Citácie / Citation records

1. Navarro R. E., Santacruz H., Inoue M.: Complexation of epigallocatechin gallate (a green tea extract, egcg) with Mn2+: nuclear spin relaxation by the paramagnetic ion. J. Inorg. Biochem. 99 584 (2005).
2. Kopáni M., Celec P., Michalka P., Biró Cs.: Oxidative stress and electron spin resonance. Review. Clin. Chim. Acta 364 61 (2006).
3. Valko M., Rhodes C. J., Moncol J.: Free radicals, metals and antioxidants in oxidative stress-induced cancer. Chem.-Biol. Interact 160 (1): 1-40 (2006).
4. Yu H.N., Yin J.J., Shen S.R.: Effects of epi-gallocatechin gallate on PC-3 cell cytoplasmic membrane in the presence of Cu2+. Food Chemistry 95 (1) 108-115 (2006).
5. Jung K., Richter J., Kabrodt K., et al.: The antioxidative power AP - A new quantitative time dependent (2D) parameter for the determination of the antioxidant capacity and reactivity of different plants. Spectrochim. Acta A 63 (4): 846-850 (2006).
6. Ukai M., Nakamura H., Shimoyama Y.: An ESR protocol based on relaxation phenomena of irradiated Japanese pepper. Spectrochim. Acta A 63 (4): 879-882 (2006).
7. Carini M., Aldini G., Orioli M., Facino R. M.: Electron Paramagnetic Resonance (EPR) spectroscopy: A versatile and powerful tool in pharmaceutical and biomedical analysis. Curr. Pharm. Anal. 2 (2): 141-159 (2006).
8. Onita, N., Sisu, E., Lupea, A.X., Szabo, R.:Aminophosphonoic acids and derivatives: Antioxidant activity ranking. Revista de Chimie 57 (10): 1022-1024 (2006).
9. Ganz P. A.: Monitoring the physical health of cancer survivors: A survivorship-focused medical history. J. Clin. Oncol. 24 (32): 5105-5111 (2006)
10. Tzika E.D., Papadimitriou V., Sotiroudis T.G., Xenakis A.: Antioxidant properties of fruits and vegetables shots and juices: An electron paramagnetic resonance study. Food Biophysics 3 (1) 48-53 (2008).
11. Lo Scalzo, R.: Organic acids influence on DPPH{radical dot} scavenging by ascorbic acid. Food Chemistry 107 (1), 40-43 (2008).
12. Polat, M., Korkmaz, M.: Detection of irradiated black tea (Camellia sinensis) and rooibos tea (Aspalathus linearis) by ESR spectroscopy. Food Chemistry 107 (2), 956-961 (2008).
13. Ukai M., Kameya H., Nakamura H., Shimoyama Y.:An electron spin resonance study of dry vegetables before and after irradiation. Spectrochim. Acta A 69 (5) 1417-1422 (2008).
14. Pirker, K.F., Severino, J.F., Reichenauer, T.G., Goodman, B.A.: Free radical processes in green tea polyphenols (GTP) investigated by electron paramagnetic resonance (EPR) spectroscopy.Biotechnology Annual Review 14, pp. 349-401 (2008).
15. Petrisor, D., Damian, G., Simon, S., Hosu, A., Miclaus, V.: Antioxidant activity of some types of white wines and juices investigated by EPR spectroscopy. Modern Physics Letters B 22 (27), 2689-2698 (2008).
16. Palit, S., Ghosh, B.C., Dutta Gupta, S., Swain, D.K.: Studies on tea quality grown through conventional and organic management practices: Its impact on antioxidant and antidiarrhoeal activity. Transactions of the ASABE 51 (6), 2227-2238 (2008).
17. Stopka, P., Křížová, J., Vrchotová, N., Bábíková, P., Tříska, J., Balík, J., Kyseláková, M.: Antioxidant activity of wines and related matters studied by EPR spectroscopy. Czech Journal of Food Sciences 26 (SPEC. ISS.), S49-S54 (2008).
18. Leveque, P.P., Godechal, Q., Gallez, B.: EPR spectroscopy and imaging of free radicals in food. Israel Journal of Chemistry 48 (1), 19-26 (2008).
19. Espinoza, M., Olea-Azar, C., Speisky, H., Rodri´guez, J.: Determination of reactions between free radicals and selected Chilean wines and transition metals by ESR and UV-vis technique. Spectrochim. Acta A 71 (5), 1638-1643 (2009).
20. Severino, J.F., Goodman, B.A., Kay, C.W.M., Stolze, K., Tunega, D., Reichenauer, T.G., Pirker, K.F.: Free radicals generated during oxidation of green tea polyphenols: Electron paramagnetic resonance spectroscopy combined with density functional theory calculations. Free Radical Biology and Medicine 46 (8), 1076-1088 (2009).
21. Biyik, R., Tapramaz, R. An EPR study on tea: Identification of paramagnetic species, effect of heat and sweeteners. Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy 74 (3), pp. 767-770 (2009).
22. dos Santos, A.B., Silva, D.H.S., Bolzani, V.d.S., Santos, L.A., Schmidt, T.M., Baffa, O.: Antioxidant properties of plant extracts: An EPR and DFT comparative study of the reaction with DPPH, TEMPOL and spin trap DMPO. Journal of the Brazilian Chemical Society 20 (8), pp. 1483-1492 (2009).
23. Balsano, C., Alisi, A.Antioxidant effects of natural bioactive compounds. Current Pharmaceutical Design 15 (26), pp. 3063-3073 (2009).
24. Flora, S.J.S.: Structural, chemical and biological aspects of antioxidants for strategies against metal and metalloid exposure. Oxidative Medicine and Cellular Longevity 2 (4): 191-206 (2009).
25. Ahn, J.-J., Lee, J.-W., Chung, H.-W., Kwon, J.-H.: Analytical characteristics of electron spin resonance for identifying irradiated Ramen soup with radiation sources. 2009 Korean Journal of Food Science and Technology 41 (2), pp. 131-135 (2009).
26. Grigelmo-Miguel, N., Rojas-Graü, M.A., Soliva-Fortuny, R., Martín-Belloso, O.: Methods of Analysis of Antioxidant Capacity of Phytochemicals (Chapter 10.). In: Laura A. de la Rosa, Emilio Alvarez-Parrilla, Gustavo A. Gonzalez-Aguilar (Eds.): Fruit and VegetablePhytochemicals Chemistry, Nutritional Value,and Stability. John Wiley & Sons, Inc., Iowa, USA. ISBN: 978-0813803203 (2010).
27. Biyik, R., Tapramaz, R. Transition metal ions in black tea: An electron paramagnetic resonance study. Transition Metal Chemistry 35 (1), pp. 27-31 (2010).
