Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

Antioxidative phenolic constituents of skins of onion varieties and their activities

(2013) Tasahil Albishi et al.   Journal of Functional Foods

Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)

(2012) Chun-Lin Ye et al.   FOOD CONTROL

A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties

(2011) Zill-e-Huma et al.   FOOD CHEMISTRY

Subcritical water extraction of antioxidant compounds from Seabuckthorn (Hippophae rhamnoides) leaves for the comparative evaluation of antioxidant activity

(2011) M.S. Yogendra Kumar et al.   FOOD CHEMISTRY

Extraction efficiency and validation of an HPLC method for flavonoid analysis in peppers

(2011) Haejin Bae et al.   FOOD CHEMISTRY

Subcritical water extraction of phenolic compounds from potato peel

(2011) Pushp Pal Singh et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant properties of modified rutin esters by DPPH, reducing power, iron chelation and human low density lipoprotein assays

(2010) Bena-Marie Lue et al.   FOOD CHEMISTRY

Neuronal cell protective and antioxidant effects of phenolics obtained from Zanthoxylum piperitum leaf using in vitro model system

(2010) Chang-Ho Jeong et al.   FOOD CHEMISTRY

Anti-melanogenesis properties of quercetin- and its derivative-rich extract from Allium cepa

(2010) Enos Tangke Arung et al.   FOOD CHEMISTRY

Isolation and characterization of functional components from peel samples of six potatoes varieties growing in Ontario

(2009) Amir Al-Weshahy et al.   FOOD RESEARCH INTERNATIONAL

In vitrocytotoxic and antioxidative activity ofCornus masandCotinus coggygria

(2009) Katarina Šavikin et al.   NATURAL PRODUCT RESEARCH

Effect of raw and cooked onion dietary fibre on the antioxidant activity of ascorbic acid and quercetin

(2008) Dongxiao Sun-Waterhouse et al.   FOOD CHEMISTRY

Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction

(2008) M HASSASROUDSARI et al.   FOOD CHEMISTRY

Comparison of the antioxidant activity of two Spanish onion varieties

(2007) J SANTAS et al.   FOOD CHEMISTRY