(Q104838303)

http://api.crossref.org/works/10.1016%2Fs0308-8146%2802%2900590-3

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4-hydroxybenzoic acid

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(2E)-2-hydroxycinnamic acid

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Rosana C Minussi

1

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Massimo Rossi

2

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Luciano Bologna

3

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Lı́via Cordi

4

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Domenico Rotilio

5

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Gláucia M Pastore

6

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Nelson Durán

7

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publication date

25 March 2003

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published in

Food Chemistry

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volume

82

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issue

3

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page(s)

409-416

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cites work

Structure–Activity Relationships for Antioxidant Activities of a Series of Flavonoids in a Liposomal System

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Direct Analysis of Resveratrol in Wine by Micellar Electrokinetic Capillary Electrophoresis

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Analysis of anthocyanins in foods by liquid chromatography, liquid chromatography-mass spectrometry and capillary electrophoresis

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

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7 January 2021

Antioxidant Activity of Different Phenolic Fractions Separated from an Italian Red Wine

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Analysis of resveratrol in wine by capillary electrophoresis

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Analysis of aromatic plant acids by capillary zone electrophoresis

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Red wine and fractionated phenolic compounds prepared from red wine inhibit low density lipoprotein oxidation in vitro

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Mechanistic studies of catechins as antioxidants against radical oxidation

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Identification of antioxidative compounds in plant beverages by capillary electrophoresis with the marker index technique

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Antioxidant and radical scavenging properties in vitro of polyphenolic extracts from red wine

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Analysis of polyphenols using capillary zone electrophoresis and HPLC: detection of soy, lupin, and pea protein in meat products

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Separation of polyphenols in Canary Islands wine by capillary zone electrophoresis without preconcentration

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Comparison of radical scavenging effect, inhibition of microsomal oxygen free radical generation, and serum lipoprotein oxidation of several natural antioxidants

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

The "French Paradox" and beyond: neuroprotective effects of polyphenols

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Mechanism of protection by epicatechin against tert-butylhydroperoxide induced oxidative cell injury in isolated rat hepatocytes and calf thymus DNA

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https://api.crossref.org/works/10.1016%2FS0308-8146%2802%2900590-3

7 January 2021

Diet and prevention of coronary heart disease: the potential role of phytochemicals

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7 January 2021