Effect of Natural Antioxidants and Lipid Model System on Lipid Oxidation

Antioxidant activity, total phenolic, and total flavonoid of extracts from stems of Jasminum nervosum Lour

(2011) Lini Huo et al.   GRASAS Y ACEITES

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

(2010) Molay K Roy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Antioxidant Capacity of Pure Compounds and Complex Mixtures Evaluated by the ORAC-Pyrogallol Red Assay in the Presence of Triton X-100 Micelles

(2010) Max Romero et al.   MOLECULES

Polyphenolic compounds in the fruits of Egyptian medicinal plants (Terminalia bellerica, Terminalia chebula and Terminalia horrida): Characterization, quantitation and determination of antioxidant capacities

(2010) Beate Pfundstein et al.   PHYTOCHEMISTRY

Natural preservative ingredient from marine algaUlva lactucaL.

(2009) Hanaa H. Abd El-Baky et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of tea and sesame seed oils as two natural antioxidants in a fish oil model system by radical scavenging activity

(2009) M. Fazel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Polyphenol-rich pomegranate fruit extract (POMx) suppresses PMACI-induced expression of pro-inflammatory cytokines by inhibiting the activation of MAP Kinases and NF-κB in human KU812 cells

(2009) Zafar Rasheed et al.   Journal of Inflammation-London

Total Polyphenol Content and Antioxidant Capacity of Commercially Available Tea (Camellia sinensis) in Argentina

(2008) Claudia Anesini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States

(2008) Navindra P. Seeram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Solubility ofl-(+)-Ascorbic Acid in Water, Ethanol, Methanol, Propan-2-ol, Acetone, Acetonitrile, Ethyl Acetate, and Tetrahydrofuran from (293 to 323) K

(2008) Anvar Shalmashi et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK

(2008) MARTHA C. ROJAS et al.   JOURNAL OF FOOD QUALITY

Inhibition of lipid oxidation in refrigerated and frozen salted raw minced chicken breasts with electron beam irradiated almond skin powder

(2008) Amanda S. Teets et al.   MEAT SCIENCE

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

(2008) E. Hernández-Hernández et al.   MEAT SCIENCE

Consumption of hydrolyzable tannins-rich pomegranate extract suppresses inflammation and joint damage in rheumatoid arthritis

(2008) Meenakshi Shukla et al.   NUTRITION

Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles

(2007) A.J. Stetzer et al.   MEAT SCIENCE