Results 161 to 170 of about 11,892 (221)

Cuparene-type sesquiterpenes produced in mycelial culture of Flammulina velutipes (Enokitake)

, 2000
Takahashi, Kunihide, Fukushi, Yukuharu, Tahara, Satoshi, Yamaji, Keiko, Ishikawa, Noemia Kazue   +4 more
core  

Sterically hindered catechol-derived Schiff bases: design, synthesis, SAR analysis and mechanisms of the antioxidant activity. [PDF]

RSC Med Chem
Gvozdev M, Turomsha I, Osipovich N, Sverdlov R, Loginova N.   +4 more
europepmc   +1 more source

Complementary effects of probiotics and stimbiotics inclusion on carcass traits, meat quality and antioxidant activity in broiler chickens exposed to cyclic heat stress. [PDF]

Vet Anim Sci
Mokonyama RM, Marume U, Moonsamy G.
europepmc   +1 more source

Comparisons of phenolic components and anti-metabolic activities during different cultivars and growing conditions of blueberry leaves. [PDF]

Curr Res Food Sci
Han L, Sun S, Yang Y, Chen Y, Dong G, Li T, Li Y, Zhang L.   +7 more
europepmc   +1 more source

Essential Oils From Different Parts of <i>Piper nigrum</i> L.: Chemical Composition, Antibacterial, and Antioxidant Activities. [PDF]

Food Sci Nutr
Nurjanah S, Suryadi E, Thoriq A, Ainina N, Mardawati E, Ramadhan MG, Rosmiati R, Akili AWR, Permadi N, Julaeha E.   +9 more
europepmc   +1 more source

TEAC antioxidant activity of 4-hydroxybenzoates

Free Radical Biology and Medicine, 1999
The influence of pH, intrinsic electron donating capacity, and intrinsic hydrogen atom donating capacity on the antioxidant potential of series of hydroxy and fluorine substituted 4-hydroxybenzoates was investigated experimentally and also on the basis of computer calculations.
Bozena Tyrakowska, Ans E M F Soffers, Henryk Szymusiak   +2 more
exaly   +5 more sources

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

Food Chemistry, 2004
The trolox, equivalent antioxidant capacity (TEAC) assay is a popular method for assessing the capacity of a compound to scavenge ABTS radicals (ABTS(.)). Under the conditions in which the assay is performed, the reaction between most antioxidants and ABTS(.) does not reach completion within the time span applied.
Guido R M M Haenen, Aalt Bast
exaly   +4 more sources

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

Food Chemistry, 2009
Abstract Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and an orange juice-milk beverage. When the TEAC method was used with this beverage, an increase in the concentration of orange juice corresponded to an ...
Maria J Esteve, Ana Frigola
exaly   +2 more sources