| Potential toxicity of flavonoids and other dietary phenolics: significance for their chemopreventive and anticancer properties. | Free Radic Biol Med | 2004 Aug 1 | 15223063 |
| Phytochemical inhibition of aflatoxigenicity in Aspergillus flavus by constituents of walnut (Juglans regia). | J Agric Food Chem | 2004 Apr 7 | 15053524 |
| [Antioxidative activity of propolis from Dalmatia (Croatia)]. | Acta Med Croatica | 2004 | 15756802 |
| Comprehensive study on vitamin C equivalent antioxidant capacity (VCEAC) ofvarious polyphenolics in scavenging a free radical and its structuralrelationship. | Crit Rev Food Sci Nutr | 2004 | 15462129 |
| Determination of tea components with antioxidant activity. | J Agric Food Chem | 2003 Jul 16 | 12848521 |
| Influence of distillation system, oak wood type, and aging time on composition ofcider brandy in phenolic and furanic compounds. | J Agric Food Chem | 2003 Dec 31 | 14690381 |
| Anti- and prooxidative properties of gallic acid in fenton-type systems. | J Agric Food Chem | 2002 Oct 23 | 12381109 |
| Anti-Salmonella activity of alkyl gallates. | J Agric Food Chem | 2002 Nov 6 | 12405763 |
| Novel fluorometric assay for hydroxyl radical prevention capacity usingfluorescein as the probe. | J Agric Food Chem | 2002 May 8 | 11982397 |
| Effects of anthocyanins and other phenolic compounds on the production of tumor necrosis factor alpha in LPS/IFN-gamma-activated RAW 264.7 macrophages. | J Agric Food Chem | 2002 Jul 17 | 12105943 |