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Emine Akyuz, Huseyin Şahin, Fatih Islamoglu, Sevgi Kolayli & Pat Sandra. (2014) Evaluation of Phenolic Compounds in Tilia rubra Subsp. caucasica by HPLC-UV and HPLC-UV-MS/MS. International Journal of Food Properties 17:2, pages 331-343.
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Zafer Erbay & Nurcan Koca. (2013) Kinetics of Total Phenolic Content and Total Color Difference During Liquid Smoking of Kashar Cheese. International Journal of Food Properties 16:4, pages 852-866.
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S. Pavagadhi, G.S. Joseph & B.S. Jena. (2012) Antioxidant Principles in Peltophorum Ferrugineum Flower Extracts. International Journal of Food Properties 15:3, pages 549-557.
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Mahmut Seker & Sevgul Tercan. (2012) Kinetics of Polyphenol Losses and Antioxidant Activity of Extracts from Olive Cake During Evaporation. International Journal of Food Properties 15:2, pages 438-449.
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M. Siddiq, A. Iezzoni, A. Khan, P. Breen, A.M. Sebolt, K.D. Dolan & R. Ravi. (2011) Characterization of New Tart Cherry (Prunus cerasus L.): Selections Based on Fruit Quality, Total Anthocyanins, and Antioxidant Capacity. International Journal of Food Properties 14:2, pages 471-480.
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Articles from other publishers (7)
Ivanka Maleš, Ana Dobrinčić, Zoran Zorić, Sanda Vladimir-Knežević, Ivona Elez Garofulić, Maja Repajić, Danijela Skroza, Igor Jerković & Verica Dragović-Uzelac. (2023) Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages. Molecules 28:9, pages 3656.
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Nurhan Uslu, Mehmet Musa Özcan, Fahad Al‐Juhaimi, Kashif Ghafoor, Elfadıl E. Babiker, Magdi A. Osman & Hesham A. A. Salih. (2022) The influence of sonication times on bioactive compounds, antioxidant activity values, and phenolic compounds of immature and mature types linden blossoms. Journal of Food Processing and Preservation 46:8.
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M. Qasim, Z. Abideen, M.Y. Adnan, S. Gulzar, B. Gul, M. Rasheed & M.A. Khan. (2017) Antioxidant properties, phenolic composition, bioactive compounds and nutritive value of medicinal halophytes commonly used as herbal teas. South African Journal of Botany 110, pages 240-250.
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Shivani Bajaj, Asna Urooj & P Prabhasankar. (2016) Antioxidative properties of mint (Mentha spicata L.) and its application in biscuits. Current Research in Nutrition and Food Science Journal 4:3, pages 209-216.
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Oluwasesan Micheal Bello, Evelyn Ali Nok, Bashir Musa, Abdullateef Musharaf & Ogbesejana B. Abiodun. (2022) Lc-Ms Analysis, Total Polyphenol Content and Antioxidant Activity of Ethanolic Fractions of Skin (Epicarp) and Seed Pulp (Mesocarp) of Green and Red Wild Africa Berries. SSRN Electronic Journal.
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