Concepedia

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

Nada Ben Othman, D. Roblain, Nadia Chammen, Philippe Thonart, Moktar Hamdi

Food Chemistry · 2009 · 194 citations · 37 references

DOI

Concepts

References

37

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

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Antioxidant properties of phenolic compounds

Catherine Rice‐Evans, Nicholas J. Miller, George Paganga · Trends in Plant Science · 1997 · 4.3K citations

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Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health

Celestino Santos‐Buelga, Augustin Scalbert · Journal of the Science of Food and Agriculture · 2000 · 1.3K citations

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Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities

Mojca Škerget, Petra Kotnik, Majda Hadolin et al. · Food Chemistry · 2004 · 1.2K citations · Full text

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Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography

Andreas Schieber, Petra Keller, Reinhold Carle · Journal of Chromatography A · 2001 · 614 citations

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