Concepedia

Volatile Compounds and Antioxidative Activity of Porophyllum tagetoides Extracts

Antón Pascual Guzmán, Ebner Azuara, Oscar García, Maria R. Mendoza, C.I. Beristain

Plant Foods for Human Nutrition · 2012 · 11 citations · 23 references

DOI

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References

23

Review of non-enzymatic browning and antioxidant capacity in processed foods

Lara Manzocco, Sonia Calligaris, Dino Mastrocola et al. · Trends in Food Science & Technology · 2000 · 824 citations

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Determination and Involvement of Aqueous Reducing Compounds in Oxidative Defense Systems of Various Senescing Leaves

Shimon Meir, Joseph Kanner, Bezalel Akiri et al. · Journal of Agricultural and Food Chemistry · 1995 · 809 citations

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Assessment of phenolic content and free radical-scavenging capacity of some Thai indigenous plants

Pitchaon Maisuthisakul, Maitree Suttajit, Rungnaphar Pongsawatmanit · Food Chemistry · 2006 · 636 citations

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Antioxidant activity of extracts obtained by different isolation procedures from some aromatic herbs grown in Lithuania

Airidas Dapkevicius, R. Venskutonis, Teris A. van Beek et al. · Journal of the Science of Food and Agriculture · 1998 · 566 citations

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Antioxidant activity in extracts from coriander

Helle Wangensteen, Anne Berit Samuelsen, Karl Egil Malterud · Food Chemistry · 2004 · 507 citations

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