Author:
Sariburun Esra,Şahin Saliha,Demir Cevdet,Türkben Cihat,Uylaşer Vildan
Reference23 articles.
1. Influence of jam processing on the radical scavenging activity and phenolic content in berries;Amakura;J Agric Food Chem,2000
2. A novel antioxidant capacity index for dietary polypehnols, vitamin C and E, using their cupric ion reducing capability in the presence of neoıcuproine: CUPRAC method;Apak;J Agric Food Chem,2004
3. Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay;Apak;Microchim Acta,2008
4. Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of rubus, ribes, and aronia;Benvenutı;J Food Sci Food Chem Toxicol,2004
5. Optimization of ultrasound-assisted extraction of anthocyanins in red raspberries and identification of anthocyanins in extract using high-performance liquid chromatography-mass spectrometry;Chen;Ultrason Sonochem,2007
Cited by
198 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献