Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities

Antioxidant activity of extracts from leaves and roots of Salvia miltiorrhiza Bunge, S. przewalskii Maxim., and S. verticillata L.

(2008) Adam Matkowski et al.   BIORESOURCE TECHNOLOGY

Sterolic composition of Chétoui virgin olive oil: Influence of geographical origin

(2008) Sonia Ben Temime et al.   FOOD CHEMISTRY

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

(2008) Gordana Rusak et al.   FOOD CHEMISTRY

Antioxidant properties of various solvent extracts from lychee (Litchi chinenesis Sonn.) flowers

(2008) S LIU et al.   FOOD CHEMISTRY

Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents

(2008) M. Alothman et al.   FOOD CHEMISTRY

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

(2008) Nourhène Boudhrioua et al.   INDUSTRIAL CROPS AND PRODUCTS

Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin

(2008) Evren Altıok et al.   SEPARATION AND PURIFICATION TECHNOLOGY

The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L.

(2007) R MANIAN et al.   FOOD CHEMISTRY

Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

(2007) J BARREIRA et al.   FOOD CHEMISTRY

Antioxidant capacity of pummelo and navel oranges: Extraction efficiency of solvents in sequence

(2007) Guddadarangavvanahally K. Jayaprakasha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY