Evaluation of the antioxidant properties of spices by cyclic voltammetry

Juniperus oxycedrus L. subsp. oxycedrus and Juniperus oxycedrus L. subsp. macrocarpa (Sibth. & Sm.) Ball. “berries” from Turkey: Comparative evaluation of phenolic profile, antioxidant, cytotoxic and antimicrobial activities

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Voltammetric evaluation of the antioxidant capacity of tea on electrodes modified with multi-walled carbon nanotubes

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In vitro antioxidant and antiproliferative activity of three rosemary (Rosmarinus officinalis L.) extract formulations

(2012) Sonja Đilas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of the Simple Cyclic Voltammetry (CV) and DPPH Assays for the Determination of Antioxidant Capacity of Active Principles

(2012) Jesús F. Arteaga et al.   MOLECULES

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Phenolic composition and biological activities of Juniperus drupacea Labill. berries from Turkey

(2011) N. Miceli et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant capacity and major phenolic compounds of spices commonly consumed in China

(2010) Mei Lu et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Antimicrobial Properties of Selected Spice Extracts

(2010) M. R. Szabo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Preparation and application of a novel vanillin sensor based on biosynthesis of Au–Ag alloy nanoparticles

(2010) Dongyun Zheng et al.   SENSORS AND ACTUATORS B-CHEMICAL

Methodological aspects about in vitro evaluation of antioxidant properties

(2008) Luís M. Magalhães et al.   ANALYTICA CHIMICA ACTA