Phenolic antioxidants

Antioxidants/antimutagens in food

Namiki, M. (1990) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399009527528 · Cited by 903 · see citing works

Flavonols and flavones in food plants: a review

HERRMANN, K. (1976) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.1976.tb00743.x · Cited by 581 · see citing works

Kinetic studies in the chemistry of rubber and related materials. II. The kinetics of oxidation of unconjugated olefins

Bolland, J. L., & Gee, G. (1946) · Transactions of the Faraday Society · doi:10.1039/tf9464200236 · Cited by 533 · see citing works

Autoxidation and Antioxidants

(1965) · Food and Cosmetics Toxicology · doi:10.1016/s0015-6264(65)80268-1 · Cited by 527 · see citing works

Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis

Ito, N., Hirose, M., Fukushima, S., Tsuda, H., Shirai, T., & Tatematsu, M. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90291-7 · Cited by 517 · see citing works

VITAMIN E AND FREE RADICAL PEROXIDATION OF LIPIDS*

Tappel, A. L. (1972) · Annals of the New York Academy of Sciences · doi:10.1111/j.1749-6632.1972.tb27851.x · Cited by 471 · see citing works

Soybean isoflavones: effect of environment and variety on composition

Eldridge, A. C., & Kwolek, W. F. (1983) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00116a052 · Cited by 393 · see citing works

Olefin oxidation

Bateman, L. (1954) · Quarterly Reviews Chemical Society · doi:10.1039/qr9540800147 · Cited by 373 · see citing works

CRC handbook of food additives

Furia, T. E. (1968) · CRC Press eBooks · Cited by 342 · see citing works

NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE

Chang, S. S., OSTRIC‐MATIJASEVIC, B., Hsieh, O. A. L., & HUANG, C. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb12676.x · Cited by 335 · see citing works

Oxidation and antioxidants in fat and oil processing

Sherwin, E. R. (1978) · Journal of the American Oil Chemists Society · doi:10.1007/bf02682653 · Cited by 295 · see citing works

Toxicological Aspects of Antioxidants Used as Food Additives

BARLOW, S. M. (1990) · Springer eBooks · doi:10.1007/978-94-009-0753-9_7 · Cited by 286 · see citing works

Natural Antioxidants Not Exploited Commercially

PRATT, D. E., & Hudson, B. J. F. (1990) · Springer eBooks · doi:10.1007/978-94-009-0753-9_5 · Cited by 241 · see citing works

SOURCE OF ANTIOXIDANT ACTIVITY OF SOYBEANS AND SOY PRODUCTS

PRATT, D. E., & BIRAC, P. M. (1979) · Journal of Food Science · doi:10.1111/j.1365-2621.1979.tb09125.x · Cited by 238 · see citing works

Natural Antioxidants Exploited Commercially

Schuler, P. (1990) · Springer eBooks · doi:10.1007/978-94-009-0753-9_4 · Cited by 225 · see citing works

Antioxidative activity of tea leaf catechins.

Matsuzaki, T., & Hara, Y. (1985) · Nippon Nōgeikagaku Kaishi · doi:10.1271/nogeikagaku1924.59.129 · Cited by 225 · see citing works

Antioxidative and antihemolytic activities of soybean isoflavones

Naim, M., Gestetner, B., Bondi, A., et al. (1976) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60208a029 · Cited by 217 · see citing works

Soybean isoflavones. Characterization, determination, and antifungal activity

Naim, M., Gestetner, B., Zilkah, S., et al. (1974) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60195a031 · Cited by 214 · see citing works

THE ANTIOXIDANT PROPERTIES OF NATURAL SPICES a, b

CHIPAULT, J. H., Mizuno, G. R., HAWKINS, J. M., & Lundberg, W. O. (1952) · Journal of Food Science · doi:10.1111/j.1365-2621.1952.tb16737.x · Cited by 201 · see citing works

Studies on the control of lipid oxidation in ground fish by some polyphenolic natural products

Ramanathan, L., & Das, N. P. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00013a004 · Cited by 196 · see citing works

Inhibition of the mutagenicity of bay-region diol-epoxides of polycyclic aromatic hydrocarbons by phenolic plant flavonoids

