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| Synthesis and antioxidant activity of hydroxylated phenanthrenes as cis-restricted resveratrol analogues 期刊论文 FOOD CHEMISTRY, 2012, 卷号: 135, 期号: 3 - 收藏  |  浏览/下载:3/0  |  提交时间:2014/12/05
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| Hypohalous acid-mediated halogenation of resveratrol and its role in antioxidant and antimicrobial activities 期刊论文 FOOD CHEMISTRY, 2012, 卷号: 135, 期号: 3 - 收藏  |  浏览/下载:4/0  |  提交时间:2014/12/05
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| Hydroxychalcones as potent antioxidants: Structure-activity relationship analysis and mechanism considerations 期刊论文 FOOD CHEMISTRY, 2011, 卷号: 126, 期号: 1 - 收藏  |  浏览/下载:7/0  |  提交时间:2014/12/05
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| Antioxidant capacity of curcumin-directed analogues: Structure-activity relationship and influence of microenvironment 期刊论文 FOOD CHEMISTRY, 2010, 卷号: 119, 期号: 4 - 收藏  |  浏览/下载:4/0  |  提交时间:2014/12/05
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| Quinic acid esters and sesquiterpenes from Sonchus arvensis 期刊论文 FOOD CHEMISTRY, 2008, 卷号: 111, 期号: 1 - 收藏  |  浏览/下载:2/0  |  提交时间:2014/12/05
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| Antioxidant activity of hydroxycinnamic acid derivatives in human low density lipoprotein: Mechanism and structure-activity relationship 期刊论文 FOOD CHEMISTRY, 2007, 卷号: 104, 期号: 1 - 收藏  |  浏览/下载:6/0  |  提交时间:2014/12/05
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| Synergistic effect of green tea polyphenols with trolox on free radical-induced oxidative DNA damage 期刊论文 FOOD CHEMISTRY, 2006, 卷号: 96, 期号: 1 - 收藏  |  浏览/下载:7/0  |  提交时间:2014/12/05
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