Relevant bibliographies by topics / Phenolic antioxidant

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Academic literature on the topic 'Phenolic antioxidant'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Phenolic antioxidant"

Gan, Ren-You, Wing-Yee Lui, Ming-Fu Wang, Harold Corke, and Zhong-Quan Sui. "Accumulation of solvent-soluble and solvent-insoluble antioxidant phenolics in edible bean sprouts: implication of germination." Functional Foods in Health and Disease 6, no. 8 (2016): 519. http://dx.doi.org/10.31989/ffhd.v6i8.273.

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Background: Edible bean sprouts are popular fresh vegetables widely recognized for their nutritional quality. However, while their antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble extracts has not been systematically evaluated. Methods: The antioxidant capacity and phenolic composition in both solvent-soluble and solvent-insoluble fractions of 12 cultivars of edible bean sprouts were evaluated, and relationships of antioxidant capacity and total phenolic content were also analyzed. Results: Sprouts demonstrated a wide range of antioxidant capacity and

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Seneviratne, K. N., and R. T. Kotuwegedara. "Antioxidant Activities of the Phenolic Extracts of Seed Oils and Seed Hulls of Five Plant Species." Food Science and Technology International 15, no. 5 (2009): 419–25. http://dx.doi.org/10.1177/1082013209352718.

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Antioxidant activities of the phenolic extracts of seed oils and seed hulls of five plant species were compared with those of butylated hydroxyl toluene (BHT) solutions at comparable phenolic concentrations in order to understand the phenolic dependence of the antioxidant activity and to evaluate the potentials of these phenolic extracts as alternatives for synthetic antioxidants. For this purpose, colorimetrically determined total phenol contents of the plant extracts were adjusted to known concentrations by suitable dilutions and the solutions of BHT with comparable concentrations were prepa

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Liu, Yihan, Sanaa Ragaee, Massimo F. Marcone, and El-Sayed M. Abdel-Aal. "Composition of Phenolic Acids and Antioxidant Properties of Selected Pulses Cooked with Different Heating Conditions." Foods 9, no. 7 (2020): 908. http://dx.doi.org/10.3390/foods9070908.

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Pulses are recommended for healthy eating due to their high content of nutrients and bioactive compounds that can undergo changes during cooking. This study investigated the effects of four cooking methods (boiling, pressure, microwave, slow) and three heating solutions (water, salt, sugar) on the phenolic acids and antioxidant properties of three pulses (faba beans, lentils, peas). The composition of phenolic acids differed among the three pulses with p-coumaric and ferulic being the dominant acids. Cooking increased free phenolic acids and lessened bound phenolic acids in faba beans and peas

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Tusevski, Oliver, Aneta Kostovska, Ana Iloska, Ljubica Trajkovska, and Sonja Simic. "Phenolic production and antioxidant properties of some Macedonian medicinal plants." Open Life Sciences 9, no. 9 (2014): 888–900. http://dx.doi.org/10.2478/s11535-014-0322-1.

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AbstractInvestigations have been made to study the production of phenolic compounds (total phenolics, flavonoids and phenylpropanoids) and total antioxidant capacity in 27 Macedonian traditional medicinal plants to improve its potential as a source of natural antioxidants. Antioxidant potential of plant extracts was analyzed by five different assays: cupric reducing antioxidant capacity (CUPRAC), phosphomolybdenum method (PM), reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS·+) radical scavenging activity. Origanum vulga

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Yang, Qiong-Qiong, Lin Cheng, Zhi-Yuan Long, et al. "Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS." Antioxidants 8, no. 2 (2019): 47. http://dx.doi.org/10.3390/antiox8020047.

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Diverse peanut varieties are widely cultivated in China. However, few studies have investigated the effects of germination on the phenolic profiles and antioxidant activities of specific Chinese peanut cultivars. Therefore, this study was conducted to evaluate the effects of germination on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and phenolic profiles of seven peanut cultivars in China. The TPC, TFC, and antioxidant activities were determined by spectrophotometry, while phenolic profiles were analyzed by using ultra-high performance liquid chromatograp

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Howell, A., W. Kalt, J. C. Duy, C. F. Forney, and J. E. McDonald. "Horticultural Factors Affecting Antioxidant Capacity of Blueberries and other Small Fruit." HortTechnology 11, no. 4 (2001): 523–28. http://dx.doi.org/10.21273/horttech.11.4.523.

