Antioxidant and antiradical properties of cranberry juice and extracts-Reference-Cited by-同舟云学术

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Antioxidant and antiradical properties of cranberry juice and extracts

Published:2011-06 Issue:5 Volume:44 Page:1408-1413
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Caillet S.,Côté J.,Doyon G.,Sylvain J.-F.,Lacroix M.

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Atoka Cranberries Inc. (Manseau, QC, Canada)

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Cyanidin and cyanidin 3-O-β-D-glucoside as DNA cleavage protectors and antioxidants;Acquaviva;Cell Biology and Toxicology,2003

2. Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids;Amorati;Journal of Agricultural and Food Chemistry,2006

3. Free radicals, oxidative stress, and antioxidants in human health and disease;Aruoma;Journal of the American Oil Chemists' Society,1998

4. Effects of different enzymatic pre-press maceration treatments on release of phenols into blackcurrant juice;Bagger-Jørgensen;European Food Research and Technology,2004

5. Single bilayer liposomes prepared without sonication;Batzri;Biochimica et Biophysica Acta,1973

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