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

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

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 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

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French FriesCARDOSO-UGARTE, Gabriel Abraham; MORLAN-PALMAS, C. Christian; SOSA-MORALES, María Elena et al.Journal of food science. 2013, Vol 78, Num 7-9, issn 0022-1147, C978-C984Article

Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen StorageSORIANO SANCHO, Renata Aparecida; ALIAGA DE LIMA, Fabíola; GUERRA COSTA, Gabriel et al.Journal of food science. 2011, Vol 76, Num 6, issn 0022-1147, C838-C845Article

Prediction of Effect of Natural Antioxidant Compounds on Hazelnut Oil Oxidation by Adaptive Neuro-Fuzzy Inference System and Artificial Neural NetworkYALCIN, Hasan; OZTURK, Ismet; KARAMAN, Safa et al.Journal of food science. 2011, Vol 76, Num 4, issn 0022-1147, T112-T120Article

Changes produced in the antioxidative activity of phospholipids as a consequence of their oxidationHIDALGO, Francisco J; NOGALES, Fatima; ZAMORA, Rosario et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 3, pp 659-662, issn 0021-8561, 4 p.Article

Antioxidant capacity and lipophilic content of seaweeds collected from the Qingdao coastlineHUANG, Hai-Lan; WANG, Bin-Gui.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 16, pp 4993-4997, issn 0021-8561, 5 p.Article

Stabilisation of colour and odour of beef patties by using lycopene-rich tomato and peppers as a source of antioxidantsSANCHEZ-ESCALANTE, Armida; TORRESCANO, Gaston; DJENANE, Djamel et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 3, pp 187-194, issn 0022-5142, 8 p.Article

Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef PattiesSCHEVEY, Christian T; TOSHKOV, Stoyan; BREWER, M. Susan et al.Journal of food science. 2013, Vol 78, Num 10-12, issn 0022-1147, S1793-S1799Article

Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damageGUIMABAES, Carla M; GIAO, Maria S; MARTINEZ, Sidonia S et al.Journal of food science. 2007, Vol 72, Num 1, issn 0022-1147, C39-C43Article

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega-3 fatty acidsPEREZ-MATEOS, Miriam; LANIER, Tyre C; BOYD, Leon C et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 4, pp 558-567, issn 0022-5142, 10 p.Article