Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages

By Maciel Leonardo Fonseca   Oliveira Cassiane da Silva   Bispo Eliete da Silva   Miranda Maria da P. Spínola  

British Food Journal, Vol. 113, Iss. 9, 2011-09 ,pp. : 1103-1113

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Antioxidant Activity of Phenolic Compounds: From In Vitro Results to In Vivo Evidence

By Fernandez-Panchon M. S.   Villano D.   Troncoso A. M.   Garcia-Parrilla M. C.  

Critical Reviews in Food Science and Nutrition, Vol. 48, Iss. 7, 2008-08 ,pp. : 649-671

Taylor & Francis Ltd

Access to resources Recommend Favorite

Analysis of phenolic compounds and antioxidant activity with H4IIE cells of three different rice grain varieties

By Chi Hee-Youn   Lee Chang-Ho   Kim Kwang-Ho   Kim Sun-Lim   Chung Ill-Min  

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 887-893

Springer Publishing Company

Access to resources Recommend Favorite

Screening of some Algerian medicinal plants for the phenolic compounds and their antioxidant activity

By Djeridane A.   Yousfi M.   Nadjemi B.   Vidal N.   Lesgards JF.   Stocker P.  

European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 801-809

Springer Publishing Company

Access to resources Recommend Favorite

Three-year study of fenthion and dimethoate pesticides in olive oil from organic and conventional cultivation

By Tsatsakis A. M.   Tsakiris I. N.   Tzatzarakis M. N.   Agourakis Z. B.   Tutudaki M.   Alegakis A. K.  

Food Additives and Contaminants, Vol. 20, Iss. 6, 2003-06 ,pp. : 553-559

Taylor & Francis Ltd

Access to resources Recommend Favorite