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Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice

Czech Journal of Food Sciences, 2020-01, Vol.38 (6), p.410-416

2020

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Antimicrobial and antioxidant properties of phenolic acids alkyl esters

Czech Journal of Food Sciences, 2010-01, Vol.28 (4), p.275-279

2010

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Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.181-189

2011

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Phenolic content and antioxidant capacity of Cypriot wines

Czech Journal of Food Sciences, 2015-01, Vol.33 (2), p.126-136

2015

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Effect of temperature on the antioxidant activity of phenolic acids

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.171-175

Reblova, Z., Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin

2012

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Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Czech Journal of Food Sciences, 2017-01, Vol.35 (1), p.48-56

2017

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Cooling storage of ram sperm in presence of antioxidant glutathione

Czech Journal of Animal Science, 2022-01, Vol.67 (9), p.356-364

2022

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Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Czech Journal of Food Sciences, 2021-01, Vol.39 (3), p.208-216

2021

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Onion waste as a rich source of antioxidants for meat products

Czech Journal of Food Sciences, 2019-01, Vol.37 (4), p.268-275

2019

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Morphology, physicochemical properties and antioxidant capacity of bee pollens

Czech Journal of Food Sciences, 2019-01, Vol.37 (1), p.1-8

2019

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Antioxidant and antihypertensive protein hydrolysates in fish products - a review

Czech Journal of Food Sciences, 2018-01, Vol.36 (3), p.195-207

2018

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Antioxidant and antimicrobial activities of beet root pomace extracts

Czech Journal of Food Sciences, 2011-01, Vol.29 (6), p.575-585

2011

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Effect of drying method on the phenolic content and antioxidant capacity of spearmint

Czech Journal of Food Sciences, 2013-01, Vol.31 (5), p.509-513

2013

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Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.479-486

2021

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Curcumin offers antioxidant protection to cryopreserved bovine semen

Czech Journal of Animal Science, 2018-01, Vol.63 (7), p.247-255

2018

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Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products

Czech Journal of Food Sciences, 2016-01, Vol.34 (2), p.133-142

2016

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Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes

Czech Journal of Food Sciences, 2021-01, Vol.39 (1), p.23-28

2021

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Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Czech Journal of Food Sciences, 2017-01, Vol.35 (5), p.456-465

2017

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Details of the antioxidant mechanism of hydroxycinnamic acids

Czech Journal of Food Sciences, 2015-01, Vol.33 (3), p.210-216

2015

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Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities

Czech Journal of Food Sciences, 2020-01, Vol.38 (3), p.171-178

2020

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Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L

Czech Journal of Food Sciences, 2019-01, Vol.37 (5), p.351-358

2019

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Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents

Czech Journal of Food Sciences, 2021-01, Vol.39 (3), p.176-180

2021

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Antioxidant activity and phenolic acid content of selected vegetable broths

Czech Journal of Food Sciences, 2017-01, Vol.35 (6), p.469-475

2017

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Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Czech Journal of Food Sciences, 2017-01, Vol.35 (3), p.189-193

2017

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Study on nutritional characteristics and antioxidant capacity of mung bean during germination

Czech Journal of Food Sciences, 2021-01, Vol.39 (6), p.469-478

2021

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Antioxidant content and antioxidant activity in raisins from seedless hybrid vine varieties with coloured grape juice

Antimicrobial and antioxidant properties of phenolic acids alkyl esters

Antioxidant capacity and antioxidants of strawberry, blackberry, and raspberry leaves

Phenolic content and antioxidant capacity of Cypriot wines

Effect of temperature on the antioxidant activity of phenolic acids

Functional pasta with tomato by-product as a source of antioxidant compounds and dietary fibre

Cooling storage of ram sperm in presence of antioxidant glutathione

Honey: Determination of volatile compounds, antioxidant and antibacterial activities

Onion waste as a rich source of antioxidants for meat products

Morphology, physicochemical properties and antioxidant capacity of bee pollens

Antioxidant and antihypertensive protein hydrolysates in fish products - a review

Antioxidant and antimicrobial activities of beet root pomace extracts

Effect of drying method on the phenolic content and antioxidant capacity of spearmint

Investigating antioxidant and antibacterial activity of functional cookies enriched with beetroot during storage

Curcumin offers antioxidant protection to cryopreserved bovine semen

Evaluation of antioxidant activity and flavonoid composition in differently preserved bee products

Antioxidant potential of tea assessed by optical absorption spectroscopy in DNA-encased carbon nanotubes

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Details of the antioxidant mechanism of hydroxycinnamic acids

Palm date (Phoenix dactylifera) seeds: A rich source of antioxidant and antibacterial activities

Phytochemical and antioxidant screening of some extracts of Juniperus communis L. and Juniperus oxycedrus L

Appraisal of antioxidant potential and biological studies of bogan bail (Bougainvillea glabra) leaf extracts using different solvents

Antioxidant activity and phenolic acid content of selected vegetable broths

Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages

Study on nutritional characteristics and antioxidant capacity of mung bean during germination

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