Tocopherols composition of Portuguese wild mushrooms with antioxidant capacity
- 15 April 2010
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 119 (4), 1443-1450
- https://doi.org/10.1016/j.foodchem.2009.09.025
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Chemical Composition and Biological Properties of Portuguese Wild Mushrooms: A Comprehensive StudyJournal of Agricultural and Food Chemistry, 2008
- Antioxidant properties of extracts from a white mutant of the mushroom Hypsizigus marmoreusJournal of Food Composition and Analysis, 2008
- Antioxidant properties of various extracts from Hypsizigus marmoreusFood Chemistry, 2007
- Determination of antioxidant activity and antioxidant compounds in wild edible mushroomsJournal of Food Composition and Analysis, 2007
- Procyanidins as Antioxidants and Tumor Cell Growth ModulatorsJournal of Agricultural and Food Chemistry, 2006
- Rapid Determination of Polyphenols and Vitamin C in Plant-Derived ProductsJournal of Agricultural and Food Chemistry, 2005
- Antioxidant properties of methanolic extracts from Grifola frondosa, Morchella esculenta and Termitomyces albuminosus myceliaFood Chemistry, 2004
- Antioxidant properties of several commercial mushroomsFood Chemistry, 2002
- Antioxidants in Human Health and DiseaseAnnual Review of Nutrition, 1996
- Vitamin E: Antioxidant Activity, Biokinetics, and BioavailabilityAnnual Review of Nutrition, 1990