Effects of Heat Treatment on Total Phenolic Contents, Antioxidant and Anti-Inflammatory Activities of Pleurotus Sajor-Caju Extract

By Saad Wan Zuhainis   Hashim Mahfuzatunajla   Ahmad Syahida   Abdullah Norhani  

International Journal of Food Properties, Vol. 17, Iss. 1, 2014-01 ,pp. : 219-225

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Correlation of Total Phenolic and Flavonoid Contents of Brazilian Honeys with Colour and Antioxidant Capacity

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International Journal of Food Properties, Vol. 17, Iss. 1, 2014-01 ,pp. : 65-76

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Determination of Chemical Composition, Total Phenolic, Antimicrobial, and Antioxidant Activities of Echinophora tenuifolia Essential Oil

By Gokbulut Incilay   Bilenler Tugca   Karabulut Ihsan  

International Journal of Food Properties, Vol. 16, Iss. 7, 2013-10 ,pp. : 1442-1451

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Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey

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International Journal of Food Properties, Vol. 16, Iss. 3, 2013-01 ,pp. : 536-548

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Antioxidant Activity and Total Phenolic Content in Some Cereals and Legumes

By Djordjevic Tijana   Siler-Marinkovic Slavica   Dimitrijevic-Brankovic Suzana  

International Journal of Food Properties, Vol. 14, Iss. 1, 2011-01 ,pp. : 175-184

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