The Chemistry behind Antioxidant Capacity Assays

Huang, Dejian, Ou, Boxin, Prior, Ronald L.·2005·Journal of Agricultural and Food Chemistry

DOI 10.1021/jf030723c

Cited by (1,021)

Items 201–300 of 1,021

In vitro antioxidant, anticholinesterase and antimicrobial activity studies on three Agaricus species with fatty acid compositions and iron contents: A comparative study on the three most edible mushrooms
Mehmet Öztürk, Mehmet Emin Duru, Şeyda Kıvrak, Nazime Mercan-Doğan, Aziz Türkoğlu, Mehmet Ali Özler · 2011 · Food and Chemical Toxicology
Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
Mei Ping Lu, Bo Yuan, Maomao Zeng, Jie Chen · 2010 · Food Research International
The chemistry of gut microbial metabolism of polyphenols
Jan Frederik Stevens, Claudia S. Maier · 2016 · Phytochemistry Reviews
Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids
Merichel Plaza, Tania Pozzo, Jiayin Liu, Kazi Zubaida Gulshan Ara, Charlotta Turner, Eva Nordberg Karlsson · 2014 · Journal of Agricultural and Food Chemistry
Phenolic compounds of green tea: Health benefits and technological application in food
José Manuel Lorenzo, Paulo E. S. Munekata · 2016 · Asian Pacific Journal of Tropical Biomedicine
Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems
Guddadarangavvanahally K. Jayaprakasha, Basavaraj Girennavar, Bhimanagouda S. Patil · 2007 · Bioresource Technology
Bioavailability and Antioxidant Activity of Black Chokeberry ( Aronia melanocarpa ) Polyphenols: in vitro and in vivo Evidences and Possible Mechanisms of Action: A Review
Petko Nedyalkov Denev, Christo G. Kratchanov, Milan Čı́ž, Antonı́n Lojek, Maria G. Kratchanova · 2012 · Comprehensive Reviews in Food Science and Food Safety
Total Antioxidant Capacity: Biochemical Aspects and Clinical Significance
Andrea Silvestrini, Elisabetta Meucci, Bianca Maria Ricerca, Antonio Mancini · 2023 · International Journal of Molecular Sciences
Antioxidant, antimicrobial activities and characterization of phenolic compounds from buriti (Mauritia flexuosa L. f.) by UPLC–ESI-MS/MS
Héctor H. F. Koolen, Felipe M. A. da Silva, Fabio Cesar Gozzo, Antônia Queiroz Lima de Souza, Afonso Duarte Leão de Souza · 2013 · Food Research International
Fucoxanthin content and antioxidant properties of Undaria pinnatifida
Fung, Adah, Hamid, Nazimah, Lu, Jun · 2013 · Food Chemistry
Metabolomics Analysis Reveals the Compositional Differences of Shade Grown Tea (Camellia sinensis L.)
Kang‐Mo Ku, Jung Nam Choi, Jiyoung Kim, Jeong Kee Kim, Lang Gook Yoo, Sang Jun Lee, Young‐Shick Hong, Choong Hwan Lee · 2009 · Journal of Agricultural and Food Chemistry
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
Anna Michalska-Ciechanowska, Miryam Amigo‐Benavent, Henryk Zieliński, M. Dolores del Castillo · 2007 · Journal of Cereal Science
A comprehensive review of CUPRAC methodology
Mustafa Özyürek, Kubilay Güçlü, Esma Tütem, Kevser Sözgen Başkan, Erol Erçağ, Saliha Esin Çeli̇k, Sefa Baki, Leyla Yıldız, Şeyda Karaman, Reşat Apak · 2011 · Analytical Methods
Determination of antiradical and antioxidant activity: basic principles and new insights.