Huang, M., Wood, A. W., Newmark, H. L., Sayer, J. M., Yagi, H., Jerina, D. M., & Conney, A. H. (1983) · Carcinogenesis · doi:10.1093/carcin/4.12.1631 · Cited by 195 · see citing works

The course and mechanism of autoxidation reactions in olefinic and polyolefinic substances, including rubber

Farmer, E. H., Bloomfield, G. F., Sundralingam, A., et al. (1942) · Transactions of the Faraday Society · doi:10.1039/tf9423800348 · Cited by 174 · see citing works

Activated oxygen species and oxidation of food constituents

Korycka-Dahl, M., Richardson, T., & Foote, C. S. (1978) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397809527250 · Cited by 170 · see citing works

PHENOLIC ANTIOXIDANTS OF DRIED SOYBEANS

HAMMERSCHMIDT, P. A., & PRATT, D. E. (1978) · Journal of Food Science · doi:10.1111/j.1365-2621.1978.tb02353.x · Cited by 160 · see citing works

Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. II. The mechanism of antioxidative action of chlorophyll

Endo, Y., Usuki, R., & Kaneda, T. (1985) · Journal of the American Oil Chemists Society · doi:10.1007/bf02545965 · Cited by 160 · see citing works

Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid

Ramarathnam, N., Osawa, T., Namiki, M., & Kawakishi, S. (1989) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00086a009 · Cited by 158 · see citing works

Antioxidants isolated from Fermented Soybeans (Tempeh)

György, P., Murata, K., & 池畑, 秀. (1964) · Nature · doi:10.1038/203870a0 · Cited by 142 · see citing works

Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary

Houlihan, C. M., Ho, C., & Chang, S. S. (1984) · Journal of the American Oil Chemists Society · doi:10.1007/bf02636212 · Cited by 141 · see citing works

Recent Trends in Food Applications of Antioxidants

Porter, W. L. (1980) · Springer eBooks · doi:10.1007/978-1-4757-9351-2_19 · Cited by 138 · see citing works

Photo‐sensitized oxidation of unsaturated fatty acid methyl esters. The identification of different pathways

Chan, H. W.-S. (1977) · Journal of the American Oil Chemists Society · doi:10.1007/bf02894383 · Cited by 134 · see citing works

Polyhydroxy flavonoid antioxidants for edible oils. structural criteria for activity

Hudson, B. G., & LEWIS, J. (1983) · Food Chemistry · doi:10.1016/s0308-8146(83)80001-6 · Cited by 134 · see citing works

A flavonoid antioxidant in Spanish peanuts(Arachia hypogoea)

PRATT, D. E., & Miller, E. E. (1984) · Journal of the American Oil Chemists Society · doi:10.1007/bf02636221 · Cited by 120 · see citing works

Kinetic studies in the chemistry of rubber and related materials. IV. The inhibitory effect of hydroquinone on the thermal oxidation of ethyl linoleate

Bolland, J. L., & ten Have, P. (1947) · Transactions of the Faraday Society · doi:10.1039/tf9474300201 · Cited by 119 · see citing works

Antioxidative components of sweet potatoes.

Hayase, F., & KATOI, H. (1984) · Journal of Nutritional Science and Vitaminology · doi:10.3177/jnsv.30.37 · Cited by 118 · see citing works

Toxicology of gallates: A review and evaluation

van der Heijden, C. A., Janssen, P. J. C. M., & Strik, J. J. T. W. A. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90290-5 · Cited by 115 · see citing works

The Antioxidant Activity of Vegetable Extracts I. Flavone Aglycones a

PRATT, D. E., & Watts, B. M. (1964) · Journal of Food Science · doi:10.1111/j.1365-2621.1964.tb01689.x · Cited by 115 · see citing works

Toxicology of tert-butylhydroquinone (TBHQ)

van Esch, G. J. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90289-9 · Cited by 112 · see citing works

Polyhydroxy chalcones and flavanones as antioxidants for edible oils

Dziedzic, S. Z. (1983) · Food Chemistry · doi:10.1016/0308-8146(83)90007-9 · Cited by 111 · see citing works

Effect of experimental factors on the prooxidant behavior of α‐tocopherol

Cillard, J., Cillard, P., & Cormier, M. (1980) · Journal of the American Oil Chemists Society · doi:10.1007/bf02668255 · Cited by 105 · see citing works

Hydroperoxide decomposition in relation to the initiation of radical chain reactions

Bateman, L., Hughes, H., & Morris, A. L. C. (1953) · Discussions of the Faraday Society · doi:10.1039/df9531400190 · Cited by 104 · see citing works

Studies on antioxidative substances in sesame seed.

