An Off-Line DPPH-GC-MS Coupling Countercurrent Chromatography Method for Screening, Identification, and Separation of Antioxidant Compounds in Essential Oil

Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra‐fast GC electronic nose coupled with chemical methodology

(2020) Ji‐Yu Nie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chemical Composition and Biological Activities of Essential Oils of Curcuma Species

(2018) Noura Dosoky et al.   Nutrients

HSCCC separation and enantiomeric distribution of key volatile constituents of Piper claussenianum (Miq.) C. DC. (Piperaceae)

(2017) André M. Marques et al.   FOOD AND CHEMICAL TOXICOLOGY

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

(2017) Cristina Caleja et al.   FOOD CHEMISTRY

Curcuma longa L. essential oil composition, antioxidant effect, and effect on Fusarium verticillioides and fumonisin production

(2017) Geleys Brado Avanço et al.   FOOD CONTROL

Chemical compositions, antioxidative, antimicrobial, anti-inflammatory and antitumor activities of Curcuma aromatica Salisb. essential oils

(2017) Hongping Xiang et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidants screening in Limonium aureum by optimized on-line HPLC–DPPH assay

(2015) Dandan Geng et al.   INDUSTRIAL CROPS AND PRODUCTS

Identification of a novel compound (β-sesquiphellandrene) from turmeric (Curcuma longa) with anticancer potential: comparison with curcumin

(2015) Amit Kumar Tyagi et al.   INVESTIGATIONAL NEW DRUGS

Indirect identification of antioxidants in Polygalae Radix through their reaction with 2,2-diphenyl-1-picrylhydrazyl and subsequent HPLC–ESI-Q-TOF-MS/MS

(2015) Qiyuan Shi et al.   TALANTA

Essential oil composition of eight starchy Curcuma species

(2014) G.R. Angel et al.   INDUSTRIAL CROPS AND PRODUCTS

Free Radical Scavenging Fingerprints of Selected Aromatic and Medicinal Tunisian Plants Assessed by Means of TLC-DPPH• Test and Image Processing

(2014) Salma Kammoun El Euch et al.   JOURNAL OF AOAC INTERNATIONAL

Antioxidant Activity of Essential Oils

(2013) Riccardo Amorati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Screening natural antioxidants in peanut shell using DPPH–HPLC–DAD–TOF/MS methods

(2012) Jiying Qiu et al.   FOOD CHEMISTRY

Synergistic, Additive, and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities

(2011) Sunan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genesis and development of DPPH method of antioxidant assay

(2011) Sagar B. Kedare et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Preparative isolation and purification of six volatile compounds from essential oil of Curcuma wenyujin using high-performance centrifugal partition chromatography

(2010) Yuan-Ye Dang et al.   JOURNAL OF SEPARATION SCIENCE

Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

(2009) Manuel Viuda-Martos et al.   FLAVOUR AND FRAGRANCE JOURNAL

Isolation of chavibetol from essential oil of Pimenta pseudocaryophyllus leaf by high-speed counter-current chromatography

(2009) Bruna C.B. dos Santos et al.   JOURNAL OF CHROMATOGRAPHY A

Synergistic antioxidant and antibacterial activity of rosemary plus butylated derivatives

(2008) Catalina S. Romano et al.   FOOD CHEMISTRY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY