Modified DPPH and ABTS Assays to Assess the Antioxidant Profile of Untreated Oils

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

(2013) Małgorzata Przygodzka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

DPPH assay of vegetable oils and model antioxidants in protic and aprotic solvents

(2013) Tjaša Prevc et al.   TALANTA

Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays

(2012) Camilo López-Alarcón et al.   ANALYTICA CHIMICA ACTA

A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives

(2012) Márcio Carocho et al.   FOOD AND CHEMICAL TOXICOLOGY

Freeze-dried ABTS+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils

(2012) Gökhan Durmaz   FOOD CHEMISTRY

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

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

Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods

(2010) Saliha Esin Çelik et al.   TALANTA

Review of Methods to Determine Antioxidant Capacities

(2009) Ayse Karadag et al.   Food Analytical Methods

Comparison of different tests used in mapping the Greek virgin olive oil production for the determination of its total antioxidant capacity

(2009) Constantinos A. Georgiou et al.   GRASAS Y ACEITES

Antioxidant Assays for Plant and Food Components

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

High throughput flow injection bioluminometric method for olive oil antioxidant capacity

(2008) Katerina S. Minioti et al.   FOOD CHEMISTRY

DPPH antioxidant assay revisited

(2008) Om P. Sharma et al.   FOOD CHEMISTRY