Results 21 to 30 of about 1,130,376 (253)
Acknowledgment to Reviewers of Antioxidants in 2020
, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Antioxidants maintains its standards for the high quality of its published papers [...
Antioxidants Editorial Office Antioxidants Editorial Office
core +1 more source
Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods
, 2023 This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products.
Leticia X. López-Martínez +6 more
core +1 more source
Variables Affecting the Extraction of Antioxidants in Cold and Hot Brew Coffee: A Review
, 2023 Coffee beans are a readily available, abundant source of antioxidants used worldwide. With the increasing interest in and consumption of coffee beverages globally, research into the production, preparation, and chemical profile of coffee has also ...
Brian G. Yust +2 more
core +1 more source
Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts
Czech Journal of Food Sciences, 2008 Peanut skins were isolated from deshelled and dried conventional and high-oleic peanuts. In order to obtain simpler mixtures of phenolics with other components of the respective extract, the samples were extracted with solvents of increasing polarity ...
Van Ha HOANG +4 more
doaj +1 more source
Printing-Based Assay and Therapy of Antioxidants
, 2020 Antioxidants are essential in regulating various physiological functions and oxidative deterioration. Over the past decades, many researchers have paid attention to antioxidants and studied the screening of antioxidants from natural products and their ...
Sera Hong +2 more
core +1 more source
Calculating the Aqueous pKa of Phenols: Predictions for Antioxidants and Cannabinoids
, 2023 We aim to develop a theoretical methodology for the accurate aqueous pKa prediction of structurally complex phenolic antioxidants and cannabinoids. In this study, five functionals (M06-2X, B3LYP, BHandHLYP, PBE0, and TPSS) and two solvent models (SMD and
Guillermo García-Díez +3 more
core +1 more source
Antioxidants, their properties, uses in food products and their legal implications
International Journal of Food Studies, 2013 Oxidation decreases consumer acceptability of food by changing its organoleptic properties, destroying essential nutrients and producing toxic compounds. Antioxidants delay oxidation of lipids in foods as well in human systems.
Indrajit D. Thorat +5 more
doaj +1 more source
Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products
Biomolecules, 2022 Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability.
Elisa Rafaela Bonadio Bellucci +4 more
doaj +1 more source
, 2022 Complementary and alternative medicine (CAM) supplements are widely used by cancer patients. Dietary supplements, vitamins and minerals, herbal remedies, and antioxidants are especially popular.
Paula Krejbich +3 more
core +1 more source
Obtaining of the antioxidants by supercritical fluid extraction [PDF]
Hemijska Industrija, 2011 One of the important trends in the food industry today is demand for natural antioxidants from plant material. Synthetic antioxidants such as butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are now being replaced by the natural ...
Babović Nada V., Petrović Slobodan D.
doaj +1 more source