Results 291 to 300 of about 1,020,273 (319)

Advances on the antioxidant peptides from edible plant sources

Trends in Food Science and Technology, 2020
Fai-Chu Wong, Jianbo Xiao, Shaoyun Wang   +2 more
exaly  

Plant protein-derived antioxidant peptides: Isolation, identification, mechanism of action and application in food systems: A review

Trends in Food Science and Technology, 2020
Chaoting Wen, Jixian Zhang, Yuqing Duan   +2 more
exaly  

Antioxidants and dementia

The Lancet, 1997
R, Lethem, M, Orrell
openaire   +2 more sources

Antioxidants and antioxidant-rich foods

2009
openaire   +1 more source

Antioxidants and cancer

The Lancet Oncology, 2011
Justin, Stebbing, Colin A, Hart
openaire   +2 more sources

The hydrophilic and lipophilic contribution to total antioxidant activity

Food Chemistry, 2001
Marino B Arnao, Antonio Cano, Manuel Acosta   +2 more
exaly  

Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand

Food Chemistry, 2005
Aphiwat Teerawutgulrag
exaly  

Antioxidants in chocolate

The Lancet, 1996
A L, Waterhouse, J R, Shirley, J L, Donovan   +2 more
openaire   +2 more sources

A systematic survey of antioxidant activity of 30 Chinese medicinal plants using the ferric reducing antioxidant power assay

Food Chemistry, 2006
Hua-Bin Li, Ka-Wing Cheng
exaly  

Antioxidant capacities and total phenolic contents of 62 fruits

Food Chemistry, 2011
Li Fu, Xiang-Rong Xu, Ren-You Gan
exaly