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There are 18294 results for: content related to: New Opportunities of the Application of Natural Herb and Spice Extracts in Plant Oils: Application of Electron Paramagnetic Resonance in Examining the Oxidative Stability

  1. Simple DPPH.-Based Electrochemical Assay for the Evaluation of the Antioxidant Capacity: a Thorough Comparison with Spectrophotometric Assays and Evaluation with Real-World Samples


    Volume 26, Issue 12, December 2014, Pages: 2677–2685, Veronica Andrei, Ada-Ioana Bunea, Aurelia Tudorache, Szilveszter Gáspár and Alina Vasilescu

    Version of Record online : 16 OCT 2014, DOI: 10.1002/elan.201400376

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    Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 14, Issue 6, November 2015, Pages: 796–812, Yogesh Kumar, Deep Narayan Yadav, Tanbir Ahmad and Kairam Narsaiah

    Version of Record online : 21 AUG 2015, DOI: 10.1111/1541-4337.12156

  3. Contrasts between Single nanoparticle and Ensemble Electron Transfer: Oxidation and Reduction of DPPH Nanoparticles in Aqueous Media


    Volume 2, Issue 5, May 13, 2015, Pages: 691–699, Xiaofei Zhou, Dr. Wei Cheng and Prof. Dr. Richard G. Compton

    Version of Record online : 17 FEB 2015, DOI: 10.1002/celc.201402446

  4. ABTS•+ scavenging activity of polypyrrole, polyaniline and poly(3,4-ethylenedioxythiophene)

    Polymer International

    Volume 60, Issue 1, January 2011, Pages: 69–77, Chyong Fang Hsu, Hui Peng, Cédric Basle, Jadranka Travas-Sejdic and Paul A Kilmartin

    Version of Record online : 16 AUG 2010, DOI: 10.1002/pi.2912

  5. Comparative study on the free radical scavenging mechanism exerted by geraniol and geranylacetone using the combined experimental and theoretical approach

    Flavour and Fragrance Journal

    Volume 30, Issue 5, September 2015, Pages: 399–409, Agnieszka Stobiecka

    Version of Record online : 7 JUN 2015, DOI: 10.1002/ffj.3256

  6. High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 11, 30 August 2012, Pages: 2326–2331, Thomas J Herald, Priyadarshini Gadgil and Michael Tilley

    Version of Record online : 14 MAR 2012, DOI: 10.1002/jsfa.5633

  7. Application of response surface methodology to optimize ultrasound-assisted extraction of total antioxidants from Brassica napus cultivars

    European Journal of Lipid Science and Technology

    Volume 117, Issue 4, April 2015, Pages: 491–502, Aleksandra Szydłowska-Czerniak and Agnieszka Tułodziecka

    Version of Record online : 11 NOV 2014, DOI: 10.1002/ejlt.201400310

  8. Kinetics investigation of antioxidant capacity and total phenols of low-temperature steeping Bi Luo Chun green tea

    International Journal of Food Science & Technology

    Volume 47, Issue 9, September 2012, Pages: 2009–2014, Wayne C. Liao, Wen H. Wu, Shih T. Lai, Wei J. Lin, Hua-Chien Liou and Chin-Feng Chan

    Version of Record online : 20 JUN 2012, DOI: 10.1111/j.1365-2621.2012.03064.x

  9. In vitro radical scavenging activity of essential oils from Columbian plants and fractions from oregano (Origanum vulgare L.) essential oil

    Flavour and Fragrance Journal

    Volume 17, Issue 5, September/October 2002, Pages: 380–384, Miguel Puertas-Mejía, Silke Hillebrand, Elena Stashenko and Peter Winterhalter

    Version of Record online : 16 APR 2002, DOI: 10.1002/ffj.1110

  10. Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: C258–C262, Ju Dong Yeo, Min Kyu Jeong, Chan Uk Park and JaeHwan Lee