Gunars Tirzitis, Grzegorz Bartosz · 2010 · Acta Biochimica Polonica
Isolation, purification and characterization of antioxidative peptide of pearl millet (Pennisetum glaucum) protein hydrolysate
Himani Agrawal, Robin Joshi, Mahesh Gupta · 2016 · Food Chemistry
Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)
Jon Volden, Grethe Iren A. Borge, Gunnar Bengtsson, Magnor Kåre Hansen, Ingrid E. Thygesen, Trude Wicklund · 2008 · Food Chemistry
Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities
Lee, Ok-Hwan, Lee, Boo-Yong, Lee, Junsoo, Lee, Hee-Bong, Son, Jong-Youn, Park, Cheon-Seok, Shetty, Kalidas, Kim, Young-Cheul · 2009 · Bioresource Technology
Selenium Doped Graphene Quantum Dots as an Ultrasensitive Redox Fluorescent Switch
Siwei Yang, Jing Sun, Peng He, Xinxia Deng, Zhongyang Wang, Chenyao Hu, Guqiao Ding, Xiaoming Xie · 2015 · Chemistry of Materials
Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review
Gádor Indra Hidalgo, María Pilar Almajano · 2017 · Antioxidants
Determination of phenolic compounds and their antioxidant activity in fruits and cereals
Pavel Stratil, Bořivoj Klejdus, Vlastimil Kubáň · 2006 · Talanta
Antioxidant capacity and related parameters of different fruit formulations
Lars Müller, Susanne Gnoyke, Anne M. Popken, Volker Böhm · 2010 · LWT
Reviews on mechanisms of in vitro antioxidant, antibacterial and anticancer activities of water-soluble plant polysaccharides
Otu Phyllis Naa Yarley, Bright Kojo Azumah, Cunshan Zhou, Xiaojie Yu, Gideon Adotey, Henry Kwadwo Hackman, Richard Osae · 2021 · International Journal of Biological Macromolecules
Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
Ratchadaporn Kaprasob, Orapin Kerdchoechuen, Natta Laohakunjit, Dipayan Sarkar, Kalidas Shetty · 2017 · Process Biochemistry
Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies
Kabo Masisi, Trust Beta, Mohammed H. Moghadasian · 2015 · Food Chemistry
The antioxidant activity and the bioactive compound content of Stevia rebaudiana water extracts
Il-Suk Kim, Mi-Ra Yang, Ok‐Hwan Lee, Suk‐Nam Kang · 2010 · LWT
Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake
Adel Abdelrazek Abdelazim Mohdaly, Mohamed Ali Sarhan, Iryna Smetanska, Awad Mahmoud · 2009 · Journal of the Science of Food and Agriculture
Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from Brazil
Maria Inés Genovese, Márcia da Silva Pinto, A.E. De Souza Schmidt Gonçalves, Franco Maria Lajolo · 2008 · Food Science and Technology International
Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction
Majid Hassas-Roudsari, Peter R. Chang, Ronald Bruce Pegg, R TYLER · 2008 · Food Chemistry
Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion
Guanlin Chen, Song-Gen Chen, Ying-Qing Xie, Chen Fu, Yingying Zhao, Chun‐Xia Luo, Yongqing Gao · 2015 · Journal of Functional Foods
In vitro antioxidant activity of silymarin
Ekrem Köksal, İlhami Gülçın, Sevim Beyza, ÖztÜrk Sarikaya, Ercan Bursal · 2008 · Journal of Enzyme Inhibition and Medicinal Chemistry
The new challenge of green cosmetics: natural food ingredients for cosmetic formulations
Dini, Irene, Laneri, Sonia · 2021 · Molecules
Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion
Guanlin Chen, Song-Gen Chen, Yingying Zhao, Chun-Xia Luo, Juan Li, Yongqing Gao · 2014 · Industrial Crops and Products
On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)
Andrzej Lech Dawidowicz, Dorota Wianowska, Małgorzata Olszowy‐Tomczyk · 2011 · Food Chemistry
Antioxidant Activity of Phenolic Acids and Their Metabolites: Synthesis and Antioxidant Properties of the Sulfate Derivatives of Ferulic and Caffeic Acids and of the Acyl Glucuronide of Ferulic Acid
