Free radical scavenging properties of wheat extracts.

By L. Yu, S. Haley, J. Perret, M. Harris, John Wilson, Ming-rong Qian. Journal of Agricultural and Food Chemistry, 2002

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Carry-over effect of Thidiazuron on banana in vitro proliferation at different culture cycles and light incubation conditions. (2010, background): “reported that there is no correlation between the content of antioxidant compound and the radical scavenging capacity (Yu et al., 2002).”
Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ (2010, methodology): “Free radical chain reaction is the common mechanism to explain the direct attack of radicals towards physiologically important components of the biological systems ( Yu et al., 2003, 2002).”
Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods (2015, background): “ina and Institute of Crop license (http://creativecom and reduce oxidative damage [2,3].”
Radical scavenging and antioxidant activity of tannic acid (2010, methodology): “These assays have been applied to determine the antioxidant activity of pure components (Awika et al., 2003; Yu et al., 2002; van den Berg et al., 2000b).”