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It is now widely held that the antioxidants contained in fruit and vegetables can provide protection against certain human degenerative conditions that are associated with oxygen free radical damage. This view is supported by epidemiological, in vitro, and more recently, in vivo evidence. Phenolics (polyphenolics) contribute substantially to the antioxidant complement of many small fruit species whose ripe fruit are red, purple or blue in color. Fruit containing high levels of phenolic antioxidants would be attractive to health conscious consumers, therefore optimization of production and proc

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Zulaica-Villagomez, Hilda, David M. Peterson, Lauri Herrin, and Raymond A. Young. "Antioxidant activity of different components of pine species." Holzforschung 59, no. 2 (2005): 156–62. http://dx.doi.org/10.1515/hf.2005.024.

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Abstract The total phenolic content and antioxidant activity of extracts from pine species were evaluated for various plant components, with emphasis on the seed cones. Seed cones from pine species were found to contain relatively high amounts of both total phenolics and antioxidant activity, and there appears to be some correlation of the two measurements. Juvenile cones contained by far the highest phenolic and antioxidant activity, but this high activity appears to be related to seeds retained in some of the samples, possibly due to the presence of proteins or additional antioxidants in the

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Nagarajan, Subhalakshmi, Ramaswamy Nagarajan, Jayant Kumar, et al. "Antioxidant Activity of Synthetic Polymers of Phenolic Compounds." Polymers 12, no. 8 (2020): 1646. http://dx.doi.org/10.3390/polym12081646.

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In recent years, developing potent antioxidants has been a very active area of research. In this context, phenolic compounds have been evaluated for their antioxidant activity. However, the use of phenolic compounds has also been limited by poor antioxidant activity in several in vivo studies. Polymeric phenols have received much attention owing to their potent antioxidant properties and increased stability in aqueous systems. To be truly effective in biological applications, it is important that these polymers be synthesized using benign methods. In this context, enzyme catalyzed synthesis of

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Tuyen, Phung Thi, Do Tan Khang, Pham Thi Thu Ha, Tran Ngoc Hai, Abdelnaser Abdelghany Elzaawely, and Tran Dang Xuan. "Antioxidant Capacity and Phenolic Contents of Three Quercus Species." International Letters of Natural Sciences 54 (May 2016): 85–99. http://dx.doi.org/10.18052/www.scipress.com/ilns.54.85.

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The antioxidant capability and phenolic contents of ethanol extracts (free phenolics) and ethyl acetate extracts (bound phenolics) of three Quercus species were estimated in this work. The antioxidant activities were examined by 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical, reducing power and b-carotene bleaching methods. HPLC was employed to detect major phenolic acids. The leaf extract of Q. salicina contained maximum total phenolics while the highest total flavonoid content was found in the leaf extract of Q

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Pereira, Juciane Abreu Ribeiro, Meryene Carvalho Teixeira, Adelir Aparecida Saczk, Maria de Fátima Piccolo Barcelos, Marcelo Firmino de Oliveira, and Wilson César de Abreu. "Total antioxidant activity of yacon tubers cultivated in Brazil." Ciência e Agrotecnologia 40, no. 5 (2016): 596–605. http://dx.doi.org/10.1590/1413-70542016405009416.

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ABSTRACT Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phenolics, tannins, phenolic acids, and total antioxidant activity were measured in the peel and pulp of yacon tubers both in the fresh and flour forms. The flours of yacon presented higher concent

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Dissertations / Theses on the topic "Phenolic antioxidant"

Jardini, Fernanda Archilla. "Avaliação da atividade antioxidante da romã (Punica granatum, L.) - participação das frações de ácidos fenólicos no processo de inibição da oxidação." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-30062008-163119/.

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Os antioxidantes de origem natural têm importância na área de alimentos, pois podem representar uma alternativa de substituição aos antioxidantes sintéticos. Os compostos fenólicos, presentes nos vegetais, desempenham importância na inibição da oxidação, A romã (Punica granatum, L.) é rica em compostos fenólicos como as antocianinas, flavonóides e ácidos fenólicos. Avaliou-se a atividade antioxidante da polpa e semente de romãs plantadas no Brasil (Pernambuco), e foi feita a obtenção dos extratos e frações de ácidos fenólicos da fruta, que foram submetidos aos testes de co-oxidação de substrat

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Rees, Jonathan David. "Engineering phenolic antioxidant properties in tomato fruit." Thesis, Royal Holloway, University of London, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.251609.

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Mothapo, Mmaphefo Patricia. "Comparative evaluation of three fundamentally different analytical methods antioxidant activity determination with reference to bush tea (anthrixia phylicoides." Thesis, University of Limpopo, 2016. http://hdl.handle.net/10386/1517.

