Changes in bioactive phytochemical content and in vitro antioxidant activity of carob (Ceratonia siliqua L.) as influenced by fruit ripening

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Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

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Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine.

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Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers

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Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour

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