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International Journal of Food Properties Volume 14, 2011 - Issue 1
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Original Articles

Antioxidant and Bioadhesive Properties of Onions (Allium L., Alliaceae) Processed Under Acidic Conditions

Marijana Zovko Končić Faculty of Pharmacy and Biochemistry, Zagreb, CroatiaCorrespondence[email protected]
&
Mario Jug Faculty of Pharmacy and Biochemistry, Zagreb, Croatia
Pages 92-101 | Received 24 Dec 2008, Accepted 27 Jun 2009, Published online: 05 Feb 2011

Citations (8)

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Li Zhang, Yezhou Liu, Di Lu, Jing Han, Xuemin Lu, Zhenghua Tian & Zhe Wang. (2015) Angiotensin Converting Enzyme Inhibitory, Antioxidant Activities, and Antihyperlipidaemic Activities of Protein Hydrolysates From Scallop Mantle (Chlamys Farreri). International Journal of Food Properties 18:1, pages 33-42.
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Hafiz Ansar Rasul Suleria, Masood Sadiq Butt, Faqir Muhammad Anjum, Farhan Saeed & Nauman Khalid. (2015) Onion: Nature Protection Against Physiological Threats. Critical Reviews in Food Science and Nutrition 55:1, pages 50-66.
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Marijana Zovko Koncic, Roberta Petlevski & Zdenka Kalođera. (2013) Antioxidant Activity of Ipomoea batatas L. Lam. Leaf Grown in Continental Croatia and Its Effect on Glutathione Level in Glucose-Induced Oxidative Stress. International Journal of Food Properties 16:5, pages 964-973.
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Dilek Ozyurt, Binnur Goc, Birsen Demirata & Resat Apak. (2013) Effect of Oven and Microwave Heating on the Total Antioxidant Capacity of Dietary Onions Grown in Turkey. International Journal of Food Properties 16:3, pages 536-548.
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Articles from other publishers (4)

Sheeza Masud, Hira Munir, Muhammad Irfan & Muhammad Tayyab. (2023) Allium cepa -based zinc oxide nanoparticles: characterization and biochemical potentials . Bioinspired, Biomimetic and Nanobiomaterials 12:2, pages 82-93.
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Massimo Ricciutelli, Franks Kamgang Nzekoue, Giovanni Caprioli, Gianni Sagratini, Alessandro Alesi, Giorgia Vici & Valeria Polzonetti. (2020) Study of the effect of marination treatment on garlic bioactive compounds through an innovative HPLC-DAD-MS method for alliin and curcuminoids analysis. LWT 131, pages 109788.
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Soňa Škrovánková, Jiří­ Mlček, Lukáš Snopek & Tereza Planetová. (2018) Polyphenols and antioxidant capacity in different types of garlic. Potravinarstvo Slovak Journal of Food Sciences 12:1, pages 267-272.
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Bobby Williams. (2014) Blowing Bellows: And All That Would-Be Could Be in Jonson's Volpone . Ben Jonson Journal 21:1, pages 1-16.
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