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Antioxidant activity of the extracts of the edible part of artichoke (Cynara scolymus L.) var. spinoso sardoALAMANNI, M. C; COSSU, M.Italian journal of food science. 2003, Vol 15, Num 2, pp 187-195, issn 1120-1770, 9 p.Article

Natural antioxidants from herbs and spicesYANISHLIEVA, Nedyalka V; MARINOVA, Emma; POKORNY, Jan et al.European journal of lipid science and technology (Print). 2006, Vol 108, Num 9, pp 776-793, issn 1438-7697, 18 p.Article

Recovery of antioxidants from boldo (Peumus boldus M.) by conventional and supercritical CO₂ extractionDEL VALLE, J. M; GODOY, C; ASENCIO, M et al.Food research international. 2004, Vol 37, Num 7, pp 695-702, issn 0963-9969, 8 p.Article

Influence of natural antioxidants and their carry-through property in biscuit processingBHEEMA RAO NANDITHA; BHABANI SANKAR JENA; PRABHASANKAR, Pichan et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 2, pp 288-298, issn 0022-5142, 11 p.Article

Gas and liquid phase acidity of natural antioxidantsLEOPOLDINI, Monica; RUSSO, Nino; TOSCANO, Marirosa et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 8, pp 3078-3085, issn 0021-8561, 8 p.Article

Olive Phenolics Increase Glutathione Levels in Healthy VolunteersVISIOLI, Francesco; WOLFRAM, Roswitha; RICHARD, Doriane et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 5, pp 1793-1796, issn 0021-8561, 4 p.Article

Comprehensive evaluation of natural antioxidants and antioxidant potentials in Ziziphus jujuba Mill. var. spinosa (Bunge) Hu ex H. F. Chou fruits based on geographical origin by TOPSIS methodSUN, Yan-Fang; UANG, Zong-Suo; SHAN, Chang-Juan et al.Food chemistry. 2011, Vol 124, Num 4, pp 1612-1619, issn 0308-8146, 8 p.Article

Effectiveness of antioxidants on lipid oxidation and lipid hydrolysis of cod liver oilPEREIRA DE ABREU, David A; RODRIGUEZ, Karen Villalba; FREIRE, Jose Manuel Cruz et al.European journal of lipid science and technology (Print). 2011, Vol 113, Num 11, pp 1395-1401, issn 1438-7697, 7 p.Article

Protection of fish feed, made directly from marine raw materials, with natural antioxidantsHAMRE, Kristin; KOLAS, Kjersti; SANDNES, Kjartan et al.Food chemistry. 2010, Vol 119, Num 1, pp 270-278, issn 0308-8146, 9 p.Article

Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphereDJENANE, Djamel; MARTINEZ, Luis; SANCHEZ-ESCALANTE, Armida et al.Food chemistry. 2004, Vol 85, Num 3, pp 453-459, issn 0308-8146, 7 p.Article

The molecular basis of working mechanism of natural polyphenolic antioxidantsLEOPOLDINI, Monica; RUSSO, Nino; TOSCANO, Marirosa et al.Food chemistry. 2011, Vol 125, Num 2, pp 288-306, issn 0308-8146, 19 p.Article

Antioxidant properties and composition of Majorana syriaca extractsAL-BANDAK, Ghada; OREOPOULOU, Vassiliki.European journal of lipid science and technology (Print). 2007, Vol 109, Num 3, pp 247-255, issn 1438-7697, 9 p.Article

Are natural antioxidants better -and safer -than synthetic antioxidants?POKORNY, Jan.European journal of lipid science and technology (Print). 2007, Vol 109, Num 6, pp 629-642, issn 1438-7697, 14 p.Article

Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâtéESTEVEZ, Mario; VENTANAS, Sonia; CAVA, Ramon et al.Meat science. 2006, Vol 74, Num 2, pp 396-403, issn 0309-1740, 8 p.Article

Natural antioxidants in tree nutsALASALVAR, Cesarettin; SHAHIDI, Fereidoon.European journal of lipid science and technology (Print). 2009, Vol 111, Num 11, pp 1056-1062, issn 1438-7697, 7 p.Article

Natural antioxidants protecting irradiated beef burgers from lipid oxidationTRINDADE, R. A; MANCINI-FILHO, J; VILLAVICENCIO, A. L. C. H et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 1, pp 98-104, issn 0023-6438, 7 p.Article

Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatmentBANDYOPADHYAY, Mahuya; CHAKRABORTY, Runu; RAYCHAUDHURI, Utpal et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 5, pp 816-825, issn 0023-6438, 10 p.Article

Antioxidant activity of the phenolic compounds of hawthorn, pine and skullcapSOKOL-LETOWSKA, Anna; OSZMIANSKI, Jan; WOJDYLO, Aneta et al.Food chemistry. 2007, Vol 103, Num 3, pp 853-859, issn 0308-8146, 7 p.Article

The antioxidative properties of Holy basil and Galangal in cooked ground porkJUNTACHOTE, T; BERGHOFER, E; SIEBENHANDL, S et al.Meat science. 2006, Vol 72, Num 3, pp 446-456, issn 0309-1740, 11 p.Article

Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairiesAMAROWICZ, R; PEGG, R. B; RAHIMI-MOGHADDAM, P et al.Food chemistry. 2004, Vol 84, Num 4, pp 551-562, issn 0308-8146, 12 p.Article

Natural antioxidants in functional foods: from food safety to health benefitsVALENZUELA, Alfonso; SANHUEZA, Julio; NIETO, Susana et al.Grasas y aceites (Sevilla). 2003, Vol 54, Num 3, pp 295-303, issn 0017-3495, 9 p.Article

Assessment of the antioxidant potential of selected plant extracts ― In vitro and in vivo experiments on porkLAHUCKY, Rudolf; NUERNBERG, Karin; KOVAC, Lubomir et al.Meat science. 2010, Vol 85, Num 4, pp 779-784, issn 0309-1740, 6 p.Article

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)SABIR, Ali; UNVER, Ahmet; KARA, Zeki et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 9, pp 1982-1987, issn 0022-5142, 6 p.Article

Berry Marinades Enhance Oxidative Stability of Herring FilletsSAMPELS, Sabine; ASLI, Magnus; VOGT, Gjermund et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 23, pp 12230-12237, issn 0021-8561, 8 p.Article