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

Determination of total and bioavailable silicon in selected foodstuffs

By Dejneka W.   Lukasiak J.  

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 193-196

Elsevier

Access to resources Recommend Favorite

Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies

By Amarowicz R.   Pegg R.B.   Rahimi-Moghaddam P.   Barl B.   Weil J.A.  

Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 551-562

Elsevier

Access to resources Recommend Favorite

Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants

By Boari Francesca   Cefola Maria   Di Gioia Francesco   Pace Bernardo   Serio Francesco   Cantore Vito  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 7, 2013-11 ,pp. : 870-876

Informa Healthcare

Access to resources Recommend Favorite

Insulin Secretagogue, Alpha-glucosidase and Antioxidant Activity of Some Selected Spices in Streptozotocin-induced Diabetic Rats

By Patil Swapnil  

Plant Foods for Human Nutrition, Vol. 66, Iss. 1, 2011-03 ,pp. : 85-90

Springer Publishing Company

Access to resources Recommend Favorite