Oryzadine, a new alkaloid of Oryza sativa cv. Heugjinjubyeo, attenuates oxidative stress-induced cell damage via a radical scavenging effect

enthalten in: Food chemistry | 2010

von Lombardo, S. | Pandino, G. | Mauromicale, G. | +3

On-line HPLC–MS–DPPH assay for the analysis of phenolic antioxidant compounds in fruit wine: Antidesma thwaitesianum Muell.

enthalten in: Food chemistry | 2010

von Knödler, M. | Most, M. | Schieber, A. | +1

A novel approach to authenticity control of whole grain durum wheat (Triticum durum Desf.) flour and pasta, based on analysis of alkylresorcinol composition

in: Food chemistry | 2009

von Knödler, M. | Most, M. | Schieber, A. | +1

Influence of genotype, harvest time and plant part on polyphenolic composition of globe artichoke [Cynara cardunculus L. var. scolymus (L.) Fiori]

in: Food chemistry | 2009

von Lombardo, S. | Knödler, M. | Carle, R. | +1

Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties

in: Food chemistry | 2008

von Ribeiro, S. | Knödler, M. | Schieber, A.