Antioxidant activity and total phenolics of edible mushroom extracts

Author： Cheung L.M.   Cheung P.C.K.   Ooi V.E.C.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.81, Iss.2, 2003-05, pp. : 249-255

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Phenolics and antioxidant activity of a ready-to-eat snack food prepared from the edible mushroom ( Agaricus bisporous )

By Singla Richu   Ghosh Moushumi   Ganguli Abhijit  

Nutrition & Food Science, Vol. 39, Iss. 3, 2009-05 ,pp. : 227-234

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effects of alkaline and heat treatment on antioxidative activity and total phenolics of extracts from Hsian-tsao (Mesona procumbens Hemsl.)

By Yen G.-C.   Hung C.-Y.  

Food Research International, Vol. 33, Iss. 6, 2000-07 ,pp. : 487-492

Elsevier

Access to resources Recommend Favorite

Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages

By Abdullakasim Pajaree   Songchitsomboon Sriwatana   Techagumpuch Marasri   Balee Nattaya   Swatsitang Prasan   Sungpuag Pongtorn  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 1, 2007-02 ,pp. : 77-85

Informa Healthcare

Access to resources Recommend Favorite

Effect of baking and freeze-drying on the direct and indirect mutagenicity of extracts from the edible mushroom Agaricus bisporus

By Walton K.   Walker R.   Ioannides C.  

Food and Chemical Toxicology, Vol. 36, Iss. 4, 1998-04 ,pp. : 315-320

Elsevier

Access to resources Recommend Favorite

Antioxidant activity of phenolics extracted from Olea europaea L. leaves

By Benavente-Garca O.   Castillo J.   Lorente J.   Ortuno A.   Del Rio J.A.  

Food Chemistry, Vol. 68, Iss. 4, 2000-03 ,pp. : 457-462

Elsevier

Access to resources Recommend Favorite