Alessandro Piazzon, Urška Vrhovšek, Domenico Masuero, Fulvio Mattivi, Federica Mandoj, Mirella Nardini · 2012 · Journal of Agricultural and Food Chemistry
Antiproliferative and Antioxidant Properties of Anthocyanin Rich Extracts from Blueberry and Blackcurrant Juice
Zorița Maria Diaconeasa, Loredana Florina LEOPOLD, Dumitriţa Olivia Rugină, Hüseyin Ayvaz, Carmen Socaciu · 2015 · International Journal of Molecular Sciences
Antioxidant measurements
Anikó Somogyi, Klára Rosta, Péter Pusztai, Zsolt Tulassay, Géza Nagy · 2007 · Physiological Measurement
Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace
Yolanda Diñeiro, Belén Suárez Valles, Anna Picinelli Lobo · 2009 · Food Chemistry
Different methods for control and comparison of the antioxidant properties of vegetables
Milan Čı́ž, Hana Čı́žová, Petko Nedyalkov Denev, Maria G. Kratchanova, Anton Minchev Slavov, Antonı́n Lojek · 2009 · Food Control
Free and bound total phenolic concentrations, antioxidant capacities, and profiles of proanthocyanidins and anthocyanins in whole grain rice (Oryza sativa L.) of different bran colours
Byungrok Rok Min, Liwei Gu, Anna M. McClung, Christine J. Bergman, Ming‐Hsuan Chen · 2012 · Food Chemistry
Valorization of pomelo ( Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action
Restituto Tocmo, Jennifer T. Peña-Fronteras, Kriza Faye Calumba, Melanie Mendoza, Jeremy James Johnson · 2020 · Comprehensive Reviews in Food Science and Food Safety
Influence of grape pomace extract incorporation on chitosan films properties
Andreia S. Ferreira, Cláudia Nunes, Alichandra Castro, Paula Ferreira, Manuel A. Coimbra · 2014 · Carbohydrate Polymers
Demonstrating the Efficiency of Sulphur Dioxide Replacements in Wine: A Parameter Review
Guerrero, Raúl F., Cantos-Villar, Emma · 2015 · Trends in Food Science & Technology
Ultrasound-assisted extraction of phenolic compounds from Laurus nobilis L. and their antioxidant activity
Diana Beatriz Muñiz Márquez, Guillermo Cristian Guadalupe Martínez-Ávila, Jorge E. Wong‐Paz, Ruth E. Belmares, Raúl Rodrı́guez-Herrera, Cristóbal N. Aguilar · 2013 · Ultrasonics Sonochemistry
Sacha inchi (Plukenetia volubilis): A seed source of polyunsaturated fatty acids, tocopherols, phytosterols, phenolic compounds and antioxidant capacity
Rosana Chirinos, Gledy Zuloeta, Romina Pedreschi, Éric Mignolet, Yvan Larondelle, David Campos · 2013 · Food Chemistry
Evaluation of the antioxidant activity of asparagus, broccoli and their juices
T SUN, J POWERS, J TANG · 2007 · Food Chemistry
The main and modified CUPRAC methods of antioxidant measurement
Mustafa Özyürek, Kubilay Güçlü, Reşat Apak · 2011 · TrAC Trends in Analytical Chemistry
Correlation of tocopherol, tocotrienol, γ-oryzanol and total polyphenol content in rice bran with different antioxidant capacity assays
Carlos Aguilar-García, Grace R. Gavino, Mercedes Baragaño-Mosqueda, Patricio Hevia, Victor C. Gavino · 2006 · Food Chemistry
Laboratory and clinical studies of cancer chemoprevention by antioxidants in berries
Gary D. Stoner, Lisheng Wang, B. C. Casto · 2008 · Carcinogenesis
Antioxidant activity of sulfated polysaccharide fractions extracted from Undaria pinnitafida in vitro
Tingting Hu, Dan Liú, Yan Chen, Jun Wu, Shusheng Wang · 2009 · International Journal of Biological Macromolecules
Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts
Petra Terpinc, Barbara Ceh, Nataša Poklar Ulrih, Helena Abramovič · 2012 · Industrial Crops and Products
Antimicrobial Property, Antioxidant Capacity, and Cytotoxicity of Essential Oil from Cumin Produced in Iran
