(Q104846623)

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Antioxidative activity of roasted and defatted peanut kernels

scientific article published on 25 July 2002

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Antioxidative activity of roasted and defatted peanut kernels (English)

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http://api.crossref.org/works/10.1016%2Fs0963-9969%2801%2900083-7

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Jean-Yu Hwang

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Yeong-Shin Shue

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Hung-Min Chang

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publication date

25 July 2002

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number of pages

9

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published in

Food Research International

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volume

34

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page(s)

639-647

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issue

7

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Antioxidant Determinations by the Use of a Stable Free Radical

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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Antioxidative Properties of Histidine-Containing Peptides Designed from Peptide Fragments Found in the Digests of a Soybean Protein

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Action of phenolic derivatives (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers

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Safety evaluation of butylated hydroxyanisole from the perspective of effects on forestomach and oesophageal squamous epithelium

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Biological activities of oxygenated sterols: Physiological and pathological implications

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Methods to determine oxidation of low-density lipoproteins

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Enhanced tumour development by butylated hydroxytoluene (BHT) in the liver, lung and gastro-intestinal tract

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DOI

10.1016/S0963-9969(01)00083-7

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Antioxidative activity of roasted and defatted peanut kernels

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