Literature DB >> 2184827

Chlorophylls in foods.

S J Schwartz1, T V Lorenzo.   

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Year:  1990        PMID： 2184827     DOI： 10.1080/10408399009527511

Source DB:  PubMed          Journal:  Crit Rev Food Sci Nutr        ISSN： 1040-8398            Impact factor:   11.176


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  3 in total

1.  Chlorophyll-related compounds inhibit cell adhesion and inflammation in human aortic cells.

Authors:  Kuan-Hung Lin; Ching-Yun Hsu; Ya-Ping Huang; Jun-You Lai; Wen-Bin Hsieh; Meng-Yuan Huang; Chi-Ming Yang; Pi-Yu Chao
Journal:  J Med Food       Date:  2013-09-25       Impact factor: 2.786

2.  Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L.

Authors:  Fenglin Gu; Feifei Huang; Guiping Wu; Hongying Zhu
Journal:  Molecules       Date:  2018-02-09       Impact factor: 4.411

3.  Photo-Oxidative Protection of Chlorophyll a in C-Phycocyanin Aqueous Medium.

Authors:  Ji-Eun Hong; Jae-Hyun Lim; Tae-Yoon Kim; Hwa-Yong Jang; Han-Bin Oh; Bong-Geun Chung; Seung-Yop Lee
Journal:  Antioxidants (Basel)       Date:  2020-12-05
  3 in total

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