Fukuda, Y., Osawa, T., Namiki, M., et al. (1985) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.49.301 · Cited by 100 · see citing works

ANTIOXIDANT ACTIVITY OF SOYBEAN FLOUR AND DERIVATIVES–A REVIEW

Hayes, R. E., Bookwalter, G. N., & Bagley, E. B. (1977) · Journal of Food Science · doi:10.1111/j.1365-2621.1977.tb08417.x · Cited by 98 · see citing works

Flavoglaucin, a metabolite ofEurotium chevalieri, its antioxidation and synergism with tocopherol

ISHIKAWA, Y., MORIMOTO, K., & Hamasaki, T. (1984) · Journal of the American Oil Chemists Society · doi:10.1007/bf02540819 · Cited by 96 · see citing works

A new isoflavone from soya beans

Naim, M., Gestetner, B., Kirson, I., Birk, Y., & Bondi, A. (1973) · Phytochemistry · doi:10.1016/s0031-9422(00)84641-5 · Cited by 96 · see citing works

Phenolic Acids and Tannins in Rapeseed and Canola

Kozłowska, H., Naczk, M., Shahidi, F., et al. (1990) · Springer eBooks · doi:10.1007/978-1-4615-3912-4_11 · Cited by 94 · see citing works

Antioxidative Stability of Tempeh and Liberation of Isoflavones by Fermentation

Murakami, H., Asakawa, T., Terao, J., & Matsushita, S. (1984) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.48.2971 · Cited by 84 · see citing works

WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANS

PRATT, D. E. (1972) · Journal of Food Science · doi:10.1111/j.1365-2621.1972.tb05845.x · Cited by 80 · see citing works

Sesame: Current knowledge of composition and use

Lyon, C. K. (1972) · Journal of the American Oil Chemists Society · doi:10.1007/bf02582586 · Cited by 77 · see citing works

Lipid oxidation catalysts and inhibitors in raw materials and processed foods

Eriksson, C. (1982) · Food Chemistry · doi:10.1016/0308-8146(82)90065-6 · Cited by 75 · see citing works

Structure of a new antioxidative phenolic acid from oregano (Origanum vulgare L.).

Kikuzaki, H., & Nakatani, N. (1989) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.53.519 · Cited by 72 · see citing works

Hydroxy isoflavones as antioxidants for edible oils

Dziedzic, S. Z., & Hudson, B. J. F. (1983) · Food Chemistry · doi:10.1016/0308-8146(83)90099-7 · Cited by 71 · see citing works

Tannin antioxidants from Osbeckia chinensis

Su, J., Osawa, T., Kawakishi, S., et al. (1988) · Phytochemistry · doi:10.1016/0031-9422(88)80184-5 · Cited by 70 · see citing works

Studies on Flavor Components in Soybean Part II

Arai, S., Suzuki, H., & Fujimaki, M. (1966) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.30.364 · Cited by 62 · see citing works

Sesamolinol, a novel antioxidant isolated from sesame seeds.

Osawa, T., NAGATA, M., Namiki, M., et al. (1985) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.49.3351 · Cited by 61 · see citing works

Phenolic Antioxidants of Soy Protein Hydrolyzates

PRATT, D. E., Pietro, C. D., PORTER, W. L., & Giffee, J. W. (1982) · Journal of Food Science · doi:10.1111/j.1365-2621.1982.tb11018.x · Cited by 60 · see citing works

Methodology for studying antioxidant activity and mechanisms of action of antioxidants

Kahl, R., & Hildebrandt, A. G. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90281-4 · Cited by 60 · see citing works

Separation and concentration of natural antioxidants from the rape of olives

Sheabar, F. Z., & Neéman, I. (1988) · Journal of the American Oil Chemists Society · doi:10.1007/bf02544526 · Cited by 55 · see citing works

Polyhydroxy flavonoid antioxidants for edible oils. Phospholipids as synergists

Hudson, B. J. F., & Lewis, J. I. (1983) · Food Chemistry · doi:10.1016/0308-8146(83)90027-4 · Cited by 54 · see citing works

