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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 5
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Antioxidant capacity interactions and a chemical/structural model of phenolic compounds found in strawberries

Josh D. ReberDepartment of Nutrition, Dietetics and Food Science, Brigham Young University, ProvoUtahUSA
,
Dennis L. EggettDepartment of Statistics, Brigham Young University, ProvoUtahUSACorrespondence[email protected]
&
Tory L. ParkerDepartment of Nutrition, Dietetics and Food Science, Brigham Young University, ProvoUtahUSACorrespondence[email protected]
[email protected]
Pages 445-452 | Published online: 08 Mar 2011

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Jolanta Enko & Anna Gliszczyńska-Świgło. (2015) Influence of the interactions between tea (Camellia sinensis) extracts and ascorbic acid on their antioxidant activity: analysis with interaction indexes and isobolograms. Food Additives & Contaminants: Part A 32:8, pages 1234-1242.
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Ion Iosub, Francois Kajzar, Aurelia Meghea, Maria-Luiza Mircea, Irina Geana & Ileana Rau. (2014) Spectro-Electrochemical Properties of Pelargonidin-3-O-Glucoside. Molecular Crystals and Liquid Crystals 603:1, pages 136-145.
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Ayse Dilek Ozsahin, Zehra Gokce, Okkes Yilmaz & Oguz Ayhan Kirecci. (2012) The fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environment. International Journal of Food Sciences and Nutrition 63:3, pages 353-357.
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Tuany Camila Honaiser, Stefany Grutzmann Arcari, Keli Cristina Fabiane, Maurisrael de Moura Rocha, Isabela Maia Toaldo Fedrigo & Ana Carolina Maisonnave Arisi. (2022) Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice . International Journal of Food Science & Technology 58:8, pages 4476-4484.
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Nemanja Rajčević, Danka Bukvički, Tanja Dodoš & Petar D. Marin. (2022) Interactions between Natural Products—A Review. Metabolites 12:12, pages 1256.
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Andrzej L. Dawidowicz, Małgorzata Olszowy-Tomczyk & Rafał Typek. (2021) Synergistic and antagonistic antioxidant effects in the binary cannabinoids mixtures. Fitoterapia 153, pages 104992.
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Yingchang Li, Fengxia Du, Suzhen Song, Shuangyan Li, Xianqing Yang & Shumin Yi. (2021) Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract. International Journal of Food Engineering 17:4, pages 285-297.
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Desirée Magalhães dos Santos, Mariele Paludetto Sanches, Claudio Michel Poffo, Alexandre Luís Parize, Gabriel Jorge Sagrera Darelli & Vânia Rodrigues de Lima. (2020) Syringic and cinnamic acids antiradical/antioxidant activities as R. ferruginea extract components and membrane physico-chemical influence. Journal of Molecular Structure 1220, pages 128749.
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Małgorzata Olszowy-Tomczyk. (2020) Synergistic, antagonistic and additive antioxidant effects in the binary mixtures. Phytochemistry Reviews 19:1, pages 63-103.
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Atsumi Shimada, Hiroshi Ueno, Masanori Inagaki & Hitoshi Yoshimitsu. (2020) Comparative studies of the biological activities of selected herbal extracts and phenolic compounds isolated from Rosa gallica . Zeitschrift für Naturforschung C 75:1-2, pages 31-39.
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Maida Djapo, Maja Kazazic & Ena Pantic. 2020. New Technologies, Development and Application II. New Technologies, Development and Application II 617 623 .
Lisha Zhang, Tao Zhang, Ming Chang, Mengyao Lu, Ruijie Liu, Qingzhe Jin & Xingguo Wang. (2019) Effects of interaction between α-tocopherol, oryzanol, and phytosterol on the antiradical activity against DPPH radical. LWT 112, pages 108206.
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Ermes Lo Piccolo, Ambra Viviani, Lucia Guidi, Damiano Remorini, Rossano Massai, Rodolfo Bernardi & Marco Landi. (2019) Discerning between Two Tuscany (Italy) Ancient Apple cultivars, ‘Rotella’ and ‘Casciana’, through Polyphenolic Fingerprint and Molecular Markers. Molecules 24:9, pages 1758.
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Pamela R. Rivera-Tovar, María S. Mariotti-Celis & José Ricardo Pérez-Correa. (2019) Maqui (Aristotelia chilensis (Mol.) Stuntz) and murta (Ugni molinae Turcz): Native Chilean sources of polyphenol compounds.. Mini-Reviews in Organic Chemistry 16:3, pages 261-276.
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Lingguang Yang, Peipei Yin, Chi-Tang Ho, Miao Yu, Liwei Sun & Yujun Liu. (2018) Effects of thermal treatments on 10 major phenolics and their antioxidant contributions in Acer truncatum leaves and flowers . Royal Society Open Science 5:6, pages 180364.
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Jyoti Nishad, Sukhvinder Pal Singh, Surender Singh, Supradip Saha, Anil K. Dubey, Eldho Varghese & Charanjit Kaur. (2018) Bioactive compounds and antioxidant activity of selected Indian pummelo (Citrus grandis L. Osbeck) germplasm. Scientia Horticulturae 233, pages 446-454.
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Marvin Abountiolas & Cecilia Nascimento Nunes. (2017) Polyphenols, ascorbic acid and antioxidant capacity of commercial nutritional drinks, fruit juices, smoothies and teas. International Journal of Food Science & Technology 53:1, pages 188-198.
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Mayara C. Stanger, Cristiano A. Steffens, Cristina Soethe, Marcelo A. Moreira & Cassandro V. T. do Amarante. (2017) Phenolic Content and Antioxidant Activity during the Development of ‘Brookfield’ and ‘Mishima’ Apples. Journal of Agricultural and Food Chemistry 65:17, pages 3453-3459.
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Hind Chaaban, Irina Ioannou, Cedric Paris, Céline Charbonnel & Mohamed Ghoul. (2017) The photostability of flavanones, flavonols and flavones and evolution of their antioxidant activity. Journal of Photochemistry and Photobiology A: Chemistry 336, pages 131-139.
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Daniela Sumczynski, Eva Kotásková, Jana Orsavová & Pavel Valášek. (2017) Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.). Food Chemistry 218, pages 107-115.
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Nourhene Boudhrioua. (2016) Comparison of the Efficiency of Different Extraction Methods on Antioxidants of Maltease Orange Peel. International Journal of Food and Nutritional Science 3:2, pages 1-13.
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Merichel Plaza, James Kariuki & Charlotta Turner. (2014) Quantification of Individual Phenolic Compounds’ Contribution to Antioxidant Capacity in Apple: A Novel Analytical Tool Based on Liquid Chromatography with Diode Array, Electrochemical, and Charged Aerosol Detection. Journal of Agricultural and Food Chemistry 62:2, pages 409-418.
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Asghar A Kamboh & Wei-Yun Zhu. (2013) Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat-type broiler chickens. Journal of the Science of Food and Agriculture 93:13, pages 3362-3367.
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Hugo Palafox-Carlos, Joana Gil-Chávez, Rogerio Sotelo-Mundo, Jacek Namiesnik, Shela Gorinstein & Gustavo González-Aguilar. (2012) Antioxidant Interactions between Major Phenolic Compounds Found in ‘Ataulfo’ Mango Pulp: Chlorogenic, Gallic, Protocatechuic and Vanillic Acids. Molecules 17:11, pages 12657-12664.
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