Published in Spectrochim Acta A Mol Biomol Spectrosc on October 10, 2006
Radical scavenging activity of black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.), and niger (Guizotia abyssinica Cass.) crude seed oils and oil fractions. J Agric Food Chem (2003) 2.10
Effect of thermal processing on the flavonols rutin and quercetin. Rapid Commun Mass Spectrom (2006) 1.17
Characterization of pollen carotenoids with in situ and high-performance thin-layer chromatography supported resonant Raman spectroscopy. Anal Chem (2009) 1.03
Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice. J Agric Food Chem (2003) 0.98
Identification of complex, naturally occurring flavonoid glycosides in kale (Brassica oleracea var. sabellica) by high-performance liquid chromatography diode-array detection/electrospray ionization multi-stage mass spectrometry. Rapid Commun Mass Spectrom (2010) 0.92
Competitive inhibition of amino acid uptake suppresses chlamydial growth: involvement of the chlamydial amino acid transporter BrnQ. J Bacteriol (2007) 0.91
Adsorption-induced conformational changes of proteins onto ceramic particles: differential scanning calorimetry and FTIR analysis. J Colloid Interface Sci (2006) 0.91
Features and outcome of galactokinase deficiency in children diagnosed by newborn screening. J Inherit Metab Dis (2011) 0.89
False-positive newborn screening mimicking glutaric aciduria type I in infants with renal insufficiency. J Inherit Metab Dis (2009) 0.89
Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing. J Agric Food Chem (2009) 0.86
Thermal degradation of onion quercetin glucosides under roasting conditions. J Agric Food Chem (2007) 0.85
Structural investigations of flavonol glycosides from sea buckthorn (Hippophaë rhamnoides) pomace by NMR spectroscopy and HPLC-ESI-MS(n). J Agric Food Chem (2004) 0.84
Temporary reduction of radiation does not permanently reduce flavonoid glycosides and phenolic acids in red lettuce. Plant Physiol Biochem (2013) 0.84
Influence of brewing method and acidity regulators on the antioxidant capacity of coffee brews. J Agric Food Chem (2010) 0.84
Genotypic and climatic influence on the antioxidant activity of flavonoids in Kale (Brassica oleracea var. sabellica). J Agric Food Chem (2010) 0.83
Does the aromatic L-amino acid decarboxylase contribute to thyronamine biosynthesis? Mol Cell Endocrinol (2011) 0.82
Nature and abundance of organic radicals in natural organic matter: effect of pH and irradiation. Environ Sci Technol (2006) 0.82
Electron spin resonance (ESR) studies on the formation of roasting-induced antioxidative structures in coffee brews at different degrees of roast. J Agric Food Chem (2008) 0.81
Characterization of products from the reaction of glucosinolate-derived isothiocyanates with cysteine and lysine derivatives formed in either model systems or broccoli sprouts. J Agric Food Chem (2012) 0.81
Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systems. J Agric Food Chem (2012) 0.81
Effect of nitrogen species supply and mycorrhizal colonization on organosulfur and phenolic compounds in onions. J Agric Food Chem (2008) 0.81
Cool-cultivated red leaf lettuce accumulates cyanidin-3-O-(6″-O-malonyl)-glucoside and caffeoylmalic acid. Food Chem (2013) 0.81
Bilberry ingestion improves disease activity in mild to moderate ulcerative colitis - an open pilot study. J Crohns Colitis (2012) 0.81
Intact carbohydrate structures as part of the melanoidin skeleton. J Agric Food Chem (2002) 0.80
Radical scavenging activity, anti-bacterial and mutagenic effects of cocoa bean Maillard reaction products with degree of roasting. Mol Nutr Food Res (2008) 0.80
In vitro potential antioxidant activity of (1-->3),(1-->6)-beta-D-glucan and protein fractions from Saccharomyces cerevisiae cell walls. J Agric Food Chem (2007) 0.80
Interaction of moderate UV-B exposure and temperature on the formation of structurally different flavonol glycosides and hydroxycinnamic acid derivatives in kale (Brassica oleracea var. sabellica). J Agric Food Chem (2014) 0.79
Unlike quercetin glycosides, cyanidin glycoside in red leaf lettuce responds more sensitively to increasing low radiation intensity before than after head formation has started. J Agric Food Chem (2014) 0.79
A novel approach for the detection of DNA using immobilized peptide nucleic acid (PNA) probes and signal enhancement by real-time immuno-polymerase chain reaction (RT-iPCR). Anal Bioanal Chem (2009) 0.78
Reactivity of thermally treated α-dicarbonyl compounds. J Agric Food Chem (2013) 0.78
ESR spin probes in ionic liquids. Chemphyschem (2006) 0.78
Thermal-induced changes of kale's antioxidant activity analyzed by HPLC-UV/Vis-online-TEAC detection. Food Chem (2012) 0.78
Antioxidant oligomeric proanthocyanidins from sea buckthorn (Hippophae rhamnoides) Pomace. J Agric Food Chem (2004) 0.77
Antioxidant capacity of 1-deoxy-D-erythro-hexo-2,3-diulose and D-arabino-hexo-2-ulose. J Agric Food Chem (2014) 0.77
Electron spin resonance--a spectroscopic method for determining the antioxidative activity. Mol Nutr Food Res (2005) 0.77
Evaluation of spent coffee obtained from the most common coffeemakers as a source of hydrophilic bioactive compounds. J Agric Food Chem (2012) 0.76
Structurally different flavonol glycosides and hydroxycinnamic acid derivatives respond differently to moderate UV-B radiation exposure. Physiol Plant (2012) 0.76
Low and moderate photosynthetically active radiation affects the flavonol glycosides and hydroxycinnamic acid derivatives in kale (Brassica oleracea var. sabellica) dependent on two low temperatures. Plant Physiol Biochem (2013) 0.76
A derivatization method for the simultaneous detection of glucosinolates and isothiocyanates in biological samples. Anal Biochem (2013) 0.76
Thermally induced degradation of aliphatic glucosinolates: identification of intermediary breakdown products and proposed degradation pathways. J Agric Food Chem (2012) 0.76
Gene transcription analysis of carrot allergens by relative quantification with single and duplex reverse transcription real-time PCR. Anal Bioanal Chem (2009) 0.76
Milieu dependence of isomeric composition of 1-deoxy-D-erythro-hexo-2,3-diulose in aqueous solution determined by high-resolution NMR spectroscopy. Carbohydr Res (2012) 0.75
Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structural Related Compounds. J Agric Food Chem (2016) 0.75
3-deoxypentosulose: an alpha-dicarbonyl compound predominating in nonenzymatic browning of oligosaccharides in aqueous solution. J Agric Food Chem (2002) 0.75
Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J Agric Food Chem (2009) 0.75
Investigation of reactive alpha-dicarbonyl compounds generated from the Maillard reactions of L-methionine with reducing sugars via their stable quinoxaline derivatives. J Agric Food Chem (2010) 0.75
D-Galacturonic acid as a highly reactive compound in nonenzymatic browning. 1. Formation of browning active degradation products. J Agric Food Chem (2013) 0.75