Soybean Chemistry and Technology

(1944) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/27.3.475a · Cited by 53 · see citing works

Studies on the relationship between antioxidative activity of rice hull and germination ability of rice seeds

Ramarathnam, N., Osawa, T., Namiki, M., et al. (1986) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2740370803 · Cited by 52 · see citing works

Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

Ziprin, Y. A., Rhee, K. S., Carpenter, Z. L., et al. (1981) · Journal of Food Science · doi:10.1111/j.1365-2621.1981.tb14530.x · Cited by 52 · see citing works

Cottonseed flavonoids as lipid antioxidants

Whittern, C. C., Miller, E. E., & PRATT, D. E. (1984) · Journal of the American Oil Chemists Society · doi:10.1007/bf02636224 · Cited by 52 · see citing works

Lipid Antioxidants in Plant Tissue

PRATT, D. E. (1965) · Journal of Food Science · doi:10.1111/j.1365-2621.1965.tb01833.x · Cited by 51 · see citing works

Chemistry and Implications of Degradation of Phenolic Antioxidants

Kikugawa, K., Kunugi, A., & Kurechi, T. (1990) · Springer eBooks · doi:10.1007/978-94-009-0753-9_3 · Cited by 51 · see citing works

Thirteen-week toxicity study of d-α-tocopheryl acetate (vitamin E) in Fischer 344 rats

Abdo, K. M., Rao, G. N., Montgomery, C. A., Dinowitz, M., & KANAGALINGAM, K. K. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90287-5 · Cited by 50 · see citing works

Determination of phenolic acids in virgin olive oil

Nergiz, C., & Ünal, K. (1991) · Food Chemistry · doi:10.1016/0308-8146(91)90164-j · Cited by 49 · see citing works

Medical, Biochemical, and Chemical Aspects of Free Radicals

(1990) · European Journal of Medicinal Chemistry · doi:10.1016/0223-5234(90)90172-y · Cited by 49 · see citing works

Studies on the antioxidants XVIII: Oxidation product of tertiary butyl hydroquinone (TBHQ) (I)

Kurechi, T., Aizawa, M., & Kunugi, A. (1983) · Journal of the American Oil Chemists Society · doi:10.1007/bf02901542 · Cited by 48 · see citing works

A new antioxidative glucoside isolated from oregano (Origanum vulgare L.).

Nakatani, N., & Kikuzaki, H. (1987) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.51.2727 · Cited by 48 · see citing works

Detection, Estimation and Evaluation of Antioxidants in Food Systems

Kochhar, S. P., & Rossell, J. B. (1990) · Springer eBooks · doi:10.1007/978-94-009-0753-9_2 · Cited by 47 · see citing works

Antioxidative defense systems in rice hull against damage caused by oxygen radicals.

Osawa, T., Ramarathnam, N., Kawakishi, S., Namiki, M., & Tashiro, T. (1985) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.49.3085 · Cited by 32 · see citing works

Antioxidant for fats and oils from canary seed: Sterol and triterpene alcohol esters of caffeic acid

TAKAGI, T., & Iida, T. (1980) · Journal of the American Oil Chemists Society · doi:10.1007/bf02662051 · Cited by 30 · see citing works

Alkyl hydroxyanisoles as antioxidants

Rosenwald, R. H., & Chenicek, J. A. (1951) · Journal of the American Oil Chemists Society · doi:10.1007/bf02646544 · Cited by 30 · see citing works

WATER‐SOLUBLE ANTIOXIDANT ACTIVITY OF OILSEED PROTEIN DERIVATIVES IN MODEL LIPID PEROXIDATION SYSTEMS OF MEAT

Rhee, K. S., Ziprin, Y. A., & RHEE, K. C. (1979) · Journal of Food Science · doi:10.1111/j.1365-2621.1979.tb03464.x · Cited by 30 · see citing works

An assessment of the safety of tocopherols as food additives

Tomassi, G., & Silano, V. (1986) · Food and Chemical Toxicology · doi:10.1016/0278-6915(86)90288-7 · Cited by 30 · see citing works

A comparison of alkylated phenols as antioxidants for lard

Miller, G. J., & Quackenbush, F. W. (1957) · Journal of the American Oil Chemists Society · doi:10.1007/bf02640261 · Cited by 27 · see citing works

Stabilization of Fats by Phenolic Antioxidants

Pokorný, J. (1971) · Canadian Institute of Food Technology Journal · doi:10.1016/s0008-3860(71)74172-5 · Cited by 25 · see citing works

Reaction products from various tocopherols with trimethylamine oxide and their antioxidative activities.

