Investigating the antioxidant potential of Turkish herbs and spices

Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration

(2012) R. Jayakumar et al.   FOOD CHEMISTRY

Effect of processing on the phenolic content and antioxidant activity of chestnuts

(2012) Semih Otles et al.   Quality Assurance and Safety of Crops & Foods

Anti-tumorigenic activity of five culinary and medicinal herbs grown under greenhouse conditions and their combination effects

(2011) Weiguang Yi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of selected plant species; potential new sources of natural antioxidants

(2010) N. Nićiforović et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant capacity and phenolic compounds in commercially grown native Australian herbs and spices

(2010) Izabela Konczak et al.   FOOD CHEMISTRY

Antioxidant capacity and antibacterial activity of phenolic compounds from argentinean herbs infusions

(2009) M.J. Rodríguez Vaquero et al.   FOOD CONTROL

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste

(2008) Esra Capanoglu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY