Electrochemical Methods to Evaluate the Antioxidant Activity and Capacity of Foods: A Review-Reference-Cited by-同舟云学术

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Electrochemical Methods to Evaluate the Antioxidant Activity and Capacity of Foods: A Review

Published:2021-03-18 Issue:6 Volume:33 Page:1419-1435
ISSN:1040-0397
Container-title:Electroanalysis
language:en
Short-container-title:Electroanalysis

Author:

Haque Md Azizul¹²,Morozova Ksenia¹^ORCID,Ferrentino Giovanna¹,Scampicchio Matteo¹

Affiliation:

1. Faculty of Science and Technology Free University of Bozen-Bolzano Piazza Università 5, 39100 Bozen-Bolzano Italy

2. Department of Food Technology and Nutritional Science (FTNS) Mawlana Bhashani Science and Technology University (MBSTU) Tangail 1902 Bangladesh

Funder

Provincia autonoma di Bolzano - Alto Adige

Publisher

Wiley

Subject

Electrochemistry,Analytical Chemistry

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/elan.202060600

Reference246 articles.

1. Antioxidants in lipid foods and their impact on food quality

2. Antioxidant Activity of Essential Oils

3. How do nutritional antioxidants really work: Nucleophilic tone and para-hormesis versus free radical scavenging in vivo

4. Radical Scavenging Activity of Antioxidants by Cyclic Voltammetry

5. The French paradox: lessons for other countries

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3. Multiplexed colorimetric assay of antioxidants in wines with paper-based sensors fabricated by pen plotting;Talanta;2024-09

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