Antioxidant properties of the extracts of vine tea (Ampelopsis grossedentata) with the different color characteristics and inhibition of rapeseed and sunflower oil oxidation

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation

(2018) Francisco Segovia et al.   MOLECULES

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products

(2017) Marzanna Hęś et al.   JOURNAL OF FOOD SCIENCE

Metabolomics reveals that vine tea (Ampelopsis grossedentata) prevents high-fat-diet-induced metabolism disorder by improving glucose homeostasis in rats

(2017) Wenting Wan et al.   PLoS One

An analytical pipeline to compare and characterise the anthocyanin antioxidant activities of purple sweet potato cultivars

(2016) Yijie Hu et al.   FOOD CHEMISTRY

Antioxidant activities of Vine Tea (Ampelopsis grossedentata) extract and its major component dihydromyricetin in soybean oil and cooked ground beef

(2015) Liyun Ye et al.   FOOD CHEMISTRY

Antioxidant activities of Thai pigmented rice cultivars and application in sunflower oil

(2015) Ninnart Chinprahast et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil

(2015) Cai-Hua Jia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relative Oxidative Stability of Diacylglycerol and Triacylglycerol Oils

(2015) Jin F. Qi et al.   JOURNAL OF FOOD SCIENCE

Dihydromyricetin improves glucose and lipid metabolism and exerts anti-inflammatory effects in nonalcoholic fatty liver disease: A randomized controlled trial

(2015) Shihui Chen et al.   PHARMACOLOGICAL RESEARCH

Synthetic anthocyanidins and their antioxidant properties

(2015) Homar S. Barcena et al.   SpringerPlus

A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature

(2014) Andrea Martínez-Yusta et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pistacia lentiscus leaves as a source of phenolic compounds: Microwave-assisted extraction optimized and compared with ultrasound-assisted and conventional solvent extraction

(2014) Farid Dahmoune et al.   INDUSTRIAL CROPS AND PRODUCTS

Profile and Antioxidant Activity of Phenolic Extracts from 10 Crabapples (Malus Wild Species)

(2014) Nan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and optimization of an efficient method to detect the authenticity of edible oils

(2012) Jing He et al.   FOOD CONTROL

Antioxidant activity of food constituents: an overview

(2011) İlhami Gülçin   ARCHIVES OF TOXICOLOGY

Supercritical Carbon Dioxide Extraction of Bioactive Compounds from Ampelopsis grossedentata Stems: Process Optimization and Antioxidant Activity

(2011) Yuefei Wang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Analysis of Hydroperoxides, Aldehydes and Epoxides by1H Nuclear Magnetic Resonance in Sunflower Oil Oxidized at 70 and 100 °C

(2010) Encarnación Goicoechea et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and antioxidant activity of dihydromyricetin–lecithin complex

(2009) Benguo Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF FLAVONOID-RICH EXTRACTS FROM LEAVES OF AMPELOPSIS GROSSEDENTATA

(2009) JIANHUA GAO et al.   JOURNAL OF FOOD BIOCHEMISTRY

Structure-Activity Relationship of Flavonoids Active Against Lard Oil Oxidation Based on Quantum Chemical Analysis

(2008) Ji-Guo Yang et al.   MOLECULES