Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves
Top Cited Papers
- 18 September 2006
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 102 (4) , 1233-1240
- https://doi.org/10.1016/j.foodchem.2006.07.013
Abstract
No abstract availableKeywords
This publication has 43 references indexed in Scilit:
- Chemical Constituents, Antifungal and Antioxidative Effects of Ajwain Essential Oil and Its Acetone ExtractJournal of Agricultural and Food Chemistry, 2004
- Screening of radical scavenging activity of some medicinal and aromatic plant extractsFood Chemistry, 2004
- Antioxidant Properties and Composition of Aqueous Extracts from Mentha Species, Hybrids, Varieties, and CultivarsJournal of Agricultural and Food Chemistry, 2003
- Mulberry (Moms alba) leaves as human food: a new dimension of sericultureInternational Journal of Food Sciences and Nutrition, 2003
- Antioxidant properties of differently processed spinach productsMolecular Nutrition & Food Research, 2002
- The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicalsFood Chemistry, 1999
- SUPEROXIDE RADICAL AND SUPEROXIDE DISMUTASESAnnual Review of Biochemistry, 1995
- Relationship between antioxidant activity and maturity of peanut hullsJournal of Agricultural and Food Chemistry, 1993
- Antioxidants/antimutagens in foodCritical Reviews in Food Science and Nutrition, 1990
- CATALYSTS OF LIPID PEROXIDATION IN MEATS. 1. Linoleate Peroxidation Catalyzed by MetMb or Fe(II)‐EDTAJournal of Food Science, 1970