Major Polyphenolics in Pineapple Peels and their Antioxidant Interactions

Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar, tissue type and storage

(2011) K. Carbone et al.   FOOD CHEMISTRY

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

(2010) Osman Sagdic et al.   FOOD CHEMISTRY

Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple

(2010) M. Amzad Hossain et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activities and Polyphenolic Properties of Raw and Osmotically Dehydrated Dried Mushroom (Agaricus bisporous) Snack Food

(2010) Richu Singla et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of Antioxidant and Antimutagenic Activities of the Extracts from the Fruit Rinds ofGarcinia cowa

(2010) P. S. Negi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

(2008) M. Alothman et al.   FOOD CHEMISTRY

Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues

(2008) Alane Cabral de Oliveira et al.   FOOD CHEMISTRY

Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace

(2007) Gordana Ćetković et al.   FOOD CHEMISTRY