B. Ou

发表

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

Lindsay B Kock, Y. Brummer, Tracy Exley, 2018, Carbohydrate polymers.

Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

B. Ou, K. Miller, W. Hurst, 2008, Journal of agricultural and food chemistry.

Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated beta-cyclodextrin as the solubility enhancer.

Dejian Huang, B. Ou, Judith A Flanagan, 2002, Journal of agricultural and food chemistry.

Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL))) of plasma and other biological and food samples.

L. Howard, R. Prior, Xianli Wu, 2003, Journal of agricultural and food chemistry.

Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study.

Dejian Huang, B. Ou, Judith A Flanagan, 2002, Journal of agricultural and food chemistry.

Processed tart cherry products--comparative phytochemical content, in vitro antioxidant capacity and in vitro anti-inflammatory activity.

B. Ou, E. Seymour, Kristen N. Bosak, 2012, Journal of food science.

Novel high-throughput assay for antioxidant capacity against superoxide anion.

Y. Kou, Dejian Huang, B. Ou, 2009, Journal of agricultural and food chemistry.

Type 2 diabetes-related bioactivities of coffee: Assessment of antioxidant activity, NF-κB inhibition, and stimulation of glucose uptake

Peter H. Brown, R. Liu, B. Ou, 2011 .

West African Sorghum bicolor leaf sheaths have anti-inflammatory and immune-modulating properties in vitro.

G. Jensen, B. Ou, K. Benson, 2013, Journal of medicinal food.

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

Yifang Chu, B. Ou, Zhuohong Xie, 2017, Food chemistry.

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

Yifang Chu, B. Ou, M. Wise, 2014, Food chemistry.

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

Peter H. Brown, R. Prior, B. Ou, 2011, Journal of food science.

Bioavailability and antioxidant effects of a xanthone-rich Mangosteen (Garcinia mangostana) product in humans.

Y. Kou, B. Ou, Liliang Zhang, 2009, Journal of agricultural and food chemistry.

Effect of a mangosteen dietary supplement on human immune function: a randomized, double-blind, placebo-controlled trial.

Y. Kou, B. Ou, Miwako Kondo, 2009, Journal of medicinal food.

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

R. Prior, Xianli Wu, B. Ou, 2006, Journal of agricultural and food chemistry.

Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.

B. Ou, K. Miller, David, 2009, Journal of agricultural and food chemistry.

Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

Chang Yong Lee, B. Ou, K. Miller, 2006, Journal of agricultural and food chemistry.

Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.

B. Ou, K. Miller, W. Hurst, 2009, Journal of food science.

Bioactivities of crude caffeine: Antioxidant activity, cyclooxygenase-2 inhibition, and enhanced glucose uptake

Peter H. Brown, I. Cheng, R. Prior, 2012 .

Chemical composition of caneberry (Rubus spp.) seeds and oils and their antioxidant potential.

T. Isbell, S. Knapp, B. S. Bushman, 2004, Journal of agricultural and food chemistry.

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

M. Clifford, A. Stalmach, W. Mullen, 2011, Journal of agricultural and food chemistry.

Antioxidant activity and phenolic content of Oregon caneberries.

B. Ou, L. Wada, 2002, Journal of agricultural and food chemistry.

Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen radical absorbance capacity comparison with nontraditional wines obtained from highbush blueberry.

R. Prior, C. Sánchez-Moreno, B. Ou, 2003, Journal of agricultural and food chemistry.

Evaluating commercial food products for presence of blueberries and for their anti-inflammatory effects

B. Ou, B. Nemzer, Zhuohong Xie, 2015 .

Bioactivities of açaí (Euterpe precatoria Mart.) fruit pulp, superior antioxidant and anti-inflammatory properties to Euterpe oleracea Mart.

M. Medina, Xianli Wu, G. Jensen, 2012 .

Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai).

J. Owens, R. Prior, Xianli Wu, 2006, Journal of agricultural and food chemistry.

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

B. Ou, B. Nemzer, Zhuohong Xie, 2014, Food science & nutrition.

THE ANTIOXIDANT PROPERTIES OF TOBACCO

B. Ou, B. Rodu, 2000 .

High-throughput quantitation of peroxyl radical scavenging capacity in bulk oils.

Dejian Huang, B. Ou, V. Waisundara, 2006, Journal of agricultural and food chemistry.

High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format.

Dejian Huang, R. Prior, Dejian Huang, 2002, Journal of agricultural and food chemistry.

Novel fluorometric assay for hydroxyl radical prevention capacity using fluorescein as the probe.

R. Prior, Dejian Huang, B. Ou, 2002, Journal of agricultural and food chemistry.

Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity

B. Ou, R. Beelman, N. J. Dubost, 2007 .

The chemistry behind antioxidant capacity assays.

Dejian Huang, R. Prior, Dejian Huang, 2005, Journal of agricultural and food chemistry.

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

R. Prior, B. Ou, M. Hampsch-Woodill, 2001, Journal of agricultural and food chemistry.

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

B. Ou, Zhuohong Xie, M. Sintara, 2014, Food science & nutrition.

Phytochemical and nutrient composition of the freeze-dried amazonian palm berry, Euterpe oleraceae mart. (acai).

R. Prior, Xianli Wu, Dejian Huang, 2006, Journal of agricultural and food chemistry.

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

B. Ou, Zhuohong Xie, M. Sintara, 2015, Food science & nutrition.

Determination of total procyanidins in selected chocolate and confectionery products using DMAC.

Y. Kou, B. Ou, W. Hurst, 2010, Journal of AOAC International.

Determination of total antioxidant capacity by oxygen radical absorbance capacity (ORAC) using fluorescein as the fluorescence probe: First Action 2012.23.

R. Prior, Dejian Huang, B. Ou, 2013, Journal of AOAC International.

When east meets west: the relationship between yin‐yang and antioxidation‐oxidation

Dejian Huang, B. Ou, Judith A Flanagan, 2003, FASEB journal : official publication of the Federation of American Societies for Experimental Biology.

Fluorescent approach to quantitation of reactive oxygen species in mainstream cigarette smoke.

Dejian Huang, B. Ou, 2006, Analytical chemistry.

A Novel Approach for Measurement of Total Reactive Oxidant Species (ROS) In Vivo by A Fluorometric Method

B. Ou, B. Nemzer, Z. Pietrzkowski, 2013 .