Ou B - Search Results

1

Rapid quantitation of avenanthramides in oat-containing products by high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (HPLC-TQMS).

Xie Z, Mui T, Sintara M, Ou B, Johnson J, Chu Y, O'shea M, Kasturi P, Chen Y. Xie Z, et al. Among authors: ou b. Food Chem. 2017 Jun 1;224:280-288. doi: 10.1016/j.foodchem.2016.12.079. Epub 2016 Dec 23. Food Chem. 2017. PMID: 28159267

2

In vitro total antioxidant capacity and anti-inflammatory activity of three common oat-derived avenanthramides.

Yang J, Ou B, Wise ML, Chu Y. Yang J, et al. Among authors: ou b. Food Chem. 2014 Oct 1;160:338-45. doi: 10.1016/j.foodchem.2014.03.059. Epub 2014 Mar 21. Food Chem. 2014. PMID: 24799247

3

Functional beverage of Garcinia mangostana (mangosteen) enhances plasma antioxidant capacity in healthy adults.

Xie Z, Sintara M, Chang T, Ou B. Xie Z, et al. Among authors: ou b. Food Sci Nutr. 2015 Jan;3(1):32-8. doi: 10.1002/fsn3.187. Epub 2014 Dec 12. Food Sci Nutr. 2015. PMID: 25649891 Free PMC article.

4

Daily consumption of a mangosteen-based drink improves in vivo antioxidant and anti-inflammatory biomarkers in healthy adults: a randomized, double-blind, placebo-controlled clinical trial.

Xie Z, Sintara M, Chang T, Ou B. Xie Z, et al. Among authors: ou b. Food Sci Nutr. 2015 Jul;3(4):342-8. doi: 10.1002/fsn3.225. Epub 2015 Apr 13. Food Sci Nutr. 2015. PMID: 26286710 Free PMC article.

5

Decrease of free radical concentrations in humans following consumption of a high antioxidant capacity natural product.

Nemzer B, Chang T, Xie Z, Pietrzkowski Z, Reyes T, Ou B. Nemzer B, et al. Among authors: ou b. Food Sci Nutr. 2014 Nov;2(6):647-54. doi: 10.1002/fsn3.146. Epub 2014 Jul 18. Food Sci Nutr. 2014. PMID: 25493181 Free PMC article.

6

Supercritical CO2 decaffeination of unroasted coffee beans produces melanoidins with distinct NF-κB inhibitory activity.

Chen Y, Brown PH, Hu K, Black RM, Prior RL, Ou B, Chu YF. Chen Y, et al. Among authors: ou b. J Food Sci. 2011 Sep;76(7):H182-6. doi: 10.1111/j.1750-3841.2011.02304.x. Epub 2011 Aug 8. J Food Sci. 2011. PMID: 21824138

7

In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation.

Kock LB, Brummer Y, Exley T, Rhymer C, Storsley J, Xie K, Chu Y, Ou B, Ames NP, Tosh SM, Bordenave N. Kock LB, et al. Among authors: ou b. Carbohydr Polym. 2018 Nov 15;200:271-277. doi: 10.1016/j.carbpol.2018.07.082. Epub 2018 Jul 29. Carbohydr Polym. 2018. PMID: 30177167

8

Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.

Gu L, House SE, Wu X, Ou B, Prior RL. Gu L, et al. Among authors: ou b. J Agric Food Chem. 2006 May 31;54(11):4057-61. doi: 10.1021/jf060360r. J Agric Food Chem. 2006. PMID: 16719534

9

The antioxidant and chlorogenic acid profiles of whole coffee fruits are influenced by the extraction procedures.

Mullen W, Nemzer B, Ou B, Stalmach A, Hunter J, Clifford MN, Combet E. Mullen W, et al. Among authors: ou b. J Agric Food Chem. 2011 Apr 27;59(8):3754-62. doi: 10.1021/jf200122m. Epub 2011 Mar 14. J Agric Food Chem. 2011. PMID: 21401105

10

Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe.

Ou B, Hampsch-Woodill M, Prior RL. Ou B, et al. J Agric Food Chem. 2001 Oct;49(10):4619-26. doi: 10.1021/jf010586o. J Agric Food Chem. 2001. PMID: 11599998

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