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249 results
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Bioavailability of anthocyanins and ellagitannins following consumption of raspberries by healthy humans and subjects with an ileostomy.
González-Barrio R, Borges G, Mullen W, Crozier A. González-Barrio R, et al. Among authors: crozier a. J Agric Food Chem. 2010 Apr 14;58(7):3933-9. doi: 10.1021/jf100315d. J Agric Food Chem. 2010. PMID: 20218618
Absorption and excretion of conjugated flavonols, including quercetin-4'-O-beta-glucoside and isorhamnetin-4'-O-beta-glucoside by human volunteers after the consumption of onions.
Aziz AA, Edwards CA, Lean ME, Crozier A. Aziz AA, et al. Among authors: crozier a. Free Radic Res. 1998 Sep;29(3):257-69. doi: 10.1080/10715769800300291. Free Radic Res. 1998. PMID: 9802557
Biosynthesis and catabolism of caffeine in low-caffeine-containing species of Coffea.
Ashihara H, Crozier A. Ashihara H, et al. Among authors: crozier a. J Agric Food Chem. 1999 Aug;47(8):3425-31. doi: 10.1021/jf981209n. J Agric Food Chem. 1999. PMID: 10552667
Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins.
McDonald MS, Hughes M, Burns J, Lean ME, Matthews D, Crozier A. McDonald MS, et al. Among authors: crozier a. J Agric Food Chem. 1998 Feb 16;46(2):368-375. doi: 10.1021/jf970677e. J Agric Food Chem. 1998. PMID: 10554248
Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines.
Burns J, Gardner PT, O'Neil J, Crawford S, Morecroft I, McPhail DB, Lister C, Matthews D, MacLean MR, Lean ME, Duthie GG, Crozier A. Burns J, et al. Among authors: crozier a. J Agric Food Chem. 2000 Feb;48(2):220-30. doi: 10.1021/jf9909757. J Agric Food Chem. 2000. PMID: 10691619
Occurrence of flavonols in tomatoes and tomato-based products.
Stewart AJ, Bozonnet S, Mullen W, Jenkins GI, Lean ME, Crozier A. Stewart AJ, et al. Among authors: crozier a. J Agric Food Chem. 2000 Jul;48(7):2663-9. doi: 10.1021/jf000070p. J Agric Food Chem. 2000. PMID: 10898604
Extraction of phenolics and changes in antioxidant activity of red wines during vinification.
Burns J, Gardner PT, Matthews D, Duthie GG, Lean ME, Crozier A. Burns J, et al. Among authors: crozier a. J Agric Food Chem. 2001 Dec;49(12):5797-808. doi: 10.1021/jf010682p. J Agric Food Chem. 2001. PMID: 11743766
Plant foods and herbal sources of resveratrol.
Burns J, Yokota T, Ashihara H, Lean ME, Crozier A. Burns J, et al. Among authors: crozier a. J Agric Food Chem. 2002 May 22;50(11):3337-40. doi: 10.1021/jf0112973. J Agric Food Chem. 2002. PMID: 12010007
Variations in the profile and content of anthocyanins in wines made from cabernet sauvignon and hybrid grapes.
Burns J, Mullen W, Landrault N, Teissedre PL, Lean ME, Crozier A. Burns J, et al. Among authors: crozier a. J Agric Food Chem. 2002 Jul 3;50(14):4096-102. doi: 10.1021/jf011233s. J Agric Food Chem. 2002. PMID: 12083890
Ellagitannins, flavonoids, and other phenolics in red raspberries and their contribution to antioxidant capacity and vasorelaxation properties.
Mullen W, McGinn J, Lean ME, MacLean MR, Gardner P, Duthie GG, Yokota T, Crozier A. Mullen W, et al. Among authors: crozier a. J Agric Food Chem. 2002 Aug 28;50(18):5191-6. doi: 10.1021/jf020140n. J Agric Food Chem. 2002. PMID: 12188628
249 results
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