Antioxidant capacities, phenolic compounds and polysaccharide contents of 49 edible macro-fungi

Phenolic Compounds and Bioactivities of Pigmented Rice

(2012) Gui-Fang Deng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant properties of phenolic compounds occurring in edible mushrooms

(2011) I. Palacios et al.   FOOD CHEMISTRY

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Mechanism of Hericium erinaceus (Yamabushitake) mushroom-induced apoptosis of U937 human monocytic leukemia cells

(2011) Sung Phil Kim et al.   Food & Function

Optimization of extraction of Tremella fuciformis polysaccharides and its antioxidant and antitumour activities in vitro

(2010) Bin Chen   CARBOHYDRATE POLYMERS

Extraction, preliminary characterization, antioxidant and anticancer activities in vitro of polysaccharides from Cyclina sinensis

(2010) Changxing Jiang et al.   CARBOHYDRATE POLYMERS

Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe)

(2010) Ali Ghasemzadeh et al.   MOLECULES

Antioxidant Capacities and Total Phenolic Contents of 56 Wild Fruits from South China

(2010) Li Fu et al.   MOLECULES

Flavour components and antioxidant properties of several cultivated mushrooms

(2008) Shu-Yao Tsai et al.   FOOD CHEMISTRY

Total antioxidant activity in 35 Ugandan fruits and vegetables

(2008) Torunn Stangeland et al.   FOOD CHEMISTRY

A fluorometric assay to determine antioxidant activity of both hydrophilic and lipophilic components in plant foods

(2008) Lei Li et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Preparation and characterization of porous polysucrose microspheres

(2007) Xin Hou et al.   CARBOHYDRATE POLYMERS

Antioxidant properties in vitro and total phenolic contents in methanol extracts from medicinal plants

(2007) Hua-Bin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY