Results 251 to 258 of about 3,326,943 (258)

A new approach to assess the total antioxidant capacity using the TEAC assay

Food Chemistry, 2004
Guido Haenen, Aalt Bast, Mariken J T J Arts   +2 more
exaly  

Antioxidant capacities of individual and combined phenolics in a model system

Food Chemistry, 2007
Dae-Ok Kim, Ho Jin Heo, Young Jun Kim
exaly  

Use of Antioxidants During Chemotherapy and Radiotherapy Should Be Avoided†

Ca-A Cancer Journal for Clinicians, 2005
exaly  

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Food Chemistry, 2003
Dae-Ok Kim
exaly  

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

Food Research International, 2007
Jose Serrano Casasola, Isabel Goñi, Fulgencio Saura-Calixto   +2 more
exaly  

Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors

Journal of Agricultural and Food Chemistry, 2009
Philipp W Simon, Sherry A Tanumihardjo
exaly  

Total phenolic contents and antioxidant capacities of 51 edible and wild flowers

Journal of Functional Foods, 2014
Hua-Bin Li, Xiang-Rong Xu
exaly  

Comprehensive Study on Vitamin C Equivalent Antioxidant Capacity (VCEAC) of Various Polyphenolics in Scavenging a Free Radical and its Structural Relationship

Critical Reviews in Food Science and Nutrition, 2004
Dae-Ok Kim
exaly