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Results 1 to 25 of 92

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Antioxidative and prooxidative effects of extracts made from cherry liqueur pomaceRØDTJER, Anja; SKIBSTED, Leif H; ANDERSEN, Mogens L et al.Food chemistry. 2006, Vol 99, Num 1, pp 6-14, issn 0308-8146, 9 p.Article

Pro-Oxidant Action of Pyrroloquinoline Quinone: Characterization of Protein Oxidative ModificationsISHII, Takeshi; AKAGAWA, Mitsugu; NAITO, Yuji et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 3, pp 663-666, issn 0916-8451, 4 p.Article

Prooxidative activities of tea catechins in the presence of Cu2+HAYAKAWA, Fumiko; ISHIZU, Yoko; HOSHINO, Nobuo et al.Bioscience, biotechnology, and biochemistry. 2004, Vol 68, Num 9, pp 1825-1830, issn 0916-8451, 6 p.Article

Cellular DNA breakage by soy isoflavone genistein and its methylated structural analogue biochanin AMOHD FAHAD ULLAH; SHAMIM, Uzma; HANIF, Sarmad et al.Molecular nutrition & food research (Print). 2009, Vol 53, Num 11, pp 1376-1385, issn 1613-4125, 10 p.Article

Antioxidant and prooxidant properties of flavonoidsPROCHAZKOVA, D; BOUSOVA, I; WILHELMOVA, N et al.Fitoterapia (Milano). 2011, Vol 82, Num 4, pp 513-523, issn 0367-326X, 11 p.Article

Effect of Polyphenols on Oxymyoglobin Oxidation: Prooxidant Activity of Polyphenols in Vitro and Inhibition by Amino AcidsMASUDA, Toshiya; INAI, Miyuki; MIURA, Yukari et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 5, pp 1097-1104, issn 0021-8561, 8 p.Article

The prooxidant, rather than antioxidant, acts of daidzein in vivo and in vitro : Daidzein suppresses glutathione metabolismEUN JEONG CHOI.European journal of pharmacology. 2006, Vol 542, Num 1-3, pp 162-169, issn 0014-2999, 8 p.Article

Concentration-dependence of prooxidant and antioxidant effects of aloin and aloe-emodin on DNABING TIAN; YUEJIN HUA.Food chemistry. 2005, Vol 91, Num 3, pp 413-418, issn 0308-8146, 6 p.Article

Differential spectroscopy and beer oxidationSAVEL, Jan.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 1, pp 57-64, issn 0743-9407, 8 p.Article

Effect of industrial microwave treatment on the antioxidant activity of herbs and spicesBERTELLI, D; PLESSI, M; MIGLIETTA, F et al.Italian journal of food science. 2004, Vol 16, Num 1, pp 97-103, issn 1120-1770, 7 p.Article

Antioxidant, prooxidant and cytotoxic activity of hydroxylated resveratrol analogues: structure-activity relationshipMURIAS, Marek; JÄGER, Walter; HANDLER, Norbert et al.Biochemical pharmacology. 2005, Vol 69, Num 6, pp 903-912, issn 0006-2952, 10 p.Article

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectivesCAROCHO, Márcio; FERREIRA, Isabel C. F. R.Food and chemical toxicology. 2013, Vol 51, pp 15-25, issn 0278-6915, 11 p.Article

Chronic treatment with ascorbic acid enhances cortical spreading depression in developing well-nourished and malnourished ratsMONTE-GUEDES, Cinthia K. R; ALVES, Erica V. S; VIANA-DA-SILVA, Eveline et al.Neuroscience letters. 2011, Vol 496, Num 3, pp 191-194, issn 0304-3940, 4 p.Article

Biphasic effects of dietary antioxidants on oxidative stress-mediated carcinogenesisKI WON LEE; HYONG JOO LEE.Mechanisms of ageing and development. 2006, Vol 127, Num 5, pp 424-431, issn 0047-6374, 8 p.Article

Pro- and antioxidative effect of ascorbic acid on L-tryptophan in the system Fe3+/ascorbic acid/O2STEINHART, H; VOLLMAR, M; SAILER, C et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 12, pp 2275-2277, issn 0021-8561Article

Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during StorageYUHAI LIN; MING HUANG; GUANGHONG ZHOU et al.Journal of food science. 2011, Vol 76, Num 5, issn 0022-1147, C694-C700Article

Stability of α-, γ-, or δ-tocopherol during soybean oil oxidationPLAYER, M. E; KIM, H. J; LEE, H. O et al.Journal of food science. 2006, Vol 71, Num 8, issn 0022-1147, C456-C460Article

The relationship between the anti-inflammatory effects of curcumin and cellular glutathione content in myelomonocytic cellsSTRASSER, Eva-Maria; WESSNER, Barbara; MANHART, Nicole et al.Biochemical pharmacology. 2005, Vol 70, Num 4, pp 552-559, issn 0006-2952, 8 p.Article

Moderate Exercise Blunts Oxidative Stress Induced by Normobaric Hypoxic ConfinementDEBEVEC, Tadej; PIALOUX, Vincent; MEKJAVIC, Igor B et al.Medicine and science in sports and exercise. 2014, Vol 46, Num 1, pp 33-41, issn 0195-9131, 9 p.Article

Prooxidant Activity of Oxidized α-Tocopherol in Vegetable OilsCHAPMAN, Timothy M; HYUN JUNG KIM; MIN, David B et al.Journal of food science. 2009, Vol 74, Num 7, issn 0022-1147, C536-C542Article

Prooxidant activities of quercetin, p-courmaric acid and their derivatives analysed by quantitative structure―activity relationshipBAO YANG; FENG CHEN; YANGLIN HUN et al.Food chemistry. 2012, Vol 131, Num 2, pp 508-512, issn 0308-8146, 5 p.Article

Anti- and prooxidant effects of chronic quercetin administration in ratsEUN JEONG CHOI; CHEE, Kew-Mahn; BYUNG HO LEE et al.European journal of pharmacology. 2003, Vol 482, Num 1-3, pp 281-285, issn 0014-2999, 5 p.Article

Oxidation of lipids in foodWASOWICZ, Erwin; GRAMZA, Anna; HES, Marzanna et al.Polish journal of food and nutrition sciences. 2004, Vol 13, pp 87-100, issn 1230-0322, 14 p., SUP1Article

Cell-based bioassay for compounds with prooxidant activityTHOMAS, M; BENOV, L.WIT transactions on biomedicine and health. 2011, Vol v.15, pp 171-182, issn 1747-4485, isbn 978-1-8456-4524-3, 1Vol, 12 p.Conference Paper

Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticlesCAO-HOANG, Lan; FOUGERE, Rémi; WACHE, Yves et al.Food chemistry. 2010, Vol 124, Num 1, pp 42-49, issn 0308-8146, 8 p.Article

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