28. Tepe-Çam.S., Engin, B. Identification of irradiated sage tea (Salvia officinalis L.) by ESR spectroscopy. Radiat. Phys.Chem. 79 (4), pp. 540-544 (2010).
29. Szterk, A., Lewicki, P.P.,: A New Chemiluminescence Method for Detecting Lipid Peroxides in Vegetable Oils Source. Journal of the American Oil Chemists Society 87 (4): 361-367 (2010).
30. Park H.S., Kim S.R., Kim J.O. Lee, Y.C.: The roles of phytochemicals in bronchial asthma. Molecules 15 (10), pp. 6810-6834 (2010).
31. Engin, B., Aydaş, C., Polat, M.:Detection of gamma irradiated fig seeds by analysing electron spin resonance. Food Chemistry 126 (4), pp. 1877-1882 (2011).
32. Kumar, R., Bansal, D.D., Patel, D.D., Mishra, S., Karamalakova, Y., Zheleva, A., Gadjeva, V., Sharma, R.K.: Antioxidative and radioprotective activities of semiquinone glucoside derivative (SQGD) isolated from Bacillus sp. INM-1. Molecular and Cellular Biochemistry 349 (1-2), 57-69 (2011).
33. Osorio, C., Carriazo, J.G., Almanza, O.: Antioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopy. European Food Research and Technology 233 (1), pp. 103-108 (2011).
34. Szterk, A., Stefaniuk, I., Waszkiewicz-Robak, B., Roszko, M.Oxidative stability of lipids by means of EPR spectroscopy and chemiluminescence. JAOCS, Journal of the American Oil Chemists' Society 88 (5), pp. 611-618 (2011).
35. Huvaere, K., Nielsen, J.H., Bakman, M., Hammershoj, M., Skibsted, L.H., Sorensen, J., Vognsen, L., Dalsgaard, T.K.: Antioxidant properties of green tea extract protect reduced fat soft cheese against oxidation induced by light exposure.Journal of Agricultural and Food Chemistry 59 (16), pp. 8718-8723 (2011).
36. Mladenova, R., Yordanov, N.D., Motyakin, M.V., Wasserman, A.M.: EPR detection of ?-Irradiated green tea. Oxidation Communications 34 (4) , pp. 882-887 (2011).
37. Bartoszek, M., Polak, J.: An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages. Food Chemistry 132 (4) , pp. 2089-2093 (2012).
38. Łabanowska, M., Filek, M., Kościelniak, J., Kurdziel, M., Kuliś, E., Hartikainen, H.: The effects of short-term selenium stress on Polish and Finnish wheat seedlings-EPR, enzymatic and fluorescence studies. Journal of Plant Physiology 169 (3) , pp. 275-284 (2012).
39. Ahmed, S., Tabassum, S., Shakeel, F., Khan, A.Y.: A facile electrochemical analysis to determine antioxidant activity of flavonoids against DPPH radical. Journal of the Electrochemical Society 159 (5) , pp. F103-F109 (2012).
40. Valcheva-Kuzmanova, S., Blagović, B., Valić, S.: Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice. Pharmacognosy Magazine 8 (30) , pp. 171-174 (2012).
41. Raula, M., Maity, D., Rashid, M.H., Mandal, T.K.: In situ formation of chiral core-shell nanostructures with raspberry-like gold cores and dense organic shells using catechin and their catalytic application. Journal of Materials Chemistry 22 (35) , pp. 18335-18344 (2012).
42. Łabanowska, M., Filek, M., Kurdziel, M., Bednarska, E., Dłubacz, A., Hartikainen, H.: Electron paramagnetic resonance (EPR) spectroscopy characterization of wheat grains from plants of different water stress tolerance. Journal of Plant Physiology 169 (13) , pp. 1234-1242 (2012).
43. Li, B., Vik, S.B., Tu, Y.: Theaflavins inhibit the ATP synthase and the respiratory chain without increasing superoxide production. Journal of Nutritional Biochemistry 23 (8) , pp. 953-960 (2012).
44. Sanna, D., Delogu, G., Mulas, M., Schirra, M., Fadda, A.: Determination of Free Radical Scavenging Activity of Plant Extracts Through DPPH Assay: An EPR and UV-Vis Study. Food Analytical Methods 5 (4), pp. 759-766 (2012).
45. Kwak, J.-Y., Ahn, J.-J., Akram, K., Kim, G.-R., Kwon, J.-H.: Characterization and identification of gamma-irradiated kimchi cabbage and broccoli by electron spin resonance spectroscopy using different sample pre-treatments. Korean Journal of Food Science and Technology 44 (5), pp. 532-539 (2012).
46. Vedeanu, N.S., Magdas, D.A., Bolojan, L., Damian, G.: Antioxidant potential and authenticity of some commercial fruit juices studied by EPR and IRMS. Chemical Papers 66 (6) , pp. 612-616 (2012).
47. Ahn, J.-J., Akram, K., Kim, H.-K., Kwon, J.-H.: Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals. Food Analytical Methods 6 (1), pp. 301-308 (2013).
48. Labanowska, M., Filek, M., Kurdziel, M., Bidzińska, E., Miszalski, Z., Hartikainen, H.: EPR spectroscopy as a tool for investigation of differences in radical status in wheat plants of various tolerances to osmotic stress induced by NaCl and PEG-treatment. Journal of Plant Physiology 170 (2) , pp. 136-145 (2013).
49. Malik, J., Frankova, A., Drabek, O., Szakova, J., Ash, C., Kokoska, L.: Aluminium and other elements in selected herbal tea plant species and their infusions. Food Chemistry 139 (1-4), pp. 728-734 (2013).
50. Jankun, J., Kondray, V., Skrzypczak-Jankun, E.: Analysis of the inhibition of PAI-1 by metal theaflavin complexes and their degradation products. International Journal of Molecular Medicine 31 (5) , pp. 1153-1158 (2013).
51. Jafarian, Z., Eimani, H., Azarnia, M., Shahverdi, A.-H., Eftekhari-Yazdi, P., Kamalinejad, M.: The effect of intra-peritoneal administration of Papaver bracteatum Lindl. extract on development of NMRI mice oocytes treated with Doxorubicin. Reproductive Medicine and Biology 12 (2), pp. 57-63 (2013).
52. Polak, J., Bartoszek, M., Stanimirova, I.: . A study of the antioxidant properties of beers using electron paramagnetic resonance. Food Chemistry 141 (3), pp. 3042-3049 (2013).
