Combinatorial Interactions of Essential Oils Enriched with Individual Polyphenols, Polyphenol Mixes, and Plant Extracts: Multi-Antioxidant Systems

Correlation between chemical composition and antimicrobial properties of essential oils against most common food pathogens and spoilers: In-vitro efficacy and predictive modelling

(2020) Leila Bagheri et al.   MICROBIAL PATHOGENESIS

Compositional diversity and antioxidant properties of essential oils: Predictive models

(2020) Nastaran Khodaei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity

(2019) Hyrla Grazielle Silva de Araújo Couto et al.   FOOD CHEMISTRY

Rosmarinus officinalis L. essential oils from Spain: composition, antioxidant capacity, lipoxygenase and acetylcholinesterase inhibitory capacities, and antimicrobial activities

(2018) Ana-Belen Cutillas et al.   PLANT BIOSYSTEMS

Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables

(2015) Francesca Patrignani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant capacity interactions and a chemical/structural model of phenolic compounds found in strawberries

(2011) Josh D. Reber et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The role of antioxidant versus pro-oxidant effects of green tea polyphenols in cancer prevention

(2011) Sarah C. Forester et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

(2010) Molay K Roy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Synergistic and Antagonistic Interactions of Phenolic Compounds Found in Navel Oranges

(2010) Brenner L. Freeman et al.   JOURNAL OF FOOD SCIENCE

Flavonoid contents and antioxidant activities from Cinnamomum species

(2009) K. Nagendra Prasad et al.   Innovative Food Science & Emerging Technologies