Tolou Allahghadri, Iraj Rasooli, Parviz Owlia, Mohammad Reza Jalali Nadooshan, Tooba Ghazanfari, Massoud Taghizadeh, Shakiba Darvish Alipour Astaneh · 2010 · Journal of Food Science
ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content
Molay Kumar Roy, Motoki Koide, Theertham Pradyumna RAO, Tsutomu Ōkubo, Yutaka Ogasawara, Lekh Raj Juneja · 2010 · International Journal of Food Sciences and Nutrition
Polyphenols and Health: Current State and Progress
Francisco Abraham Tomás-Barberán, Cristina Andrés‐Lacueva · 2012 · Journal of Agricultural and Food Chemistry
Bioscreening of Australian olive mill waste extracts: Biophenol content, antioxidant, antimicrobial and molluscicidal activities
Hassan K. Obied, Danny R. Bedgood, Paul D. Prenzler, Kevin Robards · 2007 · Food and Chemical Toxicology
Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts
K.K. Chew, M.Z. Khoo, Shiow‐Fern Ng, Yin Yin Thoo, Wan Aida Wan Mustapha, Chun Wai Ho · 2011 · International Food Research Journal
The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review
Kenia M Favela-González, Ayerim Hernández‐Almanza, Norma M. de la Fuente‐Salcido · 2020 · Journal of Food Biochemistry
Correlation of total polyphenolic content with antioxidant and antibacterial activity of 24 extracts from Greek domestic Lamiaceae species
Dimitrios Stagos, Nikolaos Portesis, Chryssa Spanou, Dimitrios Mossialos, Nektarios Aligiannis, Eliza Chaita, Christos Panagoulis, Eleni Reri, Alexios‐Léandros Skaltsounis, Aristidis Michael Tsatsakis et al. · 2012 · Food and Chemical Toxicology
An Integrated Approach to Evaluate Food Antioxidant Capacity
T. Sun, Sherry Ann Tanumihardjo · 2007 · Journal of Food Science
Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities
Mohamed F. Abo El‐Maati, Samir A. Mahgoub, Salah M. Labib, Ali Mohammad Ali Ibraheim Al-Gaby, Mohamed Fawzy Ramadan · 2016 · European Journal of Integrative Medicine
Salt stress mitigation by seed priming with UV-C in lettuce plants: Growth, antioxidant activity and phenolic compounds
Chayma Ouhibi, Houneïda Attia, Fedia Rebah, Najoua Msilini, Mohamed Chebbi, Jawad Aarrouf, Laurent Urban, Mokhtar Lachaâl · 2014 · Plant Physiology and Biochemistry
Interactions between phytochemicals from fruits and vegetables: Effects on bioactivities and bioavailability
Minh Anh Thu Phan, Janet L. Paterson, Martin P. Bucknall, Jayashree Arcot · 2016 · Critical Reviews in Food Science and Nutrition
Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white
Chamila Nimalaratne, Nandika Bandara, Jianping Wu · 2015 · Food Chemistry
Evolution of food antioxidants as a core topic of food science for a century
Ezgi Doğan Cömert, Vural Gökmen · 2017 · Food Research International
Development of a Silver Nanoparticle-Based Method for the Antioxidant Capacity Measurement of Polyphenols
Mustafa Özyürek, Nilay Güngör, Sefa Baki, Kubilay Güçlü, Reşat Apak · 2012 · Analytical Chemistry
Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties
Isabelle Ky, Bénédicte Lorrain, Natallia Kolbas, Alan Crozier, Pierre‐Louis Teissèdre · 2014 · Molecules
Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties
Agnieszka Kosińska, Magdalena Karamać, Isabel Estrella, Teresa Hernández, Begoña Bartolomé, Gary A. Dykes · 2012 · Journal of Agricultural and Food Chemistry
Effect of esterification condensation on the Folin–Ciocalteu method for the quantitative measurement of total phenols
Liang-Yü Chen, Chien-Wei Cheng, Ji-Yuan Liang · 2014 · Food Chemistry
Antioxidant activity and profiles of common vegetables in Singapore
Mia Isabelle, Bee Lan Lee, Meng Thiam Lim, Woon‐Puay Koh, Dejian Huang, Choon Nam Ong · 2009 · Food Chemistry
