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Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars

Journal of analytical methods in chemistry, 2016-01, Vol.2016 (2016), p.1-13

2016

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Concept, mechanism, and applications of phenolic antioxidants in foods

Journal of food biochemistry, 2020-09, Vol.44 (9), p.e13394-n/a

Zeb, Alam

2020

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Ultrasound-Assisted Extraction of Anti-Tyrosinase Activity from Tomatoes

Current topics in nutraceuticals research, 2024-08, Vol.22 (3), p.848

2024

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Understanding oxidants and antioxidants: Classical team with new players

Journal of food biochemistry, 2020-03, Vol.44 (3), p.e13145-n/a

2020

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Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways

Journal of dairy science, 2018-06, Vol.101 (6), p.4747-4761

2018

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Food‐derived antioxidants and COVID‐19

Journal of food biochemistry, 2021-01, Vol.45 (1), p.e13557-n/a

2021

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Structural and functional properties of food protein‐derived antioxidant peptides

Journal of food biochemistry, 2019-01, Vol.43 (1), p.e12761-n/a

2019

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The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review

Journal of food biochemistry, 2020-10, Vol.44 (10), p.e13414-n/a

2020

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Antioxidant and anticholinergic properties of olivetol

Journal of food biochemistry, 2018-06, Vol.42 (3), p.e12516-n/a

2018

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Assessing and comparing antioxidant activities of lactobacilli strains by using different chemical and cellular antioxidant methods

Journal of dairy science, 2018-12, Vol.101 (12), p.10792-10806

2018

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Antioxidants in functional foods

Journal of food biochemistry, 2022-04, Vol.46 (4), p.e14167-n/a

2022

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Preparation, antioxidant activity evaluation, and identification of antioxidant peptide from black soldier fly (Hermetia illucens L.) larvae

Journal of food biochemistry, 2020-05, Vol.44 (5), p.e13186-n/a

2020

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Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-8

2017

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Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia

Journal of food quality, 2019-01, Vol.2019 (2019), p.1-9

2019

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Phytochemical content, antioxidant activity, and enzyme inhibition effect of Salvia eriophora Boiss. & Kotschy against acetylcholinesterase, α‐amylase, butyrylcholinesterase, and α‐glycosidase enzymes

Journal of food biochemistry, 2019-03, Vol.43 (3), p.e12776-n/a

2019

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A non‐conventional approach for obtaining phenolic antioxidants from red guava (Psidium guajava L.) by‐products

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces

Journal of food quality, 2017-01, Vol.2017 (2017), p.1-9

2017

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Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-9

2018

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Phenolic Content, Antioxidant Capacity and Quality of Chokeberry ( Aronia melanocarpa ) Products

Food technology and biotechnology, 2015-04, Vol.53 (2), p.171-171

2015

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Comparison of antioxidant capacity of cow and ewe milk kefirs

Journal of dairy science, 2018-05, Vol.101 (5), p.3788-3798

2018

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Antioxidant, pancreatic lipase, and α‐amylase inhibitory properties of oat bran hydrolyzed proteins and peptides

Journal of food biochemistry, 2022-04, Vol.46 (4), p.e13762-n/a

2022

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MRC/BHF Heart Protection Study of antioxidant vitamin supplementation in 20 536 high-risk individuals: a randomised placebo-controlled trial

The Lancet (British edition), 2002-07, Vol.360 (9326), p.23-33

2002

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Chemical Characterization and Antioxidant Potential of the Rowan ( Sorbus aucuparia L.) Fruits from Alpine-Dinaric Region of Croatia

Food technology and biotechnology, 2023-10, Vol.61 (4), p.465-474

2023

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Under Pressure: The Effect of Antioxidants on Health Consequences Related to Oxidative Stress

Entrepreneurship theory and practice, 2021-01, Vol.45 (1), p.211-241

2021

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Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté (Ilex paraguariensis) with symbiotic kombucha culture

Journal of food processing and preservation, 2021-02, Vol.45 (2), p.n/a

2021

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Ripening-Dependent Changes in Antioxidants, Color Attributes, and Antioxidant Activity of Seven Tomato (Solanum lycopersicum L.) Cultivars

Concept, mechanism, and applications of phenolic antioxidants in foods

Ultrasound-Assisted Extraction of Anti-Tyrosinase Activity from Tomatoes

Understanding oxidants and antioxidants: Classical team with new players

Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways

Food‐derived antioxidants and COVID‐19

Structural and functional properties of food protein‐derived antioxidant peptides

The value of bioactive compounds of cruciferous vegetables (Brassica) as antimicrobials and antioxidants: A review

Antioxidant and anticholinergic properties of olivetol

Assessing and comparing antioxidant activities of lactobacilli strains by using different chemical and cellular antioxidant methods

Antioxidants in functional foods

Preparation, antioxidant activity evaluation, and identification of antioxidant peptide from black soldier fly (Hermetia illucens L.) larvae

Antioxidant Properties of Popular Turmeric (Curcuma longa) Varieties from Bangladesh

Evaluation of the Use of Different Solvents for Phytochemical Constituents, Antioxidants, and In Vitro Anti-Inflammatory Activities of Severinia buxifolia

Phytochemical content, antioxidant activity, and enzyme inhibition effect of Salvia eriophora Boiss. & Kotschy against acetylcholinesterase, α‐amylase, butyrylcholinesterase, and α‐glycosidase enzymes

A non‐conventional approach for obtaining phenolic antioxidants from red guava (Psidium guajava L.) by‐products

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepa L.) Landraces

Organic Acids, Antioxidants, and Dietary Fiber of Mexican Blackberry (Rubus fruticosus) Residues cv. Tupy

Phenolic Content, Antioxidant Capacity and Quality of Chokeberry ( Aronia melanocarpa ) Products

Comparison of antioxidant capacity of cow and ewe milk kefirs

Antioxidant, pancreatic lipase, and α‐amylase inhibitory properties of oat bran hydrolyzed proteins and peptides

MRC/BHF Heart Protection Study of antioxidant vitamin supplementation in 20 536 high-risk individuals: a randomised placebo-controlled trial

Chemical Characterization and Antioxidant Potential of the Rowan ( Sorbus aucuparia L.) Fruits from Alpine-Dinaric Region of Croatia

Under Pressure: The Effect of Antioxidants on Health Consequences Related to Oxidative Stress

Antioxidant and antibacterial activity of a beverage obtained by fermentation of yerba‐maté (Ilex paraguariensis) with symbiotic kombucha culture

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