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Thesis (M.Sc. (Chemistry)) -- University of Limpopo, 2016 In this study, antioxidant activity methodologies were evaluated in terms of analytical performances. The total antioxidant activity from Athrixia phylicoides leaves (Bush tea) determined using 2,2-diphenyl-1-picrylhydrazyl radical scavenging (DPPH•) method, cupric ion reducing power (CUPRAC) method and cyclic voltammetry (CV). Folin-Ciocalteu method was used to quantify total phenolic content (TPC) in Athrixia phylicoides leaves. The influence of chemical and physical parameters on the total phenolic content and antioxidant activity

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Cakir, Esra. "Varietal differences in antioxidant activity and phenolic composition of asparagus." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/e_cakir_062107.pdf.

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Ballard, Tameshia Shaunt'a. "Optimizing the Extraction of Phenolic Antioxidant Compounds from Peanut Skins." Diss., Virginia Tech, 2008. http://hdl.handle.net/10919/28349.

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Peanut skins are a low-value byproduct of peanut blanching operations. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. The effects of two types of extraction methods: solid-liquid extraction (SLE) and microwave-assisted extraction (MAE) on the recovery of phenolic compounds from peanut skins were investigated. Response surface methodology was used to optimize extraction conditions based on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) activity and trans-resveratrol content. The protective effect

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SILVA, Tacila Mendes da. "Caracterização fenólica e capacidade antioxidante de vinhos tintos do Hemisfério Sul." Universidade Federal de Pernambuco, 2015. https://repositorio.ufpe.br/handle/123456789/15685.

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Submitted by Isaac Francisco de Souza Dias (isaac.souzadias@ufpe.br) on 2016-03-04T18:48:09Z No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação final Tacila.pdf: 1238681 bytes, checksum: 6cca34a1235332cde644aeb6e77a8651 (MD5) Made available in DSpace on 2016-03-04T18:48:10Z (GMT). No. of bitstreams: 2 license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5) Dissertação final Tacila.pdf: 1238681 bytes, checksum: 6cca34a1235332cde644aeb6e77a8651 (MD5) Previous issue date: 2015-06-22 CAPES A vitivinicultura, comum

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Shikanga, EA, S. Combrinck, and T. Regnier. "South African Lippia herbal infusions: Total phenolic content, antioxidant and antibacterial activities." Elsevier, 2010. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001254.

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Abstract Lippia javanica and Lippia scaberrima are used as herbal remedies and are commercially traded as health teas in southern Africa under the brands “Mosukujane” and “Musukudu”, respectively. This study evaluates the relationship between the presence of phenolic compounds and the antioxidant activities of infusions prepared from four Lippia species (L. javanica, L. scaberrima, L. rehmannii and L. wilmsii) indigenous to South Africa. The antioxidant activities of the infusions, determined by the 2,2-diphenylpycrylhydrazyl (DPPH) method, were also compared to those of popular black, green a

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Matos, Melanie S. "Exploring the potential of natural extracts obtained from winemaking waste streams for cosmetic applications." Master's thesis, Universidade Nova de Lisboa, Instituto de Tecnologia Química e Biológica António Xavier, 2017. http://hdl.handle.net/10362/79299.

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"Phenolic compounds present in grapes have been widely explored as cosmetic principles, because of their renowned antioxidant activity and proven ability to directly inhibit certain enzymes relevant for skin ageing. The winemaking process generates large amounts of waste streams, thus recovery of phenolic bioactive compounds from residues and further incorporation in cosmetic products represents a promising market opportunity for wine producers, and may contribute to a sustainable development of the sector.(...)" N/A

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Vicente, Silvio José Valadão. "Caracterização antioxidante do café (Coffea arabica, L.) e efeitos da sua administração oral em ratos." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/6/6133/tde-10092009-092017/.

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Introdução: Um dos fatores de risco para doenças crônicas não-transmissíveis é o excesso de espécies reativas causado pelo estresse oxidativo. Ácidos fenólicos atuam na defesa contra estas espécies, agindo como antioxidantes e como fatores de transcrição para as enzimas antioxidantes fase II (superóxido dismutase, catalase e glutationa peroxidase). Vários alimentos possuem ácidos fenólicos na composição porém o café se destaca pelo alto conteúdo dos mesmos e por ser consumido mundialmente. Objetivos: a) Comparar a capacidade antioxidante e a estabilidade dos cafés regular e descafeinado ao lon

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Lindhorst, Kathleen. "Antioxidant activity of phenolic fraction of plant products ingested by the Maasai." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape11/PQDD_0006/MQ44206.pdf.

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Books on the topic "Phenolic antioxidant"

Zeb, Alam. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-74768-8.

