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These terms define your current search. Click the × to remove a term. Biological Sciences: biochemistry > biochemical compounds > pigments > plant pigments > flavonoids > bioflavonoids × Geographical Locations: South America × 14 results Group by: Biological Sciences, Geographical Locations   (Click to View) Ilex brasiliensis: phytochemical composition and mechanism of action against the proliferation of a lymphoma cell line Journal of food biochemistry (Click to View) Optimization of capillary zone electrophoresis separation and on-line preconcentration of 16 phenolic compounds from wines produced in South America Food research international (Click to View) Antioxidant capacity, polyphenolic content and tandem HPLC–DAD–ESI/MS profiling of phenolic compounds from the South American berries Luma apiculata and L. chequén Food chemistry (Click to View) Phenolic Constituents of the Chilean Herbal Tea Fabiana imbricata R. et P. Plant foods for human nutrition (Click to View) Effect of acute administration of hydroalcohol extract of Ilex paraguariensis St Hilaire (Aquifoliaceae) in animal models of Parkinson's disease Phytotherapy research (Click to View) Plant location and extraction procedure strongly alter the antimicrobial activity of murta extracts European food research and technology (Click to View) Characterization of Goethe white wines: influence of different storage conditions on the wine evolution during bottle aging European food research and technology (Click to View) Constituents and biological activities of Schinus polygamus Journal of ethnopharmacology (Click to View) Phenolic profiles of Andean purple corn (Zea mays L.) Food chemistry (Click to View) Dihydroisocoumarin from Xyris pterygoblephara active against dermatophyte fungi Phytochemistry (Click to View) Monomeric phenols of cashew apple (Anacardium occidentale L.) Food chemistry (Click to View) Assessment of the Nutritional Values of Genetically Modified Wheat, Corn, and Tomato Crops Journal of agricultural and food chemistry (Click to View) Growth Parameter and Viability Modifications of Escherichia coli by Phenolic Compounds and Argentine Wine Extracts Applied biochemistry and biotechnology (Click to View) Quantitative variation in Brazilian vegetable sources of flavonols and flavones Food chemistry