Antioxidant capacity and functionality of oleaster (Elaeagnus angustifoliaL.) flour and crust in a new kind of fruity ice cream

Antioxidant activity and polyphenol content of cherry stem (Cerasus avium L.) determined by LC–MS/MS

(2012) Ercan Bursal et al.   FOOD RESEARCH INTERNATIONAL

Botanical Flavonoids on Coronary Heart Disease

(2011) Chong-Zhi Wang et al.   AMERICAN JOURNAL OF CHINESE MEDICINE

Synthesis and Antioxidant Properties of (3,4-Dihydroxyphenyl)(2,3,4-trihydroxyphenyl)methanone and Its Derivatives

(2011) Yasin Çetinkaya et al.   ARCHIV DER PHARMAZIE

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

(2011) Osman Sagdic et al.   Food and Bioprocess Technology

Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa)

(2011) Ercan Bursal et al.   FOOD RESEARCH INTERNATIONAL

Pomological Features, Nutritional Quality, Polyphenol Content Analysis, and Antioxidant Properties of Domesticated and 3 Wild Ecotype Forms of Raspberries (Rubus idaeus L.)

(2011) İlhami Gülçin et al.   JOURNAL OF FOOD SCIENCE

Composition minérale et vitaminique des fruits de cinq espèces sous exploitées en Algérie :Celtis australisL., Crataegus azarolus L., Crataegus monogynaJacq., Elaeagnus angustifoliaL.etZizyphus lotusL.

(2010) Soussen Boudraa et al.   Fruits

Synthesis and antioxidant properties of diphenylmethane derivative bromophenols including a natural product

(2010) Halis Türker Balaydın et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Investigation of the possible use of probiotics in ice cream manufacture

(2009) TAMER TURGUT et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Measurement of antioxidant ability of melatonin and serotonin by the DMPD and CUPRAC methods as trolox equivalent

(2008) Ilhami Gülçin   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Grape wine lees improves the rheological and adds antioxidant properties to ice cream

(2008) Jean-Yu Hwang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY