Analysing the Antioxidant Activity of Food Products: Processing and Matrix Effects-Reference-Cited by-同舟云学术

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Analysing the Antioxidant Activity of Food Products: Processing and Matrix Effects

Published:1999-08 Issue:4-5 Volume:13 Page:797-799
ISSN:0887-2333
Container-title:Toxicology in Vitro
language:en
Short-container-title:Toxicology in Vitro

Author:

Dekker M.,Verkerk R.,van der Sluis A.A.,Khokhar S.,Jongen W.M.F.

Publisher

Elsevier BV

Subject

Toxicology,General Medicine

Reference3 articles.

1. Dekker M., van der Sluis A. A., Verkerk R. and Jongen W. M. F. (1999) ‘Agri Food Quality II’. Royal Society of Chemistry. Edited by M. Hägg et al., 17

2. Intake of potentially anticarcinogenic flavonoids and their determinants in adults in the Netherlands

3. Flavonoids as bioactive components in apple products

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1. Head space volatile constituents and antioxidant properties of five traditional Iranian wild edible plants grown in west of Iran;AIMS Agriculture and Food;2019

2. Antioxidants;Chemical & Functional Properties of Food Components;2010-11-04

3. The Influence of Food Processing and Home Cooking on the Antioxidant Stability in Foods;Functional Food Product Development;2010-04-26

4. Apple-Products Phytochemicals and Processing: A Review;Natural Product Communications;2009-05

5. Diet and Health: Apple Polyphenols as Antioxidants;Food Reviews International;2008-03-24

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