Antioxidant activity and mechanism of action of thymol and carvacrol in two lipid systems

Author： Yanishlieva N.V.   Marinova E.M.   Gordon M.H.   Raneva V.G.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.64, Iss.1, 1999-01, pp. : 59-66

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Antioxidant activity of selected essential oil components in two lipid model systems

By Ruberto G.   Baratta M.T.  

Food Chemistry, Vol. 69, Iss. 2, 2000-05 ,pp. : 167-174

Elsevier

Access to resources Recommend Favorite

Antioxidant activity and mechanism of action of some phenolic acids at ambient and high temperatures

By Marinova E.M.   Yanishlieva N.V.  

Food Chemistry, Vol. 81, Iss. 2, 2003-05 ,pp. : 189-197

Elsevier

Access to resources Recommend Favorite

Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri

By Bagamboula C.F.   Uyttendaele M.   Debevere J.  

Food Microbiology, Vol. 21, Iss. 1, 2004-02 ,pp. : 33-42

Elsevier

Access to resources Recommend Favorite

Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity

By Nuutila A.M.   Puupponen-Pimia R.   Aarni M.   Oksman-Caldentey K.-M.  

Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. : 485-493

Elsevier

Access to resources Recommend Favorite

Fatty acid, tocopherol composition and the antioxidant activity of the lipid extract from the sorghum grains growing in Algeria

By Hadbaoui Zineb  

Mediterranean Journal of Nutrition and Metabolism, Vol. 3, Iss. 3, 2010-12 ,pp. : 215-220

Springer Publishing Company

Access to resources Recommend Favorite