Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

(2010) Neha Babbar et al.   FOOD RESEARCH INTERNATIONAL

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

(2010) Zied Khiari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds

(2010) N. M. Sachindra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds

(2009) K. Nagendra Prasad et al.   FOOD CHEMISTRY

Antioxidant properties of various solvent extracts of potato peel, sugar beet pulp and sesame cake

(2009) Adel AA Mohdaly et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic content and antioxidant capacity of Philippine potato (Solanum tuberosum) tubers

(2008) Rowena Grace O. Rumbaoa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

(2008) Valentina Stojceska et al.   JOURNAL OF FOOD ENGINEERING