Antioxidant Properties of Selected Plant Extracts and Application in Packaging as Antioxidant Cellulose-Based Films for Vegetable Oil

Monitoring olive oil oxidation under thermal and UV stress through synchronous fluorescence spectroscopy and classical assays

(2009) Konstantina I. Poulli et al.   FOOD CHEMISTRY

Comparative antioxidant activity of extracts from leaves, bark and catkins of Salix aegyptiaca sp.

(2009) Shabnam Enayat et al.   FOOD CHEMISTRY

Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger

(2009) T. Cecchi 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

Antioxidative Properties of Thymus vulgaris Leaves: Comparison of Different Extracts and Essential Oil Chemotypes

(2008) Remigius Chizzola et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study on the Antioxidant and Biological Activities of Carvacrol, Thymol, and Eugenol Derivatives

(2008) Josip Mastelić et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extension of the display life of lamb with an antioxidant active packaging

(2008) Javier Camo et al.   MEAT SCIENCE

Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol

(2007) Akkasit Jongjareonrak et al.   FOOD HYDROCOLLOIDS

Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage

(2007) Chatchawan Chotimarkorn et al.   FOOD RESEARCH INTERNATIONAL