Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace-Reference-Cited by-同舟云学术

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Published:2015-07-30 Issue:31 Volume:63 Page:6922-6931
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Del Pino-García Raquel¹,García-Lomillo Javier¹,Rivero-Pérez María D.¹,González-SanJosé María L.¹,Muñiz Pilar¹

Affiliation:

1. Department of Food Biotechnology and Science, Faculty of Sciences, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain

Funder

Ministerio de Educaci?n, Cultura y Deporte

Castilla y Le?n Regional Government

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01644

Reference46 articles.

1. Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements

2. Assessment of Antioxidant Capacity in vitro and in vivo

3. Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays

4. In vitro measurements and interpretation of total antioxidant capacity

5. Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems

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