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Antioxidant Activities and Phenolic Composition of Extracts from Greek Oregano, Greek Sage, and Summer Savory

Journal of agricultural and food chemistry, 2002-09, Vol.50 (19), p.5294-5299

2002

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Commonly used food antioxidants: a comparative study in dispersed systems

Food chemistry, 2003, Vol.82 (3), p.403-407

2003

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An experimental approach to structure‐activity relationships of caffeic and dihydrocaffeic acids and related monophenols

Journal of the American Oil Chemists' Society, 2003-05, Vol.80 (5), p.451-458

2003

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Use of Reference Compounds in Antioxidant Activity Assessment

Journal of agricultural and food chemistry, 2007-07, Vol.55 (14), p.5452-5460

2007

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Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS•+ Assay

Journal of agricultural and food chemistry, 2004-07, Vol.52 (15), p.4669-4674

2004

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Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH•) tests

Journal of the American Oil Chemists' Society, 2002-12, Vol.79 (12), p.1191-n/a

2002

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MANUAL PROCEDURE TO ASSESS PRO-/ANTIOXIDANT IMBALANCE IN HUMAN PLASMA BASED ON THE CROCIN BLEACHING ASSAY (CBA)

Acta horticulturae, 2010 (850), p.211-216

2010

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Structure−Antioxidant Activity Relationship of Ferulic Acid Derivatives: Effect of Carbon Side Chain Characteristic Groups

Journal of agricultural and food chemistry, 2003-03, Vol.51 (7), p.1874-1879

2003

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Effect of recovery methods on the oxidative and physical stability of oil body emulsions

Food chemistry, 2013, Vol.139, p.1-4

2013

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Changes in the catechin and epicatechin content of grape seeds on storage under different water activity ( a w) conditions

Food chemistry, 2007, Vol.105 (4), p.1504-1511

2007

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Determination of squalene in olive oil using fractional crystallization for sample preparation

Journal of the American Oil Chemists' Society, 2002-03, Vol.79 (3), p.257-259

2002

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Radical Scavenging Potential of Phenolic Compounds Encountered in O. europaea Products as Indicated by Calculation of Bond Dissociation Enthalpy and Ionization Potential Values

Journal of agricultural and food chemistry, 2005-01, Vol.53 (2), p.295-299

2005

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Syringa oblata Lindl var. alba as a source of oleuropein and related compounds

Journal of the science of food and agriculture, 2007-01, Vol.87 (1), p.160-166

2007

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A density functional theory study of structure‐activity relationships in caffeic and dihydrocaffeic acids and related monophenols

Journal of the American Oil Chemists' Society, 2003-05, Vol.80 (5), p.459-466

2003

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An approach for estimating adulteration of virgin olive oil with soybean oil using image analysis

2017 6th International Conference on Modern Circuits and Systems Technologies (MOCAST), 2017, p.1-4

2017

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Les conversions à l’islam en Asie mineure, dans les Balkans et dans le monde musulman: Comparaisons et perspectives

2016

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Structure-radical scavenging activity relationship of alkannin/shikonin derivatives

Food chemistry, 2011, Vol.124 (1), p.171-176

2011

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Structure-radical scavenging activity relationship of alkannin/shikonin derivatives

Food chemistry, 2010, Vol.124 (1), p.171-176

2010

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Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Vuong, Quan V

1, 2017

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Antioxidants
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Antioxidant Activities and Phenolic Composition of Extracts from Greek Oregano, Greek Sage, and Summer Savory

Commonly used food antioxidants: a comparative study in dispersed systems

An experimental approach to structure‐activity relationships of caffeic and dihydrocaffeic acids and related monophenols

Use of Reference Compounds in Antioxidant Activity Assessment

Estimation of Scavenging Activity of Phenolic Compounds Using the ABTS•+ Assay

Observations on the estimation of scavenging activity of phenolic compounds using rapid 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH•) tests

MANUAL PROCEDURE TO ASSESS PRO-/ANTIOXIDANT IMBALANCE IN HUMAN PLASMA BASED ON THE CROCIN BLEACHING ASSAY (CBA)

Structure−Antioxidant Activity Relationship of Ferulic Acid Derivatives: Effect of Carbon Side Chain Characteristic Groups

Effect of recovery methods on the oxidative and physical stability of oil body emulsions

Changes in the catechin and epicatechin content of grape seeds on storage under different water activity ( a w) conditions

Determination of squalene in olive oil using fractional crystallization for sample preparation

Radical Scavenging Potential of Phenolic Compounds Encountered in O. europaea Products as Indicated by Calculation of Bond Dissociation Enthalpy and Ionization Potential Values

Syringa oblata Lindl var. alba as a source of oleuropein and related compounds

A density functional theory study of structure‐activity relationships in caffeic and dihydrocaffeic acids and related monophenols

An approach for estimating adulteration of virgin olive oil with soybean oil using image analysis

Les conversions à l’islam en Asie mineure, dans les Balkans et dans le monde musulman: Comparaisons et perspectives

Structure-radical scavenging activity relationship of alkannin/shikonin derivatives

Structure-radical scavenging activity relationship of alkannin/shikonin derivatives

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

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