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Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay

Food chemistry, 2017-09, Vol.230, p.195-207

2017

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Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds

Molecules (Basel, Switzerland), 2023-03, Vol.28 (7), p.3106

2023

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Correction: Ghani et al. Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds. Molecules 2023, 28 , 3106

Molecules (Basel, Switzerland), 2024-02, Vol.29 (4), p.893

2024

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Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Analytica chimica acta, 2007-11, Vol.603 (2), p.176-189

2007

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Bioactivity and Analysis of Biophenols Recovered from Olive Mill Waste

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.823-837

2005

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Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC

Food chemistry, 2012-06, Vol.132 (4), p.2194-2201

2012

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National Indigenous Science Education Program (NISEP): Outreach Strategies That Facilitate Inclusion

Journal of chemical education, 2022-01, Vol.99 (1), p.245-251

2022

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Development of a Method Suitable for High-Throughput Screening to Measure Antioxidant Activity in a Linoleic Acid Emulsion

Antioxidants, 2019-09, Vol.8 (9), p.366

2019

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Substrate and TBARS variability in a multi‐phase oxidation system

European journal of lipid science and technology, 2017-04, Vol.119 (4), p.np-n/a

2017

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Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production

Journal of agricultural and food chemistry, 2006-10, Vol.54 (20), p.7641-7651

2006

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Investigation of Australian Olive Mill Waste for Recovery of Biophenols

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.9911-9920

2005

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LC-MS Investigation of Oxidation Products of Phenolic Antioxidants

Journal of agricultural and food chemistry, 2004-02, Vol.52 (4), p.962-971

2004

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Discrimination of Storage Conditions and Freshness in Virgin Olive Oil

Journal of agricultural and food chemistry, 2006-09, Vol.54 (19), p.7144-7151

2006

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Effectiveness of a Virtual Laboratory as a preparatory resource for Distance Education chemistry students

Computers and education, 2009-11, Vol.53 (3), p.853-865

2009

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Effect of Processing Conditions, Prestorage Treatment, and Storage Conditions on the Phenol Content and Antioxidant Activity of Olive Mill Waste

Journal of agricultural and food chemistry, 2008-06, Vol.56 (11), p.3925-3932

2008

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Changes in Virgin Olive Oil Quality during Low-Temperature Fruit Storage

Journal of agricultural and food chemistry, 2008-04, Vol.56 (7), p.2415-2422

2008

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Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds

Journal of agricultural and food chemistry, 2005-10, Vol.53 (20), p.8054-8062

2005

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quality and volatile-profile changes of camellia oil (Camellia oleifera Abel) following bleaching

European journal of lipid science and technology, 2008-08, Vol.110 (8), p.768-775

2008

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Effect of Added Caffeic Acid and Tyrosol on the Fatty Acid and Volatile Profiles of Camellia Oil following Heating

Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9551-9558

2006

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Development of a headspace solid phase microextraction-gas chromatography method for monitoring volatile compounds in extended time–course experiments of olive oil

Analytica chimica acta, 2006-01, Vol.556 (2), p.407-414

2006

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Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption

Food research international, 2013-12, Vol.54 (2), p.2095-2103

2013

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Analytical approaches to the determination of simple biophenols in forest trees such as Acer (maple), Betula (birch), Coniferus, Eucalyptus, Juniperus (cedar), Picea (spruce) and Quercus (oak)

Analyst (London), 2005-06, Vol.130 (6), p.809-823

2005

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Varietal and processing effects on the volatile profile of Australian olive oils

Food chemistry, 2004-01, Vol.84 (3), p.341-349

2004

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Correction: Ghani et al. Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds. IMolecules/I 2023, I28/I, 3106

Molecules (Basel, Switzerland), 2024-02, Vol.29 (4)

2024

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Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8390-8390

2006

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Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay

Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds

Correction: Ghani et al. Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds. Molecules 2023, 28 , 3106

Chemical screening of olive biophenol extracts by hyphenated liquid chromatography

Bioactivity and Analysis of Biophenols Recovered from Olive Mill Waste

Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC

National Indigenous Science Education Program (NISEP): Outreach Strategies That Facilitate Inclusion

Development of a Method Suitable for High-Throughput Screening to Measure Antioxidant Activity in a Linoleic Acid Emulsion

Substrate and TBARS variability in a multi‐phase oxidation system

Changes in Volatile and Phenolic Compounds with Malaxation Time and Temperature during Virgin Olive Oil Production

Investigation of Australian Olive Mill Waste for Recovery of Biophenols

LC-MS Investigation of Oxidation Products of Phenolic Antioxidants

Discrimination of Storage Conditions and Freshness in Virgin Olive Oil

Effectiveness of a Virtual Laboratory as a preparatory resource for Distance Education chemistry students

Effect of Processing Conditions, Prestorage Treatment, and Storage Conditions on the Phenol Content and Antioxidant Activity of Olive Mill Waste

Changes in Virgin Olive Oil Quality during Low-Temperature Fruit Storage

Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds

quality and volatile-profile changes of camellia oil (Camellia oleifera Abel) following bleaching

Effect of Added Caffeic Acid and Tyrosol on the Fatty Acid and Volatile Profiles of Camellia Oil following Heating

Development of a headspace solid phase microextraction-gas chromatography method for monitoring volatile compounds in extended time–course experiments of olive oil

Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption

Analytical approaches to the determination of simple biophenols in forest trees such as Acer (maple), Betula (birch), Coniferus, Eucalyptus, Juniperus (cedar), Picea (spruce) and Quercus (oak)

Varietal and processing effects on the volatile profile of Australian olive oils

Correction: Ghani et al. Multi-Dimensional Antioxidant Screening of Selected Australian Native Plants and Putative Annotation of Active Compounds. IMolecules/I 2023, I28/I, 3106

Discrimination of Olive Oils and Fruits into Cultivars and Maturity Stages Based on Phenolic and Volatile Compounds

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