53. Pérez-Cruz, F., Villamena, F.A., Zapata-Torres, G., Das, A., Headley, C.A., Quezada, E., Lopez-Alarcon, C., Olea-Azar, C.: Selected hydroxycoumarins as antioxidants in cells: Physicochemical and reactive oxygen species scavenging studies. Journal of Physical Organic Chemistry 26 (10), pp. 773-783 (2013).
54. Karamalakova, Y., Sharma, J., Nikolova, G., Stanev, S., Arora, R., Gadjeva, V., Zheleva, A.: Studies on antioxidant properties before and after UV- and ?-IRradiation of Bulgarian lavender esential oil isolated from Lavandula Angostifolia Mill. Biotechnology and Biotechnological Equipment 27(3), pp. 3861-3865 (2013).
55. Heidarian, E., Rafieian-Kopaei, M.: Protective effect of artichoke (Cynara scolymus) leaf extract against lead toxicity in rat. Pharmaceutical Biology 51(9), pp. 1104-1109 (2013).
56. Cimpoiu, C., Hosu, A., Miclaus, V.: Analysis of Antioxidant Compounds in Different Types of Tea (Chapter). Tea in Health and Disease Prevention 1573p, Elsevier,Inc., ISBN: 978-012384937-3 (2013)..
57. Bahorun, T., Neergheen-Bhujun, V., Toolsee, N.A., Somanah, J., Luximon-Ramma, A., Aruoma, O.I.: Bioactive Phytophenolics and Antioxidant Functions of Aqueous and Organic Tea Extracts (Chapter). Tea in Health and Disease Prevention 1573p, Elsevier,Inc., ISBN: 978-012384937-3 (2013).
58. Pietrzyk, S., Fortuna, T., Krolikowska, K., Rogozińska, E., Łabanowska, M., Kurdziel, M.: Effect of mineral elements on physicochemical properties of oxidised starches and generation of free radicals. Carbohydrate Polymers 97 (2) , pp. 343-351 (2013).
59. Szterk, A., Stefaniuk, I., Cieniek, B., Kuźma, M.: Antioxidant properties of wines produced in the podkarpacie region. Nukleonika 58 (3) , pp. 447-450 (2013).
60. Śledź, M., Nowacka, M., Wiktor, A., Witrowa-Rajchert, D.: Selected chemical and physico-chemical properties of microwave-convective dried herbs. Food and Bioproducts Processing 91 (4) , pp. 421-428 (2013).
61. Barriga-González, G., Aguilera-Venegas, B., Folch-Cano, C., Pérez-Cruz, F., Olea-Azar, C.: Electron spin resonance as a powerful tool for studying antioxidants and radicals. Current Medicinal Chemistry 20 (37) , pp. 4731-4743 (2013).
62. Rabeta, M.S.,Vithyia,M.:Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea. International Food Research Journal 20 (6) 3171-3176 (2013).
63. Stolarzewicz, I.A., Ciekot, J., Fabiszewska, A.U., Białecka-Florjańczyk, E.: Plant and microbial sources of antioxidants. Postepy Higieny i Medycyny Doswiadczalnej 67, 1359-1373 (2013).
64. Ribeiro, O.A.S., Boari, C.A., Fonseca, C.M., de Figueiredo, S.P., Neumann, D., Abreu, L.R.: Fermented dairy beverage formulated with Camellia sinensis [Bebida láctea fermentada formulada com Camellia sinensis]. Boletim Centro de Pesquisa de Processamento de Alimentos 32(2) pp. 289-304 (2014).
65. Gómez-Vidales, V., Granados-Oliveros, G., Nieto-Camacho, A., Reyes-Solís, M., Jiménez-Estrada, M.: Cacalol and cacalol acetate as photoproducers of singlet oxygen and as free radical scavengers, evaluated by EPR spectroscopy and TBARS. RSC Advances 4 (3) , pp. 1371-1377 (2014).
66. Azman, N.A.M., Peiró, S., Fajarí, L., Julia, L., Almajano, M.P.: Radical scavenging of white tea and its flavonoid constituents by electron paramagnetic resonance (EPR) spectroscopy. Journal of Agricultural and Food Chemistry 62 (25), pp. 5743-5748 (2014).
67. Roznowski, J., Fortuna, T., Przetaczek-Roznowska, I., Łabanowska, M., Bączkowicz, M., Kurdziel, M., Nowak, K.: Effect of enriching potato and corn starch with iron ions on selected functional properties. Starch/Staerke 66 (11-12), pp. 1049-1059 (2014).
68. Karamalakova, Y, Sharma, J., Sharma, R.K., Gadjeva, V., Kumar, R.,Zheleva, A.: Comparative investigation on radical scavenging activity and protective properties of natural isolated and synthetic antioxidants. Biotechnology and Biotechnological Equipment 26, pp. 175-179 (2014).
69. Kozik, V., Jarzembek, K., Jedrzejowska, A., Bak, A., Polak, J., Bartoszek, M., Pytlakowska, K.: Investigation of antioxidant activity of pomegranate juices by means of electron paramagnetic resonance and UV-vis spectroscopy. Journal of AOAC International 98 (4), pp. 866-870 (2015).
70. Bartoszek, M., Polak, J.: Application of electron paramagnetic resonance spectroscopy for investigating antioxidant activity of selected herbs. Journal of AOAC International 98 (4), pp. 862-865 (2015)
71. Shah, S.M.H., Shah, S.M.M., Ahmad, Z., Yaseen, M., Shah, R., Sadiq, A., Khan, S., Khan, B.: Phytochemicals, in vitro antioxidant, total phenolic contents and phytotoxic activity of Cornus macrophylla Wall bark collected from the North-West of Pakistan. Pakistan Journal of Pharmaceutical Sciences 28 (1), pp. 23-28 (2015).
72. Tepe Çam, S., Polat, M., Esmekaya, M.A., Canseven, A.G., Seyhan, N.: Tea extracts protect normal lymphocytes but not leukemia cells from UV radiation-induced ROS production: An EPR spin trap study. International Journal of Radiation Biology 91 (8), pp. 673-680 (2015).
73. Polak, J., Bartoszek, M.: The study of antioxidant capacity of varieties of nalewka, a traditional Polish fruit liqueur, using EPR, NMR and UV-vis spectroscopy. Journal of Food Composition and Analysis 40, pp. 114-119 (2015).
74. Polak, J., Bartoszek, M., Choraziewski, M.: Antioxidant Capacity: Experimental Determination by EPR Spectroscopy and Mathematical Modeling. Journal of Agricultural and Food Chemistry 63 (28), pp. 6319-6324 (2015).
75. Ceylan, Y., Usta, K., Usta, A., Maltas, E., Yildiz, S.: Evaluation of antioxidant activity, phytochemicals and ESR Analysis of Lavandula Stoechas. Acta Physica Polonica A 128 (2), pp. 483-487 (2015).
76. Moldovan, B., Hosu, A., David, L., Cimpoiu, C.: Total phenolics, total anthocyanins, antioxidant and pro-oxidant activity of some red fruits teas. Acta Chimica Slovenica 63 (2), pp. 213-219 (2016).