Current Issues in Antioxidant Measurement
Reşat Apak · 2019 · Journal of Agricultural and Food Chemistry
Critical analysis of current methods for assessing the in vitro antioxidant and antibacterial activity of plant extracts
Joash Ban Lee Tan, Yau Yan Lim · 2014 · Food Chemistry
Design of antibiotic containing hydrogel wound dressings: Biomedical properties and histological study of wound healing
Baljit Singh, Sushma Sharma, Abhishek Dhiman · 2013 · International Journal of Pharmaceutics
In vitro antioxidant activity of tocopherols and tocotrienols and comparison of vitamin E concentration and lipophilic antioxidant capacity in human plasma
Lars Müller, Kathleen Theile, Volker Böhm · 2010 · Molecular Nutrition & Food Research
Antioxidant activity of selected plant species; potential new sources of natural antioxidants
Neda Nićiforović, Vladimir B. Mihailović, Pavle Mašković, Slavica Solujić, A. Stojković, Dragana Pavlović-Muratspahić · 2010 · Food and Chemical Toxicology
Profiling of carotenoids and antioxidant capacity of microalgae from subtropical coastal and brackish waters
Faruq Ahmed, K. Fanning, Michael Erich Netzel, Warwick Turner, Yan Li, Peer Martin Schenk · 2014 · Food Chemistry
Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities
Xiaoli Zhang, Yu-Shan Guo, Chunhua Wang, Guoqiang Li, Jiaojiao Xu, Hau Yin Chung, Wen‐Cai Ye, Yao-Lan Li, Guo‐Cai Wang · 2013 · Food Chemistry
Food flavonols: Nutraceuticals with complex health benefits and functionalities
Davide Barreca, Domenico Trombetta, Antonella Smeriglio, Giuseppina Mandalari, Orazio Romeo, Maria Rosa Felice, Giuseppe Gattuso, Seyed Mohammad Nabavi · 2021 · Trends in Food Science & Technology
Comparative study of commercially available cocoa products in terms of their bioactive composition
Ana Belščak, Draženka Komes, Dunja Horžić, Karin Kovačević Ganić, Damir Karlović · 2009 · Food Research International
Moringa plants: Bioactive compounds and promising applications in food products
Saúl Saucedo-Pompa, Jorge Ariel Torres‐Castillo, Cecilia Castro-López, Romeo Rojas, Ernesto Javier Sánchez-Alejo, Maginot Ngangyo Heya, Gcg Martínez-Ávila · 2018 · Food Research International
In vitro antioxidant activity and total phenolic content of endophytic fungi isolated from Eugenia jambolana Lam.
Manila Yadav, Amita Yadav, Jaya Parkash Yadav · 2014 · Asian Pacific Journal of Tropical Medicine
Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of Mungbean
Farooq Anwar, Sajid Latif, Roman Przybylski, Bushra Sultana, Muhammad Ashraf · 2007 · Journal of Food Science
A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants
Hilde Henny Wijngaard, Christian Rößle, Nigel Patrick Brunton · 2009 · Food Chemistry
Antioxidant peptides, the guardian of life from oxidative stress
Yiyun Zhu, Kang Wang, Xinyi Jia, Caili Fu, Haining Yu, Yipeng Wang · 2023 · Medicinal Research Reviews
Antioxidant properties of resveratrol and piceid on lipid peroxidation in micelles and monolamellar liposomes
Sabrina Fabris, Federico Momo, Giampietro Ravagnan, Roberto Stevanato · 2008 · Biophysical Chemistry
Extraction of coffee antioxidants: Impact of brewing time and method
Ludwig, Iziar A., Sanchez, Lidia, Caemmerer, Bettina, Kroh, Lothar W., De Peña, M. Paz, Cid, Concepción · 2012 · Food Research International
Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils
Adel Abdelrazek Abdelazim Mohdaly, Iryna Smetanska, Mohamed Fawzy Ramadan, Mohamed Ali Sarhan, Awad Mahmoud · 2011 · Industrial Crops and Products
Evaluation of antioxidant activity of medicinal plants containing polyphenol compounds. Comparison of two extraction systems.
