On the radical scavenging activity of isoflavones: thermodynamics of O–H bond cleavage

Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment

(2012) Brian D. Craft et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

On the energetics of homolytic and heterolytic OH bond cleavage in flavonoids

(2012) Adam Vagánek et al.   Computational and Theoretical Chemistry

A DFT study on the structural, electronic properties and radical scavenging mechanisms of calycosin, glycitein, pratensein and prunetin

(2012) K. Senthil kumar et al.   Computational and Theoretical Chemistry

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Antioxidant and prooxidant properties of flavonoids

(2011) D. Procházková et al.   FITOTERAPIA

UV/Visible spectra of natural polyphenols: A time-dependent density functional theory study

(2011) El Hassane Anouar et al.   FOOD CHEMISTRY

Re-examination of the anion derivatives of isoflavones by radical fragmentation in negative electrospray ionization tandem mass spectrometry: experimental and computational studies

(2011) Ricardo Vessecchi et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Thermodynamic versus Kinetic Control of Antioxidant Synergism between β-Carotene and (Iso)flavonoids and Their Glycosides in Liposomes

(2010) Ran Liang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structure, electronic properties, and radical scavenging mechanisms of daidzein, genistein, formononetin, and biochanin A: A density functional study

(2010) Jiaheng Zhang et al.   JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM

Study of the solvent effect on the enthalpies of homolytic and heterolytic N–H bond cleavage in p-phenylenediamine and tetracyano-p-phenylenediamine

(2010) Ján Rimarčík et al.   JOURNAL OF MOLECULAR STRUCTURE-THEOCHEM

Comparison of Flavonoids and Isoflavonoids as Antioxidants

(2009) Rui-Min Han et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Acidity of Hydroxyl Groups: An Overlooked Influence on Antiradical Properties of Flavonoids

(2009) Malgorzata Musialik et al.   JOURNAL OF ORGANIC CHEMISTRY