77. Barriga-González, G., Chamorro, E., Salinas, M., Modak, B., Olea-Azar, C.: Evaluation of the antioxidant activity of the flavonoids isolated from Heliotropium sinuatum resin using ORACFL, DPPH and ESR methodologies. Journal of the Chilean Chemical Society 61 (3), pp. 3125-3129 (2016).
78. Frankova, A., Malik, J., Drabek, O., Szakova, J., Sperlingova, I., Kloucek, P., Novy, P., Tejnecky, V., Landa, P., Leuner, O., Kokoska, L.: In Vitro Digestibility of Aluminum from Hibiscus sabdariffa Hot Watery Infusion and Its Concentration in Urine of Healthy Individuals. Biological Trace Element Research 174(2), pp. 267-273 (2016).
79. Nicula, V.C., Antoneac, R.: Paradigm shifts in developing a sustainable economy: Audit role from an environmental perspective. Revista de Chimie 68 (7), pp. 1544-1551 (2017).
80. Grigore, M.N., Ivan, M., Verdes, A., Oprica, L.: Enzymatic activity and non-enzymatic antioxidants content in several plantago species (from valea ilenei nature reserve), during different phenophases. Revista de Chimie 68 (7), pp. 1539-1543 (2017).
81. Smirnov, A.I.: Electron Paramagnetic Resonance Spectroscopy to Study Liquid Food and Beverages (Book Chapter). Electron Spin Resonance in Food Science pp. 83-109 (2017).
82. Aydaş, C., Tepe Çam, S.: Identification of irradiated foodstuffs using ESR microwave saturation. Applied Radiation and Isotopes 122, pp. 14-20 (2017).
83. Russo Krauss, I., Imperatore, R., De Santis, A., Luchini, A., Paduano, L., D'Errico, G.: Structure and dynamics of cetyltrimethylammonium chloride-sodium dodecylsulfate (CTAC-SDS) catanionic vesicles: High-value nano-vehicles from low-cost surfactants. Journal of Colloid and Interface Science 501, pp. 112-122 (2017).
84. Megow, I., Darvin, M.E., Meinke, M.C., Lademann, J.: A Randomized Controlled Trial of Green Tea Beverages on the in vivo Radical Scavenging Activity in Human Skin. Skin Pharmacology and Physiology 30 (5), pp. 225-233 (2017).
85. Xu, Y.-Q., Chen, J.-X., Du, Q.-Z., Yin, J.-F.: Improving the quality of fermented black tea juice with oolong tea infusion. Journal of Food Science and Technology 54 (12), pp. 3908-3916 (2017).
86. Tuner, H., Polat, M.: ESR detection of irradiated carob pods (Ceratoniasiliqua L) and its dosimetric feature. Radiation Physics and Chemistry 141, pp. 196-199 (2017).
87. Sezer, M.Ö., Kaplan, N., Sayin, U.: ESR analysis of natural and gamma irradiated coriander (Coriandrum sativum L.) seeds. ESR analysis of natural and gamma irradiated coriander (Coriandrum sativum L.) seeds (2017).
88. Pauzaite, G., Malakauskiene, A., Nauciene, Z., Zukiene, R., Filatova, I., Lyushkevich, V., Azarko, I., Mildaziene, V.: Changes in Norway spruce germination and growth induced by pre-sowing seed treatment with cold plasma and electromagnetic field: Short-term versus long-term effects. Plasma Processes and Polymers 15(2),1700068 (2018).
89. Cichowska, J., Samborska, K., Kowalska, H.: Influence of chokeberry juice concentrate used as osmotic solution on the quality of differently dried apples during storage. European Food Research and Technology 244(10), pp. 1773-1782 (2018).
90. Li, H., Wang, L., Luo, Y.: Composition analysis by UPLC-PDA-ESI(-)-HRMS and antioxidant activity using saccharomyces cerevisiae model of herbal teas and green teas from hainan Open Access. Molecules 23(10),2550 (2018).
91. Gaspar, E.M., Santana, J.C., Santos, P.M.P., Telo, J.P., Vieira, A.J.S.C.: Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition. Journal of the Science of Food and Agriculture 99(4), pp. 1668-1674 (2019).
92. Gondokesumo, M.E., Pardjianto, B., Sumitro, S.B., Widowati, W., Handono, K.: Xanthones analysis and antioxidant activity analysis (Applying ESR) of six different maturity levels of mangosteen rind extract (Garcinia mangostana Linn.). Pharmacognosy Journal 11(2), pp. 369-373 (2019).
93. Milovanović, B.Ž., Etinski, M.R., Petković, M.M:  Hydrogen transfer reaction: Bond formation and bond cleavage through the eyes of interacting quantum atom. Journal of the Serbian Chemical Society 84(8), pp. 891-900 (2019)
94. Li, H., Pan, Y., Yang, Z., Rao, J., Chen, B: Improving Antioxidant Activity of β-Lactoglobulin by Nature-Inspired Conjugation with Gentisic Acid. Journal of Agricultural and Food Chemistry 67(42), pp. 11741-11751 (2019).
95. Adeyemi, D.O., Awoniran, P.O:  Curcuma longa extracts suppress pathophysiology of experimental hepatic parenchymal cell necrosis. Pathophysiology 26(2), pp. 153-162 (2019).
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97. Ma, C., Sun, N., Zhang, S., Zheng, J., Lin, S: A new dual-peptide strategy for enhancing antioxidant activity and exploring the enhancement mechanism. Food and Function 10(11), pp. 7533-7543 (2019).
98. Sezer, M.Ö., Ece, E., Uslu, A., Ozmen, A., Sayin, U.: Determination of the irradiation effects on senna (Casia acutifolia) leaves by ESR technique and microbiological analysis. Radiation Physics and Chemistry 165,108434 (2019).
99. AbouZid, S., Ahmed, H: Brief review on applications of continuous-wave electron paramagnetic resonance spectroscopy in natural product free radical research. Studies in Natural Products Chemistry 66, pp. 355-369 (2020).
100. Nikolic, I., Mitsou, E., Damjanovic, A., Papadimitriou, V., Antic-Stankovic, J., Stanojevic, B., Xenakis, A., Savic, S.:  Curcumin-loaded low-energy nanoemulsions: Linking EPR spectroscopy-analysed microstructure and antioxidant potential with in vitro evaluated biological activit. Journal of Molecular Liquids 301,112479 (2020).

