Concepedia

Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace

Khizar Hayat, Xiaoming Zhang, Umar Farooq, Shabbar Abbas, Shuqin Xia, Chengsheng Jia, Fang Zhong, Jing Zhang

Food Chemistry · 2010 · 182 citations · 22 references

DOI

Concepts

References

22

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

Makoto Oyaizu · The Japanese Journal of Nutrition and Dietetics · 1986 · 7.6K citations · Full text

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The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals

Barry Halliwell, John M.C. Gutteridge, Okezie I. Aruoma · Analytical Biochemistry · 1987 · 2.4K citations

, , +14

Natural antioxidants from residual sources

Andrés Moure, J.M. Cruz, Daniel Franco et al. · Food Chemistry · 2001 · 1.7K citations

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Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts

Alessandra Bocco, Marie‐Elisabeth Cuvelier, Hubert Richard et al. · Journal of Agricultural and Food Chemistry · 1998 · 668 citations

, , +17

Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus Peels

Seok‐Moon Jeong, Soyoung Kim, Dong-Ryul Kim et al. · Journal of Agricultural and Food Chemistry · 2004 · 560 citations

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