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There are 7932591 results for: content related to: Antioxidant Activity in Dried Orange

  1. Screening of South African Food Plants for Antioxidant Activity

    Journal of Food Science

    Volume 67, Issue 6, August 2002, Pages: 2129–2131, K.L. Lindsey, M.L. Motsei and A.K. Jäger

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb09514.x

  2. Application of an online post-column derivatization HPLC-DPPH assay to detect compounds responsible for antioxidant activity in Sonchus oleraceusL. leaf extracts

    Journal of Pharmacy and Pharmacology

    Volume 65, Issue 2, February 2013, Pages: 271–279, Zong-Quan Ou, David M. Schmierer, Thomas Rades, Lesley Larsen and Arlene McDowell

    Version of Record online : 25 SEP 2012, DOI: 10.1111/j.2042-7158.2012.01591.x

  3. Antioxidant Activities and Phenolic Compounds of Pigmented Rice Bran Extracts

    Journal of Food Science

    Volume 77, Issue 7, July 2012, Pages: C759–C764, Hyun-Il Jun, Geun-Seoup Song, Eun-In Yang, Young Youn and Young-Soo Kim

    Version of Record online : 18 JUN 2012, DOI: 10.1111/j.1750-3841.2012.02763.x

  4. Phenolic Antioxidants of Soy Protein Hydrolyzates

    Journal of Food Science

    Volume 47, Issue 1, January 1982, Pages: 24–35, DAN E. PRATT, CARMINE DI PIETRO, WILLIAM L. PORTER and J. WALTER GIFFEE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb11018.x

  5. Phytochemical Composition and Antioxidant Activity of Edible Red Alga Hypnea musciformis from Bangladesh

    Journal of Food Processing and Preservation

    S.M. Rafiquzzaman, Moin Uddin Ahmad, Jong Min Lee, Eun-Young Kim, Young-Ok Kim, Dong-Gyun Kim and In-Soo Kong

    Version of Record online : 18 DEC 2015, DOI: 10.1111/jfpp.12688

  6. Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars

    Journal of Food Science

    Volume 75, Issue 4, May 2010, Pages: C328–C335, Esra Sariburun, Saliha Şahin, Cevdet Demir, Cihat Türkben and Vildan Uylaşer

    Version of Record online : 24 MAR 2010, DOI: 10.1111/j.1750-3841.2010.01571.x

  7. Antioxidant Properties of Edible Basidiomycete Phellinus igniarius in Submerged Cultures

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E18–E24, Ming Yeou Lung, Jie Chung Tsai and Ping Chang Huang

    Version of Record online : 9 NOV 2009, DOI: 10.1111/j.1750-3841.2009.01384.x

  8. ANTIOXIDANT ACTIVITY OF CYSTEINE AND PROTEIN SULFHYDRYLS IN A LINOLEATE EMULSION OXIDIZED BY HEMOGLOBIN

    Journal of Food Science

    Volume 45, Issue 5, September 1980, Pages: 1223–1227, M. J. TAYLOR and T. RICHARDSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb06526.x

  9. PURIFICATION AND CHARACTERIZATION OF ANTIOXIDANT PEPTIDES FROM SOY PROTEIN HYDROLYSATE

    Journal of Food Biochemistry

    Volume 34, Issue s1, March 2010, Pages: 120–132, SOON YOUNG PARK, JI-SOO LEE, HYUNG-HEE BAEK and HYEON GYU LEE

    Version of Record online : 21 MAR 2010, DOI: 10.1111/j.1745-4514.2009.00313.x

  10. Synthesis and Antioxidant Activity of a New Class of Mono- and Bis-Heterocycles

    Archiv der Pharmazie

    Volume 346, Issue 2, February 2013, Pages: 154–162, Guda Mallikarjuna Reddy, Putta Ramachandra Reddy, Venkatapuram Padmavathi and Adivireddy Padmaja

    Version of Record online : 16 JAN 2013, DOI: 10.1002/ardp.201200353

  11. Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: S215–S221, L.E. Steed and V.-D. Truong

    Version of Record online : 28 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00774.x

  12. Optimization of Extraction Conditions for Elsholtzia splendens and Its Antioxidant Activity

    Journal of Food Biochemistry

    Volume 37, Issue 6, December 2013, Pages: 669–676, Ji-Soo Lee, Gun-Hee Kim and Hyeon Gyu Lee

    Version of Record online : 15 JUN 2012, DOI: 10.1111/j.1745-4514.2012.00662.x

  13. The Evaluation of Antioxidant Interactions among 4 Common Vegetables using Isobolographic Analysis

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: C1162–C1169, Hai-wei Jiang, Hong-yan Li*, Cheng-wei Yu, Ting-ting Yang, Jiang-ning Hu, Rong Liu and Ze-Yuan Deng*

    Version of Record online : 11 MAY 2015, DOI: 10.1111/1750-3841.12896

  14. Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs

    Journal of Food Science

    Volume 70, Issue 3, April 2005, Pages: M153–M159, Dilek Demirbüker, Iskender Arcan, Figen Tokatli and Ahmet Yemenicioglu

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07143.x

  15. Evaluation of total phenolics, flavonoids and antioxidant activity of 18 Korean onion cultivars: a comparative study

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 8, June 2014, Pages: 1521–1529, Kavita Sharma, Awraris D Assefa, Seol Kim, Eun Young Ko, Eul Tai Lee and Se Won Park

    Version of Record online : 15 NOV 2013, DOI: 10.1002/jsfa.6450

  16. Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: S294–S301, Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

    Version of Record online : 16 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02841.x

  17. Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: C582–C587, Lijun You, Joe M. Regenstein and Rui Hai Liu

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01707.x

  18. Methods of Analysis of Antioxidant Capacity of Phytochemicals

    Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value, and Stability

    Nuria Grigelmo-Miguel, Ma Alejandra Rojas-Graü, Robert Soliva-Fortuny, Olga Martín-Belloso, Pages: 271–307, 2009

    Published Online : 7 DEC 2009, DOI: 10.1002/9780813809397.ch10

  19. Lipid characterization and antioxidant status of the seeds and meals of Camelina sativa and flax

    European Journal of Lipid Science and Technology

    Volume 114, Issue 8, August 2012, Pages: 974–982, Nathalie Quezada and Gita Cherian

    Version of Record online : 5 JUN 2012, DOI: 10.1002/ejlt.201100298

  20. Evaluation of fruit extracts of six Turkish Juniperus species for their antioxidant, anticholinesterase and antimicrobial activities

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 5, 30 March 2011, Pages: 867–876, Mehmet Öztürk, İbrahim Tümen, Aysel Uǧur, Fatma Aydoǧmuş-Öztürk and Gülaçtı Topçu

    Version of Record online : 24 DEC 2010, DOI: 10.1002/jsfa.4258