Antioxidant properties of various extracts from Hypsizigus marmoreus

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 · 7.5K citations · Full text

Agricultural Chemistry, Antioxidative Activities, Biochemistry +3

Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion

Kazuko Shimada, Kuniko. Fujikawa, Keiko. Yahara et al. · Journal of Agricultural and Food Chemistry · 1992 · 3.1K citations

Food Chemistry, Cyclodextrin Emulsion, Agricultural Chemistry +13

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

Teresa C.P. Dinis, Vı́tor M.C. Madeira, Leonor M. Almeida · Archives of Biochemistry and Biophysics · 1994 · 2.6K citations

Biochemistry, Peroxyl Radical Scavengers, Phenolic Derivatives +7

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 · 2.3K citations

Biochemistry, Medicine, Radical (Chemistry) +10

Chia seeds as a source of natural lipid antioxidants

M. TAGA, Evelyn E. Miller, Daniel E. Pratt · Journal of the American Oil Chemists Society · 1984 · 1K citations

Food Chemistry, Nutrition, Salvia Sp +15