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Synergistic, Additive, and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities

Journal of agricultural and food chemistry, 2011-02, Vol.59 (3), p.960-968

2011

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Release of folic acid from sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions

Food science & technology, 2014-11, Vol.59 (1), p.383-388

2014

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Immobilization of Phospholipase A1 and its Application in Soybean Oil Degumming

Journal of the American Oil Chemists' Society, 2012, Vol.89 (4), p.649-656

2012

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Encapsulation of ascorbic acid in liposomes prepared with milk fat globule membrane-derived phospholipids

Dairy science & technology, 2012-07, Vol.92 (4), p.353-366

2012

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Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants—I. Isolation/purification and characterization

Food chemistry, 1998-05, Vol.62 (1), p.27-47

1998

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Electrospinning of Sodium Alginate-Pectin Ultrafine Fibers [Erratum: 2010 Mar., v. 75, no. 2, p. ix-ix]

Journal of food science, 2010, Vol.75 (1), p.C100-C107

2010

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The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

Food science & technology, 2008-01, Vol.41 (7), p.1344-1349

2008

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Can phytochemical antioxidant rich foods act as anti-cancer agents?

Food research international, 2011-11, Vol.44 (9), p.2545-2554

2011

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Variation in catechin contents in relation to quality of ‘ Huang Zhi Xiang’ Oolong tea ( Camellia sinensis) at various growing altitudes and seasons

Food chemistry, 2010-03, Vol.119 (2), p.648-652

2010

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Identification of bioactive composition and antioxidant activity in young mandarin fruits

Food chemistry, 2011-02, Vol.124 (4), p.1561-1566

2011

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Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology

Food science & technology, 2008-11, Vol.41 (9), p.1624-1632

2008

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Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

Food science & technology, 2011-12, Vol.44 (10), p.2032-2039

2011

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In vitro antioxidant synergism and antagonism between food extracts can lead to similar activities in H2O2-induced cell death, caspase-3 and MMP-2 activities in H9c2 cells

Journal of the science of food and agriculture, 2012-12, Vol.92 (15), p.2983-2993

2012

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Stability and synergistic effect of antioxidative properties of lycopene and other active components

Critical reviews in food science and nutrition, 2004, Vol.44 (7-8), p.559-573

2004

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Kinetic study of saponins B stability in navy beans under different processing conditions

Journal of food engineering, 2009-07, Vol.93 (1), p.59-65

2009

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Lycopene degradation and isomerization in tomato dehydration

Food research international, 1999, Vol.32 (1), p.15-21

1999

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Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking

Food chemistry, 2010-05, Vol.120 (2), p.402-409

2010

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Investigation of the antioxidant and synergistic activity of lycopene and other natural antioxidants using LAME and AMVN model systems

Journal of food composition and analysis, 2007-11, Vol.20 (7), p.603-608

2007

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Comparison of two methods for determination of tomato paste solids: vacuum oven versus microwave oven

Journal of AOAC International, 2011-07, Vol.94 (4), p.1206-1209

2011

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Identification of (−)-epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp

Food research international, 2006-01, Vol.39 (8), p.864-870

2006

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Chemometric analysis of gas chromatographic data-investigation of enological parameters of a bag-in-box white wine as affected by storage time and temperature

Journal of chemometrics, 2011-11, Vol.25 (11), p.610-619

2011

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Degradation kinetics of folate (5-methyltetrahydrofolate) in navy beans under various processing conditions

Food science & technology, 2011, Vol.44 (1), p.231-238

2011

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Correlation of mass transfer coefficient in the extraction of plant oil in a fixed bed for supercritical CO2

Journal of food engineering, 2007, Vol.78 (1), p.33-40

2007

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Comparison of the phytohaemagglutinin from red kidney bean ( Phaseolus vulgaris) purified by different affinity chromatography

Food chemistry, 2008-05, Vol.108 (1), p.394-401

2008

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The Role of Protein Denaturation, Extent of Proteolysis, and Storage Temperature on the Mechanism of Age Gelation in a Model System

Journal of dairy science, 1988-06, Vol.71 (6), p.1455-1463

1988

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Synergistic, Additive, and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities

Release of folic acid from sodium alginate-pectin-poly(ethylene oxide) electrospun fibers under in vitro conditions

Immobilization of Phospholipase A1 and its Application in Soybean Oil Degumming

Encapsulation of ascorbic acid in liposomes prepared with milk fat globule membrane-derived phospholipids

Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants—I. Isolation/purification and characterization

Electrospinning of Sodium Alginate-Pectin Ultrafine Fibers [Erratum: 2010 Mar., v. 75, no. 2, p. ix-ix]

The scavenging capacity and synergistic effects of lycopene, vitamin E, vitamin C, and β-carotene mixtures on the DPPH free radical

Can phytochemical antioxidant rich foods act as anti-cancer agents?

Variation in catechin contents in relation to quality of ‘ Huang Zhi Xiang’ Oolong tea ( Camellia sinensis) at various growing altitudes and seasons

Identification of bioactive composition and antioxidant activity in young mandarin fruits

Optimization of antioxidant peptide production from grass carp sarcoplasmic protein using response surface methodology

Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties

In vitro antioxidant synergism and antagonism between food extracts can lead to similar activities in H2O2-induced cell death, caspase-3 and MMP-2 activities in H9c2 cells

Stability and synergistic effect of antioxidative properties of lycopene and other active components

Kinetic study of saponins B stability in navy beans under different processing conditions

Lycopene degradation and isomerization in tomato dehydration

Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking

Investigation of the antioxidant and synergistic activity of lycopene and other natural antioxidants using LAME and AMVN model systems

Comparison of two methods for determination of tomato paste solids: vacuum oven versus microwave oven

Identification of (−)-epicatechin as the direct substrate for polyphenol oxidase isolated from litchi pericarp

Chemometric analysis of gas chromatographic data-investigation of enological parameters of a bag-in-box white wine as affected by storage time and temperature

Degradation kinetics of folate (5-methyltetrahydrofolate) in navy beans under various processing conditions

Correlation of mass transfer coefficient in the extraction of plant oil in a fixed bed for supercritical CO2

Comparison of the phytohaemagglutinin from red kidney bean ( Phaseolus vulgaris) purified by different affinity chromatography

The Role of Protein Denaturation, Extent of Proteolysis, and Storage Temperature on the Mechanism of Age Gelation in a Model System

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