Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content

Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes

(2013) Andrea Kaiser et al.   FOOD CHEMISTRY

Improving the Efficiency of Antioxidant Extraction from Mango Peel by Using Microwave-assisted Extraction

(2013) Eva Dorta et al.   PLANT FOODS FOR HUMAN NUTRITION

Degradation Kinetics of Bioactive Compounds and Change in the Antioxidant Activity of Wild Strawberry (Fragaria vesca) Pulp During Heating

(2012) Deniz Özşen et al.   Food and Bioprocess Technology

Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents

(2012) Urszula Gawlik-Dziki   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2010) Mei Lu et al.   FOOD RESEARCH INTERNATIONAL

Assessment of Antioxidant Capacity in vitro and in vivo

(2010) Etsuo Niki   FREE RADICAL BIOLOGY AND MEDICINE

Bioactive compounds: Definition and assessment of activity

(2009) Hans-Konrad Biesalski et al.   NUTRITION

The role of herbs and spices in cancer prevention

(2008) Christine M. Kaefer et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Polyphenols and antioxidant capacity of Phaseolus vulgaris stored under extreme conditions and processed

(2007) Marisela Granito et al.   LWT-FOOD SCIENCE AND TECHNOLOGY