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ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENTS IN PEEL AND PULP OF CHINESE JUJUBE (ZIZIPHUS JUJUBA MILL) FRUITS

Authors: XUE, ZIPING; FENG, WEIHUA; CAO, JIANKANG; CAO, DONGDONG; JIANG, WEIBO

Source: Journal of Food Biochemistry, Volume 33, Number 5, October 2009 , pp. 613-629(17)

Publisher: Blackwell Publishing

RADICAL SCAVENGING CAPACITY OF ETHYLENE-TREATED KIWIFRUIT

Authors: PARK, YONG-SEO; JUNG, SOON-TECK; KANG, SEONG-GOOK; HEO, BUK GU; LEE, SANG-HYUN; TOLEDO, FERNANDO; ARANCIBIA-AVILA, PATRICIA; DRZEWIECKI, JERZY; GORINSTEIN, SHELA

Source: Journal of Food Biochemistry, Volume 33, Number 5, October 2009 , pp. 674-692(19)

Publisher: Blackwell Publishing

Methodological Aspects about Determination of Phenolic Compounds and In Vitro Evaluation of Antioxidant Capacity in the Honey: A Review

Authors: Alvarez-Suarez, Jose M.; Tulipani, Sara; Romandini, Stefania; Vidal, Alexis; Battino, Maurizio

Source: Current Analytical Chemistry, Volume 5, Number 4, October 2009 , pp. 293-302(10)

Publisher: Bentham Science Publishers

Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleracea L. var. capitata L. f. rubra)

Authors: Pliszka, Barbara; Huszcza-Ciołkowska, Grażyna; Mieleszko, Emilia; Czaplicki, Sylwester

Source: Journal of the Science of Food and Agriculture, Volume 89, Number 7, May 2009 , pp. 1154-1158(5)

Publisher: John Wiley & Sons, Ltd.

Influence of Cooking Methods on Antioxidant Activity of Vegetables

Authors: Jiménez-Monreal, A. M.; García-Diz, L.; Martínez-Tomé, M.; Mariscal, M.; Murcia, M. A.

Source: Journal of Food Science, Volume 74, Number 3, April 2009 , pp. H97-H103(1)

Publisher: Blackwell Publishing

Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh-Cut “Ataulfo” Mangoes (Mangifera Indica L.) as Affected by Low-Temperature Storage

Authors: Robles-Sánchez, R.M.; Islas-Osuna, M.A.; Astiazarán-García, H.; Vázquez-Ortiz, F.A.; Martín-Belloso, O.; Gorinstein, S.; González-Aguilar, G.A.

Source: Journal of Food Science, Volume 74, Number 3, April 2009 , pp. S126-S134(1)

Publisher: Blackwell Publishing

No simple measures for antioxidant status in birds: complexity in inter- and intraspecific correlations among circulating antioxidant types

Authors: Cohen, Alan A.; McGraw, Kevin J.

Source: Functional Ecology, Volume 23, Number 2, April 2009 , pp. 310-320(11)

Publisher: Blackwell Publishing

Effects on human eyes caused by experimental exposures to office dust with and without addition of aldehydes or glucan

Authors: Mølhave, L.; Pan, Z.; Kjærgaard, S. K.; Bønløkke, J. H.; Juto, J.-E.; Andersson, K.; Stridh, G.; Löfstedt, H.; Bodin, L.; Sigsgaard, T.

Source: Indoor Air, Volume 19, Number 1, February 2009 , pp. 68-74(7)

Publisher: Blackwell Publishing

Measurement of antioxidant ability of melatonin and serotonin by the DMPD and CUPRAC methods as trolox equivalent

Author: GulcIn, Ilhami

Source: Journal of Enzyme Inhibition and Medicinal Chemistry, Volume 23, Number 6, December 2008 , pp. 871-876(6)

Publisher: Informa Healthcare

ANTIOXIDANT ACTIVITY OF FRACTIONS FROM ACID HYDROLYSATES OF ALMOND SHELLS

Authors: MOURE, ANDRÉS; DOMÍNGUEZ, HERMINIA; PARAJÓ, JUAN CARLOS

Source: Journal of Food Process Engineering, Volume 31, Number 6, December 2008 , pp. 817-832(16)

