Results 291 to 300 of about 281,533 (310)

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

Food Chemistry, 1999
Guido R M M Haenen, Aalt Bast
exaly  

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

Food Chemistry, 2005
Juana Frías, Marta Miranda, Concepción Vidal-Valverde   +2 more
exaly  

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

Food Research International, 2007
JOSÉ C E Serrano, Isabel Goni, Fulgencio Saura-Calixto   +2 more
exaly  

Total antioxidant capacity in acute pancreatitis

Pancreatology, 2012
S. Chooklin, I. Bihalskyy, O. Hranat
openaire   +1 more source

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

Food Research International, 2008
Jara Perez-Jimenez, Sara Arranz, Maria Tabernero   +2 more
exaly  

In vivo total antioxidant capacity: comparison of different analytical methods1

Free Radical Biology and Medicine, 1999
Ronald L Prior
exaly  

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

Journal of Food Composition and Analysis, 2011
Anna Floegel, Dae-Ok Kim, Sang-Jin Chung   +2 more
exaly  

Total Antioxidant Capacity of Flavored Waters

2014
M. Fátima Barroso, Alexandra Plácido, Luísa Correia-Sá, Valentina F. Domingues, M.B.P.P. Oliveira, Cristina Delerue-Matos   +5 more
openaire   +1 more source

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Food Chemistry, 2003
Dae-Ok Kim
exaly  

Antioxidant capacity of sulfated polysaccharides from seaweeds. A kinetic approach

Food Hydrocolloids, 2011
Betty Matsuhiro
exaly