Results 291 to 300 of about 460,029 (309)

Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures

Food Chemistry, 1999
Aalt Bast
exaly  

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of L. var. Multolupa

Food Chemistry, 2005
Juana Frias
exaly  

Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity

Food Research International, 2007
Isabel Goñi
exaly  

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

Food Research International, 2008
Jara Pérez-Jiménez, S Arranz, Maria Tabernero Urbieta   +2 more
exaly  

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

Journal of Food Composition and Analysis, 2011
Dae-Ok Kim, Ock K Chun
exaly  

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Food Chemistry, 2003
Dae-Ok Kim
exaly  

Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit

Postharvest Biology and Technology, 2008
Mustafa Erkan
exaly  

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

Food Chemistry, 2004
Guido R Haenen, Aalt Bast
exaly  

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

Food Chemistry, 2008
Juana Frias, Henryk ZieliŃski, Mariusz Piskuła   +2 more
exaly  

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

Food Chemistry, 2010
Mohammad Billal Hossain, Catherine Barry-Ryan, Nigel Brunton   +2 more
exaly