S Y Wang

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. ncbi request reprint Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 48:140-6. 2000
  2. ncbi request reprint Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 48:5677-84. 2000
  3. ncbi request reprint Antioxidant capacity in cranberry is influenced by cultivar and storage temperature
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705 2350, USA
    J Agric Food Chem 49:969-74. 2001
  4. ncbi request reprint Effect of plant growth temperature on antioxidant capacity in strawberry
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 49:4977-82. 2001
  5. ncbi request reprint Changes in oxygen-scavenging systems and membrane lipid peroxidation during maturation and ripening in blackberry
    S Y Wang
    Fruit Laboratory, Beltsville Agriculture Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, MD 20705 2350, USA
    J Agric Food Chem 49:1612-9. 2001
  6. ncbi request reprint Antioxidant activity and phenolic compounds in selected herbs
    W Zheng
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U. S. Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 49:5165-70. 2001

Collaborators

  • W Zheng

Detail Information

Publications6

  1. ncbi request reprint Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 48:140-6. 2000
    ..On the basis of the dry weight of fruit, strawberries had the highest ORAC activity followed by black raspberries (cv. Jewel), blackberries, and red raspberries...
  2. ncbi request reprint Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 48:5677-84. 2000
    ..For OH(*), there was a wide range of scavenging capacities from a high of 15.3% with alpha-tocopherol to a low of 0.88% with ascorbic acid. Glutathione had higher O(2)(*)(-) scavenging capacity compared to the other antioxidants...
  3. ncbi request reprint Antioxidant capacity in cranberry is influenced by cultivar and storage temperature
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705 2350, USA
    J Agric Food Chem 49:969-74. 2001
    ..A positive relationship existed between ORAC values and anthocyanin or phenolic content in all 10 cranberry cultivars at different storage temperatures...
  4. ncbi request reprint Effect of plant growth temperature on antioxidant capacity in strawberry
    S Y Wang
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 49:4977-82. 2001
    ..Fruit of Kent cv. strawberry had higher values of phenolic acid, flavonols, anthocyanins, and antioxidant capacities than fruit of Earliglow cv. strawberry under all temperature regimes...
  5. ncbi request reprint Changes in oxygen-scavenging systems and membrane lipid peroxidation during maturation and ripening in blackberry
    S Y Wang
    Fruit Laboratory, Beltsville Agriculture Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, MD 20705 2350, USA
    J Agric Food Chem 49:1612-9. 2001
    ....
  6. ncbi request reprint Antioxidant activity and phenolic compounds in selected herbs
    W Zheng
    Fruit Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, U. S. Department of Agriculture, Beltsville, Maryland 20705, USA
    J Agric Food Chem 49:5165-70. 2001
    ..longiflora, whereas quercetin-3-O-rhamnosyl-(1 --> 2)-rhamnosyl-(1 --> 6)-glucoside and kaempferol-3-O-rhamnosyl-(1 --> 2)-rhamnosyl-(1 --> 6)-glucoside were predominant phenolic compounds in Ginkgo biloba leaves...