Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay
Authors
Keywords
Total flavonoid, Aluminium chloride reaction, Quantitative determination
Journal
Food Analytical Methods
Volume 7, Issue 9, Pages 1776-1782
Publisher
Springer Nature
Online
2014-02-10
DOI
10.1007/s12161-014-9814-x
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Characterisation of Aronia powders obtained by different drying processes
- (2013) Anna Horszwald et al. FOOD CHEMISTRY
- Variation of active constituents and antioxidant activity in pyrola [P. incarnata Fisch.] from different sites in Northeast China
- (2013) Dong-Yang Zhang et al. FOOD CHEMISTRY
- Biological activities of the extracts from wild growing Origanum vulgare L
- (2013) Braho Z. Ličina et al. FOOD CONTROL
- Degradation kinetic modelling of color, texture, polyphenols and antioxidant capacity of York cabbage after microwave processing
- (2013) Amit Kumar Jaiswal et al. FOOD RESEARCH INTERNATIONAL
- Trace metals and flavonoids in different types of tea
- (2013) Anna Pękal et al. FOOD SCIENCE AND BIOTECHNOLOGY
- A critical evaluation on the reliability of two aluminum chloride chelation methods for quantification of flavonoids
- (2012) Denni Mammen et al. FOOD CHEMISTRY
- Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions
- (2012) Anna Pȩkal et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Evaluation of the antioxidant properties of fruit and flavoured black teas
- (2011) Anna Pękal et al. EUROPEAN JOURNAL OF NUTRITION
- Antioxidant activity prediction and classification of some teas using artificial neural networks
- (2011) Claudia Cimpoiu et al. FOOD CHEMISTRY
- Antioxidant potential of Artemisia argentea L'Hér alcoholic extract and its relation with the phenolic composition
- (2011) Sandra Gouveia et al. FOOD RESEARCH INTERNATIONAL
- Determination of phenolic composition and antioxidant capacity of native red wines by high performance liquid chromatography and spectrophotometric methods
- (2011) Esra Porgalı et al. FOOD RESEARCH INTERNATIONAL
- Determination of the polyphenol contents in Macedonian grapes and wines by standardized spectrophotometric methods
- (2010) Violeta Ivanova et al. JOURNAL OF THE SERBIAN CHEMICAL SOCIETY
- Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe)
- (2010) Ali Ghasemzadeh et al. MOLECULES
- Antioxidant Assays for Plant and Food Components
- (2009) Joon-Kwan Moon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determination of some flavan-3-ols and anthocyanins in red grape seed and skin extracts by HPLC-DAD: Validation study and response comparison of different standards
- (2008) Susanna Muñoz et al. ANALYTICA CHIMICA ACTA
- Physico-chemical and bioactive properties of different floral origin honeys from Romania
- (2008) Mărghitaş Liviu Al et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started