High throughput flow injection bioluminometric method for olive oil antioxidant capacity

Author:

Minioti Katerina S.,Georgiou Constantinos A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. GC-RIS Evaluation of phenolic-compounds in virgin olive oil;Angerosa;Journal of Agricultural and Food Chemistry,1995

2. Improved FIA-ABTS assay for measuring total antioxidant activity (TAA) of verdicchio wines (VW), extra virgin olive oil (EVOO) and fruits;Battino;Free Radical Biology and Medicine,2004

3. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions;Bendini;Journal of Agricultural and Food Chemistry,2006

4. The occurrence in olive oil of a new class of phenolic compounds: Hydroxyl-isochromans;Bianco;Food Chemistry,2002

5. Phenolic compounds in olive oil and olives;Boskou;Current Topics in Nutraceutical Research,2005

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