Optimization of Antioxidant Activity and Phenolic Compound Extraction Conditions from Red Seaweed (Laurencia obtuse)

Inhibition of fish oil oxidation and the radical scavenging activity of New Zealand seaweed extracts

(2012) Sophie Kindleysides et al.   FOOD CHEMISTRY

Pressurised liquid extraction combining LC–DAD–ESI/MS analysis as an alternative method to extract three major flavones in Citrus reticulata ‘Chachi’ (Guangchenpi)

(2011) Wei Li et al.   FOOD CHEMISTRY

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

Antioxidant Assays for Plant and Food Components

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

USE OF NATURAL PLANT EXTRACTS IN BATTER COATING OF SHRIMP AND THEIR EFFECTS ON THE QUALITY OF SHRIMP DURING FROZEN STORAGE

(2009) PINAR YERLIKAYA et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

(2007) Jing Wang et al.   FOOD CHEMISTRY