Phenolic compounds and methylglyoxal in some New Zealand manuka and kanuka honeys
Top Cited Papers
- 26 September 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 120 (1) , 78-86
- https://doi.org/10.1016/j.foodchem.2009.09.074
Abstract
No abstract availableKeywords
This publication has 28 references indexed in Scilit:
- Antioxidant activity of Portuguese honey samples: Different contributions of the entire honey and phenolic extractFood Chemistry, 2009
- Antioxidant and radical-scavenging activities of Slovak honeys – An electron paramagnetic resonance studyFood Chemistry, 2008
- A 5.8-kDa component of manuka honey stimulates immune cells via TLR4Journal of Leukocyte Biology, 2007
- Free radical production and quenching in honeys with wound healing potentialJournal of Antimicrobial Chemotherapy, 2006
- Advances in the analysis of phenolic compounds in products derived from beesJournal of Pharmaceutical and Biomedical Analysis, 2006
- Methylation protects dietary flavonoids from rapid hepatic metabolismXenobiotica, 2006
- Identification of phenolic compound in manuka honey as specific superoxide anion radical scavenger using electron spin resonance (ESR) and liquid chromatography with coulometric array detectionJournal of the Science of Food and Agriculture, 2005
- Qualitative analysis of phenolic compounds in apple pomace using liquid chromatography coupled to mass spectrometry in tandem modeRapid Communications in Mass Spectrometry, 2004
- Flavonoids, phenolic acids and abscisic acid in Australian and New Zealand Leptospermum honeysFood Chemistry, 2003
- Extractives from New Zealand honeys. 1. White clover, manuka and kanuka unifloral honeysJournal of Agricultural and Food Chemistry, 1988