Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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Antioxidants in Food: The Significance of Characterisation, Identification, Chemical and Biological Assays in Determining the Role of Antioxidants in Food.

P2860

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P2860

Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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2017 nî lūn-bûn

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2017年の論文

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2017年論文

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2017年論文

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2017年論文

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2017年論文

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2017年論文

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2017年论文

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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P1476

Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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P2093

Alessandra Durazzo

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P2860

Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements

Literature data may underestimate the actual antioxidant capacity of cereals.

Antioxidant activity applying an improved ABTS radical cation decolorization assay.

Concept and health-related properties of nonextractable polyphenols: the missing dietary polyphenols.

Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes.

High contents of nonextractable polyphenols in fruits suggest that polyphenol contents of plant foods have been underestimated.

Dietary polyphenols and the prevention of diseases.

The hidden face of food phenolic composition.

Analysis of nonextractable phenolic compounds in foods: the current state of the art.

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects.

P31

scholarly article

P356

10.3390/FOODS6030017

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5368536

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Study Approach of Antioxidant Properties in Foods: Update and Considerations.

about

P2860

P2860

Study Approach of Antioxidant Properties in Foods: Update and Considerations.

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type

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P1433

P1476

P2093

P2860

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P433

P478

P577

P698

P932

P356

P1433

P1476

P2093

P2860

P31

P356

P433

P478

P577

P698

P932