ISHIKAWA, Y., & Yuki, E. (1975) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.39.851 · Cited by 23 · see citing works

Alpha-tocopherol content of cereal grains and processed cereals

Herting, D. C., & Drury, E.-J. E. (1969) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf60164a005 · Cited by 22 · see citing works

Chemical Constituents of Peppers (Piper spp.) and Application to Food Preservation: Naturally Occurring Antioxidative Compounds

Nakatani, N., Inatani, R., Ohta, H., et al. (1986) · Environmental Health Perspectives · doi:10.2307/3430328 · Cited by 19 · see citing works

Studies on the antioxidants: XI. oxidation products of concomitantly used butylated hydroxyanisole and butylated hydroxytoluene

Kurechi, T., & Kato, T. (1980) · Journal of the American Oil Chemists Society · doi:10.1007/bf02673944 · Cited by 18 · see citing works

Screening for antioxidants of microbial origin.

Aoyama, T., Nakakita, Y., Nakagawa, M., et al. (1982) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.46.2369 · Cited by 17 · see citing works

Screening for antioxidative activity of crude drugs.

Su, J., Osawa, T., & Namiki, M. (1986) · Agricultural and Biological Chemistry · doi:10.1271/bbb1961.50.199 · Cited by 17 · see citing works

Studies on the antioxidants XVII: Photooxidation products of concomitantly used butylated hydroxyanisole and propyl gallate

Kurechi, T., & Kunugi, A. (1983) · Journal of the American Oil Chemists Society · doi:10.1007/bf02540906 · Cited by 16 · see citing works

Studies on the Antioxidants XIX: Photooxidation products of tertiary butyl hydroquinone (TBHQ) (bdII)

Kurechi, T., & Kunugi, A. (1983) · Journal of the American Oil Chemists Society · doi:10.1007/bf02901543 · Cited by 15 · see citing works

Antioxidant properties of red onion skin (Allium cepa) tannin extract

Akaranta, O. E., & Odozi, T. O. (1986) · Agricultural Wastes · doi:10.1016/0141-4607(86)90075-2 · Cited by 10 · see citing works

Studies on the antioxidants: X. oxidation products of concomitantly used butylated hydroxyanisole and ethyl protocatechuate

Kurechi, T., & Yamaguchi, T. (1980) · Journal of the American Oil Chemists Society · doi:10.1007/bf02673943 · Cited by 10 · see citing works

Advances in Smoking of Foods

(1978) · Elsevier eBooks · doi:10.1016/c2013-0-02920-9 · Cited by 7 · see citing works

Structure-antioxidant activity relationships of flavonoids and phenolic acids

Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1996) · Free Radical Biology and Medicine · doi:10.1016/0891-5849(95)02227-9 · Cited by 9,085 · see citing works

Polyphenols: Chemistry, dietary sources, metabolism, and nutritional significance

Bravo, L. (2009) · Nutrition Reviews · doi:10.1111/j.1753-4887.1998.tb01670.x · Cited by 4,030 · see citing works

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects –A review

Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081 · see citing works

Antioxidants and antioxidant methods: an updated overview

Gulcin, İ. (2020) · Archives of Toxicology · doi:10.1007/s00204-020-02689-3 · Cited by 2,205 · see citing works

Iron behaving badly: inappropriate iron chelation as a major contributor to the aetiology of vascular and other progressive inflammatory and degenerative diseases

Kell, D. B. (2009) · BMC Medical Genomics · doi:10.1186/1755-8794-2-2 · Cited by 554 · see citing works

Marine Natural Products: A Source of Novel Anticancer Drugs

Khalifa, S. A. M., Elias, N., Farag, M. A., Chen, L., Saeed, A., Hegazy, M.-E. F., Moustafa, M. S., Abd El-Wahed, A., Al-Mousawi, S. M., Musharraf, S. G., et al. (2019) · Marine Drugs · doi:10.3390/md17090491 · Cited by 555 · see citing works

Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

Sánchez-Moreno, C., A. Larrauri, J., & Saura-Calixto, F. (1999) · Food Research International · doi:10.1016/s0963-9969(99)00097-6 · Cited by 472 · see citing works

The antioxidant and radical scavenging activities of black pepper (<i>Piper nigrum</i>) seeds

Gülçin, İ. (2005) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480500450248 · Cited by 323 · see citing works

Total Phenolics and Antioxidant Activities of Fenugreek, Green Tea, Black Tea, Grape Seed, Ginger, Rosemary, Gotu Kola, and Ginkgo Extracts, Vitamin E, and<i>tert</i>-Butylhydroquinone

Rababah, T. M., Hettiarachchy, N. S., & Horax, R. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049645z · Cited by 279 · see citing works

Grape seed extract as antioxidant in cooked, cold stored turkey meat

Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., & Skrede, G. (2006) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2005.02.003 · Cited by 239 · see citing works

A Review of Dietary Phytochemicals and Their Relation to Oxidative Stress and Human Diseases

Guan, R., Van Le, Q., Yang, H., Zhang, D., Gu, H., Yang, Y., Sonne, C., Lam, S. S., Zhong, J., Jianguang, Z., et al. (2021) · Chemosphere · doi:10.1016/j.chemosphere.2020.129499 · Cited by 169 · see citing works

Antioxidant Activity of Green Tea and Its Catechins in a Fish Meat Model System

He, Y., & Shahidi, F. (1997) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9706134 · Cited by 155 · see citing works

In Vitro Assessment of Antioxidant Potential and Determination of Polyphenolic Compounds of Hedera nepalensis K. Koch

Jafri, L., Saleem, S., Ihsan-ul-Haq, Ullah, N., & Mirza, B. (2017) · Arabian Journal of Chemistry · doi:10.1016/j.arabjc.2014.05.002 · Cited by 130 · see citing works

Effect of processing on the quality of edible argan oil

Matthäus, B., Guillaume, D., Gharby, S., Haddad, A., Harhar, H., & Charrouf, Z. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2009.10.023 · Cited by 130 · see citing works

Antioxidants

Shahidi, F. (2015) · Handbook of Antioxidants for Food Preservation · doi:10.1016/b978-1-78242-089-7.00001-4 · Cited by 126 · see citing works

Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods

Lercker, G., & Rodriguez-Estrada, M. T. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00455-6 · Cited by 118 · see citing works

Optimisation of ultrasound-assisted extraction conditions for phenolic content and antioxidant activities of the alga Hormosira banksii using response surface methodology

Dang, T. T., Van Vuong, Q., Schreider, M. J., Bowyer, M. C., Van Altena, I. A., & Scarlett, C. J. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-017-1162-y · Cited by 116 · see citing works

Anti-photoaging activity and inhibition of matrix metalloproteinase (MMP) by marine red alga, Corallina pilulifera methanol extract

Ryu, B., Qian, Z.-J., Kim, M.-M., Nam, K. W., & Kim, S.-K. (2009) · Radiation Physics and Chemistry · doi:10.1016/j.radphyschem.2008.09.001 · Cited by 113 · see citing works

Comparison of antioxidant properties of persimmon vinegar and some other commercial vinegars in radical-scavenging assays and on lipid oxidation in tuna homogenates

Sakanaka, S., & Ishihara, Y. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.080 · Cited by 107 · see citing works

Anticholinesterse and antioxidant investigations of crude extracts, subsequent fractions, saponins and flavonoids of atriplex laciniata L.: potential effectiveness in Alzheimer’s and other neurological disorders

Kamal, Z., Ullah, F., Ayaz, M., Sadiq, A., Ahmad, S., Zeb, A., Hussain, A., & Imran, M. (2015) · Biological Research · doi:10.1186/s40659-015-0011-1 · Cited by 86 · see citing works

Wine industry residue as antioxidant in cooked chicken meat

Shirahigue, L. D., Plata‐Oviedo, M., De Alencar, S. M., D’Arce, M. A. B. R., De Souza Vieira, T. M. F., Oldoni, T. L. C., & Contreras‐Castillo, C. J. (2010) · International Journal of Food Science &amp; Technology · doi:10.1111/j.1365-2621.2010.02201.x · Cited by 63 · see citing works

Evaluation of antioxidant activity of marine algae-extracts from Korea

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