Magali Chohan

Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS*+ Radical Cation Assay

Magali Chohan, Gary Forster-Wilkins, Elizabeth I. Opara · Plant Foods for Human Nutrition · 2008 · 54 citations

Food Chemistry, Culinary Herbs Subjected, Agricultural Chemistry +10

Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg

Iona Baker, Magali Chohan, Elizabeth I. Opara · Plant Foods for Human Nutrition · 2013 · 51 citations

Food Chemistry, Nutrition, Food Function +10

An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and<i>In Vitro</i>Digested Culinary Herbs

Magali Chohan, Declan P. Naughton, Lucy Jones et al. · Oxidative Medicine and Cellular Longevity · 2012 · 44 citations · Full text

The effect of a split portion of flaxseed on 24-h blood glucose response

Awatif M. Almehmadi, Helen Lightowler, Magali Chohan et al. · European Journal of Nutrition · 2020 · 20 citations · Full text