Bioactive Variability and In Vitro and In Vivo Antioxidant Activity of Unprocessed and Processed Flour of Nine Cultivars of Australian lupin Species: A Comprehensive Substantiation

Investigation of the Biological Activities and Characterization of Bioactive Constituents of Ophiorrhiza rugosa var. prostrata (D.Don) & Mondal Leaves through In Vivo, In Vitro, and In Silico Approaches

(2019) Md. Adnan et al.   MOLECULES

Impact of Interactions between Ferulic and Chlorogenic Acids on Enzymatic and Non-Enzymatic Lipids Oxidation: An Example of Bread Enriched with Green Coffee Flour

(2019) Urszula Gawlik-Dziki et al.   Applied Sciences-Basel

Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

(2019) Md Obyedul Kalam Azad et al.   Foods

Characterization of the genetic factors affecting quinolizidine alkaloid biosynthesis and its response to abiotic stress in narrow-leafed lupin (Lupinus angustifolius L.)

(2018) Karen M. Frick et al.   PLANT CELL AND ENVIRONMENT

Effect of heat processing on thermal stability and antioxidant activity of six flavonoids

(2017) Hind Chaaban et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Anticancer potential of pyrrole (1, 2, a) pyrazine 1, 4, dione, hexahydro 3-(2-methyl propyl) (PPDHMP) extracted from a new marine bacterium, Staphylococcus sp. strain MB30

(2016) P. Lalitha et al.   APOPTOSIS

Germinated and Ungerminated Seeds Extract from TwoLupinusSpecies: Biological Compounds Characterization and In Vitro and In Vivo Evaluations

(2016) Bogdan Andor et al.   Evidence-based Complementary and Alternative Medicine

Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale)

(2016) Natasa Giallourou et al.   FOOD CHEMISTRY

Phytochemical composition and bioactivities of lupin: a review

(2015) Muhammad K. Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

(2015) Kavita Sharma et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Analysis of Phenolic and Cyclic Compounds in Plants Using Derivatization Techniques in Combination with GC-MS-Based Metabolite Profiling

(2015) Jens Rohloff   MOLECULES

Lupanine Improves Glucose Homeostasis by Influencing KATP Channels and Insulin Gene Expression

(2015) Mats Wiedemann et al.   MOLECULES

Total phenolic, flavonoid contents, in-vitro antioxidant activities and hepatoprotective effect of aqueous leaf extract of Atalantia ceylanica

(2014) Chamira Dilanka Fernando et al.   BMC Complementary and Alternative Medicine

In vitro antimicrobial, antioxidant and cytotoxic properties of Streptomyces lavendulae strain SCA5

(2014) Pachaiyappan Saravana Kumar et al.   BMC MICROBIOLOGY

Antimicrobial Compounds from Leaf Extracts ofJatropha curcas,Psidium guajava, andAndrographis paniculata

(2014) M. M. Rahman et al.   TheScientificWorldJOURNAL

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemistry and Biological Activities of Flavonoids: An Overview

(2013) Shashank Kumar et al.   TheScientificWorldJOURNAL

Small amounts of isotope-reinforced polyunsaturated fatty acids suppress lipid autoxidation

(2012) Shauna Hill et al.   FREE RADICAL BIOLOGY AND MEDICINE

Nematicidal Activity of (E,E)-2,4-Decadienal and (E)-2-Decenal from Ailanthus altissima against Meloidogyne javanica

(2012) Pierluigi Caboni et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective effect of gallic acid isolated from Peltiphyllum peltatum against sodium fluoride-induced oxidative stress in rat’s kidney

(2012) Seyed Mohammad Nabavi et al.   MOLECULAR AND CELLULAR BIOCHEMISTRY

Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids

(2011) Petra Terpinc et al.   FOOD CHEMISTRY

Antioxidant activity and phenolic content in three lupin species

(2011) Aleksander Siger et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Antioxidant activity of costunolide and eremanthin isolated from Costus speciosus (Koen ex. Retz) Sm.

(2010) J. Eliza et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Antihyperglycaemic, antilipid peroxidative and antioxidant effects of gallic acid on streptozotocin induced diabetic Wistar rats

(2010) Vilapakkam Ranganathan Punithavathi et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries

(2010) Nick Kalogeropoulos et al.   FOOD CHEMISTRY

Total Phenolic Contents and Antioxidant Capacities of Selected Chinese Medicinal Plants

(2010) Feng-Lin Song et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antihemolytic and antioxidant activities of Allium paradoxum

(2010) Mohammad Ebrahimzadeh et al.   Open Life Sciences

Effect of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolensL.)

(2009) Sonia Z. Viña et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Cooking Methods on Antioxidant Activity of Vegetables

(2009) A. M. Jiménez-Monreal et al.   JOURNAL OF FOOD SCIENCE

Butane-2,3-dionethiosemicarbazone: An oxime with antioxidant properties

(2008) Gustavo Orione Puntel et al.   CHEMICO-BIOLOGICAL INTERACTIONS