101. Attri, P., Ishikawa, K., Okumura, T., Koga, K., Shiratani, M., Mildaziene, V.: Impact of seed color and storage time on the radish seed germination and sprout growth in plasma agriculture Open Acces. Scientific Reports 11(1), 2539 (2021).

102. Yang, R., Lin, S., Dong, Y., Ye, H., Zhang, T.: Effect of microorganisms on the fingerprint of the volatile compounds in pine nut (Pinus koraiensis) peptide powder during storage. Journal of Food Biochemistry45(5),e13653 (2021).
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5. Jiang, L.-H., Shi, Y., Gu, E.-C., Zhang, D.-W., Zhang, Y.-F., Yang, Z.-R.: - Possible mechanism underlying the improvement of learning and memory by Baisu oil in naturally aging mice. Chinese Journal of New Drugs 17 (19), pp. 1671-1675 (2008).
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27. Douar-Latreche,S., Benchabane,O., Sahraoui,N., Hazzit, M., Mouhouche, F., Baaliouamer,A.: Effect of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Thymus algeriensis Extracts. Journal of Essential Oil-Bearing Plants 21(2), pp. 449-461 (2018).
28. Alloun,K., Benchabane,O., Hazzit,M., Mouhouche, F., Baaliouamer,A., Chikhoune,A., Benchabane,A.: Effect of gamma ray irradiation on chemical composition, antioxidant, antimicrobial, and insecticidal activities of thymus pallescens essential oil. Acta Chromatographica 31(1), pp. 57-62 (2019).
29. Gaspar, E.M., Santana, J.C., Santos, P.M.P., Telo, J.P., Vieira, A.J.S.C.: Gamma irradiation of clove: level of trapped radicals and effects on bioactive composition. Journal of the Science of Food and Agriculture 99(4), pp. 1668-1674 (2019).
30. Belaidi, A., Guettari, M., Tajouri, T.: Gamma-ray irradiation-induced variations in structural and electrical properties of PVP neutral polymer in water. Journal of Radioanalytical and Nuclear Chemistry 322(2), pp. 869-877. (2019).
31. Sezer, M.Ö., Ece, E., Uslu, A., Ozmen, A., Sayin, U.: Determination of the irradiation effects on senna (Casia acutifolia) leaves by ESR technique and microbiological analysis. Radiation Physics and Chemistry 165,108434 (2019).
    
32. AbouZid, S., Ahmed, H: Brief review on applications of continuous-wave electron paramagnetic resonance spectroscopy in natural product free radical research. Studies in Natural Products Chemistry 66, pp. 355-369 (2020).

33. Allayarov, S.R., Confer, M.P., Dixon, D.A., Rudneva, T.N., Kalinin, L.A., Tolstopyatov, E.M., Frolov, I.A., Ivanov, L.F., Grakovich, P.N., Golodkov, O.N.: Effect of initial γ-irradiation on infrared laser ablation of poly(vinyl alcohol) studied by infrared spectroscopy. Polymer Degradation and Stability 181,109331 (2020).

34. Bortolin, E., Cardamone, C., Chiaravalle, A.E., Deiana, G., Di Schiavi, M.T., D'Oca, M.C., Marchesani, G., Quattrini, M.C., Sangiorgi, E., Tomaiuolo, M., Boniglia, C.: Irradiation detection of herbal ingredients used in plant food supplements by Electron Spin Resonance on samples pre-treated with alcoholic extraction. Open Access. Radiation Physics and Chemistry 176,108946 (2020).

35. Allayarov, S.R., Akimov, A.V., Dixon, D.A., Allayarova, U.Y., Mishenko, D.V., Frolov, I.A.: An EPR Study of Gamma-Irradiated Polyvinyl Alcohol. High Energy Chemistry 55(1), pp. 47-51 (2021).
    
