(Q43742276)

26 November 2017

title

Antioxidant properties of Mediterranean spices compared with common food additives (English)

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26 November 2017

Martínez-Tomé M

1

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26 November 2017

Jiménez AM

2

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26 November 2017

Ruggieri S

3

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26 November 2017

Frega N

4

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26 November 2017

Strabbioli R

5

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26 November 2017

Murcia MA

6

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26 November 2017

publication date

1 September 2001

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Journal of Food Protection

26 November 2017

published in

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26 November 2017

volume

64

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26 November 2017

issue

9

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26 November 2017

page(s)

1412-1419

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An evaluation of the antioxidant and antiviral action of extracts of rosemary and Provençal herbs

26 November 2017

cites work

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

Functional food science and behaviour and psychological functions

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

Effects of antioxidants on peanut oil stability

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

Free radicals and antioxidants in food and in vivo: what they do and how they work

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

The antioxidative activity of summer savory (Satureja hortemis L.) and rosemary (Rosmarinus officinalis L.) in dressing stored exposed to light or in darkness

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

Low-dose N-acetylcysteine protects rats against endotoxin-mediated oxidative stress, but high-dose increases mortality

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.9.1412

10.4315/0362-028X-64.9.1412

21 January 2018

Identifiers

DOI

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26 November 2017

1 reference