Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids-Reference-Cited by-同舟云学术

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Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids

Published:2011-09 Issue:1 Volume:128 Page:62-69
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Terpinc Petra,Polak Tomaž,Šegatin Nataša,Hanzlowsky Andrej,Ulrih Nataša Poklar,Abramovič Helena

Funder

Ministry of Higher Education, Science and Technology of the Republic of Slovenia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Caffeic acid decomposition products: Antioxidants or pro-oxidants?;Andueza;Food Research International,2009

2. Obtaining 4-vinylphenols by decarboxylation of natural 4-hydroxycinnamic acids under microwave irradiation;Bernini;Tetrahedron,2007

3. Comparative evaluation of the antioxidant capacity of smoke flavouring phenols by crockin bleaching inhibition, DPPH radical scavenging and oxidation potential;Bortolomeazzi;Food Chemistry,2007

4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel-Wisenschaft and Technologie,1995

5. Identification of a stale-beer-like odorant extracts of naturally aged beer;Callemien;Journal of Agricultural and Food Chemistry,2006

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