Publisher: Blackwell Publishing

Antioxidant activity and phenolic content of lentils (Lens culinaris), chickpeas (Cicer arietinum L.), peas (Pisum sativum L.) and soybeans (Glycine max), and their quantitative changes during processing

Authors: Han, Hwa; Baik, Byung-Kee

Source: International Journal of Food Science & Technology, Volume 43, Number 11, November 2008 , pp. 1971-1978(8)

Publisher: Blackwell Publishing

Antioxidant capacity and total phenolic content of selected plants from Turkey

Authors: Kırca, Ayşegül; Arslan, Esra

Source: International Journal of Food Science & Technology, Volume 43, Number 11, November 2008 , pp. 2038-2046(9)

Publisher: Blackwell Publishing

In Vitro Methods of Assay of Antioxidants: An Overview

Authors: Singh, Sudhakar; Singh, R. P.

Source: Food Reviews International, Volume 24, Number 4, October 2008 , pp. 392-415(24)

Publisher: Taylor and Francis Ltd

Effects of trypsin inhibitor on plasma antioxidant activity and lipid levels in mice from sweet potato roots

Authors: Huang, Guan-Jhong; Chang, Heng-Yuan; Chen, Hsien-Jung; Lu, Te-Ling; Chang, Yuan-Shiun; Sheu, Ming-Jyh; Lin, Yaw-Huei

Source: Journal of the Science of Food and Agriculture, Volume 88, Number 14, November 2008 , pp. 2556-2562(7)

Publisher: John Wiley & Sons, Ltd.

Effect of domestic cooking on the red cabbage hydrophilic antioxidants

Authors: Podsędek, Anna; Sosnowska, Dorota; Redzynia, Małgorzata; Koziołkiewicz, Maria

Source: International Journal of Food Science & Technology, Volume 43, Number 10, October 2008 , pp. 1770-1777(8)

Publisher: Blackwell Publishing

A comparison of antioxidant properties between artisan-made and factory-produced chocolate

Authors: Cervellati, Rinaldo; Greco, Emanuela; Costa, Stefano; Guerra, Maria Clelia; Speroni, Ester

Source: International Journal of Food Science & Technology, Volume 43, Number 10, October 2008 , pp. 1866-1870(5)

Publisher: Blackwell Publishing

Antioxidant Properties of Cultivars and Selections from the Colorado Potato Breeding Program

Authors: Stushnoff, C.; Holm, D.; Thompson, M.; Jiang, W.; Thompson, H.; Joyce, N.; Wilson, P.

Source: American Journal of Potato Research, Volume 85, Number 4, August 2008 , pp. 267-276(10)

Publisher: Springer

Screening of the antioxidant and nutritional properties, phenolic contents and proteins of five durian cultivars

Authors: Toledo, Fernando; Arancibia-Avila, Patricia; Park, Yong-Seo; Jung, Soon-Teck; Kang, Seong-Gook; Gu Heo, Buk; Drzewiecki, Jerzy; Zachwieja, Zofia; Zagrodzki, Pawel; Pasko, Pawel; Gorinstein, Shela

Source: International Journal of Food Sciences and Nutrition, Volume 59, Number 5, August 2008 , pp. 415-427(13)

Publisher: Informa Healthcare

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton

Authors: Fernandez-Orozco, Rebeca; Frias, Juana; Muñoz, Rosario; Zielinski, Henryk; Piskula, Mariusz; Kozlowska, Halina; Vidal-Valverde, Concepción

Source: European Food Research and Technology A, Volume 227, Number 4, August 2008 , pp. 979-988(10)

Publisher: Springer

Antioxidant capacities, carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy

Authors: Vaio, Claudio; Graziani, Giulia; Marra, Luigi; Cascone, Annunziata; Ritieni, Alberto

Source: European Food Research and Technology A, Volume 227, Number 4, August 2008 , pp. 1225-1231(7)

Publisher: Springer