Sage Journals: Discover world-class research

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Research article

First published 2006-3

A Theoretical Elucidation of the Radical-Scavenging Power of Cyanidin

Hong-Fang Ji, Hong-Yu Zhang, Liang Shen

Natural Product Communications

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Research article

First published 2006-02

Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging,Metal Chelating,Reducing Power and Lipid Peroxidation Inhibition

Mahinda Senevirathne, Soo-Hyun Kim, Nalin Siriwardhana [...]

Food Science and Technology International

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Research article

First published 2010-6

Antioxidative Properties of Recently Synthesised D–Π–D type Schiff-Base Ligands

Gulnur Keser Karaoglan, Nilay Altas Kiymaz, Ibrahim Erden [...]

Journal of Chemical Research

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Research article

First published 2009-10

Antioxidant Properties of Ethanolic Extract from Ramulus mori (Sangzhi)

Zuofa Zhang, Jie Jin, Liangen Shi

Food Science and Technology International

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Research article

First published 2022-9

Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures

Elly Acosta-Otálvaro, Raúl Domínguez-Perles, Juan Camilo Mazo-Rivas [...]

Food Science and Technology International

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Research article

First published 2011-9

Evaluation of Antioxidant Activity of Isoferulic Acid in vitro

Xiaozhen Wang, Xican Li, Dongfeng Chen

Natural Product Communications

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Research article

First published 2009-1

Radical Scavenging Activity and Total Phenolic Content of Extracts of the Root Bark of Osyris Lanceolata

Elizabeth M. O. Yeboah, Runner R. T. Majinda

Natural Product Communications

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Research article

First published 2014-4

In Vitro Antioxidant Activity and Phenolic Content of Cedrus brevifolia Bark

Elena Cretu, Juha-Pekka Salminen, Maarit Karonen [...]

Natural Product Communications

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Research article

First published 2017-2

Crataegus orientalis Leaves and Berries: Phenolic Profiles,Antioxidant and Anti-inflammatory Activity

Katarina P. Šavikin, Dijana B. Krstić-Milošević, Nebojša R. Menković [...]

Natural Product Communications

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Research article

First published 2009-02

Antioxidant Capacity of Fresh and Processed Fruit Bodies and Mycelium of Auricularia auricula-judae (Fr.) Quél

Y.S. Kho, S. Vikineswary, Noorlidah Abdullah [...]

Journal of Medicinal Food

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