Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents - history, production and role in disease prevention

By Sanchez-Moreno C.   A. Larrauri J.   Saura-Calixto F.  

Food Research International, Vol. 32, Iss. 6, 1999-07 ,pp. : 407-412

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

Maillard reaction products inhibit apple polyphenoloxidase

By B. K. T.   Harris N.D.  

Food Chemistry, Vol. 53, Iss. 3, 1995-01 ,pp. : 267-273

Elsevier

Access to resources Recommend Favorite

Metal ion complexation by products of the Maillard reaction

By O'Brien J.   Morrissey P.A.  

Food Chemistry, Vol. 58, Iss. 1, 1997-01 ,pp. : 17-27

Elsevier

Access to resources Recommend Favorite

Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products

By Keser Serhat   Celik Sait   Turkoglu Semra  

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 2, 2013-03 ,pp. : 210-216

Informa Healthcare

Access to resources Recommend Favorite