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Boskou, Dimitrios, Ioannis P. Gerothanassis, and Panagiotis Kefalas. Natural antioxidant phenols: Sources, structure-activity relationship, current trends in analysis and characterisation. Research Signpost, 2006.

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Handbook on Gallic Acid: Natural Occurrences, Antioxidant Properties and Health Implications. Nova Science Pub Inc, 2013.

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(Editor), Mou-Tuan Huang, Chi-Tang Ho (Editor), and Chang Lee (Editor), eds. Phenolic Compounds in Food and Their Effects on Health: Volume II: Antioxidants and Cancer Prevention (Acs Symposium Series). An American Chemical Society Publication, 1992.

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Neville, Vassallo, ed. Polyphenols and health: New and recent advances. Nova Science Publishers, 2008.

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Paul, O'Byrne, ed. Red wine and health. Nova Science Publishers, 2009.

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Book chapters on the topic "Phenolic antioxidant"

Domínguez-Avila, J. Abraham, Jacqueline Ruiz-Canizales, Ramón Pacheco-Ordaz, Mónica A. Villegas-Ochoa, and Gustavo A. González Aguilar. "Antioxidant Power." In Phenolic Compounds in Food. CRC Press, 2018. http://dx.doi.org/10.1201/9781315120157-14.

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Xu, Zhimin. "Analysis Methods of Phenolic Acids." In Analysis of Antioxidant-Rich Phytochemicals. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229378.ch3.

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Nackz, M., R. Zadernowski, and F. Shahidi. "Antioxidant Capacity of Phenolic Extracts from Selected Food By-Products." In Antioxidant Measurement and Applications. American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0956.ch013.

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Beta, Trust, Sandi Kyaw Naing, Shin Nam, Archie Mpofu, and Mario Therrien. "Antioxidant Activity in Relationship to Phenolic Content of Diverse Food Barley Genotypes." In Antioxidant Measurement and Applications. American Chemical Society, 2007. http://dx.doi.org/10.1021/bk-2007-0956.ch017.

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Sun, Ting, and Chi-Tang Ho. "Total Phenolic Content and Antioxidant Activity of Cereals>." In ACS Symposium Series. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0993.ch013.

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Shahidi, Fereidoon, P. K. J. P. D. Wanasundara, and C. Hong. "Antioxidant Activity of Phenolic Compounds in Meat Model Systems." In ACS Symposium Series. American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0506.ch017.

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Lamuela-Raventós, Rosa M. "Folin-Ciocalteu method for the measurement of total phenolic content and antioxidant capacity." In Measurement of Antioxidant Activity & Capacity. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119135388.ch6.

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Hou, Xiaoru, Randi Neerup, and Anne-Belinda Bjerre. "Total phenolic content and antioxidant capacity analysis of seaweed biomass." In Protocols for Macroalgae Research. CRC Press, 2018. http://dx.doi.org/10.1201/b21460-15.

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Shahidi, Fereidoon, and Chandrika Liyana-Pathirana. "Phenolic Content and Antioxidant Activity of Whole-Wheat Grain and Its Components." In ACS Symposium Series. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0993.ch011.

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Thong, Nguyen Minh, and Pham Cam Nam. "Theoretical Investigation on Antioxidant Activity of Phenolic Compounds Extracted from Artocarpus Altilis." In IFMBE Proceedings. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-11776-8_115.

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Conference papers on the topic "Phenolic antioxidant"

Rodríguez-Ramírez, Juan, Irene Chaparro-Hernández, Lilia L. Méndez-Lagunas, and Luis Gerardo Barriada-Bernal. "Effect of spray drying conditions on antioxidants activity, flavonoids and total phenolic compounds of stevia rebaudiana." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7518.

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In this work the spray drying of the fresh stevia leaves aqueous extract without encapsulating agents was carried out. The effect of the inlet air temperature (160-200 ºC) and the feed flow rate (2-3 kg/h) on the total phenolic content, the total flavonoid content and the antioxidant capacity were evaluated using Folin-Ciocalteau, aluminum chloride and DPPH methods respectively. The inlet air temperature had a significant effect on all parameters evaluated that showed a decrease when increasing the inlet air temperature, the feed flow rate had a significant effect on total flavonoids content a

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Chang, Jun. "Antioxidant Effect of Phenolic Fractions from Scrophularin ningpoensis Hemsl." In 2012 International Conference on Biomedical Engineering and Biotechnology (iCBEB). IEEE, 2012. http://dx.doi.org/10.1109/icbeb.2012.75.

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Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban, and Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.

