Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds

By Zujko Malgorzata E.   Witkowska Anna M.  

International Journal of Food Properties, Vol. 17, Iss. 1, 2014-01 ,pp. : 86-92

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The Effect of Cooking on Total Polyphenolic Content and Antioxidant Activity of Selected Vegetables

By Şengül Memnune   Yildiz Hilal   Kavaz Arzu  

International Journal of Food Properties, Vol. 17, Iss. 3, 2014-03 ,pp. : 481-490

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Assessment of Nutritional and Antioxidant Potential of Selected Vitality Strengthening Himalayan Medicinal Plants

By Rawat Sandeep   Andola Harish   Giri Lalit   Dhyani Praveen   Jugran Arun   Bhatt Indra D.   Rawal Ranbeer S.  

International Journal of Food Properties, Vol. 17, Iss. 3, 2014-03 ,pp. : 703-712

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Evaluation of Antioxidant Activities in Relation to Total Phenolics and Flavonoids Content of Selected Malaysian Wild Edible Plants by Multivariate Analysis

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International Journal of Food Properties, Vol. 17, Iss. 8, 2014-09 ,pp. : 1763-1778

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Screening for Antioxidant Activity, Phenolic Content, and Flavonoids from Australian Native Food Plants

By Sommano Sarana  

International Journal of Food Properties, Vol. 16, Iss. 6, 2013-08 ,pp. : 1394-1406

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