Antioxidant and antimicrobial activities of various leafy herbal teas-Reference-Cited by-同舟云学术

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Antioxidant and antimicrobial activities of various leafy herbal teas

Published:2013-06 Issue:2 Volume:31 Page:403-409
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Oh Jungmin,Jo Heonjoo,Cho Ah Reum,Kim Sung-Jin,Han Jaejoon

Funder

High Value-added Food Technology Development Program of the Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

1. Antioxidative and anti-hydrogen peroxide activities of various herbal teas;Aoshima;Food Chemistry,2007

2. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with CUPRAC assay;Apak;Molecules,2007

3. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum, products;Awika;Journal of Agricultural and Food Chemistry,2003

4. Comparison of the antioxidant capacity and the antimicrobial activity of black and green tea;Bancirova;Food Research International,2010

5. Carvacrol induces heat shock protein 60 and inhibits synthesis of flagellin in Escherichia coli O157:H7;Burt;Applied and Environmental Microbiology,2007

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