brassica rapa L.

(2010) Yue Xie et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structure elucidation and antioxidant activity of a novel polysaccharide isolated from Tricholoma matsutake

(2010) Xiang Ding et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Structure analysis of a neutral polysaccharide isolated from green tea

(2009) Yuanfeng Wang et al.   FOOD RESEARCH INTERNATIONAL

Antioxidative activity of polysaccharide fractions isolated from Lycium barbarum Linnaeus

(2009) C.L. Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Potential antioxidant and anticoagulant capacity of low molecular weight fucoidan fractions extracted from Laminaria japonica

(2009) Jing Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea) from various Middle Eastern origins

(2009) Abdul Ameer Ahmed Al-Laith   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Structural characterisation of polysaccharides purified from longan (Dimocarpus longan Lour.) fruit pericarp

(2008) Bao Yang et al.   FOOD CHEMISTRY

Isolation, purification and structure identification of antioxidant compound from the roots ofIncarvillea younghusbandiiSprague and its life span prolonging effect inDrosophila melanogaster

(2008) Weigao Pan et al.   NATURAL PRODUCT RESEARCH

Antioxidant properties of polysaccharides from Ganoderma tsugae

(2007) Yu-Hsiu Tseng et al.   FOOD CHEMISTRY