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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objectiv

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Mello-Júnior, Ronaldo Elias de, Nathane Silva Resende, Jefferson Luiz Gomes Corrêa, Leila Aparecida Salles Pio, and Elisângela Elena Nunes Carvalho. "The influence of ethanol on the convective drying and on the nutritional quality of dekopon slices." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7772.

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Dekopon or Hallabong (Citrus reticulate “Shiranui”) is a hybrid fruit that belongs to the citrus fruits. The scientific and commercial interests in dekopon is due to its nutritional composition. The objective of the study was to verify the influence of ethanol as a pretreatment in reducing drying time as well as maintaining nutritional quality (vitamin C, total phenolic compounds, and antioxidant activity) of dekopon slices. The drying with ethanol at 70 °C promoted the greatest reduction in drying time, but the processed pretreated samples at 50 °C presented the highest level of nutritional q

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ELObeid, Tahra, Susanna Phoboo, and Kalidas Shetty. "Anti-diabetic and Anti-hypertensive Potential of Indigenous Edible plants of Qatar." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0142.

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Aizoon Canariense, Cynomorium Coccineum, Glossonema Edule, and Malva Parviflora, edible desert plants from Qatar, were selected to determine levels of phenolic bioactives and potential health benefits for managing early stages of type 2 diabetes and hypertension. Aqueous extracts of C. Cocineum, contained soluble phenolics and had relatively high levels of antioxidant activity associated with α-glucosidase, α-amylase, and angiotensin- converting enzyme (ACE). G. Edule and M. Parviflora had moderate levels of anti-oxidant potential, soluble phenolics, and ACE inhibitory activity. The medicinal

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Camisa, William, Susan C. Mantell, Jane H. Davidson, and Gyanender Singh. "Prediction of Degradation of Polyolefins Used in Solar Domestic Hot Water Components." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90514.

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Solar Domestic Hot Water systems may include polymer components such as heat exchangers and absorbers. These components must be designed to consider heat transfer performance, mechanical (strength) performance and lifetime. Polymer degradation in potable hot water can be delayed through the use of antioxidant additives. In the present study, data are presented which show that antioxidant depletion in polyethylene (with a phenolic additive) is accelerated in potable hot water. Characteristic time scales are derived for this polymer/antioxidant combination at 80°C. These time scales indicate tha

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Borompichaichartkul, Chaleeda, Desi Sakawulan, and Richard Archer. "Enhancing antioxidant property of instant coffee by microencapsulation via spray drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7520.

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This study is aimed to improve the antioxidant property of instant coffee by using microencapsulation technique and spray drying. Concentrated coffee extract was mixed with Konjac glucomannan hydrolysate (KGMH) and Maltodextrin (MD). The mixture of coating material and coffee extract was then spray dried at 160 - 180 °C inlet air temperature and at 85-90 °C outlet air temperature. KGMH can preserve retention of phenolic compounds, DPPH scavenging activity and antioxidant activity of FRAP (p&lt;0.05 of instrant coffee better than other treatment. Keywords: Hydrolysed Konjac Glucomannan; Spr

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Marquardt, P., R. Seide, and K. Fester. "Antioxidant capacity and phenolic profiling of Combretum collinum from Benin." In Phytotherapie 2017 „Von der Innovation zur Evidenz“. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1607169.

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Silva, Camila, Maysa Dayane Félix, Ana Karoline Aquino, Micaelly Oliveira, Yanna Carolina Teles, and Maria de Fatima Souza. "PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY Pavonia glazioviana GÜRKE." In MOL2NET 2018, International Conference on Multidisciplinary Sciences, 4th edition. MDPI, 2018. http://dx.doi.org/10.3390/mol2net-04-05532.

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Antoniewicz, Justyna, Joanna Kochman, Karolina Jakubczyk, et al. "Antimicrobial properties, antioxidant activity and phenolic content of grape vinegars." In 6th International Electronic Conference on Medicinal Chemistry. MDPI, 2020. http://dx.doi.org/10.3390/ecmc2020-07294.

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Reports on the topic "Phenolic antioxidant"

Ozkan, Gursel. Phenolic Compounds, Organic Acids, Vitamin C and Antioxidant Capacity in Prunus spinosa L. Fruits. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2019. http://dx.doi.org/10.7546/crabs.2019.02.17.

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Morris, Robert E., Thomas N. Loegel, Kristina M. Myers, and Christopher J. Katilie. Analysis of Phenolic Antioxidants in Navy Mobility Fuels by Gas Chromatography-Mass Spectrometry. Defense Technical Information Center, 2013. http://dx.doi.org/10.21236/ada587443.

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