| Interactions between flavonoids and proteins: effect on the total antioxidantcapacity. | J Agric Food Chem | 2002 Feb 27 | 11853501 |
| Inhibitory effects of anthocyanins and other phenolic compounds on nitric oxide production in LPS/IFN-gamma-activated RAW 264.7 macrophages. | J Agric Food Chem | 2002 Feb 13 | 11829656 |
| Isolation and quantitative analysis of phenolic antioxidants, free sugars, andpolyols from mango (Mangifera indica L.) stem bark aqueous decoction used in Cubaas a nutritional supplement. | J Agric Food Chem | 2002 Feb 13 | 11829642 |
| Assessment of antioxidant activity by using different in vitro methods. | Free Radic Res | 2002 Feb | 11999386 |
| Protective activity of green tea against free radical- and glucose-mediatedprotein damage. | J Agric Food Chem | 2002 Apr 10 | 11929306 |
| [Simultaneous determination of five antioxidants in food by HPLC withfluorescence detection]. | Shokuhin Eiseigaku Zasshi | 2002 Apr | 12092411 |
| Plasma membrane injury induced by nonyl gallate in Saccharomyces cerevisiae. | J Appl Microbiol | 2002 | 12010543 |
| Assessment of the no-observed-adverse-effect level (NOAEL) of gallic acid in mice. | Food Chem Toxicol | 2001 Sep | 11498268 |
| Subchronic toxicity study of gallic acid by oral administration in F344 rats. | Food Chem Toxicol | 2001 Nov | 11527565 |
| Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyaninconcentrations in fruit and leaf tissues of highbush blueberry. | J Agric Food Chem | 2001 May | 11368580 |