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International Journal of Food Properties Volume 19, 2016 - Issue 4
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Original Articles

Demonstrating the Minimal Impact of Cultivation Conditions on Antioxidants in Fruits and Vegetables by Differential Pulse Voltammetry

Emily M. ErvinDepartment of Science, Augustana Campus, University of Alberta, Alberta, CanadaView further author information
&
James K. KariukiDepartment of Science, Augustana Campus, University of Alberta, Alberta, CanadaCorrespondence[email protected]
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Pages 826-836 | Received 12 Feb 2015, Accepted 01 May 2015, Published online: 16 Dec 2015

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Oseni Kadiri, Charles T. Akanbi, Babatunde T. Olawoye & Saka O. Gbadamosi. (2017) Characterization and antioxidant evaluation of phenolic compounds extracted from the protein concentrate and protein isolate produced from pawpaw (Carica papaya Linn.) seeds. International Journal of Food Properties 20:11, pages 2423-2436.
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Arianna Ricci, Kenneth J. Olejar, Giuseppina P. Parpinello, Alessia U. Mattioli, Nemanja Teslić, Paul A. Kilmartin & Andrea Versari. (2016) Antioxidant activity of commercial food grade tannins exemplified in a wine model. Food Additives & Contaminants: Part A 33:12, pages 1761-1774.
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Articles from other publishers (1)

Ersin Demir, Ahmet Senocak, Mouhoum F. Tassembedo-Koubangoye, Erhan Demirbas & Hassan Y. Aboul-Eneın. (2020) Electrochemical Evaluation of the Total Antioxidant Capacity of Yam Food Samples on a Polyglycine-Glassy Carbon Modified Electrode. Current Analytical Chemistry 16:2, pages 176-183.
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