Antioxidant activity and phenolic compounds in 32 selected herbs
By A. Wojdyło, J. Oszmiański, Renata Czemerys. 2007
2,083 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/83eeaa0bab1b03ef914d2513744a918e3555b151
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Biochemistry
In Food Science
In Organic Chemistry
Citations in the corpus
- Activity of phenolic compounds from plant origin against Candida species (2015, background): “been studying their bioactive properties; many of those properties have been related to their richness in phenolic compounds (Carocho and Ferreira, 2013a; Murray and Pizzorno, 1998; Wojdylo et al., 2007).”
- Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: A review (2016, background): “Spices such as clove and cinnamon, and herbs such as oregano, rosemary, and sage have been reported as playing major roles (Shan et al., 2005; Wojdylo et al., 2007; Karre et al., 2013), while also reducing colour loss and microbial growth (Djenane et al.”
- Assessment of Total Phenolic and Flavonoid Content, Antioxidant Properties, and Yield of Aeroponically and Conventionally Grown Leafy Vegetables and Fruit Crops: A Comparative Study (2014, background): “Thedifferences in the flavonoid structures and their substitutions influence the phenoxyl radical stability, thereby affecting the antioxidant properties of the flavonoids [40].”
- Responses of the phenolic compounds of Zea mays under heavy metal stress (2016, background): “Also, individual phenolic contents of various plants grown in normal environment have been studied by chemists (Rauha et al. 2000; Zheng et al. 2001; Cai et al. 2004; Wojdylo et al. 2007; Ramos-Escudero et al. 2012; Erenler et al. 2015).”
- Tocopherol composition and antioxidant activity of Spanish wild vegetables (2012, background): “Phenolic content in Humulus lupulus was significantly higher than that reported by Wojdylo et al. (2007) in Poland samples (7.14 mg GAE/g extract).”