Antioxidant Activity of Hybrid Grape Pomace Extracts Derived from Midwestern Grapes in Bulk Oil and Oil-in-Water Emulsions

Antioxidant activities and interactions of α- and γ-tocopherols within canola and soybean oil emulsions

(2014) Jill K. Winkler-Moser et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurized pomegranate juices

(2013) Salud Vegara et al.   FOOD CHEMISTRY

Impact of Processing Parameters on the Phenolic Profile of Wines Produced from Hybrid Red Grapes Maréchal Foch, Corot noir, and Marquette

(2013) David C. Manns et al.   JOURNAL OF FOOD SCIENCE

Caecal absorption of vitexin-2-O-xyloside and its aglycone apigenin, in the rat

(2013) Donato Angelino et al.   Food & Function

Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature

(2012) Hong-Sik Hwang et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion

(2012) Ketinun Kittipongpittaya et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Purified Phenolics from Hydrothermal Treatments of Biomass: Ability To Protect Sunflower Bulk Oil and Model Food Emulsions from Oxidation

(2011) Enma Conde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Galloylated Polyphenols as Inhibitors of Hemoglobin-Catalyzed Lipid Oxidation in Fish Muscle

(2011) Jacobo Iglesias Neira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Antioxidant and Prooxidant Activity Behavior of Phospholipids in Stripped Soybean Oil-in-Water Emulsions

(2011) Vladimiro Cardenia et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

(2010) Osman Sagdic et al.   FOOD CHEMISTRY

Spectral Features and Stability of Oligomeric Pyranoanthocyanin-flavanol Pigments Isolated from Red Wines

(2010) Jingren He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

(2010) D. Granato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Antioxidant Assays for Plant and Food Components

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

Contribution of anthocyanin fraction to the antioxidant properties of wine

(2008) M.D. Rivero-Pérez et al.   FOOD AND CHEMICAL TOXICOLOGY