AAAAAA

   
Results: 1-18 |
Results: 18
GLUCOSINOLATES AND PHENOLICS AS ANTIOXIDANTS FROM PLANT FOOD
Authors: WILLIAMSON G FAULKNER K PLUMB GW
Citation: G. Williamson et al., GLUCOSINOLATES AND PHENOLICS AS ANTIOXIDANTS FROM PLANT FOOD, European journal of cancer prevention, 7(1), 1998, pp. 17-21
ANTIOXIDANT EFFECTS OF PROPOFOL IN HUMAN HEPATIC MICROSOMES - CONCENTRATION EFFECTS AND CLINICAL RELEVANCE
Authors: BAO YP WILLIAMSON G TEW D PLUMB GW LAMBERT N JONES JG MENON DK
Citation: Yp. Bao et al., ANTIOXIDANT EFFECTS OF PROPOFOL IN HUMAN HEPATIC MICROSOMES - CONCENTRATION EFFECTS AND CLINICAL RELEVANCE, British Journal of Anaesthesia, 81(4), 1998, pp. 584-589
FERULIC ACID DEHYDRODIMERS FROM WHEAT BRAN - ISOLATION, PURIFICATION AND ANTIOXIDANT PROPERTIES OF 8-O-4-DIFERULIC ACID
Authors: GARCIACONESA MT PLUMB GW WALDRON KW RALPH J WILLIAMSON G
Citation: Mt. Garciaconesa et al., FERULIC ACID DEHYDRODIMERS FROM WHEAT BRAN - ISOLATION, PURIFICATION AND ANTIOXIDANT PROPERTIES OF 8-O-4-DIFERULIC ACID, Redox report, 3(5-6), 1997, pp. 319-323
ANTIOXIDANT PROPERTIES OF FERULIC ACID DIMERS
Authors: GARCIACONESA MT PLUMB GW KROON PA WALLACE G WILLIAMSON G
Citation: Mt. Garciaconesa et al., ANTIOXIDANT PROPERTIES OF FERULIC ACID DIMERS, Redox report, 3(4), 1997, pp. 239-244
ANTIOXIDANT PROPERTIES OF THE MAJOR POLYPHENOLIC COMPOUNDS IN BROCCOLI
Authors: PLUMB GW PRICE KR RHODES MJC WILLIAMSON G
Citation: Gw. Plumb et al., ANTIOXIDANT PROPERTIES OF THE MAJOR POLYPHENOLIC COMPOUNDS IN BROCCOLI, Free radical research, 27(4), 1997, pp. 429-435
DEVELOPMENT OF A RAPID DIPSTICK IMMUNOASSAY FOR THE DETECTION OF PEANUT CONTAMINATION OF FOOD
Authors: MILLS ENC POTTS A PLUMB GW LAMBERT N MORGAN MRA
Citation: Enc. Mills et al., DEVELOPMENT OF A RAPID DIPSTICK IMMUNOASSAY FOR THE DETECTION OF PEANUT CONTAMINATION OF FOOD, FOOD AND AGRICULTURAL IMMUNOLOGY, 9(1), 1997, pp. 37-50
INFLUENCE OF FRUIT AND VEGETABLE EXTRACTS ON LIPID-PEROXIDATION IN MICROSOMES CONTAINING SPECIFIC CYTOCHROME P450S
Authors: PLUMB GW CHAMBERS SJ LAMBERT N WANIGATUNGA S WILLIAMSON G
Citation: Gw. Plumb et al., INFLUENCE OF FRUIT AND VEGETABLE EXTRACTS ON LIPID-PEROXIDATION IN MICROSOMES CONTAINING SPECIFIC CYTOCHROME P450S, Food chemistry, 60(2), 1997, pp. 161-164
MODULATION OF AAPH-INDUCED OXIDATIVE STRESS IN CELL-CULTURE BY FLAVONOIDS
Authors: PLUMB GW DUPONT MS WILLIAMSON G
Citation: Gw. Plumb et al., MODULATION OF AAPH-INDUCED OXIDATIVE STRESS IN CELL-CULTURE BY FLAVONOIDS, Biochemical Society transactions, 25(4), 1997, pp. 560-560
ARE WHOLE EXTRACTS AND PURIFIED GLUCOSINOLATES FROM CRUCIFEROUS VEGETABLES ANTIOXIDANTS
Authors: PLUMB GW LAMBERT N CHAMBERS SJ WANIGATUNGA S HEANEY RK PLUMB JA ARUOMA OI HALLIWELL B MILLER NJ WILLIAMSON G
Citation: Gw. Plumb et al., ARE WHOLE EXTRACTS AND PURIFIED GLUCOSINOLATES FROM CRUCIFEROUS VEGETABLES ANTIOXIDANTS, Free radical research, 25(1), 1996, pp. 75-86
HUMAN CYTOCHROME P-450S ARE PRO-OXIDANTS IN IRON ASCORBATE-INITIATED MICROSOMAL LIPID-PEROXIDATION
Authors: LAMBERT N CHAMBERS SJ PLUMB GW WILLIAMSON G
Citation: N. Lambert et al., HUMAN CYTOCHROME P-450S ARE PRO-OXIDANTS IN IRON ASCORBATE-INITIATED MICROSOMAL LIPID-PEROXIDATION, Free radical research, 24(3), 1996, pp. 177-185
