Results 281 to 290 of about 582,976 (313)

Evaluation of Antioxidant Capacity by Chemiluminescence

Analytical Biochemistry, 1997
VISIOLI, FRANCESCO, Galli C.
openaire   +2 more sources

Antioxidant capacity of lettuce

2017
Lettuce represents one of vegetables most frequently consumed in world, representing therefore an important source of bioactive compounds in the diet. Spent coffee grounds have been investigated as potential by-products for recycling in agriculture, since they have huge re-use potential due to their richness in nutritive and bioactive compounds, In ...
openaire   +1 more source

Antioxidant capacity

Additives for Polymers, 1990
openaire   +1 more source

Antioxidant Capacity of Tea

2014
Agnieszka Kosińska, Wilfried Andlauer
openaire   +1 more source

Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins

International Journal of Biological Macromolecules, 2023
Jessica Rumpf, René Burger, Margit Schulze   +2 more
exaly  

Total antioxidant capacity

2003
openaire   +2 more sources

Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review

Gut Microbes, 2020
Tao Feng, Jing Wang
exaly  

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

Food Chemistry, 2009
Ana Frigola
exaly  

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

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

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Food Chemistry, 2003
Dae-Ok Kim
exaly