Phenolic Compounds as Cultivar- and Variety-distinguishing Factors in Some Plant Products

Antioxidant potential of barley as affected by alkaline hydrolysis and release of insoluble-bound phenolics

(2009) Terrence Madhujith et al.   FOOD CHEMISTRY

Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry

(2009) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

Proanthocyanidins in Buckwheat Flour Can Reduce Salivary Nitrite to Nitric Oxide in the Stomach

(2009) Umeo Takahama et al.   PLANT FOODS FOR HUMAN NUTRITION

Total Phenolics Level, Antioxidant Activities and Cytotoxicity of Young Sprouts of Some Traditional Korean Salad Plants

(2008) Sang-Uk Chon et al.   PLANT FOODS FOR HUMAN NUTRITION

Antidiabetic and Antioxidant Effects of Polyphenols in Brown Alga Ecklonia stolonifera in Genetically Diabetic KK-Ay Mice

(2008) Kunihisa Iwai   PLANT FOODS FOR HUMAN NUTRITION

Determination of phenolic acids by capillary zone electrophoresis and HPLC

(2008) František Kvasnička et al.   Open Chemistry

Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties

(2007) Haifeng Zhao et al.   FOOD CHEMISTRY

Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins

(2007) Diana O. Labuckas et al.   FOOD CHEMISTRY

Effect of genetic variation on phenolic acid and policosanol contents of Pegaso wheat lines

(2007) Sibel Irmak et al.   JOURNAL OF CEREAL SCIENCE