EFFECT OF DIFFERENT SOLVENTS ON POLYPHENOLIC CONTENT, ANTIOXIDANT CAPACITY AND ANTIBACTERIAL ACTIVITY OF IRISH YORK CABBAGE

Antioxidant activity and phenolic content of roots, tubers and vegetables commonly consumed in India

(2010) D. Sreeramulu et al.   FOOD RESEARCH INTERNATIONAL

Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds

(2010) Gaurav Rajauria et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Study of the microbial diversity and antimicrobial properties of Irish edible brown seaweeds

(2010) Shilpi Gupta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants

(2009) Hilde H. Wijngaard et al.   FOOD CHEMISTRY

In Vitro Cultures of Brassica oleracea L. var.costataDC: Potential Plant Bioreactor for Antioxidant Phenolic Compounds

(2009) Marcos Taveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A general analytical strategy for the characterization of phenolic compounds in fruit juices by high-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry

(2009) Beatriz Abad-García et al.   JOURNAL OF CHROMATOGRAPHY A

Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers

(2008) S LIU et al.   FOOD CHEMISTRY

Major flavonoids with antioxidant activity from Teucrium polium L.

(2008) Fariba Sharififar et al.   FOOD CHEMISTRY

Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds

(2007) P. Ganesan et al.   BIORESOURCE TECHNOLOGY

Phenolic acid contents of kale (Brassica oleraceae L. var. acephala DC.) extracts and their antioxidant and antibacterial activities

(2007) Faik Ahmet Ayaz et al.   FOOD CHEMISTRY