(Q56637349)

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Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

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scholarly article

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Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet (English)

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general chemistry

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Mediterranean diet

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Manuel Viuda-Martos

object named as

Manuel Viuda-Martos

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author name string

Yolanda Ruiz Navajas

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Elena Sánchez Zapata

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Juana Fernández-López

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José A. Pérez-Ãlvarez

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publication date

January 2010

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Flavour and Fragrance Journal

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25

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13-19

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1

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Orange fibre as potential functional ingredient for dry-cured sausages

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Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.).

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ANTIOXIDATIVE AND ANTIBACTERIAL POTENTIALS OF ESSENTIAL OILS AND EXTRACTS ISOLATED FROM VARIOUS SPICE MATERIALS+

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Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters.

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Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

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Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage.

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Bioflavonoids as antiradicals, antioxidants and DNA cleavage protectors

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Inhibition of cyclooxygenase/lipoxygenase from human platelets by polyhydroxylated/methoxylated flavonoids isolated from medicinal plants

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The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

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Antioxidant activity and phenolic compounds in 32 selected herbs

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

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Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol

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Chemical composition, antioxidant and antibacterial activities of the essential oils isolated from Tunisian Thymus capitatus Hoff. et Link

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Methods for testing antioxidant activity

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Investigation of Bolivian plant extracts for their radical scavenging activity and antioxidant activity.

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Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils

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https://api.crossref.org/works/10.1002%2FFFJ.1951

7 January 2021

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Identifiers

10.1002/FFJ.1951

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