Maria G. Kratchanova, Petko Nedyalkov Denev, Milan Čı́ž, Antonı́n Lojek, Atanas Mihailov · 2010 · Acta Biochimica Polonica
Evaluation of free radical-scavenging and antihemolytic activities of quince (Cydonia oblonga) leaf: A comparative study with green tea (Camellia sinensis)
Rossana M. Costa, Ana S. Magalhães, José Alberto Pereira, Paula B. Andrade, Patrı́cia Valentão, Márcia C. Carvalho, Branca Maria Silva · 2009 · Food and Chemical Toxicology
Asteraceae species with most prominent bioactivity and their potential applications: A review
Sílvia M.F. Bessada, João C.M. Barreira, M. Beatriz P.P. Oliveira · 2015 · Industrial Crops and Products
Determination of reducing power and metal chelating ability of antioxidant peptides: Revisited methods
Laetitia Canabady‐Rochelle, Christelle Harscoat‐Schiavo, Violette Kessler, Arnaud Aymes, Frantz Fournier, Jean‐Michel Girardet · 2015 · Food Chemistry
Serum melatonin levels and antioxidant capacities after consumption of pineapple, orange, or banana by healthy male volunteers
Manit Saeteaw, Jeffrey Roy Johns, Nutjaree Pratheepawanit Johns, Suphat Subongkot · 2012 · Journal of Pineal Research
Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties
Petko Nedyalkov Denev, Milan Čı́ž, Gabriela Ambrožová, Antonı́n Lojek, Irina Z. Yanakieva, Maria G. Kratchanova · 2010 · Food Chemistry
Determination of Total Antioxidant Capacity by Oxygen Radical Absorbance Capacity (ORAC) Using Fluorescein as the Fluorescence Probe: First Action 2012.23
Boxin Ou, Tony Chang, Dejian Huang, Ronald L. Prior · 2013 · Journal of AOAC International
Cornus mas L. (cornelian cherry), an important European and Asian traditional food and medicine: Ethnomedicine, phytochemistry and pharmacology for its commercial utilization in drug industry
Biswanath Dinda, Anthony M. Kyriakopoulos, Subhajit Dinda, Vassilis C. Zoumpourlis, Νikolaos S. Τhomaidis, Aristea Velegraki, Charlambos Markopoulos, Manikarna Dinda · 2016 · Journal of Ethnopharmacology
Characterisation of Kraft lignin separated by gradient acid precipitation
Patrícia Soares Bilhalva dos Santos, Xabier Erdocia, Darci Alberto Gatto, Jalel Labidi · 2014 · Industrial Crops and Products
Enhanced radical scavenging activity by antioxidant-functionalized gold nanoparticles: A novel inspiration for development of new artificial antioxidants
Zhou Nie, Ke Jian Liu, Chuan‐Jian Zhong, Lanfen Wang, Ying Yang, Qiu Tian, Yang Liu · 2007 · Free Radical Biology and Medicine
Antioxidant activity assays on-line with liquid chromatography
H.A.G. Niederländer, Teris André van Beek, Aiste Bartasiute, Irina I. Koleva · 2008 · Journal of Chromatography A
Betalains, Phenols and Antioxidant Capacity in Cactus Pear [Opuntia ficus-indica (L.) Mill.] Fruits from Apulia (South Italy) Genotypes
Clara Albano, Carmine Negro, Noemi Tommasi, C. Gerardi, Giovanni Mita, Antonio Miceli, Luigi De Bellis, Federica Blando · 2015 · Antioxidants
Biorecovery of antioxidants from apple pomace by supercritical fluid extraction
Giovanna Ferrentino, Ksenia Morozova, Ornella Kongi Mosibo, Mohsen Ramezani, Matteo Scampicchio · 2018 · Journal of Cleaner Production
Phenolic content and antioxidant capacity of Philippine sweet potato (Ipomoea batatas) varieties
Rowena Grace O. Rumbaoa, Djanna F. Cornago, Inacrist M. Geronimo · 2008 · Food Chemistry
GC/MS analysis and in vitro antioxidant activity of essential oil and methanol extracts of Thymus caramanicus Jalas and its main constituent carvacrol
Javad Safaei‐Ghomi, Abdolrasoul Haghir Ebrahimabadi, Zahra Djafari-Bidgoli, Hossein Batooli · 2009 · Food Chemistry