Results 281 to 290 of about 9,353,519 (309)

Antioxidant potential of kvasses

2019
This study was aimed at determination of antioxidant capacity of commercial kvasses. Four different beverages (“Obolon”, “Wileński”, “Gubernija”, and Eko-Natura”) were purchased in local shops in Poland, one beverage (“Brottrunk Biovegan”) originated from the German market.
R. Amarowicz, M. Janiak, E. Zannini, E. K. Arendt   +3 more
openaire   +1 more source

Analytical Methods Used in Determining Antioxidant Activity: A Review

International Journal of Molecular Sciences, 2021
Constantin Apetrei, Irina-Georgiana Munteanu   +1 more
exaly  

Antioxidants: unlocking their potential

Environmental Toxicology and Pharmacology, 2001
openaire   +2 more sources

Advances on the antioxidant peptides from edible plant sources

Trends in Food Science and Technology, 2020
Shaoyun Wang, Fai-Chu Wong, Jianbo Xiao
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
Haile Ma, Yuqing Duan, Jixian Zhang
exaly  

The Antioxidative Potential of Melatonin in the Skin

2000
T W, Fischer, P, Elsner
openaire   +2 more sources

Antioxidant and Neuroprotective Potentials

2005
Muhammad Soobrattee, Okezie Aruoma, Theeshan Bahorun   +2 more
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  

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

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