    Version of Record online : 8 MAR 2010, DOI: 10.1111/j.1750-3841.2010.01534.x

  11. Process Standardization for Development of Spray-Dried Lemon Juice Powder and Optimization of Amla-Lemon Based RTS (Ready-to-Serve) Drink Using Response Surface Methodology

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 1216–1228, Poonam Mishra, Gyanendra Kumar Rai and Charu Lata Mahanta

    Version of Record online : 5 SEP 2014, DOI: 10.1111/jfpp.12338

  12. Die reaktion des α, α-diphenyl-β-pikryl-hydrazyls mit langkettigen freien radikalen, die beim ultraschallabbau von polymethacrylsäuremethylester gebildet werden

    Die Makromolekulare Chemie

    Volume 15, Issue 1, 1955, Pages: 188–210, Von Arnim Henglein

    Version of Record online : 12 MAR 2003, DOI: 10.1002/macp.1955.020150115

  13. Natural antioxidants from herbs and spices

    European Journal of Lipid Science and Technology

    Volume 108, Issue 9, No. 9 September 2006, Pages: 776–793, Nedyalka V. Yanishlieva, Emma Marinova and Jan Pokorný

    Version of Record online : 12 SEP 2006, DOI: 10.1002/ejlt.200600127

  14. Quantitative Analysis of Total Phenolic Contents and Antioxidant Activity of Fresh Field Natural Rubber Latex

    Macromolecular Symposia

    Volume 354, Issue 1, August 2015, Pages: 265–272, Suwimon Siriwong, Adisai Rungvichaniwat, Pairote Klinpituksa, Khalid Hamid Musa and Aminah Abdullah

    Version of Record online : 25 AUG 2015, DOI: 10.1002/masy.201400101

  15. 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

  16. Use of DPPH⋅|DPPH Redox Couple for Biamperometric Determination of Antioxidant Activity


    Volume 17, Issue 20, October 2005, Pages: 1847–1853, Stjepan Milardovic, Damir Iveković, Vlatko Rumenjak and Božidar S. Grabarić

    Version of Record online : 21 JUL 2005, DOI: 10.1002/elan.200503312

  17. Reactivity of 2,2-Diphenyl-1-picrylhydrazyl Solubilized in Water by β-Cyclodextrin and Its Methylated Derivative


    Volume 1, Issue 12, August 1, 2016, Pages: 3367–3370, Dr. Ikuo Nakanishi, Prof. Kei Ohkubo , Masato Kamibayashi , Yukihiro Ogawa , Prof. Toshihiko Ozawa, Prof. Ken–Ichiro Matsumoto  and Prof. Shunichi Fukuzumi 

    Version of Record online : 12 AUG 2016, DOI: 10.1002/slct.201600745

  18. Salt effect on phenolics and antioxidant activities of Tunisian and Canadian sweet marjoram (Origanum majorana L.) shoots

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 1, 15 January 2013, Pages: 134–141, Olfa Baâtour, Hela Mahmoudi, Imen Tarchoun, Nawel Nasri, Najla Trabelsi, Rym Kaddour, Maha Zaghdoudi, Ghaith Hamdawi, Riadh. Ksouri, Mokhtar Lachaâl and Brahim Marzouk

    Version of Record online : 7 JUN 2012, DOI: 10.1002/jsfa.5740

  19. Comprehensive Assessment of Antioxidant Activity of Essential Oils

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: C839–C843, Kevin P. Anthony, Suziat A. Deolu-Sobogun and Mahmoud A. Saleh

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02795.x

  20. 2,2 -Diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology

    International Journal of Food Science & Technology

    Volume 41, Issue s1, August 2006, Pages: 59–67, Inar. A. Castro, Marcelo M. Rogero, Roberto M. Junqueira and Mariana M. Carrapeiro

    Version of Record online : 3 AUG 2006, DOI: 10.1111/j.1365-2621.2006.01306.x