Results 241 to 250 of about 314,086 (264)

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

Food Chemistry, 2009
Maria J Esteve, Ana Frigola
exaly  

Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae

Food Chemistry, 2007
Ka Wing Cheng, Hua-Bin Li
exaly  

An investigation of antioxidant capacity of fruits in Singapore markets

Food Chemistry, 2002
Guanghou Shui
exaly  

Antioxidative Capacity of Melatonin

2001
Dun-xian Tan, Russel Reiter, Juan Calvo, Lucien Manchester   +3 more
openaire   +1 more source

Antioxidant capacity of the Spanish Mediterranean diet

Food Chemistry, 2006
Isabel Goni, Fulgencio Saura-Calixto
exaly  

Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay

Molecules, 2007
Mustafa Ozyurek, Kubilay Güçlü, Reşat Apak   +2 more
exaly  

Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures

Food Chemistry, 1999
Guido Haenen, Aalt Bast
exaly  

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of L. var. Multolupa

Food Chemistry, 2005
Marta Miranda, Juana Frías, Concepción Vidal-Valverde   +2 more
exaly  

Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

Food Research International, 2007
Isabel Goni, Fulgencio Saura-Calixto
exaly  

Antioxidant Capacity

2008
openaire   +1 more source