Dittany (Origanum dictamnus) as a source of water-extractable antioxidants

Spices as antioxidants

Helle Lindberg Madsen, Grete Bertelsen · Trends in Food Science & Technology · 1995 · 617 citations

Food Bioactive Compound, Spice Trade, Phytochemical +2

NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGE

Stephen S. Chang, BISERKA OSTRIC‐MATIJASEVIC, Oliver A. L. Hsieh · Journal of Food Science · 1977 · 335 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +7

Antioxidant activity of some plant extracts of the family labiatae

K. D. Economou, Vassiliki Oreopoulou, C. D. Thomopoulos · Journal of the American Oil Chemists Society · 1991 · 278 citations · Full text

Food Chemistry, Induction Period, Food Preservatives +14

Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

Helle Lindberg Madsen, Bo R. Nielsen, Grete Bertelsen et al. · Food Chemistry · 1996 · 156 citations

Electrochemical Measurement, Medicine, Food Analysis +8

The antioxidative activity of summer savory (Satureja hortemis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness

Helle Lindberg Madsen, Bente Sørensen, Leif H. Skibsted et al. · Food Chemistry · 1998 · 88 citations

Food Chemistry, Rosmarinus Officinalis L., Summer Savory +4