Different methods for control and comparison of the antioxidant properties of vegetables-Reference-Cited by-同舟云学术

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Different methods for control and comparison of the antioxidant properties of vegetables

Published:2010-04 Issue:4 Volume:21 Page:518-523
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Číž Milan,Čížová Hana,Denev Petko,Kratchanova Maria,Slavov Anton,Lojek Antonín

Funder

Academy of Sciences of the Czech Republic

Bulgarian Ministry of Education and Science

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Evaluation of antioxidant and antibacterial activities of Ficus microcarpa L. fil extract;Ao;Food Control,2008

2. Methodological consideration for characterizing potential antioxidant action of bioactive components in plant foods;Aruoma;Mutation Research,2003

3. Evaluation of the antiradical and antioxidant potential of grape extracts;Baydar;Food Control,2007

4. Ferric reducing antioxidant power assay: Direct measure of total antioxidant function of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration;Benzie;Methods in Enzymology,1999

5. Oxygen-radical absorbancy capacity assay for antioxidants;Cao;Free Radical Biology and Medicine,1993

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