标题
A Modification of the ABTS• Decolorization Method and an Insight into Its Mechanism
作者
关键词
-
出版物
Processes
Volume 10, Issue 7, Pages 1288
出版商
MDPI AG
发表日期
2022-07-01
DOI
10.3390/pr10071288
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Study on Synergistic Antioxidant Effect of Typical Functional Components of Hydroethanolic Leaf Extract from Ginkgo Biloba In Vitro
- (2022) Lihu Zhang et al. MOLECULES
- Antioxidant properties of hispidulin
- (2022) Kacper Kut et al. NATURAL PRODUCT RESEARCH
- Analytical Methods Used in Determining Antioxidant Activity: A Review
- (2021) Irina Georgiana Munteanu et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- ABTS/PP Decolorization Assay of Antioxidant Capacity Reaction Pathways
- (2020) Igor R. Ilyasov et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Antioxidants and antioxidant methods: an updated overview
- (2020) İlhami Gulcin ARCHIVES OF TOXICOLOGY
- Capsaicin in Hot Chili Peppers: In Vitro Evaluation of Its Antiradical, Antiproliferative and Apoptotic Activities
- (2019) Margherita Lavorgna et al. PLANT FOODS FOR HUMAN NUTRITION
- Studies on the Reduction of Dehydroascorbic Acid by Glutathione in the Presence of Aquahydroxocobinamide
- (2018) Ilia A. Dereven'kov et al. EUROPEAN JOURNAL OF INORGANIC CHEMISTRY
- Twenty-five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations
- (2018) Nicoletta Pellegrini et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Chemical and biological approaches on nine fruit tree leaves collected from the Mediterranean region of Turkey
- (2016) Sengul Uysal et al. Journal of Functional Foods
- Hurdles and pitfalls in measuring antioxidant efficacy: A critical evaluation of ABTS, DPPH, and ORAC assays
- (2015) K.M. Schaich et al. Journal of Functional Foods
- Wild blackthorn (Prunus spinosaL.) and hawthorn (Crataegus monogynaJacq.) fruits as valuable sources of antioxidants
- (2014) Brígida María Ruiz-Rodríguez et al. Fruits
- Kinetic matching approach applied to ABTS assay for high-throughput determination of total antioxidant capacity of food products
- (2014) Luís M. Magalhães et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- In vitro measurements and interpretation of total antioxidant capacity
- (2013) Cesar G. Fraga et al. BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS
- Effects of Molecular Structure on Kinetics and Dynamics of the Trolox Equivalent Antioxidant Capacity Assay with ABTS+•
- (2013) Xin Tian et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Nondestructive evaluation of the changes of total flavonoid, total phenols, ABTS and DPPH radical scavenging activities, and sugars during mulberry (Morus alba L.) fruits development by chlorophyll fluorescence and RGB intensity values
- (2012) Heqiang Lou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay
- (2011) Lars Müller et al. FOOD CHEMISTRY
- Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil
- (2011) Maria Mozarina Beserra Almeida et al. FOOD RESEARCH INTERNATIONAL
- Analytical Parameters of the Microplate-Based ORAC-Pyrogallol Red Assay
- (2011) Rocío Ortiz et al. JOURNAL OF AOAC INTERNATIONAL
- Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods
- (2011) Anna Floegel et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues
- (2010) Neha Babbar et al. FOOD RESEARCH INTERNATIONAL
- Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia
- (2010) José Contreras-Calderón et al. FOOD RESEARCH INTERNATIONAL
- Evaluation of Antioxidant Capacity of Non-Edible Parts of Some Selected Tropical Fruits
- (2010) Yuuko MATSUSAKA et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Non-enzymatic antioxidant capacity assays: Limitations of use in biomedicine
- (2010) Grzegorz Bartosz FREE RADICAL RESEARCH
- Development and validation of an algorithm to establish a total antioxidant capacity database of the US diet
- (2010) Anna Floegel et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Control of Oxidative Reactions of Hemoglobin in the Design of Blood Substitutes: Role of the Ascorbate-Glutathione Antioxidant System
- (2009) Jan Simoni et al. ARTIFICIAL ORGANS
- Antioxidant activity of fresh and dry fruits commonly consumed in India
- (2009) C. Vijaya Kumar Reddy et al. FOOD RESEARCH INTERNATIONAL
- Interaction between antioxidants in assays of total antioxidant capacity
- (2008) Andrzej Błauż et al. FOOD AND CHEMICAL TOXICOLOGY
- ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
- (2008) Ana Zulueta et al. FOOD CHEMISTRY
- Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits
- (2008) Guorong Du et al. FOOD CHEMISTRY
- Genistein- and daidzein 7-O-β-D-glucuronic acid retain the ability to inhibit copper-mediated lipid oxidation of low density lipoprotein
- (2008) Tiny Kgomotso et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran
- (2007) Foroogh Biglari et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started