    

1. Aleksieva, K., Georgieva, L., Tzvetkova, E., Yordanov, N.D. EPR study on tomatoes before and after gamma-irradiation 2009 Radiation Physics and Chemistry 78 (9), pp. 823-825
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4. Ilčin, M., Holá, O., Bakajová, B., Kučerík, J. FT-IR study of gamma-radiation induced degradation of polyvinyl alcohol (PVA) and PVA/humic acids blends. Journal of Radioanalytical and Nuclear Chemistry 283 (1), pp. 9-13 (2010).
5. Aly, A.A., El-Beltagi, H.E.S., Hossam E. S.: Influence of ionizing irradiation on the antioxidant enzymes of Vicia faba L. Grasas y Aceites, 61 (3): 288-294 (2010).
6. Chrpová, D., Kourimská, L., Gordon, M.H., Hermanová, V., Roubícková, I., Pánek, J.: Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech Journal of Food Sciences 28 (4), pp. 317-325 (2010).
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8. El-Beltagi, H.S., Ahmed, O.K., El-Desouky, W. Effect of low doses ?-irradiation on oxidative stress and secondary metabolites production of rosemary (Rosmarinus officinalis L.) callus culture. Radiation Physics and Chemistry 80 (9), pp. 968-976 (2011).
9. Ramathilaga, A., Murugesan, A.G.: Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash - Ayurvedic poly herbal formulation. Innovative Food Science and Emerging Technologies 12 (4), pp. 515-518 (2011).
10. Mladenova, R., Yordanov, N.D., Motyakin, M.V., Wasserman, A.M.: EPR detection of γ-Irradiated green tea. Oxidation Communications 34 (4) , pp. 882-887 (2011).
11. Kesba, H.H., El-Beltagi, H.S.: Biochemical changes in grape rootstocks resulted from humic acid treatments in relation to nematode infection. Asian Pacific Journal of Tropical Biomedicine 2 (4) , pp. 287-293 (2012).
12. Ahn, J.-J., Akram, K., Kim, H.-K., Kwon, J.-H.: Electron Spin Resonance Spectroscopy for the Identification of Irradiated Foods with Complex ESR Signals. Food Analytical Methods 6 (1) , pp. 301-308 (2013).
13. Bagdatlioglu, N., Taskin, B., Orman, S.: The effect of irradiation on antioxidant activities of sage, oregano and basil. International Journal of Food Science and Technology 48 (11) , pp. 2438-2440 (2013).
14. Brasoveanu, M., Craciun, G., Manaila, E., Ighigeanu, D., Nemtanu, M.R., Grecu, M.N. Evolution of the levels of free radicals generated on wheat flour and wheat bran by electron beam. Cereal Chemistry 90 (5) , pp. 469-473 (2013).
15. Kirkin, C., Mitrevski, B., Gunes, G., Marriott, P.J.: Essential-oil analysis of irradiated spices by using comprehensive two-dimensional gas chromatography. ChemPlusChem 79 (6), pp. 798-803 (2014).
16. Thongphasuk, P., Thongphasuk, J., Bavovada, R., Chamulitrat, W.: Effects of gamma irradiation on active components, free radicals and toxicity of cassumunar ginger rhizomes. International Journal of Pharmacy and Pharmaceutical Sciences 6 (7), pp. 432-436 (2014).
17. Jamshidi, M., Barzegar, M., Sahari, M.A.: Effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea. International Food Research Journal 21 (4), pp. 1289-1296 (2014).
18. Alloun, K., Benchabane, O., Hazzit, M., Mouhouche, F., Baaliouamer, A., Chikhoune, A., Benchabane, A.: Effect of gamma ray irradiation on chemical composition, antioxidant, antimicrobial, and insecticidal activities of thymus pallescens essential oil. Acta Chromatographica 31(1), pp. 57-62 (2019).
19. Hossam El-Beltagi, S., Dhawi, F., Amina Aly, A., Abeer El-Ansary, E.: Chemical compositions and biological activities of the essential oils from gamma irradiated celery (Apium graveolens L.) seed. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48(4), pp. 2114-2133 (2020).
20. Baycheva, S.K., Karamalakova, Y.D., Nikolova, G.D., Dobreva, K.Z., Gadjeva, V.G: An ethanol extract ability of cultivated white oregano (Origanum heracleoticum L.) of Bulgarian flora to attenuate oxidative stress effects formed under short-term UV-B radiation. Bulgarian Chemical Communications 52, pp. 118-124 (2021).
    
    

1. Kirkin, C., Mitrevski, B., Gunes, G., Marriott, P.J.: Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices. Food Chemistry 154 255-261 (2014).
2. Hachana, N., Wongwanchai, T., Chaochanchaikul, K., Harnnarongchai, W.: Influence of Crosslinking Agent and Chain Extender on Properties of Gamma-Irradiated PLA. Journal of Polymers and the Environment 25 (2), pp. 323-333 (2017).
3. Yu, W.-J., Liu, H.-P., Zhang,X.-W., Dong,D., Jiang,Y., Sun,N.-X., Liu,Y.-K., Yuan, J.-F.: Postirradiation changes of the microbiological quality, aflatoxin, capsinoids, volatile oils, and the color of red pepper powder. Journal of Food Processing and Preservation 42(2),e13522 (2018).
4. Hassan, A.B., Ahmed, S.M., Sir Elkhatim,K.A., Abdelhalim,T.S., Fawale,S.O., Adiamo,O.Q., Mohamed Ahmed,I.A.: Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper. Journal of Food Measurement and Characterization (2019).

5. Woldemariam, H.W., Kießling, M., Emire, S.A., Teshome, P.G., Töpfl, S., Aganovic, K.: Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality change. Innovative Food Science and Emerging Technologies 67,102588 (2021).
   