ANTIOXIDANT ACTIONS OF FRUIT, HERB AND SPICE EXTRACTS
Authors: PLUMB GW CHAMBERS SJ LAMBERT N BARTOLOME B HEANEY RK WANIGATUNGA S ARUOMA OI HALLIWELL B WILLIAMSON G
Citation: Gw. Plumb et al., ANTIOXIDANT ACTIONS OF FRUIT, HERB AND SPICE EXTRACTS, Journal of food lipids, 3(3), 1996, pp. 171-188
EVALUATION OF THE ANTIOXIDANT PROPERTIES OF A METHANOLIC EXTRACT FROMJUICE-PLUS-FRUIT AND JUICE-PLUS-VEGETABLE (DIETARY-SUPPLEMENTS)
Authors: CHAMBERS SJ LAMBERT N PLUMB GW WILLIAMSON G
Citation: Sj. Chambers et al., EVALUATION OF THE ANTIOXIDANT PROPERTIES OF A METHANOLIC EXTRACT FROMJUICE-PLUS-FRUIT AND JUICE-PLUS-VEGETABLE (DIETARY-SUPPLEMENTS), Food chemistry, 57(2), 1996, pp. 271-274
EFFECT OF ETHOXYQUIN ON GLUTATHIONE LEVELS AND PEROXIDISABILITY OF RAT-LIVER MEMBRANES
Authors: PLUMB GW LAMBERT N CHAMBERS SJ CLARKE HL MANSON MM NEAL G WILLIAMSON G
Citation: Gw. Plumb et al., EFFECT OF ETHOXYQUIN ON GLUTATHIONE LEVELS AND PEROXIDISABILITY OF RAT-LIVER MEMBRANES, Biochemical Society transactions, 24(3), 1996, pp. 380-380
DIETARY QUERCETIN GLYCOSIDES - ANTIOXIDANT ACTIVITY AND INDUCTION OF THE ANTICARCINOGENIC PHASE-II MARKER ENZYME QUINONE REDUCTASE IN HEPALCLC7 CELLS
Authors: WILLIAMSON G PLUMB GW UDA Y PRICE KR RHODES MJC
Citation: G. Williamson et al., DIETARY QUERCETIN GLYCOSIDES - ANTIOXIDANT ACTIVITY AND INDUCTION OF THE ANTICARCINOGENIC PHASE-II MARKER ENZYME QUINONE REDUCTASE IN HEPALCLC7 CELLS, Carcinogenesis, 17(11), 1996, pp. 2385-2387
INVESTIGATION OF THE RELATIONSHIP BETWEEN IN-VITRO ELISA MEASURES OF IMMUNOREACTIVE SOY GLOBULINS AND IN-VIVO EFFECTS OF SOY PRODUCTS
Authors: TUKUR HM LALLES JP PLUMB GW MILLS ENC MORGAN MRA TOULLEC R
Citation: Hm. Tukur et al., INVESTIGATION OF THE RELATIONSHIP BETWEEN IN-VITRO ELISA MEASURES OF IMMUNOREACTIVE SOY GLOBULINS AND IN-VIVO EFFECTS OF SOY PRODUCTS, Journal of agricultural and food chemistry, 44(8), 1996, pp. 2155-2161
EVALUATION OF THE ANTIOXIDANT PROPERTIES OF FOOD EXTRACTS
Authors: PLUMB GW CHAMBERS SJ LAMBERT N WANIGATUNGA S FENWICK GR WILLIAMSON G
Citation: Gw. Plumb et al., EVALUATION OF THE ANTIOXIDANT PROPERTIES OF FOOD EXTRACTS, Biochemical Society transactions, 23(2), 1995, pp. 254-254
CHARACTERIZATION OF MONOCLONAL-ANTIBODIES AGAINST BETA-CONGLYCININ FROM SOYA BEAN (GLYCINE-MAX) AND THEIR USE AS PROBES FOR THERMAL-DENATURATION
Authors: PLUMB GW LAMBERT N MILLS ENC TATTON MJ DURSEL CCM BOGRACHEVA T MORGAN MRA
Citation: Gw. Plumb et al., CHARACTERIZATION OF MONOCLONAL-ANTIBODIES AGAINST BETA-CONGLYCININ FROM SOYA BEAN (GLYCINE-MAX) AND THEIR USE AS PROBES FOR THERMAL-DENATURATION, Journal of the Science of Food and Agriculture, 67(4), 1995, pp. 511-520
EFFECT OF THERMAL AND PROTEOLYTIC PROCESSING ON GLYCININ, THE 11S GLOBULIN OF SOY (GLYCINE-MAX) - A STUDY UTILIZING MONOCLONAL AND POLYCLONAL ANTIBODIES
Authors: PLUMB GW MILLS ENC TATTON MJ DURSEL CCM LAMBERT N MORGAN MRA
Citation: Gw. Plumb et al., EFFECT OF THERMAL AND PROTEOLYTIC PROCESSING ON GLYCININ, THE 11S GLOBULIN OF SOY (GLYCINE-MAX) - A STUDY UTILIZING MONOCLONAL AND POLYCLONAL ANTIBODIES, Journal of agricultural and food chemistry, 42(3), 1994, pp. 834-840
Risultati: 1-18 |