Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods-Reference-Cited by-同舟云学术

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Study of the Properties of Bearberry Leaf Extract as a Natural Antioxidant in Model Foods

Published:2016-04-01 Issue:2 Volume:5 Page:11
ISSN:2076-3921
Container-title:Antioxidants
language:en
Short-container-title:Antioxidants

Author:

Mohd Azman Nurul,Gallego Maria,Segovia Francisco,Abdullah Sureena,Shaarani Shalyda,Almajano Pablos María

Publisher

MDPI AG

Subject

Cell Biology,Clinical Biochemistry,Molecular Biology,Biochemistry,Physiology

Link

http://www.mdpi.com/2076-3921/5/2/11/pdf

Reference35 articles.

1. Food Lipid Chemistry, Nutrition and Biotechnology;Reische,2002

2. Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat

3. Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts

4. Antioxidant activity and free radical-scavenging capacity of a selection of wild-growing Colombian plants

5. Protein-precipitating capacity of bearberry-leaf (Arctostaphylos uva-ursi L. Sprengel) polyphenolics

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2. Phytochemical Profiles and Anti-Glioma Activity of Bearberry Arctostaphylos uva-ursi (L.) Spreng. Leaf Extracts;Applied Sciences;2024-04-18

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