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Antioxidant capacity of cornelian cherry (Cornus mas L.) – Comparison between permanganate reducing antioxidant capacity and other antioxidant methods

Food chemistry, 2012-09, Vol.134 (2), p.734-741

2012

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Antioxidant properties of catechins: Comparison with other antioxidants

Food chemistry, 2018-02, Vol.241, p.480-492

2018

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Peppermint antioxidants revisited

Food chemistry, 2015-06, Vol.176, p.72-81

2015

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DPPH antioxidant assay revisited

Food chemistry, 2009-04, Vol.113 (4), p.1202-1205

2009

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Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action

Food chemistry, 2021-08, Vol.353, p.129488, Article 129488

2021

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Antioxidant ability of tyrosol and derivative-compounds in the presence of O 2 ( 1 Δ g )-species. Studies of synergistic antioxidant effect with commercial antioxidants

Food chemistry, 2019-07, Vol.285, p.275

2019

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The molecular basis of working mechanism of natural polyphenolic antioxidants

Food chemistry, 2011-03, Vol.125 (2), p.288-306

2011

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pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants

Food chemistry, 2016-01, Vol.190, p.25-32

2016

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Mushrooms: A rich source of the antioxidants ergothioneine and glutathione

Food chemistry, 2017-10, Vol.233, p.429-433

2017

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Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

Food chemistry, 2011-11, Vol.129 (1), p.139-148

2011

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Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

Food chemistry, 2012-02, Vol.130 (4), p.1036-1043

2012

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Coupling HPLC-SPE-NMR with a microplate-based high-resolution antioxidant assay for efficient analysis of antioxidants in food – Validation and proof-of-concept study with caper buds

Food chemistry, 2013-12, Vol.141 (4), p.4010-4018

2013

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Antioxidant compounds and antioxidant capacity of Peruvian camu camu ( Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

Food chemistry, 2010-06, Vol.120 (4), p.1019-1024

2010

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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

Food chemistry, 2019-01, Vol.272, p.494-506

2019

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Evaluation of antioxidant activities of various solvent extract from Sargassum serratifolium and its major antioxidant components

Food chemistry, 2019-04, Vol.278, p.178-184

2019

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Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars ( Prunus domestica L .): Evolution during on-tree ripening

Food chemistry, 2011-03, Vol.125 (1), p.29-34

2011

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Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu ( Morinda citrifolia)

Food chemistry, 2010-05, Vol.120 (1), p.290-295

2010

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Effect of sunlight-exposure on antioxidants and antioxidant enzyme activities in ‘d’Anjou’ pear in relation to superficial scald development

Food chemistry, 2016-11, Vol.210, p.18-25

2016

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Antioxidants from a Chinese medicinal herb – Lithospermum erythrorhizon

Food chemistry, 2008, Vol.106 (1), p.2-10

2008

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Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Food chemistry, 2015-01, Vol.166, p.17-22

2015

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Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains

Food chemistry, 2018-04, Vol.245, p.750-755

2018

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A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay

Food chemistry, 2006-08, Vol.97 (4), p.705-711

2006

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Phenolics as antioxidants in garlic ( Allium sativum L., Alliaceae)

Food chemistry, 2008-12, Vol.111 (4), p.925-929

2008

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Antioxidants and α-glucosidase inhibitors from “Liucha” (young leaves and shoots of Sibiraea laevigata)

Food chemistry, 2017-09, Vol.230, p.117-124

2017

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Appraisal of a new potential antioxidants-rich nutraceutical ingredient from chestnut shells through in-vivo assays – A targeted metabolomic approach in phenolic compounds

Food chemistry, 2023-03, Vol.404, p.134546-134546, Article 134546

2023

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Antioxidant capacity of cornelian cherry (Cornus mas L.) – Comparison between permanganate reducing antioxidant capacity and other antioxidant methods

Antioxidant properties of catechins: Comparison with other antioxidants

Peppermint antioxidants revisited

DPPH antioxidant assay revisited

Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action

Antioxidant ability of tyrosol and derivative-compounds in the presence of O 2 ( 1 Δ g )-species. Studies of synergistic antioxidant effect with commercial antioxidants

The molecular basis of working mechanism of natural polyphenolic antioxidants

pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants

Mushrooms: A rich source of the antioxidants ergothioneine and glutathione

Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

Coupling HPLC-SPE-NMR with a microplate-based high-resolution antioxidant assay for efficient analysis of antioxidants in food – Validation and proof-of-concept study with caper buds

Antioxidant compounds and antioxidant capacity of Peruvian camu camu ( Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages

A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications

Evaluation of antioxidant activities of various solvent extract from Sargassum serratifolium and its major antioxidant components

Extractable antioxidants and non-extractable phenolics in the total antioxidant activity of selected plum cultivars ( Prunus domestica L .): Evolution during on-tree ripening

Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu ( Morinda citrifolia)

Effect of sunlight-exposure on antioxidants and antioxidant enzyme activities in ‘d’Anjou’ pear in relation to superficial scald development

Antioxidants from a Chinese medicinal herb – Lithospermum erythrorhizon

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Designing antioxidant peptides based on the antioxidant properties of the amino acid side-chains

A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay

Phenolics as antioxidants in garlic ( Allium sativum L., Alliaceae)

Antioxidants and α-glucosidase inhibitors from “Liucha” (young leaves and shoots of Sibiraea laevigata)

Appraisal of a new potential antioxidants-rich nutraceutical ingredient from chestnut shells through in-vivo assays – A targeted metabolomic approach in phenolic compounds

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