   

1. Napoli, E., Mazzaglia, A., Restuccia, C., Ragni, P., Lanza, C.M., Ruberto, G.: The effect of ?-irradiation on chemical composition, microbial load and sensory properties of Sicilian oregano. LWT - Food Science and Technology 72, pp. 566-572 (2016).
2. Alvim, R.P.R., de Cássia Oliveira Gomes, F., Garcia, C.F., de Lourdes Almeida Vieira, M., de Resende Machado, A.M.: Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil. Journal of the Institute of Brewing 123(2), pp. 219-225 (2017).
3. Aleksieva, K.I., Yordanov, N.D.: Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review. Food Research International 105, pp. 1019-1028 (2018).
4. Douar-Latreche,S., Benchabane,O., Sahraoui,N., Hazzit,M., Mouhouche,F., Baaliouamer,A.: Effect of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Thymus algeriensis Extracts. Journal of Essential Oil-Bearing Plants 21(2), pp. 449-461 (2018).
5. Oliveira, M.M., Cruz-Tirado, J.P., Barbin, D.F.: Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review. Comprehensive Reviews in Food Science and Food Safety 18(3), pp. 670-689 (2019).
6. Baycheva, S.K., Karamalakova, Y.D., Nikolova, G.D., Dobreva, K.Z., Gadjeva, V.G: An ethanol extract ability of cultivated white oregano (Origanum heracleoticum L.) of Bulgarian flora to attenuate oxidative stress effects formed under short-term UV-B radiation. Bulgarian Chemical Communications 52, pp. 118-124 (2021).
   
   

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2. Kameya, H., Watanabe, J., Takano-Ishikawa, Y., Todoriki, S.: Comparison of scavenging capacities of vegetables by ORAC and EPR. Food Chemistry 145 , pp. 866-873 (2014).
   
   

1. Ehling, S., Cole, S., Barach, J.: Food irradiation: An industry perspective.Food Engineering and Ingredients 35, pp. 6-10 (2010).
2. Hirun, S., Utama-ang, N., Roach, P.D.: Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying Journal of Food Science and Technology 51 (9), pp. 2127-2133 (2012).
3. Kurzeja, E., Stec, M., Ramos, P., Pilawa, B., Pawłowska-Góral, K.: The influence of sterilization on free-radical generation, discoloration and the antioxidant properties of certain spice herbs. Italian Journal of Food Science 24 (3), pp. 254-262 (2012).
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6. Fatemi, F., Dini, S., Rezaei, M.B., Dadkhah, A., Dabbagh, R., Naij, S.: The effect of g-irradiation on the chemical composition and antioxidant activities of peppermint essential oil and extract. Journal of Essential Oil Research 26 (2) 97-104 (2014).
7. Faezeh, F., Salome, D., Abolfazl, D., Reza, Z.M.: Considering the antibacterial activity of Zataria multiflora Boiss essential oil treated with gamma-irradiation in vitro and in vivo systems. Radiation Physics and Chemistry 106, pp. 145-150 (2015).
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9. Pereira, E., Barros, L., Antonio, A.L., Cabo Verde, S., Santos-Buelga, C., Ferreira, I.C.F.R.: Infusions from Thymus vulgaris L. treated at different gamma radiation doses: Effects on antioxidant activity and phenolic composition. LWT - Food Science and Technology 74, pp. 34-39 (2016).
10. Moghaddasi, F., Housaindokht, M.R., Darroudi, M., Bozorgmehr, M.R., Sadeghi, A.: Synthesis of nano curcumin using black pepper oil by O/W Nanoemulsion Technique and investigation of their biological activities. LWT 92, pp. 92-100 (2018).
11. Almodóvar, P., Prodanov, M., Arrunada, O., Inarejos-García, A.M.: affronReye, a natural extract of saffron (Crocus sativus L.) with colorant properties as novel replacer of saffron stigmas in culinary and food applications. International Journal of Gastronomy and Food Science 12, pp. 1-5 (2018).
12. Pereira, E., Pimenta, A.I., Barros, L., Calhelha, R.C., Antonio, A.L., Cabo Verde, S., Ferreira, I.C.F.R.: Effects of gamma radiation on the bioactivity of medicinal and aromatic plants: Mentha × piperita L., Thymus vulgaris L. and Aloysia citrodora Paláu as case studies. Food and Function 9(10), pp. 5150-5161 (2018).
13. Hassan, A.B., Ahmed, S.M., Sir Elkhatim, K.A., Abdelhalim, T.S., Fawale, S.O., Adiamo, O.Q., Mohamed Ahmed, I.A.: Effect of gamma irradiation and microwave heating treatments on microbial load and antioxidant potentials in cinnamon, fennel and hot pepper. Journal of Food Measurement and Characterization. Article in Press (2019).
14. Syahdi, R.R., Sakti, A.S., Kristiyanto, A., Redmawati, R., Munim, A.: Effect of gamma irradiation on some pharmacological properties and microbial activities of melinjo (Gnetum gnemon Linn.) Seeds. Pharmacognosy Journal 11(1), pp. 177-182 (2019).
15. Cătunescu, G.M., Muntean, M., Marian, O., David, A.P., Rotar, A.M.: Comparative effect of gamma irradiation, drying and freezing on sensory, and hygienic quality of parsley leaves. LWT 115,108448 (2019).
16. Watson, I., Kamble, P., Shanks, C., Khan, Z., El Darra, N.: Decontamination of chilli flakes in a fluidized bed using combined technologies: Infrared, UV and ozone Open Access. Innovative Food Science and Emerging Technologies 59,102248 (2020).
17. Eyenga, M., Youovop, J.F., Ngondi, J.L., Sindic, M.: Temperature dependent studies on nutritional, total polyphenols, flavonoids content and antioxidant activities of aframomum citratum (C.pereira) k.schum and tetrapleura tetraptera (schum. & thonn.) taub. fruits. Biotechnology, Agronomy and Society and Environment 24(4), pp. 207-220 (2020).
18. Ouf, S.A., Ali, E.M.: Does the treatment of dried herbs with ozone as a fungal decontaminating agent affect the active constituents? Environmental Pollution 277,116715 (2021).
    
    

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3. Çam, S.T., Aydaş, C., Engin, B., Yüce, Ü.R., Aydn, T., Polat, M.: ESR and TL studies of irradiated Anatolian laurel leaf (Laurus nobilis L.). Radiation Effects and Defects in Solids 167 (6) , pp. 410-420 (2012).
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6. Dias, M.I., Barros, L., Duenas, M., Alves, R.C., Oliveira, M.B.P.P., Santos-Buelga, C., Ferreira, I.C.F.R.: Nutritional and antioxidant contributions of Laurus nobilis L. leaves: Would be more suitable a wild or a cultivated sample? Food Chemistry 156, pp. 339-346 (2014).
7. Vinha, A.F., Guido, L.F., Costa, A.S.G., Alves, R.C., Oliveira, M.B.P.P.: Monomeric and oligomeric flavan-3-ols and antioxidant activity of leaves from different Laurus sp. Food and Function 6 (6), pp. 1944-1949 (2015).
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9. Manoharan, R.K., Lee, J.-H., Lee, J.: Antibiofilm and antihyphal activities of cedar leaf essential oil, camphor, and fenchone derivatives against Candida albicans. Frontiers in Microbiology 8 (AUG), 1476 (2017).
10. Ali, S.I., El-Emary, G.A.E., Mohamed, A.A.: Effects of gamma irradiation on FT-IR fingerprint, phenolic contents and antioxidant activity of foeniculum vulgare and carum carvi seeds. Research Journal of Pharmacy and Technology 11(8), pp. 3323-3329 (2018).
11. Douar-Latreche,S., Benchabane,O., Sahraoui,N., Hazzit,M., Mouhouche, F., Baaliouamer,A.: Effect of Gamma Irradiation on the Chemical Composition and Antioxidant Activity of Thymus algeriensis Extracts. Journal of Essential Oil-Bearing Plants 21(2), pp. 449-461 (2018).
12. Wang,M., Raman,V., Zhao,J., Avula,B., Wang,Y.-H., Wylie,P.L., Khan, I.A.: Application of GC/Q-ToF Combined with Advanced Data Mining and Chemometric Tools in the Characterization and Quality Control of Bay Leaves. Planta Medica 84(14), pp. 1045-1054 (2018).
13. Konovalov, D.A., Alieva, N.M: Phenolic compounds of Laurus nobilis (Review) | [ФЕНОЛЬНЫЕ СОЕДИНЕНИЯ ЛАВРА БЛАГОРОДНОГО (ОБЗОР)] Open Access. Farmatsiya i Farmakologiya 7(5), pp. 244-259 (2019.
14. Bulut Kocabas, B., Attar, A., Peksel, A., Altikatoglu Yapaoz, M:  Phytosynthesis of CuONPs via Laurus nobilis: Determination of antioxidant content, antibacterial activity, and dye decolorization potential. Biotechnology and Applied Biochemistry Article in Press (2020).
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64. Zou, P., Yang, X., Yuan, Y., Jing, C., Cao, J., Wang, Y., Zhang, L., Zhang, C., Li, Y.: Purification and characterization of a fucoidan from the brown algae Macrocystis pyrifera and the activity of enhancing salt-stress tolerance of wheat seedlings. International Journal of Biological Macromolecules 180, pp. 547-558 (2021).

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8. Romeo, R., de Bruno, A., Piscopo, A., Medina, E., Ramírez, E., Brenes, M., Poiana, M.: Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice. Brazilian Journal of Food Technology 23,e2019130 (2020).

9. Olaniran, A., Abu, H., Afolabi, R., Okolie, C., Owolabi, A., Akpor, O.: Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends Open Access. Potravinarstvo Slovak Journal of Food Sciences 14, pp. 88-94 (2020).

10. Liegeard, J., Manning, L.: Use of intelligent applications to reduce household food waste Open Access. Critical Reviews in Food Science and Nutrition 60(6), pp. 1048-1061 (2020).

11. Wei, S., Huang, J., Zhang, L., Sun, Q., Sun, X., Jin, L., Wang, Q.: Physicochemical Properties and Stabilities of Crude and Purified Oil Bodies Extracted from High Oleic Peanuts. European Journal of Lipid Science and Technology 122(4),1900183 (2020).

12. Chutia, H., Mahanta, C.L., Ojah, N., Choudhury, A.J.: Fuzzy logic approach for optimization of blended beverage of cold plasma treated TCW and orange juice. Journal of Food Measurement and Characterization 14(4), pp. 1926-1938 (2020).
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1. Tabaszewska, M., Gabor, A., Jaworska, G., Drożdż, I.: Effect of fermentation and storage on the nutritional value and contents of biologically-active compounds in lacto-fermented white asparagus (Asparagus officinalis L.). LWT - Food Science and Technology 92, pp. 67-72 (2018).
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8. Conversa, G., Lazzizera, C., Chiaravalle, A.E., Miedico, O., Bonasia, A., La Rotonda, P., Elia, A.: Selenium fern application and arbuscular mycorrhizal fungi soil inoculation enhance Se content and antioxidant properties of green asparagus (Asparagus officinalis L.) spears. Scientia Horticulturae 252, pp. 176-191 (2019).

9. Pegiou, E., Mumm, R., Acharya, P., de Vos, R.C.H., Hall, R.D.: Green and white asparagus (Asparagus officinalis): A source of developmental, chemical and urinary intrigue Open Access. Metabolites 10(1),17 (2020).

10. Ha, S.Y., Lee, T.H., Shawon, R.A., Heo, B.G., Kim, H.C., Bae, J.H., Ku, Y.G.: Growth characteristics and yield of asparagus 'atlas' grown in an open field and rain-shelter house system. Horticultural Science and Technology 38(2), pp. 169-176 (2020).

11. Zhang, M., Zhao, G., Zhang, G., Wei, X., Shen, M., Liu, L., Ding, X., Liu, Y.: A targeted analysis of flavonoids in asparagus using the UPLC-MS technique Open Access. Czech Journal of Food Sciences 38(2), pp. 77-83 (2020).

12. Guo, Q., Wang, N., Liu, H., Li, Z., Lu, L., Wang, C.: The bioactive compounds and biological functions of Asparagus officinalis L. - A review Open Access. Journal of Functional Foods 65,103727 (2020).

13. Yu, Q., Fan, L.: New insights into antityrosinase capacity and polyphenols of asparagus during hydrothermal treatments. Food Chemistry 326,126968 (2020).

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