Results 281 to 290 of about 60,935 (313)

FRAP: Histochemistry of the Primary Nociceptive Neuron

Progress in Histochemistry and Cytochemistry, 1981
E, Knyihár-Csillik, B, Csillik
openaire   +2 more sources

frape | frap, n.²

2023
openaire   +1 more source

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

Journal of Agricultural and Food Chemistry, 2009
Stéphanie Dudonné, Jean-Michel Mérillon   +1 more
exaly  

Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

Food Chemistry, 2011
Volker Böhm
exaly  

FRAP

2005
openaire   +1 more source

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

Food Research International, 2011
Lisa Ryan
exaly  

Modified 2,2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic Acid (ABTS) Method to Measure Antioxidant Capacity of Selected Small Fruits and Comparison to Ferric Reducing Antioxidant Power (FRAP) and 2,2‘-Diphenyl-1-picrylhydrazyl (DPPH) Methods

Journal of Agricultural and Food Chemistry, 2006
Joseph C Scheerens
exaly  

Mediterranean Propolis from the Adriatic Sea Islands as a Source of Natural Antioxidants: Comprehensive Chemical Biodiversity Determined by GC-MS, FTIR-ATR, UHPLC-DAD-QqTOF-MS, DPPH and FRAP Assay

Antioxidants, 2020
Lidija Svečnjak, Zvonimir Marijanović, Piotr Okińczyc   +2 more
exaly  

FRAP

2013
openaire   +1 more source

Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays:  A Comparative Study

Journal of Agricultural and Food Chemistry, 2002
Dejian Huang
exaly