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International Journal of Food Properties Volume 16, 2013 - Issue 3
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Original Articles

Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey

Dilek Ozyurt Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul, Turkey
,
Binnur Goc Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul, Turkey
,
Birsen Demirata Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Maslak, Istanbul, Turkey
&
Resat Apak Department of Chemistry, Faculty of Engineering, Istanbul University, Avcilar, Istanbul, TurkeyCorrespondence[email protected]
Pages 536-548 | Received 14 Sep 2010, Accepted 12 Jan 2011, Published online: 31 Jan 2013

Citations (8)

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Elif Varhan Oral, Özge Tokul-Ölmez, İsmail Yener, Mehmet Firat, Zeki Tunay, Pınar Terzioğlu, Fırat Aydin, Mehmet Öztürk & Abdulselam Ertaş. (2019) Trace Elemental Analysis of Allium Species by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) with Multivariate Chemometrics. Analytical Letters 52:2, pages 320-336.
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Federica Ianni, Maura Marinozzi, Stefania Scorzoni, Roccaldo Sardella & Benedetto Natalini. (2016) Quantitative Evaluation of the Pyruvic Acid Content in Onion Samples with a Fully Validated High-Performance Liquid Chromatography Method. International Journal of Food Properties 19:4, pages 752-759.
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Xiaomin Wang, Yukun Yang, Rui Liu, Zhongkai Zhou & Min Zhang. (2016) Identification of Antioxidants in Aged Garlic Extract by Gas Chromatography-Mass Spectrometry and Liquid Chromatography-Mass Spectrometry. International Journal of Food Properties 19:2, pages 474-483.
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Huri Ilyasoğlu & Nesibe Arslan Burnaz. (2015) Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale. International Journal of Food Properties 18:6, pages 1298-1305.
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Articles from other publishers (4)

Nicola Gasparre & Cristina M. Rosell. 2022. Functional Foods. Functional Foods 195 234 .
Ana Sofia Rodrigues, Domingos P.F. Almeida, Jesus Simal-Gándara & Maria Rosa Pérez-Gregorio. 2017. Flavonoids - From Biosynthesis to Human Health. Flavonoids - From Biosynthesis to Human Health.
Marie Céleste Karam, Jeremy Petit, David Zimmer, Elie Baudelaire Djantou & Joël Scher. (2016) Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering 188, pages 32-49.
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Yuan-Hui Wang, Hong-Yun Tian, Hong-Xin Wang & Chun-Li Zou. (2014) Chemical Compositions, Antioxidant and Antimicrobial Activities of Essential Oil from Luodian Blumea Balsamifera Leaves in China . International Journal of Food Properties, pages 141217112201005.
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