A comprehensive review of CUPRAC methodology

High-throughput Total Cupric Ion Reducing Antioxidant Capacity of Biological Samples Determined Using Flow Injection Analysis and Microplate-based Methods

(2011) Joana P. N. RIBEIRO et al.   ANALYTICAL SCIENCES

The main and modified CUPRAC methods of antioxidant measurement

(2011) Mustafa Özyürek et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Determination of antioxidants by a novel on-line HPLC-cupric reducing antioxidant capacity (CUPRAC) assay with post-column detection

(2010) Saliha Esin Çelik et al.   ANALYTICA CHIMICA ACTA

Development of a Low-Cost Optical Sensor for Cupric Reducing Antioxidant Capacity Measurement of Food Extracts

(2010) Mustafa Bener et al.   ANALYTICAL CHEMISTRY

A novel hydrogen peroxide scavenging assay of phenolics and flavonoids using cupric reducing antioxidant capacity (CUPRAC) methodology

(2010) Mustafa Özyürek et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The significance of copper chelators in clinical and experimental application

(2010) Xueqin Ding et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Solvent effects on the antioxidant capacity of lipophilic and hydrophilic antioxidants measured by CUPRAC, ABTS/persulphate and FRAP methods

(2010) Saliha Esin Çelik et al.   TALANTA

Comparative evaluation of antioxidant capacities of thiol-based antioxidants measured by different in vitro methods

(2010) Nilay Güngör et al.   TALANTA

Measurement of xanthine oxidase inhibition activity of phenolics and flavonoids with a modified cupric reducing antioxidant capacity (CUPRAC) method

(2009) Mustafa Özyürek et al.   ANALYTICA CHIMICA ACTA

Total Antioxidant Capacity Assay Using Optimized Ferricyanide/Prussian Blue Method

(2009) Kadriye Işıl Berker et al.   Food Analytical Methods

Comparison of total antioxidant capacity and phenolic composition of some apple juices with combined HPLC–CUPRAC assay

(2009) Şeyda Karaman et al.   FOOD CHEMISTRY

Antioxidant Capacities of Some Food Plants Wildly Grown in Ayvalik of Turkey

(2009) Kerim ALPINAR et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Simultaneous total antioxidant capacity assay of lipophilic and hydrophilic antioxidants in the same acetone–water solution containing 2% methyl-β-cyclodextrin using the cupric reducing antioxidant capacity (CUPRAC) method

(2008) Mustafa Özyürek et al.   ANALYTICA CHIMICA ACTA

Hydroxyl radical scavenging assay of phenolics and flavonoids with a modified cupric reducing antioxidant capacity (CUPRAC) method using catalase for hydrogen peroxide degradation

(2008) Mustafa Özyürek et al.   ANALYTICA CHIMICA ACTA

Combined HPLC-CUPRAC (cupric ion reducing antioxidant capacity) assay of parsley, celery leaves, and nettle

(2008) Leyla Yıldız et al.   TALANTA