Concepedia

A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect

Marlene Costa, Sonia Losada‐Barreiro, Fátima Paiva‐Martins, Carlos Bravo‐Díaz, Laurence S. Romsted

Food Chemistry · 2014 · 89 citations · 27 references

DOI

Concepts

References

27

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

M.S. BREWER · Comprehensive Reviews in Food Science and Food Safety · 2011 · 1.8K citations

, , +16

Radical scavenging ability of polyphenolic compounds towards DPPH free radical

Débora Villaño, María‐Soledad Fernández‐Pachón, Marı́a Luisa Moyá et al. · Talanta · 2006 · 918 citations

, , +7

Review of Methods to Determine Antioxidant Capacities

Ayşe Karadağ, Beraat Özçelik, Samim Saner · Food Analytical Methods · 2009 · 739 citations

, , +12

Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

E. N. Frankel, Shu‐Wen Huang, Joseph Kanner et al. · Journal of Agricultural and Food Chemistry · 1994 · 710 citations

, , +7

Mechanisms of Antioxidants in the Oxidation of Foods

Eunok Choe, David B. Min · Comprehensive Reviews in Food Science and Food Safety · 2009 · 678 citations

, , +17