Phenolic Profiles and Total Antioxidant Capacity of Marketed Beers in Serbia

By Mitić Snežana S.   Paunović Dušan Đ.   Pavlović Aleksandra N.   Tošić Snežana B.   Stojković Milan B.   Mitić Milan N.  

International Journal of Food Properties, Vol. 17, Iss. 4, 2014-04 ,pp. : 908-922

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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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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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Color and Microstructure Properties of Tomatoes Dried by Microwave, Convective, and Microwave-Convective Methods

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International Journal of Food Properties, Vol. 18, Iss. 2, 2015-02 ,pp. : 241-249

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Investigating the Antioxidant Potential of Turkish Dried Fruits

By Capanoglu Esra  

International Journal of Food Properties, Vol. 17, Iss. 3, 2014-03 ,pp. : 690-702

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